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MARYVILLE ACADEMY ST. ROSE OF LIMA

1456 W OAKDALE AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

MARYVILLE ACADEMY ST. ROSE OF LIMA has been inspected once by Chicago Department of Public Health, on June 22, 2023. The most recent inspection, on June 22, 2023, recorded 9 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 June 22, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on June 22, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 22, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on June 22, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times on June 22, 2023. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

1 inspection

  1. License

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND PREP SINK. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED POROUS WOOD USED FOR SHELVING AT THE DRY STORAGE AREA. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER . PRIORITY FOUNDATION VIOLATION# 7-38-005. NO CITATION ISSUED TOSDAY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

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