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ST JEROME SCHOOL

2801 S PRINCETON AVE BLDG, CHICAGO, IL 60616 · School

Inspection summary

ST JEROME SCHOOL has been inspected 21 times by Chicago Department of Public Health since July 22, 2010. The most recent inspection, on September 24, 2025, found no infractions.

6 of 21 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, Food temperature control and Pests.

The last 4 inspections in a row found no infractions. 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 your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on February 14, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 3 separate inspections, most recently on February 14, 2019. 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 5, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 March 14, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 30 times across 12 separate inspections, most recently on February 14, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

21 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN GIRLS AND WOMEN STAFF WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
  6. Canvass Re-Inspection

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES OR PROOF OF ENROLLMENT FOR THE CLASS; MUST PROVIDE. INSTRUCTED THAT THE FOOD HANDLER MUST HAVE A CERTIFICATE OR THE PIC (PERSON IN CHARGE). INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT WHEN FOOD IS BEING HANDLED AND SERVED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED THE PIC TO PROVIDE A METAL STEM THERMOMETER FOR MEASURING HOT FOOD TEMPS WHEN FOOD IS DELIVERED ON SITE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE FAUCET NECK OF THE 4 COMP SINK BEHIND THE BAR DOES NOT EXTEND TO ALL COMPARTMENTS; MUST CORRECT. THE FAUCET NECK EXTENDS TO TWO COMPARTMENTS ONLY AND SHOULD EXTEND TO A MINIMUM OF THREE TO PROPERLY SET UP SINK TO WASH RINSE AND SANITIZE UTENSILS USED FOR SERVING FOOD. MUST ALSO PROVIDE SINK STOPPERS FOR THE SINK TO PROPERLY SET UP FOR WASH RINSE AND SANITIZING.
  7. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PIC OF KITCHEN HAS NO CITY OF CHICAGO FOOD SERVICE MANAGERS SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES AS REQUIRED. INSTRUCTED THE PIC THAT A VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE MUST BE ON PREMISES AND THE MANAGER ON DUTY AT ALL TIMES TCS FOODS ARE BEING HELD AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO EXPOSED HANDSINK FOR HANDWASHING IN THE SERVING/DISHWASHING AREA. INSTRUCTED THE PIC THAT AN EXPOSED HANDSINK MUST BE INSTALLED WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS FOR HANDWASHING IN THIS AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) ISSUED. THE KITCHEN ON PREMISES WAS REMOVED PER SCHOOL STAFF IN AUGUST OF 2018 AND A NEW KITCHEN IS GOING TO BE REBUILT. CDPH WAS NOT NOTIFIED IN ADVANCE OR AFTER, THAT THE KITCHEN WAS REMOVED. NO HANDSINKS ARE IN THE AREA WHERE FOOD IS BEING SERVED AND SERVING UTENSILS ARE BEING WASHED RINSED AND SANITIZED. DISPOSABLE PLATES AND FORKS ARE USED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED THE PIC TO PROVIDE A METAL STEM THERMOMETER FOR MEASURING HOT FOOD TEMPS WHEN FOOD IS DELIVERED ON SITE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE FAUCET NECK OF THE 4 COMP SINK BEHIND THE BAR DOES NOT EXTEND TO ALL COMPARTMENTS; MUST CORRECT. THE FAUCET NECK EXTENDS TO TWO COMPARTMENTS ONLY AND SHOULD EXTEND TO A MINIMUM OF THREE TO PROPERLY SET UP SINK TO WASH RINSE AND SANITIZE UTENSILS USED FOR SERVING FOOD. MUST ALSO PROVIDE SINK STOPPERS FOR THE SINK TO PROPERLY SET UP FOR WASH RINSE AND SANITIZING.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD NOT BELONGONG TO SCHOOL FOOD PROGRAM MAY NOT BE STORED WITH SCHOOL FOOD. MUST REMOVE AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN STORAGE AREA AND PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON SHELVES OF WALK-IN COOLER. REPAINT WITH NON-TOXIC PAINT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER STORAGE RACKS IN WALK-IN COOLER OF FOOD SPILLS AND DEBRIS. REMOVE ICE BUILD -UP ON FLOOR OF WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT FROM WALL UNDER DISH MACHINE IN KITCHEN AREA.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE STORAGE SHELVES INSIDE OF THE KITCHEN PANTRY RUSTED AND WITH PEELING PAINT; INSTRUCTED TO CLEAN AND REPAINT SHELVES IN KITCHEN PANTRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND A MOLD LIKE SUBSTANCE ON THE LOWER WALL IN THE REAR CORNER AREA OF THE KITCHEN PANTRY; INSTRUCTED TO CLEAN AND REMOVE SUBSTANCE FROM THE WALL UNDERNEATH THE STORAGE SHELF.
  11. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED WALL NEXT TO STEAM TABLE, PEELING PAINT AROUND 3-COMP SINK. BASEBOARD NOT MOUNTED PROPERLY. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE AROUND STEAM TABLE. REMOVE PEELING PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONLY ONE SINK STOPPERS AT 3-COMP SINK, INSTRUCTED TO OBTAIN STOPPERS FOR ALL THREE TUBS.
  12. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVES OBSERVED IN KITCHEN PANTRY; PAINT SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LEAKING OBSERVED FROM OUTER AREA OF HOODED SYSTEM CORNER END CLOSEST TO THE HANDSINK; REPAIR. (LEAKING MAY BE COMING FROM ROOF ABOVE HOODED SYSTEM AND DUE TO HEAVY RAIN TODAY)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING LEFT FAUCET AT THREE COMP SINK.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SNEEZE GUARDS OVER THE OPEN CONDIMENTS ON THE SERVING LINE OR PLACE THEM IN DISPENSERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN CORNERS AND UNDER/AROUND HEAVY EQUIPMENT IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE ELBOW OF THE (LEFT) FAUCET ON THE 3-COMP. SINK IN THE PREP AREA.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass Re-Inspection

    0 infractions

  16. Canvass

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO OUTSIDE DUMPSTER. CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS ALONG WALL BASE AND IN CORNERS OF DUST AND DEBRIS IN STORAGE ROOMS, KITCHEN AND IN WALK IN COOLER.
  17. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN BY DEEP FRYER AREAS.
  18. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES IN DRY STORAGE ROOM AND PREP TABLE BOTTOMS. REMOVE LINING FROM SHELVES AND PREP TABLE BOTTOMS. PROVIDE ADEQUATE SHELVING/RACKS TO STORE DRY FOOD ITEMS, REMOVE MILK CRATES FROM BEING USED TO STORE ITEMS. REMOVE ALUMINUM FOIL FROM COOKING EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THREE COMPARTMENT SINK AT BAR, CLEAN PLATES STORAGE RACKS, INTERIOR OF CABINTS IN KITCHEN, WINDOW LEDGES IN TOILET ROOMS, COMPRESSOR UNDER REFRIGERATOR, UNDER, AROUND EQUIPMENT AT BAR AND KITCHEN TO REMOVE DUST, DIRT, FOOD SPILLS, AND DEBRIS.
    • 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. CLEAN FLOORS IN UTILITY SINK CLOSET ON 1ST. FLOOR AND BOILER ROOM.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION ABOVE DESIGNATED HAND WASH SINK. CLEAN CEILING AROUND FAN INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET CONNECTION/HANDLES AT THREE COMPARTMENT SINK IN KITCHEN, COLD WATER HANDLE AT UTILTIY SINK ON 1ST. FLOOR, AND HOT WATER HANDLE AT UTILITY SINK ON 2ND FLOOR. INCREASE HOT WATER PRESSURE AT ONE COMPARTMENT SINK IN PRE K ROOM.
  19. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES IN DRY STORAGE ROOM AND PREP TABLE BOTTOMS. REMOVE LINING FROM SHELVES AND PREP TABLE BOTTOMS. PROVIDE ADEQUATE SHELVING/RACKS TO STORE DRY FOOD ITEMS, REMOVE MILK CRATES FROM BEING USED TO STORE ITEMS. REMOVE ALUMINUM FOIL FROM COOKING EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THREE COMPARTMENT SINK AT BAR, CLEAN PLATES STORAGE RACKS, INTERIOR OF CABINETS IN KITCHEN, WINDOW LEDGES IN TOILET ROOMS, COMPRESSOR UNDER, BEHIND REFRIGERATORS, UNDER, AROUND EQUIPMENT AT BAR AND KITCHEN TO REMOVE DUST, DIRT, FOOD SPILLS, AND DEBRIS.
    • 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. CLEAN FLOORS IN UTILITY SINK CLOSET ON 1ST. FLOOR AND BOILER ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING AROUND FAN INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET CONNECTION/HANDLES AT THREE COMPARTMENT SINK IN KITCHEN, COLD WATER HANDLE AT UTILTIY SINK ON 1ST. FLOOR, AND HOT WATER HANDLE AT UTILITY SINK ON 2ND FLOOR. INCREASE HOT WATER PRESSURE AT ONE COMPARTMENT SINK IN PRE K ROOM.
  20. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMPERATURE DISH MACHINE WHICH HAS BEEN CONVERTED TO LOW TEMPERATURE DISH MACHINE WITH 0PPM CHLORINE READING. INSTRUCTED TO PROVIDE 100PPM CHLORINE READING FOR LOW TEMPERATURE DISH MACHINE AND OR 180F FINAL RINSE FOR HIGH TEMPERATURE DISH MACHINE. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT PROPERLY SANITIZING. ALSO, NOTED RED ALARM BUTTON BLINKING AND MAKING NOISE WHEN UNIT WAS RUNNING. DISH MACHINE NOT BEING USED AT THIS TIME. CRITICAL 7-38-030 NO CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE WASTE GREASE, GARBAGE, AND STORAGE AREAS NOT CLEAN. FOUND EXCESSIVE AMOUNT OF MATERIALS, TABLES, RUG, RUBBISH, LITTER, MILK CRATES, CONTAINERS WITH STAGNANT WATER, GREASE SPILLS ON WALL AND GROUND AROUND GREASE RECEPTACLE, ETC. INSTRUCTED TO REMOVE ALL ITEMS AND CLEAN AROUND OUTSIDE GREASE RECEPTACLE TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES IN DRY STORAGE ROOM AND PREP TABLE BOTTOMS. REMOVE LINING FROM SHELVES AND PREP TABLE BOTTOMS. PROVIDE ADEQUATE SHELVING/RACKS TO STORE DRY FOOD ITEMS, REMOVE MILK CRATES FROM BEING USED TO STORE ITEMS. REMOVE ALUMINUM FOIL FROM COOKING EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THREE COMPARTMENT SINK AT BAR, CLEAN PLATES STORAGE RACKS, INTERIOR OF CABINTS IN KITCHEN, WINDOW LEDGES IN TOILET ROOMS, COMPRESSOR UNDER REFRIGERATOR, UNDER, AROUND EQUIPMENT AT BAR AND KITCHEN TO REMOVE DUST, DIRT, FOOD SPILLS, AND DEBRIS.
    • 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. CLEAN FLOORS IN UTILITY SINK CLOSET ON 1ST. FLOOR AND BOILER ROOM.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION ABOVE DESIGNATED HAND WASH SINK. CLEAN CEILING AROUND FAN INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET CONNECTION/HANDLES AT THREE COMPARTMENT SINK IN KITCHEN, COLD WATER HANDLE AT UTILTIY SINK ON 1ST. FLOOR, AND HOT WATER HANDLE AT UTILITY SINK ON 2ND FLOOR. INCREASE HOT WATER PRESSURE AT ONE COMPARTMENT SINK IN PRE K ROOM.
    • 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. FOODHANDLERS IN KITCHEN MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.
    • 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. OBSERVED TEACHERS AND PRE-K STUDENTS WALKING THROUGH PREP AREA IN KITCHEN. INSTRUCTED TO ONLY HAVE AUTHORIZED PERSONNEL IN THE FOOD PREP AND DISH WASHING AREAS.
  21. CANVASS/SPECIAL EVENT

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT/PROTECT ALL MULTI-USE UTENSILS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SURFACES AND CHIP PAINT SERVICES, SEAL/REPLACE ALL RUSTY SHELVES IN WALK-IN COOLER AND BEVERAGE COOLER BEHIND BAR AREA, ALSO SHELVES OF PREP TABLE IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE ALL MISSING/BROKEN FLOOR TILES IN 1ST FLOOR BOYS AND GIRLS WASHROOMS AND THROUGHOUT WHERE NEEDED. DETAIL CLEAN FLOORS THROUGHOUT, BEHIND/UNDER ALL HEAVY EQUIPTMENT,CORNERS AND IN WALK-IN COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS OF ALL ROOMS IN WHICH FOOD OR DRINK IS STORED, SOLD, PREPARD, COOKED, OR IN WHICH UTENSILS AND EQUIPTMENT ARE WASHED SHALL BE CLEAN, NON-ABSORBENT, SMOOTH, WASHABLE AND SHALL BE PAINTED OR FINISHED IN LIGHT COLOR. PG 91 SEC.B OF CONSTRUCTION AND MAINTENANCE OF BUILDING FACILITIES IN THE FOOD SANITATION MUNICIPAL CODE OF THE CITY OF CHICAGO. REMOVING SOAP AND PAPER TOWEL DISPENSERS ABOVE THE 3 COMP SINK IN KITCHEN. WALLS IN KITCHEN PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN ALL FILTERS OVER COOKING EQUIPTMENT AND VENT COVERS THROUGHOUT, REMOVING ALL DUST ETC

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