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CORNERSTONE COMMUNITY OUTREACH

4626-4652 N CLIFTON AVE, CHICAGO, IL 60640 · Shelter

Inspection summary

CORNERSTONE COMMUNITY OUTREACH has been inspected once by Chicago Department of Public Health, on December 6, 2010. The most recent inspection, on December 6, 2010, recorded 9 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • 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 2 times on December 6, 2010. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on December 6, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded once on December 6, 2010. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 3 times on December 6, 2010. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 once on December 6, 2010. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

1 inspection

  1. Complaint

    9 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 COOKE SPAGHETTI AT IMPROPER TEMPERATURE 46.7F TO 47.3F,PRODUCT WAS COOKED ON 12-5 10.MANAGER DISCARDED FOOD. POUND BETWEEN 5 TO 10 .CRITICAL VIOLATION:7-38-005(A).NO CITATION ISSUED.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED ICE MACHINE WITH A BUILD-UP OF ORANGE AND BLACK MOLD (TOP AND BOTTOM).INSTRUCTED TO CLEAN AND SANITIZE UNIT.ENGINEER ON PREMISES CLEANED AND SANITIZE UNIT (SMALL)PRIOR FOR ME TO FINISH REPORT.CRITICAL VIOLATION:7-38-005(A) NO CITATION ISSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND BOTH WASHROOMS FOR CUSTOMERS WITH BROKEN HAND DRYING DEVICE,AND NO PAPER TOWELS PROVIDED.INSTRUCTED TO PROVIDE PAPER TOWELS FOR PROPER HAND WASHING.MANAGER PROVIDE PAPER TOWEL AT FRONT SERVING LINE.CRITICAL VIOLATION:7-38-030 NO CITATION ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED SINK IN PREP AREA WITHOUT SOAP,AND EXPOSED HAND SINK IN DISH ROOM IS BROKEN(FAUCET IS WRAPPED IN GRAY TAPE.INSTRUCTED TO USE EXPOSED HAND SINK IN PREP AREA.SOAP WAS PROVIDED. MUST REPAIR EXPOSED HAND SINK A SOON AS POSSIBLE TO MINIMIZE CROSS CONTAMINATION.CRITICAL VIOLATION:7-38-030 NO CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING SERVING TIME:OBSERVED OPENED CONDIMENTS(GIARDINIERA,MUSTARD)STORED IN PUBLIC VIEW, INSTRUCTED TO COVER OR HAVE AN EMPLOYEE TO SERVE IT.MANAGER FIXED THE PROBLEM. SERIOUS VIOLATION:7-38-005(A).NO 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. REPLACE MISSING CEILING TILES ABOVE THE TRAY LINE(EXPOSED INSULATION),ALSO REPLACE MISSING CEILING TILE ABOVE THE WALK-IN COOLER AND FREEZER 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. CLEAN LIGHT SHIELDS IN PREP AND DISH ROOM(FOOD DEBRIS AND ENCRUSTED FOOD).
    • 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. STOPPERS IS NEEDED FOR THREE COMPARTMENT SINK.REMOVE RAGS FROM DRAIN PIPE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE ICE SCOOP COTNTAINER TO STORE ICE SCOOP.

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