Skip to content
Loading map…

PACIFIC GARDEN MISSION

1458 S CANAL ST, CHICAGO, IL 60607 · Shelter

Inspection summary

PACIFIC GARDEN MISSION has been inspected 5 times by Chicago Department of Public Health since April 20, 2010. The most recent inspection, on January 25, 2024, found no infractions.

1 of 5 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 and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 2 times across 2 separate inspections, most recently on April 1, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 1, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 7 times across 3 separate inspections, most recently on December 13, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

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

    Recorded 4 times across 3 separate inspections, most recently on December 13, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 13, 2012. For example: ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

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.

5 inspections

  1. Short Form Complaint

    0 infractions

  2. Suspected Food Poisoning

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH USE A BODILY FLUID SPILL KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS WITHOUT PROPER SANITIZER TO DISINFECT NOROVIRUS. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP (TO INCLUDE AT MINIMUM A DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. FACILITY MUST PROVIDE COMPLETED CLEAN UP PROCEDURE TO INCLUDE SANITIZER CONCENTRATION LEVELS AND A LIST OF SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. (REFER TO REQUIREMENTS LISTED ABOVE) PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR, OATS ETC.) STORED IN KITCHEN OFFICE. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUSR PROPERLY STORE ALL KNIVES, SPOONS AND FORKS LOCATED AT THE CLEAN UTENSIL RACK WITH THE HANDLES UP TO BE PROTECTED FROM CONTAMINATION UNTIL USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL MEAT SLICIERS AT THE KITCHEN. MUST REPAINT RUSTY GREASE TRAP BOX NEXT TO THE 3COMP SINK. MUST REMOVE EXCESSIVE DUST BUILD UP IN THE FANS LOCATED IN DISH WASHING ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AT ALL CORNERS TO REMOVE GRIME BUILD-UP IN THE BASEMENT STORAGE AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF IN THE CANTEEN KITCHEN WITHOUT HAIR RESTRAINTS. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES IN FOOD PREP AREAS.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • DURING INSPECTION OBSERVED OFFICE CLERICAL STAFF IN THE FOOD PREP AREA. MUST ONLY HAVE AUTHORIZED PERSONNEL IN THE FOOD PREP AREA AT ALL TIMES.
  4. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE CAN OPENERS HAVE SOME FOOD BUILDUP WHICH NEEDS TO BE WASHED, RINSED AND SANITIZED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KNIFE HOLDER AND KNIFE BOX, SPICE SHELVES, WALK IN COOLER FAN GUARDS, ICE MACHINE DOOR AND INNER CHUTE HAVE DIRTY BUILDUP THAT NEEDS TO BE WASHED, RINSED AND SANITIZED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE DISHROOM FLOOR AND KITCHEN EMPLOYEE COFFEE AREA IS DIRTY, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER. THE WALK IN COOLER FLOOR IS BUCKLING AND NEEDS TO BE REPAIRED SO IT IS SMOOTH, SANITARY AND EASY TO MAINTAIN. OLD ROACH EVIDENCE FOUND UNDER THE CANTEEN DISHWASHER MUST BE WASHED, RINSED AND SANITIZED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. WASH, RINSE AND SANITIZE THE DIRTY WALK IN COOLER LIGHT SHIELDS AND DEFROST THE ICE IN THE FREZZER LIGHT SHIELDS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY WIPING CLOTHS WERE FOUND IN THE KITCHEN, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FILL IN THE HOLES IN THE CANTEEN DISH TABLE AND SEAL UP THE OUTLET BEHIND THE COOKING EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REPLACE THE GASKETS ON THE CANTEEN REACH IN COOLER, CLEAN THE CAN OPENERS AND SANITIZE DALIY AND CLEAN THE ICE MACHINE INTERIOR IN DETAIL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS IN THE KITCHEN AND CANTEEN NEED DETAILED CLEANING BEHIND THE EQUIPMENT AND RESEAL THE DAMAGED FLOOR UNDER THE STEAM TABLE IN THE KITCHEN.

Nearby inspected facilities

Own this business? Add a badge to your website