Skip to content
Loading map…

ST VINCENT DE PAUL CENTER

2145 N HALSTED ST, CHICAGO, IL 60614 · Daycare Above and Under 2 Years

8 inspections

  1. 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 DOCK AREAS NOT CLEAN AND ORGANIZED.
  2. Complaint

    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 DOCK AREA NOT CLEAN AND ORGANIZED.
  3. License

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED A FOOD HANDLING EMPLOYEE DIP A SERVING SPOON INTO THE SPAGHETTI SAUCE, POUR SOME INTO THEIR HAND FROM THE SPOON AND LICK THEIR HAND TO TASTE THE SAUCE AND THEN WIPE THEIR HAND ON THEIR APRON. THE EMPLOYEE DID NOT WASH THEIR HANDS AND KEPT STIRRING THE SAUCE AFTERWARDS WITH A DIFFERENT UTENSIL. MANAGEMENT INSTRUCTED TO INFORM EMPLOYEES ON PROPER HANDWASHING AND HYGIENIC PRACTICES SO THAT FOOD IS NOT CONTAMINATED BY TASTING. CRITICAL VIOLATION 7-38-010A.
    • 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. DETAIL CLEAN THE SMALL COUNTER TOP STAND MIXER AND MIXING BOWL, MIXING BOWL AND COMPONENTS BENEATH THE PREP TABLE, PREP TABLE AND SHELVES IN FRONT OF THE CONVECTION OVENS, DUSTY WIRE WHISKS STORED WITH CLEAN UTENSILS, INTERIOR OF THE ICE MACHINE.
    • 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. DETAIL CLEAN THE FLOOR BEHIND THE LARGE MIXER AND PREP TABLES.
    • 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. DETAIL CLEAN THE CEILING TILES WITH FOOD DEBRIS NEAR THE WALK-IN COOLER.
  4. License

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED A FOOD HANDLING EMPLOYEE DIP A SERVING SPOON INTO THE SPAGHETTI SAUCE, POUR SOME INTO THEIR HAND FROM THE SPOON AND LICK THEIR HAND TO TASTE THE SAUCE AND THEN WIPE THEIR HAND ON THEIR APRON. THE EMPLOYEE DID NOT WASH THEIR HANDS AND KEPT STIRRING THE SAUCE AFTERWARDS WITH A DIFFERENT UTENSIL. MANAGEMENT INSTRUCTED TO INFORM EMPLOYEES ON PROPER HANDWASHING AND HYGIENIC PRACTICES SO THAT FOOD IS NOT CONTAMINATED BY TASTING. CRITICAL VIOLATION 7-38-010A.
    • 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. DETAIL CLEAN THE SMALL COUNTER TOP STAND MIXER AND MIXING BOWL, MIXING BOWL AND COMPONENTS BENEATH THE PREP TABLE, PREP TABLE AND SHELVES IN FRONT OF THE CONVECTION OVENS, DUSTY WIRE WHISKS STORED WITH CLEAN UTENSILS, INTERIOR OF THE ICE MACHINE.
    • 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. DETAIL CLEAN THE FLOOR BEHIND THE LARGE MIXER AND PREP TABLES.
    • 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. DETAIL CLEAN THE CEILING TILES WITH FOOD DEBRIS NEAR THE WALK-IN COOLER.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License

    3 infractions

    • 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.CHIPPING PLASTER ON WALL AT DISH MACHINE WHERE CLEAN DISHES EXIT MACHINE. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MISSING LIGHT SHIELD ABOVE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.COLD WATER HANDLE ON KITCHEN THREE COMPARTMENT SINK, RIGHT FAUCET, MISSING. MUST REPLACE.
  8. License

    3 infractions

    • 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.CHIPPING PLASTER ON WALL AT DISH MACHINE WHERE CLEAN DISHES EXIT FROM MACHINE. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MISSING LIGHT SHIELD ABOVE THREE COMPARTMENT SINK, MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.COLD WATER HANDLE ON KITCHEN THREE COMPARTMENT SINK, RIGHT FAUCET, IS MISSING. MUST REPLACE.