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OLIVE-HARVEY COLLEGE

10001 S WOODLAWN AVE, CHICAGO, IL 60628 · Restaurant

Inspection summary

OLIVE-HARVEY COLLEGE has been inspected 7 times by Chicago Department of Public Health since August 13, 2015. The most recent inspection, on August 27, 2018, found no infractions.

2 of 7 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: 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.

  • 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 April 25, 2016. 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 August 18, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 11 times across 5 separate inspections, most recently on October 13, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 4 separate inspections, most recently on April 25, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on April 25, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL INSIDE ICE MACHINE NOT CLEAN. SLIGHT BUILD-UP.MUST CLEAN.METAL STORAGE RACKS NOT CLEAN OF DEBRIS. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY CEILINGS AND WALLS INSIDE BOTH WALK IN COOLERS. MUST CLEAN/MAINTAIN.
  3. Canvass Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A 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 AND DATE ALL PACKAGED READY TO EAT FOOD(SALADS, YOGURT PARFAITS, ETC) DISPLAYED FOR SALE IN COOLER NEAR CASH REGISTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN INTERIOR OF ALL FLOOR DRAINS IN PREP, DISH WASHING AND STORAGE AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLERS, PREP, AND STORAGE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM WHEN NOT IN USE.
  4. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD(RICE 165.3F, SAUSAGE 142.8F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1513249 ON 8-21-15:38-THE FOLLOWING PLUMBING ISSUES MUST BE CORRECTED AND MAINTAINED: FIX THE LEAK AT THE BACK FLOW PREVENTION DEVICE ON THE MOPSINK IN THE REAR CLOSET. FIX THE LEAK AT THE HOT WATER KNOB (THE KNOBS HAVE BEEN SWITCHED, IT SHOULD BE THE COLD WATER KNOB) ON THE MOPSINK IN THE PREP AREA CLOSET. INCREASE THE COLD WATER PRESSURE AT THE 1-COMPARTMENT SINKS ACROSS FROM THE 3-COMP. SINK AND THE PIZZA OVEN. SERIOUS VIOLATION 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PACKAGED READY TO EAT FOOD(SALADS, YOGURT PARFAITS, ETC) DISPLAYED FOR SALE IN COOLER NEAR CASH REGISTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN INTERIOR OF ALL FLOOR DRAINS IN PREP, DISH WASHING AND STORAGE AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLERS, PREP, AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM WHEN NOT IN USE.
  5. License Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE LOWER SHELF UNDER THE 1-COMPARTMENT SINK ACROSS FROM THE PIZZA OVENS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS AND FLOORS IN THE REAR MOPSINK CLOSET BEHIND THE BOTTLE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL AND REGROUT AS NEEDED THE TILED WALLS IN THE EMPLOYEE'S TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FOLLOWING PLUMBING ISSUES MUST BE CORRECTED AND MAINTAINED: FIX THE LEAK AT THE BACK FLOW PREVENTION DEVICE ON THE MOPSINK IN THE REAR CLOSET. FIX THE LEAK AT THE HOT WATER KNOB (THE KNOBS HAVE BEEN SWITCHED, IT SHOULD BE THE COLD WATER KNOB) ON THE MOPSINK IN THE PREP AREA CLOSET. INCREASE THE COLD WATER PRESSURE AT THE 1-COMPARTMENT SINKS ACROSS FROM THE 3-COMP. SINK AND THE PIZZA OVEN.
  6. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INSTRUCTED TO HAVE THE WALK IN COOLERS/FREEZER ON AND MAINTAINING THE REQUIRED TEMPERATURES. CRITICAL VIOLATION 7-38-005(A) *NO CITATION ISSUED.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • INSTRUCTED TO PROVIDE WATER TO THE 2-COMPARTMENT SINK IN THE REAR PREP AREA AND COLD WATER TO THE FRONT EXPOSED HAND WASHING SINK. CRITICAL VIOLATION 7-38-030 *NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE LOWER SHELF UNDER THE 1-COMPARTMENT SINK ACROSS FROM THE PIZZA OVENS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS AND FLOORS IN THE REAR MOPSINK CLOSET BEHIND THE BOTTLE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL AND REGROUT AS NEEDED THE TILED WALLS IN THE EMPLOYEE'S TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FOLLOWING PLUMBING ISSUES MUST BE CORRECTED AND MAINTAINED: FIX THE LEAK AT THE BACK FLOW PREVENTION DEVICE ON THE MOPSINK IN THE REAR CLOSET. FIX THE LEAK AT THE HOT WATER KNOB (THE KNOBS HAVE BEEN SWITCHED, IT SHOULD BE THE COLD WATER KNOB) ON THE MOPSINK IN THE PREP AREA CLOSET. INCREASE THE COLD WATER PRESSURE AT THE 1-COMPARTMENT SINKS ACROSS FROM THE 3-COMP. SINK AND THE PIZZA OVEN.
  7. License

    0 infractions

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