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HDOG FAST FOOD

5341 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

HDOG FAST FOOD has been inspected 5 times by Chicago Department of Public Health since December 3, 2014. The most recent inspection, on June 7, 2017, found no infractions.

1 of 5 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 and Food temperature control.

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 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 June 25, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on December 3, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 21 times across 4 separate inspections, most recently on March 20, 2017. 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 2 separate inspections, most recently on June 25, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 June 25, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN RUBBER GASKETS AROUND THE FRONT COOLER, INSTRUCTED TO REPLACE. ALSO PROVIDE KNIFE RACK FOR REAR KNIFES STORED BETWEEN TABLE AND WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REAR PREP TABLE, SLICER AND CUTTING BOARD, AND KNIFES NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN AND SANITIZE FRONT CUTTING BOARD.
  3. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1559615 ON 6/25/15 NOT CORRECTED: 45 - OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO ENROLL ALL FOOD HANDLERS IN COURSE. SERIOUS VIOLATION 7-42-090.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT OR COLD RUNNING WATER PROVIDED TO THE TOP LOADING TAYLOR ICE CREAM MACHINE. MANAGEMENT INSTRUCTED TO SUPPLY HOT AND COLD RUNNING WATER TO THE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED 2 DEAD RATS IN THE OUTSIDE FENCED IN GARBAGE AREA. MANAGEMENT INSTRUCTED TO REMOVE THE DEAD RATS. ALSO OBSERVED MULTIPLE RODENT BURROWS ON THE GROUND SURROUNDING THE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO FILL IN THE RODENT BURROWS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES AND CUTTING BOARDS. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.
  4. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED COOKED AND RAW FOODS IN THE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOODS OUT OF THE ORIGINAL PACKAGES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED UTENSILS STORED IMPROPERLY OVER 3 COMPARTMENT SINK TOUCHING A PIPE. INSTRUCTED TO WASH, SANITIZE AND PROPERLY STORE ALL UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ONE CUTTING BOARD LOCATED ACROSS FROM THE GRILL WITH DEEP DARK GROVES. INSTRUCTED TO REPAIR OR REPLACE THE CUTTING BOARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE BOTTOM OF A PREP TABLE WITH MINOR DUST. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED INSIDE OF FRYERS WITH FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE MAIN PREP AREA BEHIND THE GRILL WITH FOOD DEBRIS AND GREASE BUILD UP BEHIND THE STOVE. INSTRUCTED TO CLEAN ALONG THE WALL AND IN ALL CORNERS. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH MINOR GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED VENTS ABOVE MAIN PREP AREA WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS STORED ON THE FLOOR IN THE WALK IN COOLER AND THE REAR STORAGE AREA. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND TO PREVENT PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO ENROLL ALL FOOD HANDLERS IN COURSE.
  5. License

    14 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BOXES IN FOOD STORAGE AREAS TO HOLD SPICES, FOOD, PAPERWORK. ALL CARDBOARD BOXES MUST BE REMOVED AND ALL CONTAINERS TO HOLD FOOD RELATED ITEMS MUST BE NON POROUS AND EASILY CLEANABLE. MAINTAIN CONTAINERS IN A CLEAN AND SANITARY CONDITION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD WALL IN REAR OF KITCHEN NEAR REAR EXIT, OBSERVED RAW WOOD LOWER SHELF ON CART, AND RAW WOOD FOOD STORAGE SHELF NEAR ICE MACHINE. RAW WOOD IS PROHIBITED AND MUST BE PAINTED OR SEALED SO THAT IT IS NON ABSORBANT SMOOTH AND EASILY CLEANABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXCESS ICE ACCUMULATION IN WALK IN COOLER. ALL EXCESS ICE ACCUMULATION MUST BE REMOVED AND MAINTAINED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DRYING RACK ABOVE 3 COMPARTMENT SINK USED FOR DISH STORAGE. ALL DISHES MUST BE REMOVED FROM DRYING RACK AND DRYING RACK SHOULD ONLY BE USED FOR DISHES LEFT TO PROPERLY AIR DRY AFTER BEING WASHED, RINSED AND SANITIZED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING AREAS UNCLEAN WITH FOOD SPLATTER, FOOD DEBRIS, AND GREASE ACCUMULATION : WALL BEHIND SOUP HOT HOLDING AREA, SHELF UNDER SOUP HOT HOLDING AREA, ALL GASKETS ON REACH IN REFRIGERATORS, INTERIOR OF MICROWAVE, SODA TRAY UNDER DISPENSERS, EXTERIOR OF BULK FOOD CONTAINERS, PLASTIC CONTAINER HOLDING SILVERWARE, ALL SHELVING ABOVE 3 COMPARTMENT SINK. CLEAN AND SANITIZE ALL ABOVE MENTIONED AREAS AND MAINTAIN ALL AREAS IN A CLEAN AND SANITARY CONDITION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH SLIMEY RESIDUE WHERE ICE IS MADE AND ON INTERIOR PANEL OF DOOR. MUST CLEAN SANITIZE AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR TILE MISSING UNDER 3 COMPARTMENT SINK. PELACE FLOOR TILE AND MAINTAIN. OBSERVED FLOOR DRAIN COVER NEAR EMPLOYEE RESTROOM DETACHED. ATTACH AND MAINTAIN FLOOR DRAIN. OBSERVED FLOOR DRAINS THROUGHOUT KITCHEN UNCLEAN. CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN WITH DUST AND DIRT ACCUMULATION UNDER AND BEHIND SHELVING IN REAR OF KITCHEN. CLEAN AND MAINTAIN ALL FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FAUCET AT 1 COMPARTMENT SINK LEAKING AND FAUCET AT 3 COMPARTMENT SINK LEAKING. REPAIR AND MAINTAIN. OBSERVED MOP SINK IN NEED OF BACK FLOW DEVICE. INSTALL AND MAINTAIN BACK FLOW DEVICE ON MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER WITHIN SMALL BLACK REACH IN REFRIGERATOR NEAR EXPOSED HANDSINK. INSTALL AND MAINTAIN THERMOMETER THAT IS EASY TO CHECK THAT REFRIGERATOR IS OPERATING AT 40F OR LESS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNECESSARY DISHES, COOKING EQUIPMENT STORED IN REAR. REMOVE ALL UNECESSARY COOKING EQUIPMENT AND CLUTTER TO MAKE ALL AREAS EASY TO CLEAN AND TO DETER RODENT AND INSECT HARBORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS NOT HUNG TO DRY. MUST INSTALL HANGER ATTACHED TO WALL WHERE MOPS CAN BE PROPERLY HUNG TO DRY AFTER EACH USE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED PERONLA ITEMS THROUGHOUT ALL EMPLOYEE ITEMS NEED TO BE STORED IN A DESIGNATED AREA AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED CUPS BEING USED FOR BULK FOOD ITEMS INCLUDING RICE. ALL BULK FOOD ITEMS NEED TO HAVE HANDLED SCOOPS WITH HANDLE KEPT OUT OF PRODUCT TO PROTECT FOOD.

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