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ST. JOSEPH COLLEGE SEMINARY

1120 W LOYOLA AVE, CHICAGO, IL 60626 · School

Inspection summary

ST. JOSEPH COLLEGE SEMINARY has been inspected 9 times by Chicago Department of Public Health since June 18, 2012. The most recent inspection, on January 27, 2020, found no infractions.

2 of 9 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 source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on February 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on February 8, 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 once on May 10, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 11 times across 5 separate inspections, most recently on March 14, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on February 8, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD BOTTLES WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BLACK SLIME SUBSTANCE ON FLOOR DRAIN UNDER THE ICE/POP DISPENSER UNIT (NORTH SIDE OF DINING ROOM).
  3. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ONCE A FOOD IS REMOVED FROM ORIGINAL CONTAINER MUST HAVE A LABEL
  4. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • POTS AND PANS NOT PROPERLY STORED (INVERTED) AFTER SANITIZING. INSTRUCTED MANAGEMENT ON HOW TO STORE MULTIUSE UTENSILS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POP NOZZLES AT SODA DISPENSER STICKY. INSTRUCTED MANAGEMENT TO WASH AND SANITIZE POP NOZZLES
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN GASKET ON 2-DOOR REACH IN COOLER NEXT TO THE 2-DOOR OVEN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN LAUNDRY/MANAGERS OFFICE, INSTRUCTED TO ORGANIZE AND MAINTAIN.
  6. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISHES THAT ARE STORED BY THE TRAY LINE NOT INVERT,INSTRUCTED TO INVERT SAID DISHES TO PREVENT CONTAMINATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOME OF FRONT PATIO DOORS THRESHOLD ARE IN POOR REPAIR,BROKEN.INSTRUCTED TO REPAIR/ REPLACE SAID THRESHOLDS.NO EVIDENCE OF RODENT/INSECT ON PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALL BEHIND ONE COMPARTMENT SINK,BY THE STORAGE AREA.INSTRUCTED TO REMOVE/REPAINT,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT WATER PROVIDED AT SECOND WASH BOWL BY THE WALL IN MEN'S WASHROOM. INSTRUCTED TO PROVIDE.OTHER SINK WITH HOT/COLD RUNNING WATER.
  7. 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
  8. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND TORTILLAS FILLED WITH A MIXTURE OF GOAT CHEESE AND OTHER INGREDIENTS STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 49.7F -50.0F TO 51F; ALSO FOUND SLICED FRESH SALMON STORED ON COLD BUFFET AT TEMP OF 49.9F TO 56.7F.NO TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED.POUNDS 6;VALUE #57.70. BOTH COLD UNIT MENTIONED MAINTAINS AIR TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY SANITATION CERTIFICATE HOLDER ON PREMISES, NOR A CERTIFIED FOOD HANDLER, WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED COOKED AND STORED: GOAT CHEESE, FRESH SALMON, COOKED FISH ETC. A CERTIFIED FOOD HANDLER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUP HOLDER, WHERE CLEAN CUPS ARE STORED, WITH SOME DEBRIS ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN. REMOVE FOOD DEBRIS INSIDE THE MICROWAVE, TOP PART.
  9. Canvass

    0 infractions

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