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CHICAGO JESUIT ACADEMY

5058 W JACKSON BLVD, CHICAGO, IL 60644 · School

Inspection summary

CHICAGO JESUIT ACADEMY has been inspected 20 times by Chicago Department of Public Health since May 24, 2010. The most recent inspection, on May 6, 2026, recorded 2 infractions.

4 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

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

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on May 1, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on May 6, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on December 9, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 15 times across 8 separate inspections, most recently on October 30, 2024. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Building, plumbing and upkeepLower risk

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

    Recorded 10 times across 9 separate inspections, most recently on October 30, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

20 inspections

  1. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED INSIDE SINKS. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING FOR EMPLOYEE. ALL EMPLOYEES MUST PROVIDE VALID FOOD HANDLER TRAINING.
  2. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED MULTIPLE RESTROOMS WITH NO HANDWASHING SIGNAGE. INSTRUCTED PERSON IN CHARGE TO POST HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN.
  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER ON SITE WITH VALID ORIGINAL CERTIFICATE POSTED WHILE PREPARING AND SERVING TCS FOODS (CHILLI MAC, STRING BEANS, MILK. YOGURT). INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED ALL KITCHENWARE CUPS, PLATES AND SERVING BOWLS STORED RIGHT SIDE UP ON ALL ROLLING CARTS THROUGHOUT PREP AREA. INSTRUCTED TO INVERT IN ORDER TO PREVENT POSSIBLE CONTAMINATION
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR SURFACES OF 2 DOOR COOLING UNITS IN NEED OF CLEANING. INSTRUCTED TO REMOVE DRIED FOOD DEBRIS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 2 OUT OF 4 HANDSINKS NOT OPERABLE IN MENS RESTROOM LOCATED INSIDE CAFETERIA. INSTRUCTD TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STORAGE CLOSET LOCATED INSIDE PREP AREA WITH EXCESSIVE CLUTTER AND UNNECESARY ITEMS STORED ON FLOOR. INSTRUCTED TO ORGNAIZE AND ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS AND MAINTAIN ON SITE FOR REVIEW.
  4. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT THE HAND SINK IN THE GIRLS WASHROOMS. INSTRUCTED TO PROVIDE A HAND WASHING SIGN AT THE HAND SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREA DUE TO CONTRUCTION. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
  5. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED UNCOVERED LARGE CONTAINERS OF CHICKEN AND BROCCOLI AT EACH CAFETERIA TABLE FOR STUDENTS TO SERVE THEMSELVES ("FAMILY STYLE"). INSTRUCTED MANAGEMENT THAT MEALS FOR STUDENTS MUST BE PROTECTED FROM MISCELLANEOUS SOURCES OF CONTAMINATION (SUCH AS BEING SERVED BY KITCHEN STAFF FROM SERVING LINE, INDIVIUALLY PACKAGED, USE OF A SNEEZE GUARD, ETC). MUST PROTECT FOOD AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED UNCOVERED PRESET SILVERWARE AT ALL CAFETERIA TABLES. INSTRUCTED MANAGEMENT THAT ALL PRESET SILVERWARE OR UTENSILS MUST BE COVERED OR WRAPPED.
  6. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING ON SITE FOR KITCHEN STAFF. ALL FOOD HANDLERS MUST OBTAIN FOOD HANDLER TRAINING WITHIN 30 DAYS OF HIRE.
  7. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE WHILE SERVING TCS FOODS (MILK). PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE WHILE SERVING TCS FOODS (MILK). PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • BOYS SECOND FLOOR HANDWASHING REACHING MAX WATER TEMPERATURE OF 84.3F. ALL HANDWASHING SINKS MUST MAINTAIN MINIMUM HANDWASHING TEMPERATURE OF 100F. PRIORITY. 7-38-030(C). CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE FOR 3 COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS INSIDE FLOOR DRAIN NEAR WALK IN COOLER. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING ON SITE FOR KITCHEN STAFF. ALL FOOD HANDLERS MUST OBTAIN FOOD HANDLER TRAINING WITHIN 30 DAYS OF HIRE.
  8. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT THE HAND SINK IN THE KITCHEN NEAR THE DISH MACHINE. INSTRUCTED TO PROVIDE A HAND WASHING SIGN AT THE HAND SINK.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED MANAGER TO INVERT ALL DISHES FOR PROPER STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED PEELING PAINT AROUND EXPOSED HAND SINK. MUST REMOVE AND REPAINT.
  12. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS INSIDE THE STORAGE ROOM ALOMG WALL BASE AND CORNERS
  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR INSIDE OF WALK-IN COOLER UNDER SHELVES AND FLOOR DRAIN UNDER THREE COMP SINK.
  14. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS IN TOILET ROOM HAS BUILD UP OF DUST. INSTRUCTED TO DETAIL CLEAN. BOY'S TOILET ROOM ON FIRST FLOOR HAS PEELING PAINT OVER HAND SINKS. INSTRUCTED TO REMOVE PEELING PAINT AND SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TOILET ROOMS ON LOWER LEVEL, FIRST AND SECOND FLOOR ARE LACKING EXHAUST VENTILATION. INSTRUCTED TO INSTALL VENTS.
  15. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR OF THE REFRIGERATOR HAS FOOD DEBRIS ALL OVER IT. LOCATED IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND MISSING BASEBOARDS UNDER THE SINKS IN THE PREP AREA. MUST PROVIDE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENING AROUND THE PIPES UNDER AND AROUND THE SINKS PREP AREA.
  16. Canvass Re-Inspection

    4 infractions

    • 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.MUST REPAIR OR REPLACE WORN DOOR SWEEPS ON NORTHEAST,BOILER ROOM & FRONT DOORS.MUST REMOVE PEELING PAINT ON WALL NEXT TO 3- COMP SINK.MUST REPAIR OR REPLACE CEILING TILES & OPENINGS AROUND PIPES LEADING INTO CEILING IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD IN LUNCH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST ADJUST MIXING VALVES ON HAND SINKS IN TOILET ROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN ELEVATOR ROOM,LIBRARY STORAGE.
  17. Canvass

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER SHE REMOVED CLOTHING ARTICLES & PLACED HAIR NET ON THEN HANDLED SOILED MULTIUSE UTENSILS(PLATES,SILVERWARE,CUPS),LOADED DISH RACK TRAY INTO DISH MACHINE THEN REMOVED CLEAN DISHES FROM RACKS WITH OUT WASHING HANDS.INSTRUCTED MANAGER TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010)CITATION ISSUED.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.OBSERVED NO HAND SINK IN FOOD PREP AREA TO WASH HANDS WHILE SOILED & CLEAN MULTIUSE UTENSILS & FOOD BEING HANDLED AT THIS TIME.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER IN FOOD PREP AREA.(SERIOUS 7-38-030)CITATION ISSUED.
    • 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.MUST REPAIR OR REPLACE WORN DOOR SWEEPS ON NORTHEAST,BOILER ROOM & FRONT DOORS.MUST REMOVE PEELING PAINT ON WALL NEXT TO 3- COMP SINK.MUST REPAIR OR REPLACE CEILING TILES & OPENINGS AROUND PIPES LEADING INTO CEILING IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD IN LUNCH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST ADJUST MIXING VALVES ON HAND SINKS IN TOILET ROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN ELEVATOR ROOM,LIBRARY STORAGE.
  18. Canvass

    0 infractions

  19. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR CABINET UNDER EXPOSED HAND BOWL
    • 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. MUST CLEAN FLOORS UNDER TABLES IN LUNCH ROOM
  20. Canvass

    0 infractions

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