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SCHNEIDER SENIOR APARTMENT

1750 W PETERSON AVE, CHICAGO, IL 60660 · Restaurant (Golden Diner)

Inspection summary

SCHNEIDER SENIOR APARTMENT has been inspected 19 times by Chicago Department of Public Health since October 4, 2011. The most recent inspection, on July 21, 2025, found no infractions.

7 of 19 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 temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on November 10, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 18, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 3 separate inspections, most recently on October 15, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on October 15, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 7 separate inspections, most recently on March 14, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11---- FLOORS UNDER AND BEHIND THE GREASE TRAP AT THE THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
  3. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • CITY OF CHICAGO CERTIFIED FOOD MANAGER NOT ON SITE DURING THE INITIAL INSPECTION. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • CITY OF CHICAGO CERTIFIED FOOD MANAGER NOT ON SITE DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED AND ARRIVED APPROXIMATELY 20 MINUTES LATER.NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES.REVIEWED A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND SUCH A PERSON MUST BE ON SITE WHEN FOODS ARE BEING RECEIVED AND SERVED. PRIORITY FOUNDATION VIOLATION.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR THE FOOD HANDLER/EMPLOYEE ON SITE. MANAGER PROVIDE FOR EMPLOYEE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG AVAILABLE FOR REVIEW. MUST PROVIDE THE PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTATION FROM THE LICENSED PEST CONTROL CO. PRIORITY FOUNDATION VIOLATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK UNDER THE FAR RIGHT COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE A WASTE RECEPTACLE AT THE HAND WASHING SINK IN THE FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER AND BEHIND THE GREASE TRAP AT THE THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATION OR PROOF OF TRAINING FOR THE FOOD HANDLER ON SITE. MUST PROVIDE.
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INACCURATE INTERNAL THERMOMETER INSIDE THE REFRIGERATOR. MUST REPLACE.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12(A) DISHWASH 3-COMPARTMENT SINK IN POOR REPAIR. MANAGER STATES,"SPOUT FOR 3-COMPRTMENT SINK IS MISSING." UNABLE TO WASH, RINSE AND SANITIZE MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. GOLDEN DINER HAS BEEN SERVING COLD LUNCHES ONLY. INSTRUCTED MANAGER CANNOT SERVE HOT LUNCHES ON PREMISES UNTIL 3-COMPARTMENT SINK IS REPAIRED. PRIORITY FOUNDATION 7-38-025. NO CITATION ISSUED.
  10. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOAP DISPENSER AT EXPOSED HAND SINK NOT MAINTAINED,KEEP ON OPEN WHEN SOAP IS RELEASED FROM IT. REPAIR/REPLACE
  11. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL PROVIDED AT TIME OF THE INSPECTION.INSTRUCTED TO PROVIDE SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOAP DISPENSER AT EXPOSED HAND SINK NOT MAINTAINED,KEEP ON OPEN WHEN SOAP IS RELEASED FROM IT. REPAIR/REPLACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILES IN THE KITCHEN NOT COMPLETELY ENCLOSED,INSTRUCTED TO CORRECT ISSUES.
  12. Canvass

    0 infractions

  13. Canvass Re-Inspection

    0 infractions

  14. Canvass Re-Inspection

    1 infraction

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • PREP AREA 3-COMPARTMENT SINK REMOVED AND REPLACED WITH 2-COMPARTMENT SINK. INSTRUCTED MANAGER PREP AREA MUST HAVE 3-COMPARTMENT SINK WITH RUNNING HOT AND COLD WATER. SERIOUS VIOLATION 7-38-030. NO CITATION ISSUED.
  15. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • PREP AREA 3-COMPARTMENT SINK REMOVED AND REPLACED WITH 2-COMPARTMENT SINK. INSTRUCTED MANAGER PREP AREA MUST HAVE 3-COMPARTMENT SINK WITH RUNNING HOT AND COLD WATER. SERIOUS VIOLATION 7-38-030. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF MICROWAVE NOT CLEAN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  16. Canvass

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AREAS NOT CLEAN. SERIOUS VIOLATION. NO CITATION ISSUED. MAINTENANCE CLEANED DURING INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF CABINETS NOT CLEAN.
  17. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON EXTERIOR OF SINKS IN PREP AREA. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ONE MISSING CEILING TILE ABOVE KITCHEN. MUST PROVIDE CEILING TILE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THEROMETER INSIDE REFRIGERATOR BROKEN. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
  18. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE CABINETS IN KITCHEN. MUST CLEAN INTERIOR OF ALL CABINETS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE REFRIGERATOR. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE COOLER ALSO MUST CALIBRATE METAL STEM THERMOMETER.
  19. Canvass

    7 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. INSTRUCTED TO REPAIR DAMAGED HANDLES ON CABINETS IN KITCHEN,AND SOME CHAIRS IN DINING WITH OPENINGS ON COVERS. PROVIDE WASTE BASKET IN KITCHEN.
    • 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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON THE FOLLOWINGS:CABINETS IN KITCHEN UNDER COUNTERS,3 COMP.SINK,EXPOSE HAND WASH SINK, INSIDE MICROWAVE OVEN, AND TOILET BOWL IN BOYS RESTROOM.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN KITCHEN,DINING,COMPACTOR ROOM ALONG WALLS,AND IN DRY STORAGE CLOSET. MUST ELEVATE PRODUCTS AND CLEAN UTENSILS 6" OFF FLOORS,AT ALL TIMES.
    • 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTER IN KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE STAFFS HAANDLING FOODS WITHOUT HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE FOOD IS HANDLED,AT ALL TIMES.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. ONLY FOODSERVICE EMPLOYEES ALLOWED IN FOOD PREP KITCHEN WHEN FOODS ARE BEING HANDLED.

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