Canvass
Jan 27, 2026
4 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWEL IN CHILDRENS TOILET ROOM IN CLASSROOM (MAGNOLIA & OLIVE) INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES.PIC OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). 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 problemsOfficial wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED EMPLOYEES WASHING DISHES AND EATING UTENSILS, BIBS AND EATING MATS IN THE HAND SINKS IN THE CLASSROOMS WITHOUT USING ANY TYPE OF SANITIZING SOLUTION AFTER WASHING. INSTRUCTED FACILITY THAT ALL FOOD CONTACT SURFACES AND EQUIPMENT ARE TO BE CLEANED USING A WASH/RINSE/SANITIZE PROCEDURE IN THE 3 COMPARTMENT SINK WITH THE APPROPRIATE SANITIZING SOLUTION USED. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
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 wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BREAST MILK AND PRE MIXED BABY FORMULA, YOGURT AND MILK) AT IMPROPER COLD HOLDING TEMPERATURE OF 48.6F LOCATED IN REFER UNIT IN SNOWBALL CLASSROOM. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. 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 wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 50F AT REFER UNIT IN SNOWBALL CLASSROOM. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT HAS BEEN TAGGED AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. 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, Jan 27, 2026 · Original Source