Skip to content
Loading map…

HAROLD WASHINGTON COLLEGE

30 E LAKE ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

HAROLD WASHINGTON COLLEGE has been inspected 5 times by Chicago Department of Public Health since August 20, 2015. The most recent inspection, on September 18, 2017, found no infractions.

2 of 5 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: Food temperature control and Food source, labelling and allergens.

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.

  • 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 on February 2, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on February 2, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 3 separate inspections, most recently on February 2, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on February 2, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 2 times across 2 separate inspections, most recently on February 2, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 2 DOOR PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS INSIDE (BEEF, CHICKEN) AT AN AMBIENT AIR TEMPERATURE OF 52.3F AT THE TIME OF THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT THE PROPER TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) AT IMPROPER TEMPERATURES IN THE 2 DOOR PREP COOLER LOCATED IN THE FOOD PREP AREA; 1 LB OF RAW CHICKEN AT 49.3F, 5 LBS OF DELI MEAT AT 50F, 8 LBS OF BEEF PATTIES AT 47.2F, AND 10 LBS OF CHEESE AT 51.3F. EMPLOYEE DISCARDED AND DENATURED SAID ITEMS. INSTRUCTED TO ALWAYS MAINTAIN A TEMPERATURE OF 40F OR BELOW FOR ALL POTENTIALLY HAZARDOUS FOODS AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) ARE BEING HANDLED, PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES FACILITY IS OPEN AND OPERATING. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE IN THE 2 DOOR REFRIGERATOR. INSTRUCTED TO ONLY USE FOOD GRADE BAG FOR FOOD STORAGE AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE ARTICLES (SOUP AND HOT FOOD CONTAINERS) BEING IMPROPERLY STORED BY THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO INVERT ALL SINGLES SERVICE CONTAINERS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE CUTTING BOARDS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED PANINI GRILL WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS UNDER 3 COMPARTMENT SINK AND UNDER PREP TABLES AND REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETERS NEEDED INSIDE OF THE 2 DOOR PREP COOLER AND IN THE SANDWICH REACH IN COOLER. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.
  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found/observed no certified food mgr with a city of Chicago food sanitation certificate while preparing, handling potentially hazardous foods(oat meal, beef, soups)at time of inspection citation issued 7-38-012, Serious violation.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in reach in coolers in kitchen prep area, must properly date food items in reach in coolers in kitchen prep area.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep area, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler door gaskets in kitchen prep area not clean, had excess food debris, not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, prep tables and under storage shelving in kitchen prep areas not clean, need detailed cleaning(corners).
  4. Canvass

    0 infractions

  5. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED A SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE UPPER COMPARTMENT OF SERVICE COOLER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LOW WATER PRESSURE AT THE EXPOSED HAND WASH SINK (COLD RUNNING). INSTRUCTED TO REPAIR AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website