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CARLS RED HOTS

1957 E 83RD ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

CARLS RED HOTS has been inspected 12 times by Chicago Department of Public Health since February 9, 2011. The most recent inspection, on August 27, 2019, recorded 9 infractions.

1 of 12 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: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times on August 27, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 2 separate inspections, most recently on August 27, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 27, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 4, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 27, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

12 inspections

  1. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED CHICKEN) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT A LABEL CONTAINING THE PRODUCT DISCARD DATE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE PREP COOLER UNIT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-601.11 OBSERVED NO INGREDIENT LABELS ON THE PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED NO ALLERGEN WARNING LABELS ON THE PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED THE URINAL IN THE TOILET ROOM NOT PROPERLY FLUSHING. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS AND WALLS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  2. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE RUBBER GASKETS AT THE 2 DOOR REACH-IN FREEZER INSTRUCTED TO REPLACE OR REPAIR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE DEEP FRYERS OF HEAVY GREASE BUILD-UP INSIDE AND OUTSIDE OF EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE PREP AREA AND IN REAR OF PREMISES,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  3. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND DEFROST INSIDE OF THE UPRIGHT FREEZER AND JUST CLEAN THE INTERIOR OF THE ICE CREAM RIF TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND THE FLOOR GREASE TRAP AND AROUND HEAVY EQUIPMENT TO REMOVE SPILLS AND DEBRIS.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE INTERIOR OF THE REACH IN FREEZERS AND COOLER DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE INTERIOR SIDE OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING BEHIND AND AROUND THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
  5. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS HAS HEAVY GREAS BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE PREP AREA,ALONG WALL BASE AND CORNERS
  6. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE AIR TEMPERATURE OF PREP COOLER AT FRONT PREP AREA IS FOUND AT IMPROPER TEMPERATURE OF 55.9F,WHICH HAS POTEMTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS WERE FOUND AT IMPROPER TEMPERATURE,HOT DOGS,50.9F,TOTAL WEIGHT 11.03OZ ,TOTAL COST $4.00 ,POLISH 52.37F ,TOTAL WEIGHT 1.85LBS,TOTAL COST $7.00,HAMBURGER 52.9F,TOTAL WEIGHT 1.72LBS,TOTAL COST $5.00,CHICKEN,55.7F,TOTAL WEIGHT,5.41LBS,TOTAL COST,$8.00,ITALIAN BEEF,40.2F,TOTAL WEIGHT,2.08LBS,TOTAL COST$3.00,PIZZA PUFFS,53.0F,TOTAL WEIGHT,1.21LBS,TOTAL COST$3.00,CHEESE 51.4F,TOTAL WEIGHT6.03 OZ,TOTAL COST41.50,TOTAL POUNDS FOR FOOD PRODUCTS WERE14.80LBS,TOTAL COST FOR FOOD PRODUCTS WERE $31.50,FOOD ITEMS WERE DENATURED AND DESTROYED DURING IMNSPECTION,CRITICAL VIOLATION 7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT OR COLD RUNNING WATER AT WASHBOWL IN EMPLOYEE'S WASHROOM,CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS HAS HEAVY GREAS BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE PREP AREA,ALONG WALL BASE AND CORNERS
  7. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA POP MACHINES,AND NOZZELS NOT CLEAN.MUST CLEAN AND MAINTAIN MACHINES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN INSIDE OF WALK IN COOLER AND MOP ROOM.MUST CLEAN/MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR WALLS,AND CEILING INSIDE WALK IN COOLER NOT CLEAN OF BLACK DEBRIS DUST BUILD UP.MUST CLEAN/MAINTAIN.
  8. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED INADEQUATE DISH WASHING FACILITIES,IE FAUCET NECK AT 3-COMP SINK NOT PROPERLY DESIGNED,(TOO SHORT) TO REACH LAST COMPARTMENT OF 3- COMP SINK TO PROPERLY WASH,RINSE AND SANITIZE FOOD PANS,UTENSILS,ETC.MUST REPLACE FAUCET.SERIOUS CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA POP MACHINES,AND NOZZELS NOT CLEAN.MUST CLEAN AND MAINTAIN MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN INSIDE OF WALK IN COOLER AND MOP ROOM.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR WALLS,AND CESILING INSIDE WALK IN COOLER NOT CLEAN OF BLACK DEBRIS DUST BUILD UP.MUST CLEAN/MAINTAIN.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR DOOR AT BOTTOM AND FRONT DOOR NOT RODENT PROOFED 1/4 INCH.MUST REPAIR DOORS.SERIOUS CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR /EXTERIOR OF DEEP FRYERS AND INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION FAN IN WASHROOM NOT WORKING.ALSO LEAKY FAUCET AT 3-COMP SINK,MOP SINK.MUST REPAIR.
  11. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED SYRUP PUMPS NOT CLEAN, INSTRUCTED TO CLEAN
    • 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.DEFROST REAR BOX FREEZER
    • 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 FLOOR REAR UNDER AND AROUND REAR COOLERS
    • 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 cleanedCLEAN REAR CEILING VENT
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELDS REAR
  12. Canvass

    4 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.OBSERVED THE SYRUP PUMPS, MIXER NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE. CLEAN INTERIOR OF MILK COOLER.
    • 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 FLOOR UNDER AND AROUND THE SODA SHELF, AND REAR BOX FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE CILING VENT NOT CLEAN DUSTY INSTRUCTED TO REMOVE DUST
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BURNT OUT LIGHT BULBS IN FRONT AND REAR PREP AREAS.

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