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HENRY BOOTH HOUSE

2929 S WABASH AVE, CHICAGO, IL 60616 · Daycare (2 - 6 Years)

Inspection summary

HENRY BOOTH HOUSE has been inspected 4 times by Chicago Department of Public Health since April 29, 2010. The most recent inspection, on April 26, 2012, found no infractions.

2 of 4 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 April 29, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 5 times across 2 separate inspections, most recently on April 2, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on April 29, 2010. 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 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 April 29, 2010. 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.

4 inspections

  1. License

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF CABINETS NOT WIPED DOWN. MAIN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND NON-COMMERCIAL TYPE DISHMACHINE AT MAIN KITCHEN THAT MUST BE REMOVED(NOT IN USE).TAGGED DISHMACHINE.
  3. License Re-Inspection

    0 infractions

  4. License

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 4 LBS. OF BOLOGNA VALUED AT APPROXIMATELY $5.00 SITTING OUT ON TABLE AT IMPROPER TEMPS. (51.4 F-55.9 F). INSTRUCTED TO KEEP COLD FOODS AT 40 F OR LOWER. ITEM WAS DISCARDED. CIT. #34152-17
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BOLOGNA, MILK, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES WHEN SERVING POTENTIALLY HAZARDOUS FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT RAW WOOD SHELVES IN FRONT STORAGE CLOSET AND CAULK AROUND WASH BOWLS IN TOILET ROOMS.
    • 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 IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS AND ELEVATE ITEMS IN STORAGE CLOSETS ATLEAST 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL VENTS/LIGHT SHIELDS, SEAL AROUND ALL PIPES/CONDUITS AND PUT ALL CEILING TILES IN PLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTER AND ORGANIZE ALL OTHERS IN ALL STORAGE CLOSETS.

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