ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was St. Ignatius College Prep, Inc. last inspected?
The most recent inspection on record was on Feb 4, 2025. The result listed by Chicago Department of Public Health was “Pass w/ Conditions”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jan 8, 2024 to Feb 4, 2025.
Has St. Ignatius College Prep, Inc. ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 8, 2024.
The Full Inspection History
2 inspections
Canvass
Feb 4, 2025
Pass w/ Conditions
1 recorded violation
notedCode 21Food temperature
Official Wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s Notes
3-501.16(A:1) OBSERVED TC FOODS AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN A HOT HOLDING UNIT IN THE FOOD PREP AREA; OBSERVED ABOUT 6 LBS OF COOKED SHRIMP AT 105F, ABOUT 9 LBS OF RUEBEN SANDWICHES AT 104F AND ABOUT 2 LBS OF COOKED POTATOES AT 119F. INSTRUCTED TO DISCARD AND DENATURE SADI TCS FOODS AND ALWAYS MAINTAIN ALL HOT-HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
Canvass
Jan 8, 2024
Pass
2 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-302.12 OBSERVED BULK CONTAINERS OF DRY STORAGE NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL CONTAINERS OF DRY STORAGE THAT ARE OUT OF THE ORIGINAL PACKAGING.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.