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DUDLEY'S DOG HOUSE

3930 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

DUDLEY'S DOG HOUSE has been inspected 3 times by Chicago Department of Public Health since October 11, 2013. The most recent inspection, on August 13, 2015, found no infractions.

2 of 3 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 temperature control and Food source, labelling and allergens.

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 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 2 times on September 4, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on September 4, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on September 4, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on September 4, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK-IN COOLER AT IMPROPER TEMP., READING 53'F, ICE BUILD-UP ON COMPRESSOR, IN POOR REPAIR AND NOT BEING PROPERLY MAINTAINED, AT THIS TIME OF INSPECTION, COOLER TAGGED MUST RESTRICT USE, FAX LETTER FOR TAG REMOVAL ONCE COOLER IS REPAIRED AND READING 40'F AND BELOW, MUST HAVE RECEIPTS FROM A LICENSE COPY, FAX #312746-4240, CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED FOODS INSIDE WALK-IN COOLER AT IMPROPER TEMP., READING 48-52'F, ALL FOODS DUMPED AND DENATURED, COOKED BEEF, SLICE CHEESE, SOFT SERVE ICE CREAM MIX, CHILI, SAUSAGE, BEEF, HOT DOGS, BEEF JUICE, AND HAMBURGERS, APPROX., 500 POUNDS, AND ABOUT $3,000.00, CORTICAL CITATION ISSUED: 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE DATES AND LABELS ON ALL COOKED AND PREPARED FOODS STORED INSIDE COOLER,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE RUNNING HOT AND COLD WATER TO SOFT SERVE ICE CREAM MACHINE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
  3. License

    0 infractions

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