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LUTHERAN SCHOOL OF THEOLOGY

1100 E 55TH ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

LUTHERAN SCHOOL OF THEOLOGY has been inspected 6 times by Chicago Department of Public Health since January 19, 2017. The most recent inspection, on April 29, 2021, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on April 13, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on April 29, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on April 29, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 January 24, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 19, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4 INCH GAP AT THE BOTTOM OF THE BASEMENT OUTER DOOR IN THE STORAGE AREA; INSTRUCTED TO SEAL THE GAP AT THE BOTTOM OF THE DOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF COOKING EQUIPMENT, SURFACE AREA UNDERNEATH GRILL TO REMOVE GREASE AND PARTICLES, BOTTOM OF FRYER, BOTTOMS OF PREP TABLES AND UNDERNEATH COUNTERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE COLD WATER KNOB OF THE TWO COMP SINK AND LEAKING FROM THE FAUCET NECK OF THE THREE COMP SINK; INSTRUCTED TO REPAIR BOTH LEAKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AND WALLS AROUND UNDER AND BEHIND EQUIPMENT WHERE NEEDED. ALSO CLEAN ALL FLOOR DRAINS WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS IN THE VENT SYSTEM ABOVE THE GRILLS AND FRYER.
  2. Canvass

    8 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED DESSERTS, COOKIES, PARFAITS, SLICED FRUIT DISPLAYED FOR CUSTOMER SERVICE WITH NO FOOD LABELS. INSTRUCTED MANAGER TO PROPERLY LABEL EACH INDIVIDUAL PACKAGED ITEM WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED MULTI-USE EQUIPMENT, UTENSILS AND GLASSWARE NOT COVERED/INVERTED IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO INVERT ALL EQUIPMENT AND UTENSILS TO PROTECT FROM CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE CONTAINERS AND UTENSILS NOT INVERTED IN PREP AND SELF-SERVICE AREAS. INSTRUCTED MANAGER TO INVERT ALL CONTAINERS AND UTENSILS TO PROTECT FROM CONTAMINATION .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVING UNDER FRONT COUNTER IN PASTRY DISPLAY AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SHELVING AND MAINTAIN. OBSERVED RUSTY SHELVING UNITS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK IN DISH WASHING AREA AND 1-COMPARTMENT SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN UNISEX WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP, DISH WASHING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILES IN DISH WASHING AREA AND DAMAGED WALL TILES IN DISH WASHING, PREP, AND SERVING AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED. GIVEN 90 DAYS TO COMPLY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST PROPERLY STORE WASH CLOTHS IN ADEQUATE CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MIDDLE STOPPER OF 3-COMP SINK UNDER COMPARTMENT IN NEED OF REPAIR. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR REPLACE DAMAGED/CRACKED CERAMIC WALL TILE AT CEILING ABOVE MEAT SLICER ON REAR PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR OF FOOD DEBRIS IN BASEMENT WALK-IN COOLER UNDER SHELVES, AT CORNER AND ALONG WALL BASE. ALSO CLEAN FLOOR IN BASEMENT OPEN AREA OF WALK-IN COOLER/FREEZER.
  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed the following potentially hazardous foods at improper temperatures: uncooked salmon filets @ 64.2F and cooked rice @ 52.2F on racks in rear prep area; beef @ 47.8F and tuna @ 49.5F in the front prep cooler. Must keep all potentially hazardous foods at 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed excessive dirt and debris on floors of basement electrical/storage room. Must clean and sanitize floors. Must elevate all items at least 6 inches above the floor throughout basement. Observed broken/missing coving and/or baseboard tiles in kitchen on corner near ice machine, along wall in employee restroom, and also along south wall of kitchen. Must repair all damaged tiles and/or baseboard tiles to prevent pest entry. Must maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed front beverage cooler without thermometer. Must place thermometers in all refrigeration units, in a conspicuous spot. Must provide metal stem thermometers for all food handlers to properly test internal food temperature.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed large appliances (coolers, etc.) not in use in basement and in north hallway on main floor. Must remove all unused equipment to prevent pest harborage. Must maintain same.
  5. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN DISH WASHING AREA. INSTALL AN EXPOSED SINK IN COFFEE PREP AREA.
  6. Complaint

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 80 MICE DROPPINGS ON FLOOR ALONG WALLS IN BASEMENT UTENSIL/CATERING STORAGE AREA, 50 MICE DROPPINGS ON FLOOR ALONG WALLS NEAR UTILITY SINK IN DRY STORAGE AREA, 10 MICE DROPPINGS ON FLOOR ALONG WALLS AND ON BOX OF PORTION CUPS IN BASEMENT STORAGE AREA, 20 MICE DROPPINGS ON SHELF UNDER POP MACHINE IN SERVING AREA, 20 MICE DROPPINGS ON FLOOR UNDER UTENSIL STORAGE SHELVES IN DISH WASHING AREA, 20 MICE DROPPINGS ON FLOOR IN CORNERS NEAR 3-COMPARTMENT SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CHICAGO CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST INTERIOR OF SMALL REFRIGERATOR IN COFFEE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS IN PREP AND STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELDS IN PREP AREA(DUST BUILDUP).SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS, ETC IN ALL AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN DISH WASHING AREA. REPAIR EXPOSED SINK IN FRONT SERVING AREA. INSTALL AN EXPOSED SINK IN COFFEE PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETER IN SMALL REFRIGERATOR IN COFFEE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY ORGANIZE AND REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN PREP, STORAGE, AND BASEMENT AREAS TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

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