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THE COOKING AND HOSPITALITY INSTITUTE OF CHICAGO, INC.

820 N ORLEANS ST, CHICAGO, IL 60610 · CULINARY ARTS SCHOOL

Inspection summary

THE COOKING AND HOSPITALITY INSTITUTE OF CHICAGO, INC. has been inspected 8 times by Chicago Department of Public Health since March 25, 2010. The most recent inspection, on May 13, 2016, found no infractions.

2 of 8 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: Pests, Food source, labelling and allergens and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2015. 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 2 times across 2 separate inspections, most recently on June 4, 2015. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 June 4, 2015. 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 12 times across 6 separate inspections, most recently on June 4, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 4, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED A BAG OF MUSSELS WITH NO TAG ATTACHED INSIDE WALK IN COOLER. INSTRUCTED TO HAVE TAG ATTACHED TO SHELL FISH AT ALL TIMES UNTIL THE LAST BADGE IS CONSUMED AND THEN THE TAGS MUST BE STORED FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCT THROUGH DENATURING PROCESS. (SEE VIOLATION #3 FOR QUANTITY AND COST DISPOSED). CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B).
    • 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 AT CLASS ROOMS 3 AND 5 TO BE IMPROPER: EGGS 71.3F/45.9F, CLAM AND JUICE 50.1F, GROUND BEEF 45.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCTS WORTH $77.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES ON TO THE FLOOR. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING CONTAINER. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO ORIGINAL CITY OF CHICAGO FOOD CERTIFIED ON SITE OR CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.(CHICKEN, SEAFOOD, SALADS ETC). INSTRUCTED TO HAVE AN ORIGINAL CITY CERTIFICATE AND A FOOD SERVICE MANAGER ON SITE AT ALL TIMES THAT FOOD IS PREPARED AND SERVED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING LIGHT BULBS INSIDE WALK IN COOLER AND DRY STORAGE ROOM. INSTRUCTED TO PROVIDE LIGHTING AT THE ABOVE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCETS AT THE 2 COMPARTMENT SINK OF KITCHENS #2 AND 3. INSTRUCTED TO REPAIR AND MAINTAIN. MUST ALSO CLEAN VENTS AND CEILINGS INSIDE ALL WALK IN COOLERS.
  3. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE WIRE STORAGE RACKS INSIDE OF THE DAIRY WALK-IN COOLER.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass Re-Inspection

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AREAS NOT CLEAN.(EXCESSIVE GARBAGE DEBRIS SURROUNDING DUMPSTER AREAS.)ALSO, DUMPSTER MISSING LID. SERIOUS VIOLATION CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING RACKS.(MUST STORE INVERTED).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY
  6. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AREAS NOT CLEAN.(EXCESSIVE GARBAGE DEBRIS SURROUNDING DUMPSTER AREAS.)ALSO, DUMPSTER MISSING LID. SERIOUS VIOLATION CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING RACKS.(MUST STORE INVERTED).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SEVERAL MULTI-USE UTENSILS IN POOR REPAIR, LOOSE WIRE ENDS ON STRAINERS. INSTRUCTED TO USE SOUND UTENSILS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN INSTRUCTION KITCHEN IN POOR REPAIR, CHIPPED AND STAINED SURFACES. INSTRUCTED TO INSTALL A DURABLE SMOOTH EASY-TO-CLAN SURFACE BEHIND CLEAN UTENSILS SHELF.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL CLOTHINGS STORED AT FOOD STORAGE SHELVES, INSTRUCTED TO KEEP AWAY.
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS THROUGHOUT ALL AREAS.
    • 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. MUST PROVIDE PROPER LIDS FOR BULK FOOD ITEM CONTAINERS WHERE MISSING OR BROKEN.
    • 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. MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND COOLERS WHERE NEEDED. MUST DETAIL CLEAN VENTILATION HOOD OVER COOKING EQUIPMENT AND FAN GUARDS IN WALK IN COOLER IN KITCHEN 4.
    • 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 FLOORS BEHIND, ALONG SIDE AND BEHIND HEAVY EQUIPMENT AS NEEDED. MUST REPAIR FLOOR AND SEAL ALL DEEP GROVES ALONG NORTH WALL IN KITCHEN 4. REMOVE ALL STANDING WATER FROM FLOORS AROUND TWO LARGE ICE MACHINES.
    • 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 SCRAPE AND REPAINT CHIPPING PAINT OVER WEST HAND SINK IN KITCHEN 3.

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