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WASHBURN CULITNARY INSTITUTE

7059 S SOUTH SHORE DR, CHICAGO, IL 60649 · Restaurant (CULINARY SCHOOL)

Inspection summary

WASHBURN CULITNARY INSTITUTE has been inspected 15 times by Chicago Department of Public Health since October 18, 2010. The most recent inspection, on October 9, 2019, found no infractions.

5 of 15 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: Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 30, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 20, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 6 separate inspections, most recently on June 17, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

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

    Recorded 11 times across 9 separate inspections, most recently on August 30, 2018. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on August 30, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT OR DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 THE FLOORS IN THE KITCHEN NEED CLEANING UNDER AROUND AND BEHIND SOME KITCHEN EQUIPMENT AND SINKS, CLEAN FLOORS WHERE NEEDED. CLEAN FLOOR DRAINS IN KITCHEN WHERE NEEDED UNDER SINKS AND OTHER EQUIPMENT. ALSO CLEAN FLOORS IN THE FOOD STORAGE AREA IN THE BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17 OBSERVED DEAD INSECTS INSIDE OF SOME LIGHT FIXTURES IN THE KITCHEN AREA; REMOVE SHIELDS TO CLEAN INTERIORS OF LIGHTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS ARE REQUIRED TO OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE DISHWASHING AREA,ALONG WALL BASE AND CORNERS AND IN THE STORSGE AREA IN BASEMENT,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AT THE 1st WORK STATION, IN THE REAR DISHWASHING AREA TO REMOVE DEBRIS AND/OR SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED COBB WEBBS AND DEBRIS IN THE CEILINGS AND ON THE WALLS. MUST REMOVE AND CLEAN AREA. ALSO NOTED DEBRIS INSIDE LIGHT SHEILDS. MUST CLEAN. ALSO NOTED THE WALL IN POOR REPAIR IN THE HALLWAY IN THE DISHWASHING AREA. MUST REPAIR.
  7. Canvass

    0 infractions

  8. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE ELECTRICAL ROOMS,ALONG WALL BASE AND CORNERS.
  9. Canvass

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT OR COLD RUNNING WATER AT THE EXPOSED HAND SINK IN THE DISHMACHINE AREA,THE MANAGER STATES SENSOR IS NOT WORKING,CRITICAL VIOLATION ,7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE ELECTRICAL ROOMS,ALONG WALL BASE AND CORNERS
  10. Canvass

    0 infractions

  11. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIORS OF ALL CABINETS(WITH FOOD DEBRIS AND STAINS), ALL INTERIORS OF OVENS (WITH FOOD BUILD-UP), ALL STORAGE SHELVES(WITH FOOD DEBRIS), AND UNCLEAN SINKS(WATER STAINS AND DIRT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL SECTIONS OF DOOR FRAMES(DEAD INSECTS) AND FLOORS THROUGHOUT WHERE NEEDED(DIRT AND DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS, DIRT AND DEAD INSECTS FROM ALL LIGHT SHIELDS THROUGHOUT ALL PREP AND STORAGE AREAS. CLEAN AND/OR REPLACE ALL UNCLEAN AND STAINED CEILING TILES THROUGHOUT. CLEAN DOORS AND WALLS THROUGHOUT(STAINS AND DIRT). REPAIR ALL SECTIONS OF WALLS (DENTS, HOLES)THROUGHOUT FOOD PREP AND DISHWASHING AREAS THAT ARE NOT IN GOOD REPAIR. CLEAN ALL WINDOWS, SCREENS AND WINDOW LEDGES INSIDE OF ALL PREP AREAS(MASSIVE AMOUNTS OF DEAD INSECTS OBSERVED).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LARGE PUDDLES OF WATER OBSERVED ON FLOOR AROUND THE BASE OF 2-DOOR REACH-IN COOLER IN BAKERY PREP AREA, MUST REPAIR
  12. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH MACHINE NOT REACHING FINAL RINSE TEMPERATURE OF 180 DEGREES, BOOSTER HEATER APPEARS TO BE IN POOR REPAIR. UNIT TAGGED HELD FOR INSPECTION, INSTRUCTED TO USE 3 COMPARTMENT SINKS FOR ALL MULTI-USE EQUIPMENT UNTIL UNIT HAS BEEN REPAIRED, RE-INSPECTED AND RELEASED BY CDPH. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIORS OF ALL CABINETS(WITH FOOD DEBRIS AND STAINS), ALL INTERIORS OF OVENS (WITH FOOD BUILD-UP), ALL STORAGE SHELVES(WITH FOOD DEBRIS), AND UNCLEAN SINKS(WATER STAINS AND DIRT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL SECTIONS OF DOOR FRAMES(DEAD INSECTS) AND FLOORS THROUGHOUT WHERE NEEDED(DIRT AND DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS, DIRT AND DEAD INSECTS FROM ALL LIGHT SHIELDS THROUGHOUT ALL PREP AND STORAGE AREAS. CLEAN AND/OR REPLACE ALL UNCLEAN AND STAINED CEILING TILES THROUGHOUT. CLEAN DOORS AND WALLS THROUGHOUT(STAINS AND DIRT). REPAIR ALL SECTIONS OF WALLS (DENTS, HOLES)THROUGHOUT FOOD PREP AND DISHWASHING AREAS THAT ARE NOT IN GOOD REPAIR. CLEAN ALL WINDOWS, SCREENS AND WINDOW LEDGES INSIDE OF ALL PREP AREAS(MASSIVE AMOUNTS OF DEAD INSECTS OBSERVED).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LARGE PUDDLES OF WATER OBSERVED ON FLOOR AROUND THE BASE OF 2-DOOR REACH-IN COOLER IN BAKERY PREP AREA, MUST REPAIR.
  13. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO POST ORIGINAL CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED REPAIR NEAR EXPOSED, 3-COMPARTMENT SINKS, COOKING EQUIPMENT, ETC. SEAL ALL OPENINGS IN WALLS AND REPAIR AS NEEDED. WALLS MUST BE SMOOTH AND EASILY CLEANABLE IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE WATER PRESSURE ON EXPOSED SINK IN CATERING KITCHEN.
  14. Canvass

    3 infractions

    • 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. CLEAN BACK FLOOR DRAIN ON NORTH SIDE OF KITCHEN.
    • 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. REPAIR THE WALL WHERE THE SOAP DISPENSERS WERE REMOVED, BEHIND 3 COMPARTMENT SINKS ON EAST AND WEST SIDE. ALSO REPAIR WALL ON THE EAST BY THE EXPOSED HANDSINK. CLEAN THE VENTS THROUGHOUT THE ENTIRE 4TH FLOOR. CLEAN THE LIGHT SHIELDS THROUGHOUT THE ENTIRE 4TH FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN LIGHT SHIELDS THROUGHOUT THE ENTIRE 4TH FLOOR.
  15. Canvass

    3 infractions

    • 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 AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENTS.
    • 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 DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND LIGHTSHIELDS IN PREP, STORAGE AND TOILET ROOMS. MUST CLEAN WINDOW SILLS IN REAR-REMOVE DEAD BUGS, DIRT, ETC.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE RUNNING WATER TO REAR EXPOSED HAND SINK AND HAND SINK IN DISH MACHINE ROOM. INSTRUCTED TO USE ADJACENT HAND SINKS UNTIL WATER IS RESTORED AT THE HAND SINKS MENTIONED. MUST PROVIDE RUNNING HOT WATER TO RIGHT FAUCET ON REAR 3-COMP. SINK. MUST PROVIDE WORKING VENTILATION TO MEN'S TOILET ROOM.

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