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Norwood Park SSC Food Service

5801 N Natoma AVE, CHICAGO, IL 60631 · Restaurant (Golden Diner)

Inspection summary

Norwood Park SSC Food Service has been inspected 16 times by Chicago Department of Public Health since May 24, 2010. The most recent inspection, on February 7, 2025, found no infractions.

5 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, Food source, labelling and allergens and 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 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 October 10, 2019. For example: PERSONAL CLEANLINESS

  • 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 once on June 12, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 24, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 14 times across 7 separate inspections, most recently on June 29, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 12 times across 9 separate inspections, most recently on February 27, 2024. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLES IN WOMEN'S AND ALL GENDER TOILET ROOMS. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DUST ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND STORAGE SHELVES AND COOLING EQUIPMENT IN REAR STORAGE AREA.
  6. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED MALE EMPLOYEE HANDLING/PREPARING FOOD IN THE KITCHEN NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD TO CONFINE THE HAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LID FOR THE WASTE RECEPTACLES FOR THE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE LID OR COVER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALL VENT COVER IN BOTH MEN AND WOMEN'S WASHROOM WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
  7. Canvass

    0 infractions

  8. Canvass

    0 infractions

  9. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, PORK ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING CEILING VENT COVER ABOVE 3 COMPARTMENT SINK.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF MICROWAVE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN CORNERS AND BEHIND OVEN STORAGE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENTILATION IN TOILET ROOMS AND CEILING OPEN AND EXPOSED ABOVE THREE COMARTMENT SINK HAS DUST BUILD-UP. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN SURFACES. WALL IN KITCHEN HAS CHIPPED PAINT. INSTRUCTED TO REPAIR AND RESEAL WALL.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE TRAY RACK CABIENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF CABINET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT ON FLOOR UNDER AND AROUND SHELF RACKS AND COOLER IN STORAGE ROOM. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT STOPPER IN POOR REPAIR (WATER SLOWLY DRAINS WHEN FILLED) ALSO MENS AND WOMENS WASHROOMS HANDWASH BOWL HOT/COLD PUSH BUTTONS NOT MAINTAINED, CONTINUOUS WATER WILL STOP BEFORE 15 SECONDS. INSTRUCTED MANAGER TO REPAIR 3-COMPARTMENT SINK AND CALIBRATE SAID WASHROOM HANDWASH BOWLS TO A MINIMAL OF 15 SECONDS CONTINUOUS WATER FLOW.
  12. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BEHIND HEATING STOVE AT THE KITCHEN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE SHELVES AT THE REAR FOOD STORAGE AREA.
  13. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BEHIND HEATING STOVE AT THE KITCHEN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE SHELVES AT THE REAR FOOD STORAGE AREA.
  14. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in reach in freezer, must date and label all food items in reach in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in kitchen prep area, shall be replaced/repaired.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving not clean need cleaning(detailed), non food contact surfaces of prep table lower shelving, kitchen storage racks not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in kitchen storage area had gap under cove moulding, shall be repaired/sealed.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in kitchen prep area above prep table not clean, needs cleaning, ceiling above coolers, and storage areas in state of disrepair(exposed wallboard, bent metal guard), shall be repaired.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in cooler not clean, needs detailed cleaning, exhaust vents(ventilation) in bathrooms not clean,need cleaning.
  15. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase in kitchen closet not cleaned. Instructed to detail cleaned daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light not provide inside utility closet. Instructed to install light fixture.
  16. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOODS OF THE SHELVINGS INSIDE THE WOMENS WASHROOM MOP SINK CLOSET, MUST SEAL THE WOOD OR PAINT TO MAKE IT SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MINIMAL DUST ACCUMULATED ON THE CEILING VENT INSIDE THE MEN'S WASHROOM. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE THE REACH IN FREEZER AND MUST BE VISIBLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE THE REAR SHELVING IN THE STORAGE AREA(DRY GOODS).

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