Canvass
Apr 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 16, 2026 · Original Source
School · Chicago, IL
Lara
4619 S Wolcott (1900w) Ave
Last inspected Apr 16, 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 inspectionsCanvass
Apr 25, 2025
Pass
1 recorded violation
notedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED SOILED LINEN BAGS STORED ON TOP OF CLEAN EQUIPMENT (PREP COUNTERS) IN WAREWASHING ROOM (NEAR KITCHEN AREA). INSTRUCTED TO RELOCATE SOILED LINEN BAGS AND STORE SUCH THAT SOILED LINENS DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.
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 issuesOfficial record from Chicago Department of Public Health, Apr 25, 2025 · Original Source
Canvass
Mar 28, 2025
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DRYING MOPS AT THE REAR UTILITY SINK WITH MOP HEADS IN CONTACT WITH WALLS. INSTRUCTED TO STORE MOPS IN SUCH A WAY THAT MOP HEADS DO NOT CONTAMINATE WALLS, FLOORS, OR OTHER PHYSICAL FACILITIES 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
OBSERVED INTENSITY OF LIGHTING IN THE DRY/SINGLE-USE STORAGE AREA TO BE INADEQUATE. INSTRUCTED TO REPAIR OR REPLACE LIGHT FIXTURE IN THE DRY/SINGLE-USE STORAGE AREA TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA 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 28, 2025 · Original Source
Canvass
Sep 13, 2024
Pass w/ Conditions
3 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
IMPROPER METHOD FOR THAWING FROZEN SLICED TURKEY. HOT WATER WAS USED THAW THE TURKEY. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES
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 LOOSE TORN RUBBER GASKET ON DOOR OF TWO FREEZERS IN THE KITCHEN COOLER. INSTRUCTED TO REPAIR OR REPLACE 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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOOD: SLICED TURKEY AT 72.6 F INSIDE OF WALK IN COOLER.MANAGER DISCARDED 3 LBS OFPRODUCT WORTH $20.0. THE COOLER TEMPERATURE IS 34.O F. TURKEY WAS THAWED IN A HOT WATER EARLEIR IN THE ORNING AND PLACED IN THE WALK IN COOLER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
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 temperatureOfficial record from Chicago Department of Public Health, Sep 13, 2024 · Original Source