Canvass
Sep 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 24, 2026 · Original Source
Hospital · Chicago, IL
Presence Saint Mary Of Nazareth Hospital
2233 W Division St
Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsCanvass
Sep 24, 2026
Pass
2 recorded violations
notedCode 37Food source and labeling
Official wording
Food properly labeled; original container
Inspector’s notes
OBSERVED PREPACKAGED FOOD ITEMS FOR CUSTOMER SELF SERVICE WITHOUT A LABEL. MUST PROVIDE Identity (name of food), Net Quantity of Contents, Ingredient List, Major Food Allergens, Business Name and Address, Nutrition Facts (if applicable), Safe Handling Instructions (applicable to raw Meat and Poultry).
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.
More about food source, dating, or labeling problemsnotedCode 55Cleaning and sanitizing
Official wording
Physical facilities installed, maintained & clean
Inspector’s notes
OBSERVED GREASE SPILLS ON FLOOR UNDER COOKING FRYER IN KITCHEN. MUST CLEAN AND MAINTAIN.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Sep 24, 2026 · Original Source
Canvass Re-Inspection
Oct 15, 2025
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12 (B-D) : OBSERVED LOW WATER PRESSURE AT HAND SINK IN RETAIL FOOD PREP AREA AND LOWER LEVEL WOMEN'S TOILET ROOM.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 : MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO HAND WASHING SINK ON 3RD FL .SERVING LINE.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PRODUCTION PREP COOLER ON 3RD FL.2- DOOR PREP COOLER ON GRILL LINE & GRILL TABLE REFRIGERATOR,DAMAGED LID ON SMALL FREEZER.
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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
: 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,EXTERIOR OF OVENS & GARBAGE DISPOSAL AT 3- COMPARTMENT SINK.
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.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
5-501.17 : MUST PROVIDE A LID ON GARBAGE CAN IN WOMEN'S TOILET ROOM ON LOWER LEVEL.
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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.13 : MUST REPAIR OR REPLACE DAMAGED WALL BASES IN WALK IN COOLER & FREEZER,DAMAGED EPOXY FLOORING NEAR KETTLES,3RD FL. SERVING LINE NEAR 1- COMPARTMENT SINK,MISSING CEILING TILE IN DISH ROOM.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 15, 2025 · Original Source
Canvass
Oct 8, 2025
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SINK ON SERVING LINE OF RETAIL FOOD SERVICE ON 3RD FLOOR MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER, SOAP, AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)NO CITATION ISSUED
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1.5LBS. COOKED GREEN BEANS-118.9F AND 1LBS. COOKED BOK CHOY-110.5F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 2.5LBS. $5.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
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.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF 1/2 LBS. COOKED ONIONS AT 44.2F INSIDE OF COOLER. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 1/2 LBS.$2.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
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.
More about food kept at an unsafe temperaturenotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES ON CEILING AND WALLS IN PREP,DISH WASHING AND DRY FOOD STORAGE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/8/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 2- COMPARTMENT SINK IN PRODUCE PREP AREA.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PRODUCTION PREP COOLER ON 3RD FL.2- DOOR PREP COOLER ON GRILL LINE & GRILL TABLE REFRIGERATOR,DAMAGED LID ON SMALL FREEZER.
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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,EXTERIOR OF OVENS & GARBAGE DISPOSAL AT 3- COMPARTMENT SINK,FANGUARDS IN WALK IN COOLER.
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.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
MUST PROVIDE A LID ON GARBAGE CAN IN WOMEN'S TOILET ROOM ON LOWER LEVEL.
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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
MUST REPAIR OR REPLACE DAMAGED WALL BASES IN WALK IN COOLER & FREEZER,DAMAGED EPOXY FLOORING NEAR KETTLES,3RD FL. SERVING LINE NEAR 1- COMPARTMENT SINK,MISSING CEILING TILE IN DISH ROOM.
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.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT LOWER LEVEL,WALK IN FREEZER,DRY FOOD STORAGE.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Oct 8, 2025 · Original Source
Canvass Re-Inspection
Jun 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 18, 2024 · Original Source
Canvass
Jun 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 18, 2024 · Original Source
Canvass
Jun 11, 2024
Fail
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED CONVENIENT NO HAND WASHING SINK LOCATED NEAR 3 COMPARTMENT SINK IN COFFEE SHOP OF FACILITY. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED DISHES BEING PLACED IN DISH MACHINE, WHICH PROVIDED AN INADEQUATE UTENSIL SURFACE TEMPERATURE OF 150 F. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDED A UTENSIL SURFACE TEMPERATURE OF 160 F OR ABOVE. THE MANAGER INSTRUCTED THE EMPLOYEE TO WAIT UNTIL THE MACHINE WAS UP TO TEMPERATURE AND TO RE-WASH THE DISHES. UTENSIL SURFACE TEMPERATURE REACHED 160 AFTER THE DISH MACHINE WAS GIVEN PROPER TIME TO COME UP TO TEMPERATURE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jun 11, 2024 · Original Source