Skip to content
Loading map…

HAS MANAGEMENT

5806 W ROOSEVELT RD, CHICAGO, IL 60644 · Restaurant

Inspection summary

HAS MANAGEMENT has been inspected 4 times by Chicago Department of Public Health since September 4, 2014. The most recent inspection, on September 15, 2016, found no infractions.

2 of 4 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, Pests and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on October 14, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on October 14, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 4, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 9 times across 2 separate inspections, most recently on October 14, 2014. 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 2 times across 2 separate inspections, most recently on October 14, 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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Inspector Comments: OBSERVED PREP COOLER AT 44.6F AT THIS TIME.MUST HAVE COLD HOLDING AT 40.0F OR BELOW
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Inspector Comments: OBSERVED ALL OVERHEAD GARAGE DOORS NOT TIGHT FITTIN GMUST RODENT PROOF DOORS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT OUTSIDE OF WALK IN COOLER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD BETWEEN HAND SINK AND 3- COMP SINK OF PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN DEBRI AND DIRT FROM FLOOR IN BASEMENT.MUST REMOVE WATER FROM SAME AND KEEP DRY
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE HOLES IN WALLS AND DAMAGED CEILING IN LAUNDRY AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN LAUNDRY AREA.MUST SEAL OPENING AROUND PIPE IN WOMEN'S TOILET ROOM.MUST CLEAN DEAD INSECTS FROM LIGHT SHIELD IN PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE GREASE TRAP AND DRAIN BOARD AT 3- COMPARTMENT SINK,MISSING SUMP PUMP LID IN BASEMENT.MUST CLEAN VENTILATION VENTS IN TOILET ROOMS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETERS FOR FOOD TEMPS AND REFRIGERATORS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,ORGANIZE,REMOVE ARTICLE OFF OF FLOOR AND AWAY FROM WALLS IN GARAGE AREA AND BASEMENT
  4. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED PREP COOLER AT 45.1F AT THIS TIME.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND TOWELS AT HAND SINK IN PREP AREA.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 50 RODENT DROPPINGS ALONG WALLS AND IN BETWEEN ARTICLES IN LAUNDRY AREA,GARAGE AREA,VACUUM SYSTEM IN CAR WASH AREA.ALSO LIVE SMALL FLY ACTIVITY IN CAR WASH AREA NEAR VACUUM SYSTEM.ALSO ALL OVERHEAD GARAGE DOORS AND MAN DOORS NOT TIGHT FITTING.ALSO NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS.BAGS OF POISON ON FLOOR IN BASEMENT.MUST REMOVE DROPPINGS & POISON.CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.PROVIDE A PEST CONTROL LOG BOOK.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT OUTSIDE OF WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI AND DIRT FROM FLOOR IN BASEMENT.MUST REMOVE WATER FROM SAME AND KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE HOLES IN WALLS AND DAMAGED CEILING IN LAUNDRY AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN LAUNDRY AREA.MUST SEAL OPENING AROUND PIPE IN WOMEN'S TOILET ROOM.MUST CLEAN DEAD INSECTS FROM LIGHT SHIELD IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE GREASE TRAP AND DRAIN BOARD AT 3- COMPARTMENT SINK,MISSING SUMP PUMP LID IN BASEMENT.MUST CLEAN VENTILATION VENTS IN TOILET ROOMS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR FOOD TEMPS AND REFRIGERATORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE,REMOVE ARTICLE OFF OF FLOOR AND AWAY FROM WALLS IN GARAGE AREA AND BASEMENT.

Nearby inspected facilities

Own this business? Add a badge to your website