Children's Services Facility · Chicago, IL

The Brickton Montessori School

Name: The Brickton Montessori School
Address: 8622 W Catalpa Ave, Chicago, IL

8622 W Catalpa Ave

Last inspected Apr 15, 2026 · View Map ↗ · Compare ↗

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Pass w/ Conditions

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Canvass

Apr 15, 2026

Pass w/ Conditions

1 recorded violation

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 47-49 F. INSTRUCTED MAANGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 7 GALLONS OF MILK AND 1/3RD GALLON OF YOGURT ( $25) 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 temperature

Official record from Chicago Department of Public Health, Apr 15, 2026 · Original Source

License

Jul 16, 2025

Pass

1 recorded violation

notedCode 48Cleaning and sanitizing

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.

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

Official record from Chicago Department of Public Health, Jul 16, 2025 · Original Source

Canvass

Mar 26, 2024

Pass

2 recorded violations

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

NOTED HEAVY ICE BUILT UP INSIDE THE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN 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

Official record from Chicago Department of Public Health, Mar 26, 2024 · Original Source