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GATEWAY TO LEARNING SPECIAL EDUCATION AND TRAINING

4925 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

GATEWAY TO LEARNING SPECIAL EDUCATION AND TRAINING has been inspected 15 times by Chicago Department of Public Health since May 1, 2012. The most recent inspection, on May 13, 2025, recorded 5 infractions.

5 of 15 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: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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

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.

  • 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 4 times across 3 separate inspections, most recently on May 13, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on May 13, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 13, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 25, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on September 9, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

15 inspections

  1. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • CHLORINE CHEMICAL DISH WASHING MACHINE NOT PROPERLY DISPENSING SANITIZER. 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS AND PRIMING THE MACHINE. NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, DISPENSES SANITIZER AND C.D.P.H CONTACTED FOR TAG REMOVAL. INSTRUCTED TO USE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-025. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INACCURATE INTERNAL THERMOMETER IN THE REFRIGERATION UNIT HOLDING MILK IN BARKLY BISCUIT KITCHEN. INSTRUCTED TO REPLACE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED A BULK FOOD FLOUR CONTAINER MISSING ITS LABEL IN THE BARKLY BISCUIT KITCHEN. MUST RELABEL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR CHEMICAL STORAGE IN THE DISH ROOM.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED A DIRTY HAND WASHING SINK IN THE SMALL REAR KITCHEN ADJACENT TO THE DISHROOM. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR THE SAME SINK PAPER TOWEL DISPENSER.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, CORN MEAL ETC) IN BAKERY PREP KITCHEN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-303.12 INSTRUCTED TO PROPERLY STORE ITEMS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING INSIDE STORAGE ROOM (FRONT AREA).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND COFFEE MACHINE BEHIND FRONT SERVICE AREA INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  5. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN (DISMACHINE NOT IN USED AT THIS TIME). A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ‘HELD FOR INSPECTION’. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, CORN MEAL ETC) IN BAKERY PREP KITCHEN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO PROPERLY STORE ITEMS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING INSIDE STORAGE ROOM (FRONT AREA).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND COFFEE MACHINE BEHIND FRONT SERVICE AREA INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN STORED COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST CLEAN AND REPAIR SLOW DRAINING HAND WASHING SINK IN MAIN KITCHEN PREP AREA
  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO OUTSIDE DUMPSTER.(COMMERCIAL DUMPSTER) SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST PROVIDE OUTSIDE DUMPSTER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER INSIDE REACH IN COOLER AT FRONT CAFE AREAS. MUST PROVIDE.
  11. Canvass

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PERSONAL ITEMS NOT PROPERLY STORED, INSTRUCTED TO PROVIDE ONE DESIGNATED AREA TO STORE BELONGINGS,
  12. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE SHELVES INSIDE COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES.
  13. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON BOTTOM PANEL OF COOLER AT PREP AREA; INSTRUCTED TO CLEAN/SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND DUST ON FLOOR AT PREP AREA; INSTRUCTED TO CLEAN FLOOR, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET FOR 3 COMPARTMENT SINK; INSTRUCTED TO REPAIR/REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS; INSTRUCTED FOOD HANDLERS MUST HAVE HAIR RESTRAINTS.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED PARENTS INSIDE THE PREP AREA; INSTRUCTED ONLY AUTHORIZED PERSONNEL CAN BE AT THE FOOD PREP AREA/BAKERY KITCHEN.
  14. License Re-Inspection

    0 infractions

  15. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER INSIDE DISH ROOM.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTRUCTED TO INSTALL A METAL 3 COMPARTMENT SINK EQUIPPED WITH AN ATTACHED DRAINBOARD, A GREASE TRAP AND HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. SINK SHALL BE OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE UTENSILS TO BE WASHED, RINSED AND SANITIZED IN BAKERY PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL VENTILATION INSIDE ALL (10) TOILET ROOMS.

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