Canvass
Sep 10, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2026 · Original Source
School · Chicago, IL
Latino Youth Center (H/S)
2001 S California (2800w)
Last inspected Sep 10, 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
3 inspectionsCanvass
Sep 12, 2025
Pass w/ Conditions
2 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED FOOD HANDLER WASH HANDS IN THE THREE COMPARTMENT SINK. INSTRUCTED MUST WASH HANDS AT DESIGNATED HANDWASHING SINK AT ALL TIMES. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED
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 61Other
Official wording
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED PREVIOUS INSPECTION SUMMARY REPORT COVERED BY EMERGENCY PROCEDURES AT THE TIME OF THE INSPECTION, REPORT #2602931. NEW SUMMARY REPORT GIVEN AND POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B), NO CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Sep 12, 2025 · Original Source
Canvass
Sep 17, 2024
Pass w/ Conditions
2 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
3-501.16 OBSERVED TCS FOOD AT INADEQUATE HOT HOLDING TEMPERATURE IN THE FOOD PREP AREA AND OBSERVED THE MANAGER SERVING MACARONI AND CHEESE FROM A HOT HOLDING UNIT THAT WAS NOT TURNED ON, RESULTING IN THE TCS FOODS NOT MAINTAINING AN ADEQUATE HOT HOLDING TEMPERATURE. INSTRUCTED TO DISCARD 5 LBS OF MACARONI AND CHEESE RANGING FROM 116F-122F AND ALWAYS TURN ON HOT HOLDING UNITS TO MAINTAIN AN ADEQUATE HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. MANAGER DISCARD SAID TCS FOOD DURING THE INSPECTION. 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
4-301.11 OBSERVED THE MANAGER STORING HOT HOLDING TCS FOODS IN A HOT HOLDING UNIT THAT SHE STATED, "SHE NEVER TURNS ON." INSTRUCTED ALWAYS TO TURN ON AND MAINTAIN ADEQUATE HOT HOLDING TEMPERATURES AT ALL HOT HOLDING UNITS USED TO SERVE TCS FOODS. 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 temperatureOfficial record from Chicago Department of Public Health, Sep 17, 2024 · Original Source