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PILSEN SENIOR CENTER

2021 S MORGAN ST, CHICAGO, IL 60608 · Restaurant (Golden Diner)

Inspection summary

PILSEN SENIOR CENTER has been inspected 16 times by Chicago Department of Public Health since August 23, 2010. The most recent inspection, on October 28, 2025, recorded 3 infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 3 times across 3 separate inspections, most recently on October 28, 2025. 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 2 times across 2 separate inspections, most recently on March 9, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 7 times across 6 separate inspections, most recently on May 7, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 6 times across 5 separate inspections, most recently on October 8, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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 3 times across 3 separate inspections, most recently on October 25, 2024. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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

    3 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • POOR HYGIENIC PRACTICES: FOOD HANDLERS, PUTTING ON HAIR NETS, TOUCHING CELL PHONES, PUTTING ON GLOVES WITHOUT PROPERLY WASHING HANDS. INSTRUCTED TO PROPERLY WASHING HANDS WHEN MULTI-TASKING, TOUCHING BODY, CELLPHONE, PUTTING ON GLOVES, ETC. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
    • 8. HANDS CLEAN & PROPERLY WASHED
      • FOOD HANDLER WASHING HANDS AT THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY WASH HANDS AT THE DESIGNATED HAND WASHING SINK. MAINTAIN SAME. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • THE REAR EXIT DOOR HAS 1/4" GAP UNDERNEATH MAKING IT NOT RODENT/INSECT PROOFED. INSTRUCTED TO COVER GAP TO RODENT/INSECT PROOF THE DOOR AND MAINTAIN.
  2. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED THE ON DUTY CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE THAT IS POSTED IS A COPY AND NOT THE ORIGINAL. INSTRUCTED TO ALWAYS POST AND PROVIDE THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION 7-38-012.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(c)
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE MEN'S AND WOMEN'S TOILET ROOMS WITHOUT COVERED RECEPTACLES. INSTRUCTED TO PROVIDE AND MAINTAIN
  7. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE OVEN NOT CLEAN, INSTRUCTED TO CLEAN.
  8. Canvass

    0 infractions

  9. Canvass Re-Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (CORNED BEEF AND CABBAGE AT 202.4F) IS BEING SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING SERVED. SERIOUS VIOLATION 7-38-012.
  10. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED PREPACKAGED CUPS OF YOUGRT AT 59F AT THE FOOD SERVICE LINE. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 7# OF FOOD WORTH $28. CRITICAL VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1632892 ON 3/10/16 NOT CORRECTED: 36 - OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS LOCATED DIRECTLY ABOVE THE PREP TABLE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
  11. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS LOCATED DIRECTLY ABOVE THE PREP TABLE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR THRESHOLD ON REAR DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA.
  13. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE STORED ARTICLES IN THE REAR DRY STORAGE ROOM TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS IN KITCHEN AND DINING AREAS FOR SENIIORS. SEAL NOTICEABLE OPENING ON HALLWAY LOWER WALL NEAR THE KITCHEN DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS IN THE KITCHEN MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING.
  14. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN THE INTERIOR OF THE UPRIGHT FREEZER IN WARMING KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO REPLACE WATER DAMAGED CEILING TILE IN HALLWAY LEADING INTO DINNING ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NEEEDED IN KITCHEN PREP AREA.
  15. License Re-Inspection

    0 infractions

  16. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND ENTRANCE AND EXIT DOORS WITH 1/4 INCH GAP AT BOTTOM CORNERS OF SAID DOORS. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF SAID DOORS. ALSO, NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTATION FOR INSPECTOR REVIEW AT ALL TIMES. SERIOUS 7-38-020-GOLDEN DINER-NO CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE, NOR PROOF OF ENROLLMENT, NOR VALID CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE SAME. SERIOUS 7-38-012-GOLDEN DINER-NO CITATION ISSUED.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • FOUND NO SOAP NOR PAPER TOWELS AT TOILET ROOMS ON PILSEN SENIOR CENTER SIDE OF BUILDING. INSTRUCTED TO PROVIDE SAME. SERIOUS 7-38-030-GOLDEN DINER-NO CITATION ISSUED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL WALL BASE IN DUMPSTER INSIDE STORAGE AREA, UTILITY SINK CLOSET, AND STORAGE ROOMS AS NEEDED TO PREVENT PEST HARBORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS IN KITCHEN.

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