Intrinsic Schools

Year by year

Inspections

1. Jan 6, 2026 Canvass · Pass — Risk 1 (High)
   • Severity not stated

     ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

     OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN 3RD FL. GIRL'S & STAFF,4TH FL. STAFF,5TH FL. GIRL'S,6TH FL. GIRL'S & STAFF. MUST PROVIDE AND MAINTAIN.

   • Severity not stated

     CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

     MUST PROVIDE A SPLASH GUARD AT MOP SINK NEXT TO CLEAN DISH STORAGE RACK OR REMOVE RACK TO PREVENT CROSS CONTAMINATION.

   • Severity not stated

     PERSONAL CLEANLINESS

     MUST STORE PERSONAL BELONGING IN A PROPER MANNER FROM RAILINGS OF FOOD STORAGE RACKS .

   • Severity not stated

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

     OBSERVED CRATES USED FOR FOOD STORAGE IN DRY FOOD STORAGE AREAS. MUST ELIMINATE AND PROVIDE ON ADEQUATE SHELVING UNITS.

   • Severity not stated

     NON-FOOD/FOOD CONTACT SURFACES CLEAN

     MUST CLEAN SPILLAGE INSIDE OF MILK COOLER ON SERVING LINE AND SHELVING UNITS IN WALK IN COOLER.

   • Severity not stated

     PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

     MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREA,DRY FOOD STORAGE AND WALK IN COOLER.

   • Severity not stated

     ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

     OBSERVED TAPE COVERING VENTILATION ABOVE OVEN MUST REMOVE AND MAINTAIN FOR ADEQUATE FLOW.

2. Sep 22, 2025 Canvass Re-Inspection · Fail — Risk 1 (High)
   • Serious Priority

     ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

     5-202.12 (A): OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 71.6-75.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN SECOND FLOOR LUNCHROOM AND BOY'S(2ND,3RD,4TH,5TH AND 6TH FLOORS), GIRLS(2ND,4TH,5TH AND 6TH FLOORS) AND STAFF(3RD AND 6TH FLOOR) WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.(NOTE: CITATION FOR VIOLATION ISSUED ON 9/15/2025)

   • Severity not stated

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

     4-101.19: OBSERVED BOXES OF TRAYS STORED ON MILK CRATES IN STORAGE AREA OF KITCHEN. INSTRUCTED TO PROVIDE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

   • Severity not stated

     PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

     5-205.15: OBSERVED VERY LOW WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. OBSERVED A VERY SMALL TRICKLE OF WATER FLOWING FROM FAUCET OF HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM AND MAINTAIN.

3. Sep 15, 2025 Canvass · Fail — Risk 1 (High)
   • Not serious Priority Foundation

     PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

     OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION

   • Not serious Priority Foundation

     CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

     OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

   • Serious Priority

     ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

     OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 71.6-75.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN SECOND FLOOR LUNCHROOM AND BOY'S(2ND,3RD,4TH,5TH AND 6TH FLOORS), GIRLS(2ND,4TH,5TH AND 6TH FLOORS) AND STAFF(3RD AND 6TH FLOOR) WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.

   • Severity not stated

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

     OBSERVED BOXES OF TRAYS AND CHIPS STORED ON MILK CRATES IN STORAGE ROOM AND STORAGE AREA OF KITCHEN. INSTRUCTED TO PROVIDE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

   • Not serious Priority Foundation

     WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

     OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

   • Severity not stated

     PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

     OBSERVED NO WATER PRESSURE AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT. OBSERVED NO RUNNING HOT OR COLD WATER AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT WHEN KNOBS ARE TURNED ON. INSTRUCTED TO RESTORE HOT AND COLD RUNNING WATER TO HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT AND MAINTAIN.(NOTE: THERE IS A PROPERLY FUNCTIONING HANDWASHING SINK IN KITCHEN NEXT TO THREE COMPARTMENT SINK.) OBSERVED VERY LOW WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. OBSERVED A VERY SMALL TRICKLE OF WATER FLOWING FROM FAUCET OF HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM AND MAINTAIN.

   • Severity not stated

     ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

     OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

4. Oct 21, 2024 License · Pass — Risk 1 (High)
   • Severity not stated

     PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

     MUST REPAIR LEAK AT THE HANDWASHING SINK IN THE KITCHEN PREP AREA.