Canvass
Apr 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 14, 2026 · Original Source
School · Chicago, IL
Amundsen High School
5110 N Damen Ave
Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsComplaint
Dec 16, 2025
Pass
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
INTERIOR OF THE ICE MACHINE (NOT USED FOR CONSUMPTION) NOTED DIRTY WITH BLACK SLIME SUBSTANCE IN UPPER PORTION. INSTRUCTED TO CLEAN AND MAINTAIN..
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE TINFOIL AS LINER FOR SHELVING OR EQUIPMENT. MUST BE A SMOOTH CLEANABLE SURFACE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAK ON THE MIDDLE FACET OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS IN THE FOLLOWING AREAS NEED CLEANING: FLOOR UNDER THE UNUSED TWO DOOR REACH-IN COOLER IN THE BAKERY WITH FOOD DEBRIS.----THE 2ND FLOOR DRY FOOD STORAGE ROOM WITH PAPER DEBRIS. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INADEQUATE LIGHTING INSIDE THE WALK-IN FREEZER. MUST NOT USE ENERGY EFFICIENT BULBS THAT DO NOT PROVIDE ADEQUATE INTENSITY. MUST PROVIDE ADEQUATE LIGHTING.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Dec 16, 2025 · Original Source
Canvass
May 13, 2025
Pass
2 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO INTERNAL AMBIENT THERMOMETER IN THE UPRIGHT HOT HOLDING UNIT ALONG THE MAIN SERVING LINE. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO HOT-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED HANDLE OF UPRIGHT HOT-HOLDING UNIT ALONG MAIN SERVING LINE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE UPRIGHT HOT-HOLDING UNIT HANDLE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 13, 2025 · Original Source
Canvass
Mar 22, 2024
Pass w/ Conditions
6 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED WATER LEAK AT BASE OF THE FAUCET AT 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO REPAIR AND MAINTAIN FAUCET AT HANDSINK IN 3RD FLOOR BOYS WASHROOM.THE METERED FAUCET MUST STAY ACTIVE FOR AT LEAST 15 SECONDS BEFORE NEEDING TO BE REACTIVATED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE TROPICANA REFRIGERATION UNIT LOCATED IN THE SERVING LINE.OBSERVED TURKEY SANDWICHES AT 50.1F,YOGURT AT 46.7 F,MOZZARELLA CHEESE STICKS AT 51.8F,CUT LETTUCE/CUT TOMATO TOSSED SALADS AT 51.3F.INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD (TCS) FOODS AT 41F OR COLDER AT ALL TIMES.MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROX.9 LBS OF FOOD WORTH $25.00.PRIORITY VIOLATION 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE TROPICANA REFRIGERATION UNIT LOCATED AT SERVING LINE WITH AN AIR TEMPERATURE OF 57.1F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS YOGURTS AND MOZZARELLA CHEESE STICKS.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.THE SAID REFRIGERATION UNIT IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED A TORN DOOR GASKET INSIDE OF THE TROPICANA REFRIGERATION UNIT LOCATED AT SERVING LINE.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN THE SERVING AREAS AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Mar 22, 2024 · Original Source