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HAPPY FOOD WAY INC.

1951 W GARFIELD BLVD, CHICAGO, IL 60636 · Restaurant

Inspection summary

HAPPY FOOD WAY INC. has been inspected 6 times by Chicago Department of Public Health since April 12, 2013. The most recent inspection, on April 27, 2015, found no infractions.

2 of 6 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, Food source, labelling and allergens 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 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 across 2 separate inspections, most recently on April 1, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 23, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 22, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 8 times across 4 separate inspections, most recently on April 23, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on April 1, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED THE BULK CONTAINERS IN THE REAR NOT LABELED, INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD IN FREEZER STORED IN GROCERY BAGS, INSTRUCTED MANAGER THEY MUST USE PROPER FOOD GRADE CONTAINERS, OR. IE.ZIP LOCK BAGGIES. OBSERVED EXCESSIVE ICE ON THE FREEZER COMPRESSOR, INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FRONT MOP SINK WITHOUT A BACKFLOW DEVICE (PHOTO GIVEN), INSTRUCTED TO PROVIDE.OBSERVED NOZZLE AT 3 COMP SINK, INSTRUCTED TO PROVIDE NOZZLE TO ALL3 COMPARTMENTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOODHANDLER CERTIFICATES ON PREMISES AT THIS TIME, GIVEN COPY OF IDPH'S FOOD HANDLER INFO.
  3. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE RACKS IN WALK-IN COOLER, INSTRUCTED TO REMOVE RUST. ALSO OBSERVED EXCESSIVE ICE IN WALK-IN FREEZER,INSTRUCTED TO REMOVE/REPAIR. OBSERVED CARDBOARD IN FRONT COOLER, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO NEED TO CLEAN INTERIOR OF FRONT COOLER, ICEE CABINET,STORAGE TABLE UNDER FRONT GRILL AND REAR MIXER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR FRONT PREP AND SIDE STORAGE ROOM NOT CLEAN INSTRUCTED TO CLEAN. ALSO MISSING FLOOR TILES AT RESTROOM FRONT, INSTRUCTED TO REPLACE MISSING TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN WALL UNDER RESTROOM DOOR, INSTRUCTED TO REPAIR, ALSO REPLACE MISSING COVING AT THIS AREA. OBSERVED FRONT PREP AREA CEILING LIGHTS NOT CLEAN, INSTRUCTED TO CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THE IN DOOR THERMOMETERS AT WALK-IN COOLER AND FREEZER NOT WORKING NEED TO REPAIR.
  4. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT REAR UNDER SHELVES//RACK. MUST CLEAN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE/PROPERLY STORE ALL UNUSED EQUIPMENT AT REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
  5. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ATTACHED WALK-IN FREEZER NOT MAINTAINING PROPER TEMPERATURE. TEMPERATURE AT 46.7 DEGREES. MUST MAINTAIN TEMP OF 0 DEGREES OR BELOW. CRITICAL VIOLATION, 7-38-005(A).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT REAR UNDER SHELVES//RACK. MUST CLEAN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE/PROPERLY STORE ALL UNUSED EQUIPMENT AT REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES MUST HAVE HAIR RESTRAINTS IN FOOD PREP AREA. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN 100PPM OF CHLORINE SOLUTION WHEN NOT IN USE.
  6. License

    0 infractions

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