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MOST WORSHIPFUL ST. JOHN'S GRAND LODGE

7443 S INGLESIDE AVE, CHICAGO, IL 60619 · BANQUET HALL

Inspection summary

MOST WORSHIPFUL ST. JOHN'S GRAND LODGE has been inspected 16 times by Chicago Department of Public Health since October 10, 2013. The most recent inspection, on December 11, 2023, found no infractions.

8 of 16 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: Handwashing and staff hygiene, Protecting food from contamination and Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on September 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on September 5, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 28, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 August 28, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 28, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.

16 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass Re-Inspection

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED THAT THE (PIC) HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED THAT THE PERSON IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED THE PIC TO PROVIDE. PRIORITY FOUNDATION VIOLATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARHEA EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS OUTLINED IN THE POLICY, INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP, AND APPROIATE SANITIZER TO KILL NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN BAR LOCATED IN DINING ROOM. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OVERHEAD WATER PIPES IN KITCHEN PREP AREA. INSTRUCTED TO IN CASE OR INSTALL DROP CEILING. MUST BE SMOOTH AND EASILY CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN WALL AREAS IN REAR EMPLOYEE LOCKER STORAGE ROOM. INSTRUCTED TO SEALL ALL OPENINGS TO PREVENT HIDING AREAS FOR PEST
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES WHO PREPARE FOOD IN KITCHEN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR PIC. INSTRUCTED THAT ALL MANAGERS WITH THE CITY OF CHICAGO CERTIFICATE MUST HAVE ALLERGEN TRAINING.
  5. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED THE PIC TO PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARHEA EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS OUTLINED IN THE POLICY, INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP, AND APPROIATE SANITIZER TO KILL NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN BAR LOCATED IN DINING ROOM. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER TO TAKE TEMPERATURES OF FOOD. MUST PROVIDE. PRIORITY FOUNDATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED EVIDENCE OF 44 MICE DROPPING UNDER 2- COMPARTMENT SINK A BAR IN DINING ROOM, 12 ON SHELVES AND FLOOR AT VIP BAR AND 17 ON FLOOR INSIDE RED STORAGE CABINET IN VIP ROOM. INSTRUCTED TO CLEAN/ SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION ISSUED 7-38-020
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OVERHEAD WATER PIPES IN KITCHEN PREP AREA. INSTRUCTED TO IN CASE OR INSTALL DROP CEILING. MUST BE SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE UNCLEAN RAW WOOD SHELF IN THE PRIVATE CLUB AREA. INSTRUCTED TO PAINT OR SEAL THE RAW WOOD TO BE EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE COUNTERS IN THE KITCHEN TO BE SOILED WITH DEBRIS. MUST MAINTAIN NON-FOOD CONTACT SURFACES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL CHLORINE TEST KIT FOR 3 COMPARTMENT DISHWASHING . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN WALL AREAS IN REAR EMPLOYEE LOCKER STORAGE ROOM. INSTRUCTED TO SEALL ALL OPENINGS TO PREVENT HIDING AREAS FOR PEST.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES WHO PREPARE FOOD IN KITCHEN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR PIC. INSTRUCTED THAT ALL MANAGERS WITH THE CITY OF CHICAGO CERTIFICATE MUST HAVE ALLERGEN TRAINING.
  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INSIDE OF THE CABINET UNDERNEATH THE TWO COMP SINK BEHIND THE COUNTER IN THE DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN THE KITCHEN BY THE COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE BY THE STAIRS IN THE STORAGE ROOM LEADING TO A REAR EXIT DOOR; SEAL HOLE. OBSERVED A HOLE IN THE BASE OF THE WALL BY THE DOOR IN THE KITCHEN; SEAL HOLE. CLEAN WALL LEDGE IN KITCHEN BEHIND THE PREP TABLE.
  8. Canvass

    0 infractions

  9. Canvass

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED THE PREP AREA RESTROOM INTERIOR DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN A SELF CLOSING INTERIOR DOOR FOR THE RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK MISSING DRAIN STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN DRAIN STOPPERS TO PROPERLY WASH, RINSE AND SANITIZE DISHES.
  10. Canvass

    0 infractions

  11. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS BEHIND THE ICE MACHINES AND REFRIGERATOR, PREP TABLES, INTERIOR AND EXTERIOR OF ICE MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON KITCHEN FLOOR, AND MAIN SEATING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PRIVATE BAR AREA NEEDS COVING REPAIRED AROUND WALL, INSTRUCTED TO REPAIR AND MAINTAIN. CLEAN CEILING VENTS OF DUST IN MEN'S AND WOMEN'S TOILET ROOMS. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW HOT WATER PRESSURE IN TOILET ROOMS. INSTRUCTED TO INCREASE.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED WIPING CLOTHS STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY, OR IN SANITIZER WHILE NOT IN USE.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FILTERS ABOVE THE STOVE IN THE REAR PREP AREA,HAS GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE KITCHEN AREA BEHIND COOKING EQUIPMENT,ALONG WALL BASE AND CORNERS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SPRING ON THE WASHROOM DOOR,FOR SELF-CLOSING
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE SOME CLUTTER FROM THE REAR STORAGE CLOSET, TO PREVENT RODENT HARBORAGE
  13. Canvass

    0 infractions

  14. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTINUE TO DETAIL CLEAN ALL FLOORS THROUGHOUT AREAS ON LOWER LEVEL ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FINISH CLEANING,REPAIRING,(OPENINGS AROUND PIPES) AND PAINT ALL WALLS & CEILINGS IN ALL 3 WASHROOMS, DINING ROOM, AND IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS FOR LIGHTS IN KITCHEN AREA OR REPLACE WITH SHATTER-RESISTANT BULBS.
  15. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 60-70 MICE DROPPINGS NOTED ON PREMISES IN THE FOLLOWING AREAS; SCATTERED ALONG THE BASES OF THE WALLS IN KITCHEN AND IN STORAGE CLOSETS, ON WALL LEDGES BEHIND COOKING EQUIPMENT, IN STORAGE CABINETS UNDERNEATH COUNTERS, INSIDE ENCLOSED AREA WHERE GREASE TRAP IS LOCATED, INSIDE CABINET UNDERNEATH WASH BOWL IN WASHROOM INSIDE KITCHEN, AND INSIDE WOODEN BOXES BY COOKING EQUIPMENT. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL CRACKS & OPENINGS FOUND IN WALLS, FLOORS AND CEILINGS, PROVIDE RECENT PEST CONTROL DOCUMENTATION (PEST CONTROL LOG BOOK), AND HAVE PEST CONTROL COMPANY SERVICE BUILDING. NO CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • EXPIRED CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON WALL, MUST PROVIDE CURRENT DOCUMENTATION INDICATING CLASS ENROLLMENT OR COMPLETION AT NEXT VISIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CABINET INTERIOR OF DEEP FRYER, ALL CABINETS AND STORGE DRAWERS, COUNTERS, INTERIOR OF OLD ICE MACHINE, ICE SCOOP HANGING ON THE WALL, INTERIOR AND EXTERIOR OF ROLLING METAL FOOD CART & REFRIGERATOR, CABINETS UNDERNEATH SERVICE BAR IN DINING ROOM, AND ALL OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT AREAS ON LOWER LEVEL ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN BOTH WASHROOMS IN DINING ROOM AREA. CLEAN, REPAIR(CRACKS, OPENINGS AROUND PIPES) AND PAINT ALL WALLS & CEILINGS IN ALL 3 WASHROOMS, DINING ROOM, AND IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS FOR LIGHTS IN KITCHEN AREA OR REPLACE WITH SHATTER-RESISTANT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ATTACH PIPE TO WASTELINE UNDERNEATH OLD ICE MACHINE SO THAT WATER GOES DIRECTLY INTO FLOOR DRAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN ICE MACHINE WITH HANDLE UP OR IN A CLEAN CONTAINER WITH SANITARY SOLUTION.
  16. Canvass

    0 infractions

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