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HOE TOY RESTAURANT

8559 S STONY ISLAND AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

HOE TOY RESTAURANT has been inspected 9 times by Chicago Department of Public Health since February 9, 2011. The most recent inspection, on April 8, 2015, recorded 4 infractions.

1 of 9 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 more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 3 separate inspections, most recently on April 8, 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 2 times across 2 separate inspections, most recently on April 8, 2015. For example: POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

  • 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 25 times across 8 separate inspections, most recently on April 8, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 5 separate inspections, most recently on April 8, 2015. 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.

9 inspections

  1. Canvass

    4 infractions

    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED CHICKEN WINGS SITTING IN WATER IN 1 COMPARTMENT OF THE 3 COMPARTMENT SINK THAWING OUT,INSTRUCTED MANAGER ON PROPER PROCEDURES OF THAWING FOODS.FOOD ITEMS WHERE DISCARDED DURING INSPECTION
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE COOKED FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE REAR STORAGE ROOMS,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE LIGHT SHIELD COVERS IN THE PREP AREA
  2. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS NO LONGER IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP(INVERTED) OR OUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH SMALL TABLE NEXT TO WOODEN PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS. ALL WASHBOWLS AND 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DIRT FROM FLOORS ALONG THE BASES OF THE WALLS IN ALL STORAGE ROOMS AND AREAS AND IN ALL WASHROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS BY LIGHT SWITCHES IN ALL STORAGE ROOMS, AND ALL OTHER UNCLEAN WALLS THROUGHOUT(FOOD SPLATTERS AND STAINS) PAINT WALL IN REAR FOOD STORAGE AREA(MIDDLE SECTION) WHERE BULK RICE IS STORED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN EXCESSIVE DUST BUILD-UP FROM INTERIORS OF EXHAUST FANS IN ALL WASHROOMS.
  3. Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED CHICKEN-46.7F, COOKED BEEF-50.2F, AND SHRIMP-57.7F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW IN REFRIGERATION OR AT 140 DEGREES OR ABOVE IN HOT HOLDING/COOKING EQUIPMENT UNTIL SERVED. PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS NO LONGER IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE AND RUSTY STORAGE RACKS. ALL UNCOVERED FOODS STORED IN COOLERS AND FREEZERS MUST BE STORED IN FOOD STORAGE BAGS, NO PLASTIC GROCERY BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CABINET INTERIORS AND EXTERIORS OF DEEP FRYERS, WOK COOKING STATIONS, PREP TABLES, AND CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG THE WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT( DIRT, DEBRIS, GREASE).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN GREASY BUILD-UP FROM INTERIOR OF HOOD AND FILTERS ABOVE COOKING EQUIPMENT. CLEAN WALLS IN WASHROOMS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN UNUSED DEPP FREEZER. STORE ALL FOOD CONTAINERS 6 INCHES OFF FLOOR INSIDE WALK-IN COOLER AND IN FOOD PREP AREA. DISCARD DIRTY MOP WATER FROM BUCKETS TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN CLEAN CONTAINER(S) WITH SANITIING SOLUTION.
  4. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND WIRE SCRUB PADS IN 3-COMP SINK IN POOR REPAIR.MANAGER DISPOSED OF PADS.CDI
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE STORAGE CONTAINERS FOR OPEN BAGS OF DRIED MUSHROOMS,FLOUR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTY OVERHEAD PIPES IN PREP AREA .MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENITILATION FAN VENTS NOT CLEAN IN WALK IN COOLER/WALK IN FREEZER.MUST CLEAN.
  5. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE STORAGE CONTAINERS FOR OPEN BAGS OF DRIED MUSHROOMS,FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTY OVERHEAD PIPES IN PREP AREA .MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENITILATION FAN VENTS NOT CLEAN IN WALK IN COOLER/WALK IN FREEZER.MUST CLEAN.
  6. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND EQUIPMENT IN PRE AREA NOT CLEAN(MEAT GRINDER,MIXER).MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND DRY STORAGE AREA NOT ORGANIZE.MUST ORGANIZE,CLEAN AND ELEVATE.
  7. Short Form Complaint

    0 infractions

  8. Canvass

    2 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.INTERIOR CABINETS OF DEEP FRYER NOT CLEAN/GREASE.MUST CLEAN.
    • 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.STORAGE SUPPLIES ON FLOOR IN FURNACE ROOM AND STORAGE BOXES IN SUPPLY REAR.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON SHELVING.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY STORAGE SHELVES INSTRUCTED TO REMOVE RUST/RESEAL.ALSO REMOVE CARDBOARD FROM STORAGE SHELVES.
    • 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 FOLLOWING NOT CLEAN HOOD/FILTERS, 3 TIER TABLE, INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE SHRIMP PEELER MACHINE.
    • 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 DRAINS IN FRONT WOK STATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED SOME OLD EQUIPMENT NOT BEING USED (BAND SAW) INSTRUCTED TO REMOVE.

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