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AFTER SCHOOL MATTERS, INC.

3401-3435 N CICERO AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

AFTER SCHOOL MATTERS, INC. has been inspected 10 times by Chicago Department of Public Health since May 26, 2017. The most recent inspection, on June 12, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on May 14, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 19, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 14, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 14, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 4 separate inspections, most recently on March 14, 2023. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Non-Inspection

    0 infractions

  2. Canvass

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES AND BOWLS STORED NOT INVERTED. INSTRUCTED TO INVERT PLATES AND BOWLS AFTER SANITIZING AND AIR DRYING.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS WERE PROVIDED TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE WAS PROVIDED IN THE GENDER NEUTRAL WASHROOM ON THE 1ST FLOOR. MANAGEMENT INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLES IN ALL FEMALE WASHROOMS.
  6. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO PEST PROOF REAR KITCHEN DOOR ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • INSTRUCTED TO PROPERLY STORE,INVERT POTS AND KITCHENWARE ON STORAGE SHELFS TO PREVENT CONTAMINATION BEORE USE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SOME GREEN COLORED CODED STAINED CUTTING BOARDS STORED ON KITCHEN STORAGE RACK.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
  7. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE REFRIGERATORS IN PREP AREA. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WASTE BIN IN UNISEX WASHROOM WITHOUT LID. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILES IN COAT ROOM. INSTRUCTED TO REPLACE AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DIM LIGHTS IN PANTRY AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED: #57 FOUND NO PROOF OF FOOD HANDLER(S) TRAINING.INSTRUCTED TO PROVIDE AND TO MAINTAIN. PRIORITY FOUNDATION. 7-42-090. NO CITATION ISSUED.
  8. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • The LICENSE HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the RETAIL FOOD ESTABLISHMENT during all hours of operation. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED MEN'S RESTROOM HANDWASHING SINK AT MAXIMUM TEMPERATURE 73.1F AND UNISEX RESTROOM HANDWASHING SINK AT MAXIMUM TEMPERATURE 92.6F. ALL HANDWASHING SINKS MUST REACH MINIMUM TEMPERATURE OF 100F. PRIORITY. 7-38-030(c). CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE REFRIGERATORS IN PREP AREA. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. 7-38-020(c). NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WASTE BIN IN UNISEX WASHROOM WITHOUT LID. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILES IN COAT ROOM. INSTRUCTED TO REPLACE AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DIM LIGHTS IN PANTRY AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED: #57 FOUND NO PROOF OF FOOD HANDLER(S) TRAINING.INSTRUCTED TO PROVIDE AND TO MAINTAIN. PRIORITY FOUNDATION. 7-42-090. NO CITATION ISSUED.
  9. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • The LICENSE HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the RETAIL FOOD ESTABLISHMENT during all hours of operation.PRIORITY FOUNDATION VIOLATION,NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • The PERSON IN CHARGE shall have an original and valid City of Chicago Food Service Sanitation Certificate in accordance with Section 7-38-012 of the Municipal Code of Chicago.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND REAR SOUTH SIDE DOOR NOT PEST-PROOFED GAP AT BOTTOM RIGHT CORNER OF LEFT DOOR.INSTRUCTED TO PEST PROOF DOOR ALL ACROSS THE BOTTOMS/CORNERS TO PREVENT PEST ENTRY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • INSTRUCTED TO PROPERLY STORE,INVERT CLEAN MULTI-USE POTS,PANS,BOWLS ON KITCHEN SHELVINGS TO PREVENT CONTAMINATION BEFORE USE AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE WATER STAINED CEILING TILES IN KITCHEN FOOD PREP AREA AND TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO PROOF OF FOOD HANDLER(S) TRAINING.INSTRUCTED TO PROVIDE AND TO MAINTAIN.
  10. License

    0 infractions

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