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UNO BRIGHTON PARK CAMPUS

4420 S Fairfield AVE, CHICAGO, IL 60632 · School

Inspection summary

UNO BRIGHTON PARK CAMPUS has been inspected 11 times by Chicago Department of Public Health since August 21, 2013. The most recent inspection, on April 11, 2018, found no infractions.

6 of 11 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: Chemicals and toxic substances, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on April 21, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 once on January 30, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 August 21, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on August 21, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 6 times across 3 separate inspections, most recently on March 9, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CRACKED GLASS AT THE SNEEZE GUARD AT THE SECOND HOT HOLDING UNIT, INSTRUCTED TO REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LIGHT SHIELDS OVER THE COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN DUSTY CEILING VENT REAR PREP AREA.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • THE FINAL RINSE GAUGE ON THE HIGH TEMPERATURE DISHMACHINE IS NOT OPERATIONAL. MUST REPAIR AND MAINTAIN FINAL RINSE TEMPERATURE ABOVE 180F AS SHOWN ON THE GAUGE. SERIOUS VIOLATION 7-38-030.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHMACHINE IMPROPERLY DESIGNED AND MAINTAINED, OBSERVED EXCESSIVE LEAKING AT ALL SEAMS WHERE PLUMBERS PUTTY SUBSTANCE IS USED. INSTD TO REPAIR SAME SO AS ALL SURFACES INCLUDING SEAMS TO BE OF SMOOTH, EVEN, EASILY CLEANABLE, DURABLE, AND NON POROUS SURFACE. UNIT IS TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY HEALTH DEPT. INSTD TO UTILIZE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE MULTI-USE EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTD TO REMOVE ALL DUST/DEBRIS FROM ALL FOOD AND NON FOOD CONTACT SURFACES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN STAFF TOILET ROOMS 2ND FLOOR. INSTD TO PROVIDE PROPER VENTILATION.
  7. Canvass

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • OBSERVED NO HOT WATER AT 2ND FLOOR EMPLOYEE RESTROOMS AND STUDENT RESTROOMS. SERIOUS VIOLATION 7-38-030
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    8 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE. PROVIDE SAME.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • TOILET ROOMS CURRENTLY UNDER CONSTRUCTION. INSTD TO HAVE IN GOOD REPAIR, FULLY FUNCTIONAL.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • SOAP, DISPENSERS, AND SANITARY HANDDRYING DEVICES MISSING FROM TOILET ROOM HANDSINKS AND EXPOSED HANDSINKS. PROVIDE SAME
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO LICENSE PEST CONTROL LOGBOOK OR PROOF OF SERVICE. INSTD TO PROVIDE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON-FOOD CONTACT SURFACES WITH DUST/CONSTRUCTION DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THRU-OUT WITH DUST/CONSTRUCTION DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES IN WALLS AT SERVING LINE. SEAL SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS MISSING AT FRONT SERVING LINE. PROVIDE SAME.

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