School · Chicago, IL

Erie House

Name: Erie House
Address: 1405 N Washtenaw Ave, Chicago, IL

1405 N Washtenaw Ave

Last inspected May 26, 2026 · View Map ↗ · Compare ↗

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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 inspections

Canvass Re-Inspection

May 26, 2026

Pass

2 recorded violations

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

4-501.11---OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN 2 DOOR STAND-UP COOLER LOCATED DIRECTLY ACROSS THE 2 DOOR STAND-UP FREEZER.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 problems

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

2-102.13---OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

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 issues

Official record from Chicago Department of Public Health, May 26, 2026 · Original Source

Canvass

May 21, 2026

Fail

3 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED INADEQUATE HOT RUNNING WATER AT THE HANDWASHING SINKS IN THE 1ST FLOOR STAFF MEN AND WOMEN WASHROOMS WATER TEMPERATURES RANGING FROM (74.7F-82.1F). INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C). (ENGINEER IS MADE AWARE).

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.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN 2 DOOR STAND-UP COOLER LOCATED DIRECTLY ACROSS THE 2 DOOR STAND-UP FREEZER.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 problems

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

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 issues

Official record from Chicago Department of Public Health, May 21, 2026 · Original Source

Canvass

Aug 28, 2025

Pass w/ Conditions

1 recorded violation

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS THAT WERE JUST DELIVERED WITHOUT BEING CHECKED AT RECEIVING, SUCH AS 35 LBS. BLANCHED BROCCOLI-48.9F-54.3F.69LBS. CUT WATERMELON-47.7F-54.5F.15LBS. GARDEN SALAD-51.3F-52.4F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. ALSO OBSERVED NO COLD HOLDING UNIT ON SERVING LINE. INSTRUCTED TO HOLD COLD FOODS. APPX.119LBS. $775.(PRIORITY 7-38-005)(COS)

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 temperature

Official record from Chicago Department of Public Health, Aug 28, 2025 · Original Source

Canvass