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St. Clement School

2524 N Orchard ST, CHICAGO, IL 60614 · School

Inspection summary

St. Clement School has been inspected 15 times by Chicago Department of Public Health since May 30, 2013. The most recent inspection, on August 28, 2025, recorded 1 infraction.

1 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on September 17, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on April 10, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on January 17, 2020. For example: FOOD RECEIVED AT PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 10, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 22 times across 9 separate inspections, most recently on October 26, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 WASH BOWLS SINKS IN BOYS TOILET ROOM CLOSEST TO CAFETERIA. WASH BOWL ON THE FAR RIGHT DOES NOT HAVE HOT RUNNING WATER. MUST PROVIDE AND MAINTAIN SINK.
  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED YELLOW SUBSTANCE ON THE DOOR AND INTERIOR BIN OF ICE MACHINE LOCATED UNDER KITCHEN 2 COMPARTMENT SINK. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZ AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED OVEN IN KITCHEN WITH ENCRUSTED FOOD RESIDUE. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER ON THE FLOORS IN KITCHEN 001F AND 001G CLOSET, JANITORS CLOSET 115, LOWER-LEVEL STORAGE ACROSS FROM FEMALE WASHROOM, INSTRUCTED TO REMOVE ALL UNECESSARY ITEMS AND ELEVATE ALL KEPT ITEMS A MINIMUM OF 6 INCHES FROM THE FLOOR.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER THROUGHOUT FACILITY, IN KITCHEN AND TOILET ROOMS ON 1ST AND 2ND FLOOR. HOT WATER REACHED A MAXIMUM TEMPERATURE OF 63 F. INSTRUCTED MANAGER TO ENSURE HOT WATER REACHES A MINIMUM TEMPERATURE OF 100 F AT ALL HAND WASHING SINKS AND A MINIMUM TEMPERATURE OF 110 F AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
  5. Canvass

    3 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS INSIDE THE TWO DOOR REACH-IN COOLER.PROVIDE SHELVES WITH SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
  6. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO ONE ON-SITE WITH A CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012
  7. Canvass Re-Inspection

    5 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • PLASTIC UTENSILS FOR CHILDREN MUST BE INVERTED WITH HANDLE UP,TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DRINKING FOUNTAIN AT SECOND FLOOR AT NEW BUILDING. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN CEMENT FLOOR INSIDE THE MOP SINK AT LOWER LEVEL BY THE DINING AREA MUST BE REPAIRED WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN CEILING WALLS AT SOUTH STORAGE AREA IN PREP/SERVING AREA.REPAIR. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.OBSERVED AN EMPLOYEE HELPING SERVING CHILDREN BY HANDING PLATE AND PUT NAPKINS AND UTENSIL BY THE FOOD.
  8. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 12. FOOD RECEIVED AT PROPER TEMPERATURE
      • FOOD WAS DELIVERED BY:HEALTHY KIDS AT 4189 N CLARENDON CHICAGO,IL 60613.TCS FOOD AT IMPROPER TEMPERATURE:10# OF CUT HONEYDEW AT TEMP OF 48.9F; 1 CONTAINER OF TURKEY WRAP AT TEMP OF 57F; 5 CONTAINERS WITH VEGGIE SUSHI AT TEMP OF 65.1F; 3 CONTAINERS WITH SALAD(CHOPPED LETTUCE,SLICED TOMATOES AND SLICE CUCUMBERS) AT TEMP OF 59F; 3 CONTAINER WITH HAM/CHEESE WRAP AT TEMP OF 54F TO 55.2F;1 CONTAINER WITH TURKEY/CHEESE GLUTEN FREE SANDWICHES AT TEMP OF 58.1F; 23 EACH 8oz OF CHOCOLATE MILK(TRUMOO); AND 49 1% MILK AT TEMP OF 46.7F TO 47F. SOME FOOD WAS ALREADY STORED INSIDE REACH-IN COOLER. FOUND TCS FOOD AT IMPROPER TEMPERATURE: A PAN OF COOKED MEATBALLS AT STEAM TABLE AT TEMP OF 120.9F; AND A COOKED VEGETABLES(CORN AND PEAS) STORED AT STEAM TABLE AT TEMP OF 117.7F TO 118F. NO PROOF OF DOCUMENTATION PROVIDED OF FOOD TEMPERATURE PRIOR TO LEAVE CATERING FACILITY. FOOD DISCARDED AND DENATURED:POUNDS 32,VALUE 120. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • PLASTIC UTENSILS FOR CHILDREN MUST BE INVERTED WITH HANDLE UP,TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DRINKING FOUNTAIN AT SECOND FLOOR AT NEW BUILDING. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN CEMENT FLOOR INSIDE THE MOP SINK AT LOWER LEVEL BY THE DINING AREA MUST BE REPAIRED WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN CEILING WALLS AT SOUTH STORAGE AREA IN PREP/SERVING AREA.REPAIR. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.110 .EMPLOYEES BAG,SWEATER ETC STORED ON TOP COOKIE SHEETS IN PREP/SERVING AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.OBSERVED AN EMPLOYEE HELPING SERVING CHILDREN BY HANDING PLATE AND PUT NAPKINS AND UTENSIL BY THE FOOD.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 4-10-19,REPORT#2282904 #39) 3-307.11 OBSERVED NO SPLASH GUARD ON RIGHT SIDE OF HAND SINK AT FOOD PREP AREA, ADJACENT TO FOOD PREP COUNTER. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD IN SAID AREA TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES. #10_6-301.14 OBSERVED NO HAND WASHING SIGNAGE AT: -EMPLOYEE UNISEX RESTROOM/S -HAND SINK LOCATED AT COUNTER PREP AREA INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID LOCATIONS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  9. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT: -EMPLOYEE UNISEX RESTROOM/S -HAND SINK LOCATED AT COUNTER PREP AREA INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID LOCATIONS. INSTRUCTED MANAGER TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD ON RIGHT SIDE OF HAND SINK AT FOOD PREP AREA, ADJACENT TO FOOD PREP COUNTER. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD IN SAID AREA TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPLATTER/DEBRIS ON BOTTOM OF REACH-IN COOLERS IN KITCHEN AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN SAID AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER/VACUUM BREAKER DEVICE ON MOP SINK FAUCET IN MOP CLOSET ON NORTH EAST SIDE OF BUILDING. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL. MAINTAIN AT ALL TIMES.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON BOTTOM OF REACH-IN COOLERS AND FREEZERS IN KITCHEN AREA. ALSO OBSERVED DIRT ON THE INTERIOR PANELS OF ICE MACHINE LOCATED IN KITCHENA AREA. MUST CLEANA AND MAINTAIN. OBSERVED DUST ACCUMULATION ON VENTILATION FANS INSIDE 2-DOOR REFRIGERATOR ON KITCHEN AREA. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A FEW MISSING CEILING TILES ON BASEMENT BOYS WASHROOMS. MUST REPAIR AND MAINTAIN. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS ON BOYS AND GIRLS WASHROOMS ON 1ST & 2ND FLOOR. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES ON 1ST &2ND FLOOR BOYS AND GIRLS WASHROOMS. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT THE TWO HAND WASHING SINKS ON 3RD FLOOR WASHROOM. MUST REPAIR AND MAINTAIN.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR CONTACT SURFACE OF THE MICROWAVE, UPRIGHT COOLER AND FREEZER IN THE KITCHEN NOT CLEAN, FOOD DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; BEHIND STOVE IN THE KITCHEN. STORAGE ROOMS ADJACENT TO THE LUNCHROOM, AND IN MOP CLOSET ON EACH FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON WALL IN THE LUNCHROOM. STAINED AND MISSING CEILING TILES IN THE 2ND FLOOR STORAGE ROOM. ALSO, STAINED CEILING TILES IN TOILET ROOMS 116 & 117. ALSO, EXCESSIVE DUST ON HOOD IN KITCHEN AND ON CEILING VENTS IN THE FAMILY TOILET ROOM ON THE 1ST FLOOR. INSTRUCTED TO REPAIR, CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TIMED FAUCETS IN THE BOYS 3RD FLOOR TOILET ROOM, AND IN TOILET ROOM 117. ALSO INCREASE HOT WATER PRESSURE IN BOYS TOILET ROOM ON 3RD FLOOR AND MAINTAIN.
  12. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF 4OZ. BOWLED YOGURTS WITH FRUIT THAT WAS DELIVERED AT TEMPERATURES RANGING FROM 44.6F-45.1F-50.0F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX 5LBS.$50 CRITICAL 7-38-005A)
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED A SOURCE OF CROSS CONTAMINATION OF FOOD .OBSERVED FOOD HANDLER TAKE A TEMPERATURE OF YOGURT WITH THERMOMETER AND THEN TOOK A TEMPERATURE OF HASH BROWNS WITHOUT SANITIZING PROBE THERMOMETER.INSTRUCTED MANAGER TO SANITIZE PROBE AFTER EVERY USE.PRODUCT WAS DUMPED AND DENATURED.APPX. 15LBS. $125.(CRITICAL 7-38-005A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST FROM SHELVING UNITS IN PRE-K 118 & 119.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST ADJUST THRESHOLDS AT GYM,ENTRY & 3RD FL. FIRE ESCAPE.MUST SCRAPE AND PAINT PEELING ON WALL IN LUNCHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST FAUCET HANDLES AT HAND SINKS IN 2ND FL. GIRLS TO STAY ON LONGER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PRE-K 119 CLOSET.
  13. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE UTENISLS NOT ALL FACING THE SAME WAY. ALL PLASTIC SILVERWARE MUST BE FACING THE SAME WAY TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON BOTTOM OF REACH IN REFRIGERATORS AND REACH IN FREEZERS. CLEAN AND MAINTAIN INTERIOR OF REACH IN REFRIGERATORS AND FREEZERS. OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH RUST ACCUMULATION. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING FLOOR TILES IN FRONT OF REFRIGERATOR. REPLACE MISSING FLOOR TILES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON HOODS AND STOVE. MUST CLEAN AND MAINTAIN.
  14. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Must clean and sanitize interior of the microwave in teachers lunch room and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Must clean in detail all the vents in all washrooms (with dust build-up) and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must increase the water pressure of the hot water in girls and boys washroom old building,3rd floor. And also in the old building basement boys washroom.
  15. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLING HAMBURGERS, MILK, ETC.)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS IN POOR REPAIR AT MAIN KITCHEN. (CHIPPING PAINT)
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLER NOT WEARING HAIR RESTRAINT.

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