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HOWARD AREA COMMUNITY CENTER

7510 N ASHLAND AVE, CHICAGO, IL 60626 · Children's Services Facility

Inspection summary

HOWARD AREA COMMUNITY CENTER has been inspected 18 times by Chicago Department of Public Health since September 12, 2014. The most recent inspection, on August 19, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. 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 your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on May 14, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on May 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 14, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 9 times across 7 separate inspections, most recently on August 23, 2024. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • 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 6 times across 5 separate inspections, most recently on March 3, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

18 inspections

  1. License

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. License

    2 infractions

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED PREMISES IS USING CITY OF CHICAGO OUTSIDE RECEPTACLES FOR GARBAGE. MUST PROVIDE COMMERCIAL RECEPTACLES. CONTACT A COMPANY AND PROVIDE SAID CONTAINER. PRIORITY FOUNDATION VIOLATION: 7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER ON THE FLOOR UNDER THE HANDWASHING SINK IN THE PREP AREA. MAINTAIN FLOOR DRY.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. License

    0 infractions

  8. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD NOT LABELED.(FLOUR,CEREAL,ETC.)MUST PROVIDE.
  9. License

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICES NOT LOCATED UTILITY SINK CONNECTED TO A PIPE AT THE KITCHEN FOOD PREP AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED OR REMOVE THE PIPE CONNECTION FOR THE FAUCET.
  10. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO KIT TO RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO MAINTAIN APPROPRIATE SUPPLIES ON SITE.POLICY TO VOMITING AND DIARRHEAL EVENTS PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • RECEPTACLE WITH LID IS NEEDED AT STAFF WASHROOMS,NEED TO PROVIDE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO MECHANICAL VENTILATION PROVIDED AT CHILDREN'S WASHROOM,IN "CANYON" CLASS ROOM FIRST FLOOR
  11. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 (A) OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005
  12. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.11 (A) OBSERVED HANDWASHING SINKS IN CLASSROOMS AND WASHROOMS THROUGHOUT FACILITY AT TEMPERATURES RANGING FROM 84.3F TO 92.0F. ALL HANDWAHSING SINKS NEED TO BE AT A MINIMUM OF 100F THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-030 C
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 (A) OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005
  13. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS DIRTY UNDER CLOTHES WASHER AND DRYER.INSTRUCTED MANAGEMENT TO CLEAN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED FAUCET HANDLE LEAKING AT FIRST FLOOR FAUCULTY RESTROOM.INSTRUCTED MANAGEMENT TO REPAIR.
  14. License Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS BEHIND AND UNDER HEAVY EQUIPMENT IN KITCHEN NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  15. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED HIGH TEMP DISH MACHINE IN THE KITCHEN NOT REACHING A FINAL RINSE TEMPERATURE OF 180F WHILE IN USE., ONLY REACHED 150F, UNIT TAGGED. INSTRUCTED TO HAVE UNIT SERVICED. DISCONTINUE USE OF DISH MACHINE AND USE THE 3-COMP SINK UNTIL MACHINE HAS BEEN REPAIRED. THE FINAL RINSE MUST REACH 180F BEFORE IT CAN USED AGAIN. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD NOT LABELED IN DRY STORAGE ROOM, INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF 2-DOOR COOLER & 2-DOOR FREEZER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS BEHIND AND UNDER HEAVY EQUIPMENT IN KITCHEN NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  16. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED ON STORAGE RACK IN KITCHEN, INSTRUCTED TO REMOVE. USE OF FOIL ON KITCHEN EQUIPMENT IS PROHIBITED. MAINTAIN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNKNOWN DEBRIS INSIDE LIGHT SHIELDS IN THE KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NON WORKING VENTILATION FANS IN STAFF TOILET ROOMS ON THE 1ST & 2ND FLOORS. ALSO, PAPER TOWELS BEING USED AS SINK STOPPER AT 3-COMP SINK. INCREASE HOT WATER PRESSURE AT THE EXPOSED HAND SINK IN THE CANYON ROOM. HOT WATER KNOB ON 3-COMP SINK IS LEAKING. ALSO, LEAKY PIPE UNDER 1-COMP SINK IN THE POND ROOM.INSTRUCTED TO REPAIR, REPLACE AND MAIANTAIN.
  17. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • gauge at high temp dish machine not working,instructed t repair Broken caulking between the dish machine and wall instructed to remove/replace with a smooth cleanable and non0absorbent surface.
  18. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND BROOMS AND DUSTPANS NOT STORED PROPERLY AT CLASSROOM RESTROOMS.

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