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HARRY S TRUMAN COLLEGE

1145 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

HARRY S TRUMAN COLLEGE has been inspected 6 times by Chicago Department of Public Health since August 14, 2015. The most recent inspection, on August 23, 2018, found no infractions.

2 of 6 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, Food source, labelling and allergens and Pests.

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 2 times across 2 separate inspections, most recently on February 27, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on April 17, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 14, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 4 separate inspections, most recently on February 27, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 27, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE COLD AND HOT HOLDING UNITS TO BE IMPROPER:-HAMBURGERS 44.8F,EGGS 54.3F, CHEESE 51.4F, TOMATOES 52.9F, TARTAR SAUCE 44.9F, HAMBURGERS 120.4F, CHEESE BURGER 124F, CHICKEN NUGGETS 113.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $75.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, HAMBURGERS,SOUPS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND THE ICE MACHINE AND COOKING EQUIPMENT WITH GREASE ON THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LONGER TIME OF ABOUT 10 MINUTES TO HAVE HOT RUNNING WATER AT ALL HAND WASH SINKS WHEN HOT WATER FAUCET IS TURNED ON. INSTRUCTED TO SHORTEN THE AMOUNT OF TIME IT TAKES FOR HOT RUNNING WATER TO ARRIVE AT THE HAND WASH SINKS....NOTED LEAKING FAUCET AT THE FRONT HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED LOW WATER PRESSURE AT ALL HAND WASH SINKS OF EMPLOYEE BATHROOM. INSTRUCTED TO INCREASE THE WATER PRESSURE FOLLOWING THE CITY CODE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASHCLOTHS SCATTERED THROUGHOUT THE FRONT AND REAR KITCHEN PREP AREAS.INSTRUCTED TO STORE ALL WASH CLOTHES IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER DRIPPING FROM THE WALK-IN COOLER CONDENSER INTO BUCKET. MUST REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF TRAINING OR CERTIFICATES FOR ALL REQUIRED FOOD HANDLERS. MUST PROVIDE.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RIPPED OFF RUBBER GASKET ALONG THE DOOR OF THE 2 DOOR REACH IN FREEZER. MUST REPAIR ND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE INTERIOR BOTTOM SHELVE OF THE 3 DOOR REACH IN COOLER AND 2 DOOR REACH FREEZER WITH FOOD DEBRIS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN IN DETAIL THE FLOOR THRU-OUT THE REAR STORAGE AREA, THRU-OUT THE DISH WASHING/PREP AREA ALONG THE WALL BASE ALL CORNER AND MAINTAIN. MUST PROVIDE FLOOR DRAIN COVER ON THE FLOOR DRAIN IN THE REAR STORAGE AREA CLOSE TO THE DISH MACHINE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN TH FRONT PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE MISSING VISIBLE THERMOMETER IN ALL THREE REACH IN COOLERS IN THE FRONT SERVING AREA.
  5. License Re-Inspection

    0 infractions

  6. License

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 30 MICE DROPPINGS ALONG THE BASEBOARD, CORNERS, AND ON THE BOTTOM SHELF OF THE OPEN CABIENTS NEAR THE FLOOR IN THE OVERSTOCK FOOD STORAGE ROOM CURRENTLY STORING PREP EQUIPMENT THAT WILL BE MOVED TO THE KITCHEN BEFORE SCHOOL STARTS. INSTRUCTED TO REMOVE, DETAIL CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTED FOOD STORAGE SHELVES AND DUST BUILDUP ON THE FAN VENT COVER IN THE WALK-IN COOLER. INSTRUCTED TO REPLACE SHELVING UNITS AND DETAIL CLEAN THE FAN VENT COVER TO PREVENT DUST FROM BLOWING OUT ONTO THE FOOD.

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