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VON STEUBEN METROPOLITAN SCIENCE CENTER (H/S)

5039 N Kimball AVE, CHICAGO, IL 60625 · School

Inspection summary

VON STEUBEN METROPOLITAN SCIENCE CENTER (H/S) has been inspected 22 times by Chicago Department of Public Health since March 18, 2010. The most recent inspection, on April 22, 2026, recorded 3 infractions.

2 of 22 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 15 times across 6 separate inspections, most recently on April 22, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 5 separate inspections, most recently on March 21, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 5 times across 4 separate inspections, most recently on April 17, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 28 times across 13 separate inspections, most recently on March 21, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 16 times across 12 separate inspections, most recently on April 22, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

22 inspections

  1. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED METERED HANDWASHING SINKS IN THE DISHWASHING AREA AT THE KITCHEN ENTRANCE, AND IN THE FIRST FLOOR GIRLS RESTROOM UNABLE TO REACH A MINIMUM HOT WATER TEMPERATURE OF 100F. HOT WATER MEASURED BETWEEN 60.6-90.1F. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST HAVE A MINIMUM HOT WATER TEMPERATURE OF 100F AND TO REPLACE MIXING VALVE FAUCET(S). PRIORITY VIOLATION, 7-38-030(C). ENGINEER REPAIRED BOTH HAND-WASHING SINKS AT THE TIME OF INSPECTION. MINIMUM HOT WATER TEMPERATURE NOW MEASURES BETWEEN 100.1-105.1.-COS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN/MISSING FLOOR TILES IN THE WALK-IN FREEZER STORAGE ROOM UNDER FREEZER EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LOW LIGHTING IN WALK-IN COOLER #2 IN THE KITCHEN. INSTRUCTED TO REPLACE BULB TO INCREASE LIGHT INTENSITY AND MAINTAIN.
  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL BEING USED AS LINERS FOR BOTTOMS OF SHELFS OF KITCHEN PREP TABLES IN THE PREP AREA.INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING HAND SINK INSIDE THE 1ST FLOOR GIRLS WASHROOM.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.(ENGINEER IS MADE AWARE AT THIS TIME).
  3. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK LOCATED AT THE FOOD SERVICE LINE WATER TEMPERATURE AT 70.0F-72.1F.INSTRUCTED MANAGEMENT A HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.ENGINEER IS MADE AWARE AT THIS TIME.PRIORITY VIOLATION 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE COLD HOLDING UNIT LOCATED AT THE MIDDLE FOOD SERVICE LINE.OBSERVED INTERNAL TEMPERATURES OF MILK RANGING FROM 50.0F-55.4F.INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD (TCS) FOODS AT 41F OR COLDER AT ALL TIMES.MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROX.100 LBS OF FOOD WORTH $90.00.PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE COLD HOLDING UNIT LOCATED AT THE MIDDLE FOOD SERVICE LINE WITH AN AIR TEMPERATURE OF 50.9F.THE COOLER WAS USED TO STORE (TCS FOODS)SUCH AS CARTONS OF MILK.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.THE SAID REFRIGERATION UNIT IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SECTION OF WALL IN POOR REPAIR WITH PEELING DEBRIS ALONG THE WINDOWS IN THE KITCHEN PREP AREA.INSTRUCTED TO REPAIR SO THAT WALL IS SMOOTH,EASILY CLEANABLE AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED LIGHT BUILD UP ON INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK FROM TOILET IN GIRL'S TOILET ROOM IN THIRD FLOOR. LEAK CAUSED WATER TO FLOW OUT OF STALL AND INTO DRAIN. INSTRUCTED MANAGER TO REPAIR TOILET.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED 1 OF 3 OUTSIDE DUMPSTERS WITH LID JAMMED INSIDE. LID CANNOT BE LIFTED OUT TO ALLOW THE DUMPSTER TO BE ADEQUATELY COVERED. TRASH CURRENTLY STORED INSIDE DUMPSTER. INSTRUCTED MANAGER TO REPAIR DUMPSTER TO ALLOW LID ADEQUATELY COVER DUMPSTER RECEPTACLE. PRIORITY FOUNDATION VIOLATION 7-38-020(B) NO CITATION ISSUED.
  6. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE EXTERIOR SURFACES OF THE GREASE BOX UNDER THE 2 COMPARTMENT SINK IN THE BAKERY AREA RUSTY. INSTRUCTED TO REPAINT AND MAINTAIN.
  7. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND INTERIOR SURFACES OF ICE MACHINE WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE WHICH TO BE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE EXTERIOR OF THE GREASE TRAP UNDER THE 2 COMPARTMART IN THE BAKERY AREA RUSTY. INSTRUCTED TO PAINT AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • FOUND HANDSINK IN SERVICE LINE COMPLETELY CLOGGED WITH BLACK SEWAGE WATER. UNABLE FOR EMPLOYEES TO WASH HANDS. INSTRUCTED TO FIX. PRIORITY VIOLATION 7-38-030 (C)
  8. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP DISPENSER WAS PROVIDED AT THE EXPOSED HAND WASHING SINK AT THE FOOD SERVICE LINE. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED BRICK ON THE WALL OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
  9. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND INCOMPLETE CLEAN-UP KIT ON PREMISES DURING INSPECTION (MISSING SANITIZER FOR NOROVIRUS). INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. 7-38-005 CPS SCHOOL NO NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN FOOD SERVING BUFFET PART OF FACILITY FOR EMPLOYEES DISPENSING FOOD FOR STUDENTS FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK WITH HOT AND COLD WATER UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT FACILITY USES SEPARATE FAUCETS FOR HOT AND COLD WATER IN FACILITY USED WASHROOMS HAND SINKS. MUST PROVIDE TEMPERATURE OF 100 F THROUGH MIXING VALVE OR COMBINATION FAUCETS.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
  10. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND INCOMPLETE CLEAN-UP KIT ON PREMISES DURING INSPECTION (MISSING SANITIZER FOR NOROVIRUS). INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. 7-38-005 CPS SCHOOL NO NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN FOOD SERVING BUFFET PART OF FACILITY FOR EMPLOYEES DISPENSING FOOD FOR STUDENTS FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK WITH HOT AND COLD WATER UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT FACILITY USES SEPARATE FAUCETS FOR HOT AND COLD WATER IN FACILITY USED WASHROOMS HAND SINKS. MUST PROVIDE TEMPERATURE OF 100 F THROUGH MIXING VALVE OR COMBINATION FAUCETS.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT MAN'S RESTROOMS USED BY FACULTY STAFF ,NO PAPER TOWELS IN DISPENSER AND NO AIR DRYER. MUST OBTAIN, REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER COMING THROUGH MIXING FAUCET IN 3RD FLOOR MAN'S KIDS BATHROOM ON RIGHT SIDE FAUCET.TEMPERATURE OF WATER WAS 74.5 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
  11. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED THAT CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT NOT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST REMOVE DRINKING FOUNTAIN FROM HAND WASHING SINK
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THAT CONCENTRATION OF QUAT SANITIZING SOLUTION IN 3 COMPARTMENT SINK IS BELOW DETECTION AN SANITIZING WATER IS DIRTY.MUST PROVIDE CLEAN WATER AND PROPER CONCENTRATION OF SANITIZING SOLUTION .PRIORITY VIOLATION.7-38-025 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE TAPE AS A MEANS OF REPAIR FOR WALK IN COOLERS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PREPARE OR REPLACE MISSING FLOOR TILES UNDER 3 COMPARTMENT SINK.
  12. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK WORN OUT AROUND THE WASHBOWL SINK OF THE GIRL'S WASHROOM 3RD FLOOR NORTH SIDE AND BOY'S WASHROOM 3RD FLOOR SOUTH SIDE. MUST RE CAULK AND MAINTAIN.
  13. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN UPPER PANEL OF ICE MAKER AND REMOVE DUSTS ACCUMULATIONS ON FAN COVERS INSIDE THE WALK-IN-COOLERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTS ACCUMULATIONS AT KITCHEN HOOD/FILTERS AND AT SERVING LINE HOT HOLDING EQUIPMENTS ALSO,AT KITCHEN WINDOW EXHAUST FAN.INSTRUCTED TO DETAIL CLEAN ALL VENTS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE AT WATER LINE FOR ICE MAKER AND MISSING HANDLE TO ONE WASHBOWL SINK INSIDE THE WOMENS TOILET ROOM AT THE 3RD FLOOR.INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE AND PLUMBING HANDLE TO SAID WASHBOWL SINK AND MAINTAIN.
  14. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) MILK COOLER AT SERVING LINE WITH AN AIR TEMPERATURE OF 56.5F. NO POTENTIALLY HAZARDOUS FOODS IN UNIT.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME OF INSPECTION.ALL COLD HOLDING EQUIPMENTS MUST MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN UPPER PANEL OF ICE MAKER AND REMOVE DUSTS ACCUMULATIONS ON FAN COVERS INSIDE THE WALK-IN-COOLERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTS ACCUMULATIONS AT KITCHEN HOOD/FILTERS AND AT SERVING LINE HOT HOLDING EQUIPMENTS ALSO,AT KITCHEN WINDOW EXHAUST FAN.INSTRUCTED TO DETAIL CLEAN ALL VENTS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE AT WATER LINE FOR ICE MAKER AND MISSING HANDLE TO ONE WASHBOWL SINK INSIDE THE WOMENS TOILET ROOM AT THE 3RD FLOOR.INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE AND PLUMBING HANDLE TO SAID WASHBOWL SINK AND MAINTAIN.
  15. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors and stairways throughout the hallways and in restrooms, locker rooms, and swimming pool area. Instructed facility to routinely clean and maintain all sections of floors.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the metal floor tray under the cooking equipment in the kitchen to be rusted around the corner. Instructed facility to repair and maintain.
  16. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Observed the three compartment sink to be slow draining and improperly draining- when releasing one filled compartment to drain, that water then flows up into the empty compartment. Instructed facility to repair and maintain so sink drains properly without flowing into other compartments. Serious violation 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors and stairways throughout the hallways and in restrooms, locker rooms, and swimming pool area. Instructed facility to routinely clean and maintain all sections of floors.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the third floor women's faculty restroom sink to not stay on when the timer handles are pushed. Instructed facility to repair and maintain so sink timer stays on for at least 15 seconds. Observed the exposed handsink in the kitchen to have a separate hot and cold faucet. This current setup produces water that on the hot side is too hot to allow handwashing and on the cold side water that is not warm enough for handwashing. Instructed facility to repair so foodhandlers can wash hands with tempered water (at least 85.0f) that is not too hot nor too cold an to maintain.
  17. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHIPPING SHELVES NEED RESEALED IN DRY STORAGE AREA, INSTRUCTED TO BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPES 2ND FLOOR GIRLS BATHROOM NEEDS REPAIR, 2ND FLOOR BOYS AND GIRLS BATHROOM NEEDS INCREASE HOT WATER PRESSURE, INSTRUCTED TO ADJUST MIXING VALVE, AND FAUCET AT ALL HAND SINKS IN BOYS AND GIRLS WASHROOMS NOT STAYING ON LONG ENOUGH SECONDS TO PROPERLY WASH HANDS, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED EQUIPMENT NEEDS REMOVED FROM PREMISES OR REPAIRED IF PLANING TO USE,
  18. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed several coolers, freezers and commercial dish machine not working properly on premises. Instructed to have all units repaired.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior of ice machine not cleaned. Instructed to detail clean and sanitize all parts of unit.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment and along wallbase in storage areas not cleaned or maintained. Instructed to detail clean daily and replace missing floor tile.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ventilation covers through-out prep area not cleaned. Instructed to detail clean and remove dust build-up.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Three compartment sink not maintained. Observed plumbers puddy in left compartment. Instructed to remove toxic substance from interior of three compartment sink.
  19. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN/SANITIZE; CAN OPENER IN THE BAKERY/PREP AREA AND TWO COOLERS INSIDE THE LUNCHROOM, NOTED FOOD DEBRIS ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS NOTED ON FLOORS INSIDE SOME CLOSETS AND JANITOR ROOMS, INSTRUCTED TO DETAIL CLEAN FLOORS IN THOSE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING WALL TILES INSIDE WALK IN COOLER #1 IN THE KITCHEN, AND REPAIR AND REPAINT WALLS INSIDE CLOSET NEAR ELEVATOR NORTH SIDE OF LUNCHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING AND BROKEN LIGHT SHIELDS ABOVE TABLES THRU-OUT THE LUNCHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR COLD HOLDING UNITS ON COLD SERVING LINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED INSIDE SOME STORAGE ROOMS/CLOSETS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  20. Canvass

    0 infractions

  21. Canvass

    5 infractions

    • 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. CAULKING NEEDED AROUND SOME HAND WASHING SINKS IN WASHROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE, CAN OPENER IN BAKERY PREP AREA, SHELVES THRU-OUT STORAGE ROOMS AND SOME MOP SINKS.
    • 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. MUST DETAIL CLEAN FLOORS INSIDE STORAGE ROOMS, MOP CLOSETS AND BASEMENT.
    • 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 FAUCETS AT KITCHEN'S 2PART SINK, BAKERY 2PART SINK AND SOME WASHROOMS HAND SINKS, WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE SOME STORAGE ROOMS/CLOSETS. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
  22. Canvass

    3 infractions

    • 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. REPLACE CONATINERS FOR LINE ICE BATHS OR PROVIDE SMALLER BOWLS TO ENSURE PROPER TEMPERATURE MAINTENANCE. INCREASE TEMPERATURE OF HOT HOLDER FOR HAMBURGERS TO ENSURE OPROPER HOT TEMPERATURE.
    • 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. FOUND 1 OF 2 WASHROOM SINKS WITH COLD WATER IN WOMEN'S 4TH FLOOR KIMBALL SIDE NORTH AND 3RD FLOOR MEN'S SOUTH. MUST PROVIDE WARM WATER IN ALL HANDWASHING SINKS THROUGHOUT PREMISES. ALSO NOTED THE LENGHT OF TIME OF WATER FLOW IS TOO SHORT IN MEN'S 4TH FLOOR WASHROOM AND SCATTERED THROUGHOUT PREMISES. MUST INCREASE FLOW TIME FOR ADEQUATE HAND WASHING. NOTED YELLOW DRINKING FOUONTAINS WITH LOW WATER PRESSURE ON 2ND AND 1ST FLOOR. MUST REPAIR THROUGHOUT PREMISES OR REMOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE MISSING THERMOMETERS IN ALL REFRIGERATION UNITS.

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