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ST. IGNATIUS COLLEGE PREP

1080 W ROOSEVELT RD, CHICAGO, IL 60608 · Restaurant

Inspection summary

ST. IGNATIUS COLLEGE PREP has been inspected 3 times by Chicago Department of Public Health since September 1, 2022. The most recent inspection, on December 9, 2025, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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 2 times on September 1, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on December 9, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 September 1, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 1, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on December 9, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

3 inspections

  1. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZING AGENT MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE CEILING IN THE GIRLS TOILET ROOM IS DAMAGED AND HAS VARIOUS OPENINGS. INSTRUCTED TO REPAIR/SEAL CEILING TO CREATE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
  2. License Re-Inspection

    0 infractions

  3. License

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND WASHING SINK AT THE FOOD PREP AREA SERVING LINE LOCATED IN THE DINING ROOM. INSTRUCTED TO PROVIDE A HAND WASHING SINK WITH COLD AND HOT WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED COLD AND HOT HOLDING UNITS NOT TURNED ON AND MAINTAINING ADEQUATE TEMERATURES. INSTRUCTED TO HAVE ALL COLD AND HOT UNITS TURNED ON AND MAINTAINING ADEQUATE COLD AND HOT HOLDING TEMPERATURES. PRIORITY VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 OBSERVED INADEQUATE FOOD PROTECTION AT THE HOT HOLDING SERVING AREA. INSTRUCTED TO PROVIDE ADEQUATE PROTECTION, SUCH AS A SNEEZE GUARD (EASILY CLEANABLE AND SMOOTH SURFACE) AT LEAST 60 INCHES IN HEIGHT AROUND AND OVER THE HOT HOLDING UNITS IN ORDER TO PROVIDE ADEQUATE FOOD PROTECTION AT ALL TIMES. PRIORITY VIOLATION 7-38-005.

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