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CENACLE RETIREMENT

513 W FULLERTON PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

CENACLE RETIREMENT has been inspected 12 times by Chicago Department of Public Health since August 9, 2010. The most recent inspection, on April 13, 2022, found no infractions.

2 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 2 separate inspections, most recently on November 25, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on November 25, 2020. For example: APPROVED THAWING METHODS USED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on November 25, 2020. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 9, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 6 separate inspections, most recently on August 31, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11- OBSERVED NO HAND WASHING SINK LOCATED IN RETREAT DISH WASHING AREA. INFORMED MANAGER THAT HAND WASHING SINK MUST BE INSTALLED/LOCATED IN DISH WASHING AREAS. INSTRUCTED MANAGER TO INSTALL HAND SINK IN SAID AREA. PRIORITY FOUNDATION #7-38-030(C) NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS IN THE FOLLOWING AREAS: -SHARED CUSTOMER/EMPLOYEE RESTROOMS INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE AT SAID AREAS.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • 7-209.11- OBSERVED FOOD HANDLER PERSONAL BOOK BAG, WINTER COAT, ETC. STORED ON TOP SURFACE OF DISH MACHINE DRAIN BOARD, IN RETREAT DISH WASHING AREA. INFORMED MANAGER THAT PERSONAL ITEMS MUST BE STORED IN EMPLOYEE DESIGNATED AREAS. INSTRUCTED MANAGER TO REMOVE AND STORE PERSONAL ITEMS IN EMPLOYEE DESIGNATED AREAS. MAINTAIN AT ALL TIMES.
    • 35. APPROVED THAWING METHODS USED
      • 3-501.13- OBSERVED INTACT COMMERCIALLY VACUUMED SEALED PACKAGES OF FISH THAWING IN WALK IN COOLER, ON SITE. INFORMED MANAGER THAT VACUUMED SEALED PACKAGES OF FISH MUST BE REMOVED FROM VACUUM PACKAGE AND THAWED UNDER REFRIGERATION, OUT OF VACUUMED SEALED PACKAGE. INSTRUCTED MANAGER TO REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15- OBSERVED SLOW DRAIN AT WASH SINK, AT 3 COMPARTMENTS SINK, LOCATED IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11- OBSERVED LARGE AREA OF MISSING FLOOR TILE AROUND GREASE TRAP COVER IN DRY STORAGE ROOM ADJACENT TO MOP CLOSET. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR SAID AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11- OBSERVED NO HAND WASHING SINK LOCATED IN RETREAT DISH WASHING AREA. INFORMED MANAGER THAT HAND WASHING SINK MUST BE INSTALLED/LOCATED IN DISH WASHING AREAS. INSTRUCTED MANAGER TO INSTALL HAND SINK IN SAID AREA. PRIORITY FOUNDATION #7-38-030(C) NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS IN THE FOLLOWING AREAS: -SHARED CUSTOMER/EMPLOYEE RESTROOMS INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE AT SAID AREAS.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • 7-209.11- OBSERVED FOOD HANDLER PERSONAL BOOK BAG, WINTER COAT, ETC. STORED ON TOP SURFACE OF DISH MACHINE DRAIN BOARD, IN RETREAT DISH WASHING AREA. INFORMED MANAGER THAT PERSONAL ITEMS MUST BE STORED IN EMPLOYEE DESIGNATED AREAS. INSTRUCTED MANAGER TO REMOVE AND STORE PERSONAL ITEMS IN EMPLOYEE DESIGNATED AREAS. MAINTAIN AT ALL TIMES.
    • 35. APPROVED THAWING METHODS USED
      • 3-501.13- OBSERVED INTACT COMMERCIALLY VACUUMED SEALED PACKAGES OF FISH THAWING IN WALK IN COOLER, ON SITE. INFORMED MANAGER THAT VACUUMED SEALED PACKAGES OF FISH MUST BE REMOVED FROM VACUUM PACKAGE AND THAWED UNDER REFRIGERATION, OUT OF VACUUMED SEALED PACKAGE. INSTRUCTED MANAGER TO REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15- OBSERVED SLOW DRAIN AT WASH SINK, AT 3 COMPARTMENTS SINK, LOCATED IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11- OBSERVED LARGE AREA OF MISSING FLOOR TILE AROUND GREASE TRAP COVER IN DRY STORAGE ROOM ADJACENT TO MOP CLOSET. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR SAID AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED KITCHEN CABINETS WITH WORN VENEER ON DOORS.INSTRUCTED MANAGEMENT TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED DUST ON VENTILATION GRATES ON WALL BEHIND THE SERVING BUFFET IN THE RETREAT DINING ROOM AREA.INSTRUCTED MANAGEMENT TO CLEAN VENTILATION GRATES AND MAINTAIN.
  5. Canvass

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED THAT THE SELF CLOSING DEVICE IS MISSING FROM THE WOMEN'S RESTROOM DOOR. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE.
  6. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN MAIN KITCHEN.MUST COVER SILVERWARE ON TABLES IN DINING AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SCRAPE AND PAINT PEELING PAINT ON SHELVING UNITS IN DRY FOOD STORAGE #1.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST FROM LOWER LEDGE OF ROLLING CART IN BAKERY AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT IN MAIN KITCHEN.MUST SEAL GAP IN BETWEEN FLOOR AND WALL BASE BEHIND DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE AND PAINT PEELING PAINT ON CEILING NEAR WINDOW IN BAKERY AREA,CEILING ABOVE 3- COMP SINK IN MAIN KITCHEN.MUST REPAIR OR REPLACE LOOSE WALL BASE IN CHEMICAL STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADDITIONAL LIGHTING IN MAIN KITCHEN WALK IN COOLER.MUST REPLACE BURNT OUT LIGHTS IN BAKERY AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE & FAUCET AT BAKERY 2- COMP SINK,LEAKY FAUCET AT 2-COMP SINK IN MAIN KITCHEN & WAIT STAFF KITCHEN,SLOW DRAIN AT MIDDLE & FAR RIGHT HAND SINK IN WOMEN STAFF TOILETROOM.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE WITH LIME BUILD UP. MUST DELIME INTERIOR OF ICE MACHINE. EMPTY ICE MACHINE AND CLEAN ENTIRE MACHINE WITH SANITIZER SOLUTION. MAINTAIN IN A CLEAN AND SANITIARY CONDITION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ADDITIONAL IDPH FOOD HANDLER INFORMATION PROVIDED
  8. Canvass

    0 infractions

  9. Canvass

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMOVED SELF-CLOSING DEVICE ON WASHROOM DOOR MUST BE REPLACED.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TABLEWARES IN NUN'S DINING ROOM MUST BE COVERED OR WRAPPED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BOTH WASH GAGES ON DISH MACHINES NOT OPERATIONAL. LEAK ON SOAP DISPENSER AT DISH MACHINE FOR NUN'S DINING ROOM. MUST REPAIR.
  11. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • IMPROPER OPERATION OF THE 2 COMPARTMENT SINK FOR SANITIZING UTENSILS. OBSERVED THE 2 COMPARTMENT SINK SET UP TO WASH, RINSE AND SANITIZE UTENSILS WITH A PLASTIC DISHTUB FILLED WITH WATER AND SANITIZER. MANAGEMENT INSTRUCTED TO USE HIGH TEMPERATURE DISHMACHINES TO SANITIZE UTENSILS OR USE THE 2 COMPARTMENT SINK BY FILLING ONE COMPARTMENT TO WASH AND THE OTHER TO RINSE UTENSILS, THEN DRAIN ONE COMPARTMENT AND FILL TO SANITIZE THE UTENSILS. SERIOUS VIOLATION 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES IN VIEW OF ALL CUSTOMERS. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKING DRAIN LINE BELOW THE BAKERY 2 COMPARTMENT SINK.
  12. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND TUNA SALAD STORED IN WALK-IN COOLER AT IMPROPER TEMPERTURE(51.5F-53.5FAND 55.6F)FOOD DISCARDED AND DENATURED BY MS.GOMEZ.EMPLOYEE STATED THAT ALL INGREDIENT WERE STORED IN COOLER,AND SALAD WAS MADE IN THE MORNING.UNIT MAINTAINS TEMP OF 40F.POUNDS 8,VALUE 10.CRITICAL VIOLATION:7-38-005(a) HOOOO62522-10
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED(TUNA SALADS,EGGS,MILK ETC).NO PROVE ON PREMISES OR NOR SHOWED TO ME ENROLLMENT OF SANITATION CLASS.SERIOUS VIOLATION:7-38-012 HOOOO62522-10
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE BROKEN RUBBER GASKET AROUND REFRIGERATOR DOOR NEXT TO DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FOOD DEBRIS ON FLOOR BESIDE BROWN REFRIGERATOR ,IN PREP AREA NEXT TO DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.SEAL PLASTIC COVING IN MOP SINK(EAST WALL).SEAL HOLE ON WALL BEHIND ELECTRICAL UNIT IN STORAGE AREA.

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