ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Sep 24, 2026
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
Adequate ventilation & lighting; designated areas used
Inspector’s notes
6-303.11---OBSERVED LIGHT FIXTURE INSIDE THE WALK-IN-FREEZER NOT WORKING,LOCATED IN THE ANNEX-SIDE OF THE MAIN SCHOOL.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
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.
Official record from Chicago Department of Public Health, Sep 24, 2026 · Original Source
Canvass
Sep 10, 2026
Fail
4 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHT FIXTURE INSIDE THE WALK-IN-FREEZER NOT WORKING,LOCATED IN THE ANNEX-SIDE OF THE MAIN SCHOOL.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
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.
PREVIOUS CORE VIOLATION #55 NOT CORRECTED FROM INSPECTION REPORT#2624385 DATED:09/25/2025 #55----6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED 3 COMPARMENT SINKS INTHE ANNEX SIDE OF THE SCHOOL LEAKING FROM DRAINPIPES, INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN BY 9/17/2026.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation & lighting; designated areas used
Inspector’s notes
OBSERVED LIGHT FIXTURE INSIDE THE WALK-IN-FREEZER NOT WORKING,LOCATED IN THE ANNEX-SIDE OF THE MAIN SCHOOL.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
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.
PREVIOUS CORE VIOLATION #55 NOT CORRECTED FROM INSPECTION REPORT#2624385 DATED:09/25/2025 #55----6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED 3 COMPARMENT SINKS INTHE ANNEX SIDE OF THE SCHOOL LEAKING FROM DRAINPIPES, INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN BY 9/17/2026.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Sep 10, 2026 · Original Source
Canvass Re-Inspection
Sep 25, 2025
Pass w/ Conditions
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12(A): **PF** Manual Warewashing, Sink Compartment Requirements (3 Comp Required) OBSERVED WATER BACKING UP AT THE 3-COMPARTMENT SINK AREA. WHEN WATER IS DRAINED FROM THE 3RD BASIN, IT BACKS UP INTO THE 1ST AND 2ND BASINS IN THE MAIN BUILDING. THE 3-COMPARTMENT SINK HAS BEEN TAGGED AND HELD FOR INSPECTION. STAFF WERE INSTRUCTED TO USE THE 3-COMPARTMENT SINK LOCATED IN THE ANNEX, DOWN THE HALL FROM THE MAIN KITCHEN. FACILITY WAS ADVISED TO CONTACT CDPH TO REQUEST A REINSPECTION TO REMOVE THE TAG FROM THE SINK. PRIORITY FOUNDATION VIOLATION #7-38-025. NO 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.
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED 3 COMPARMENT SINKS INTHE ANNEX SIDE OF THE SCHOOL LEAKING FROM DRAINPIPES, INSTRUCTED TO REPAIR 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.
Official record from Chicago Department of Public Health, Sep 25, 2025 · Original Source
Canvass
Sep 18, 2025
Fail
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 3RD SINK BASIN, WATER BACKS UP INTO the FIRST AND 2ND SINK BASINS IN BOTH the MAIN BUILDING AND THE ANNEX. INSTRUCTED FACILITY TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY FOUNDATION VIOLATION #7-38-025. NO 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.
OBSERVED 3 COMPARMENT SINKS INTHE ANNEX SIDE OF THE SCHOOL LEAKING FROM DRAINPIPES, INSTRUCTED TO REPAIR 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND SMALL WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE.COOLER AT 50.1F.PRIORITY VIOLATION.NO CITATION ISSUED.7-38-005.TAGGED WALK IN COOLER.
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.
FOUND 48X 4OUNCE CUPS OF YOGURT AT IMPROPER TEMPERATURES INSIDE SMALL WALK IN COOLER.(YOGURT TEMPERATURES AT 48.8F-49.9F)PRIORITY VIOLATION.NO CITATION ISSUED.7-38-005.DISPOSED OF 12 POUNDS OF YOGURT.
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.