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TEEN CHALLENGE CHICAGO

3601 W CORTLAND AVE, CHICAGO, IL 60647 · School

Inspection summary

TEEN CHALLENGE CHICAGO has been inspected 9 times by Chicago Department of Public Health since January 20, 2010. The most recent inspection, on May 11, 2021, found no infractions.

1 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, Pests and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on February 15, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 times across 2 separate inspections, most recently on February 15, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 3 separate inspections, most recently on February 15, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times on February 7, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 March 30, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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. Non-Inspection

    0 infractions

  2. Canvass Re-Inspection

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(N) Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Violation Codes: 2-501.11 Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Violation Codes: 3-501.17 Inspector Comments: OBSERVED NO DATE MARKINGS ON TCS FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLER.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Violation Codes: 6-202.15 Inspector Comments: OBSERVED AN APPX "1/2-3/4" GAP ALONG BOTTOM OF DOUBLE FRONT ENTRY DOORS.MUST MAKE DOORS TIGHT FITTING
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.13 Inspector Comments: MUST CLEAN FOOD DEBRIS FROM ALL MICROWAVES
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-101.19 Inspector Comments: MUST REMOVE FOIL FROM LOWER SHELVES OF PREP TABLES
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,LID ON CHEST FREEZERS IN POOR REPAIR
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Violation Codes: 5-204.12 Inspector Comments: OBSERVED NO BACK FLOW DEVICE ON MOPSINK.MUST PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Violation Codes: 5-205.15 Inspector Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AND PIPE AT 3- COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES BEHIND COOLERS AND IN DRY FOOD STORAGE AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNT OUT LIGHTS IN LUNCH ROOM AND DRY FOOD STORAGE AREA
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13 Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN
  3. Canvass

    19 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKINGS ON TCS FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLER.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF 21 - RODENT DROPPINGS ON FLOOR ALONG WALL BASES INSIDE OF IT & ELECTRICAL ROOM.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/7/19.(PRIORITY 7-38-020 (A)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK ON SITE TO VIEW WITH PROPER DOCUMENTS NEEDED.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020 (C)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX "1/2-3/4" GAP ALONG BOTTOM OF DOUBLE FRONT ENTRY DOORS.MUST MAKE DOORS TIGHT FITTING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN FOOD DEBRIS FROM ALL MICROWAVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE FOIL FROM LOWER SHELVES OF PREP TABLES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,LID ON CHEST FREEZERS IN POOR REPAIR.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION- 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP INSIDE OF SOME COOLERS AND HAND SINK BASIN IN KITCHEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ON MOPSINK.MUST PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY FAUCET AND PIPE AT 3- COMPARTMENT SINK,LOOSE HOT WATER FAUCET HANDLE AT HAND SINK IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES BEHIND COOLERS AND IN DRY FOOD STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNT OUT LIGHTS IN LUNCH ROOM AND DRY FOOD STORAGE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed food items in refrigeration units unlabeled. Instructed facility to label and maintain.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed the prep table next to the stoves to have rust on the bottom shelf. Instructed facility to repair and maintain free of rust and smooth and easily cleanable.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and food debris on the floor behind the 3 door cooler in the lunchroom. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed holes in the ceiling tiles above the 2 door cooler in the lunch room. Instructed facility to replace and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a small leak at the hot handle on the left faucet at the three compartment sink. Instructed facility to repair and maintain.
  5. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILES ABOVE STORAGE SHELVING IN REAR STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING FAUCET BASE AT THE 2-COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST REPAIRE AND MAINTAIN.
  6. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-HOT DOGS 47.5F/46.9F, HAM 50.8F, TAPIOCA PUDDING 46.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 17 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED FOOD ITEMS INSIDE COOLERS STORED INSIDE GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS...ALSO NOTED TORN RUBBER GASKETS AT 3 DOOR REFRIGERATION UNITS. INSTRUCTED TO REPAIR AND/ OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DEEP CUTS AND STAINS ON THE CUTTING BOARD AT THE KITCHEN. INSTRUCTED TO CLEAN AND SANITIZE...NOTED ICE BUILD UP INSIDE CHEST FREEZER AT THE BASEMENT FOOD STORAGE AREA.INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING TILES AT THE KITCHEN PREP AREA. INSTRUCTD TO CLEAN AND/OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  7. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGE CEILING TILES IN FOOD PREPARATION ABOVE PREP TABLES AND REFRIGERATION UNITS. MUST REPAIR AND MAINTAIN. OBSERVED MISSING CEILING TILES ABOVE FREEZERS IN BASEMENT FOOD STORAGE AREA. MUST REPAIR/MAINTAIN. OBSERVED MISSING CEILING TILES AND PEELING PAINT ON WALL IN WORK OUT ROOM IN BASEMENT MUST REPAIR/MAINATIN. OBSERVED A FEW WATER DAMAGE CEILING TILES IN 2ND FLOOR MEN'S WASHROOM. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND WASHING SINK AND 3-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. OBSERVED LEAKY FAUCET BASE AT THE 2-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in reach in freezers, must properly date food items in reach in freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks in coolers, that had peeling paint/rust, shall be repaired/replaced, kitchen shelving/racks that had peeling paint, shall be repaired/sealed. Bsmt storage shelving that had exposed raw wood, peeling paint, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices), cooler fan guards not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt storage areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing ceiling tiles in kitchen prep area, shall be replaced, wall, ceiling that had peeling paint in dry storage room shall be repaired/sealed. Wall that had peeling paint in 4th floor classroom, shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Coolers that were missing light shields, shall be provided.
  9. Canvass

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES IN KITCHEN AND AT STORAGE AREAS NOT PROPERLY STORED,INSTRUCTED MANAGEMENT TO INVERT [UPSIDE DOWN]AT ALL TIMES.
    • 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. HOLES IN 3COMP AND 2COMP STOPPERS MUST REPLACE DRAIN[SINK]STOPPERS AT 3COMP.& 2COMP.
    • 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. VENTS AT BOTH TOILETS AND CABINETS UNDER HAND WASH SINK IN TOILET NEEDS CLEANING.ALSO MOP SINK IN HALL BY KITCHEN NEEDS CLEANING.
    • 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. FLOORS IN BASEMENT AT LUNDRY SECTION WITH STANDING WATER NEEDS CLEANING AND MAINTAINING DRY AT ALL TIMES.
    • 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. MUST REPAIR OR REPLACE WATER STAINED OR DAMAGED CEILING TILES IN KITCHEN ABOVE PREP TABLES.
    • 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. MUST REPAIR LEAKING PIPES IN LUNDROMAT,AND REPAIR HOT WATER KNOB ON #2 FAUCET AT 3COP.SINK.
    • 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 IN KITCHEN HANDLING FOODS WITHOUT HAIR RESTRAINTS,INSTRUCTED TO HAVE HAIR RETRAINT ON WHILE FOODS ARE BEING 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 ARE ALLOWED IN FOOD PREP KITCHEN.

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