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HOME OF THE HOAGY

1316 W 111TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

HOME OF THE HOAGY has been inspected 3 times by Chicago Department of Public Health since November 19, 2015. The most recent inspection, on November 17, 2016, found no infractions.

1 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: Handwashing and staff hygiene.

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.

  • 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 3 times on June 30, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 7 times across 2 separate inspections, most recently on June 30, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 30, 2016. 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 2 times on June 30, 2016. 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

    13 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER SLICING READY TO EAT SWEET PEPPERS WITH BARE HANDS. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK NOT ACCESSIBLE AND CONVENIENT TO PREP AREA. OBSERVED EXPOSED SINK COVERED BY LARGE TRAY OF HOAGIES AND NO SOAP AND PAPER TOWELS AT EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK AND PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD(STEAK 144.9F, CHILI 141.8F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE DAMAGED GASKETS ON PREP COOLER DOOR IN FRONT PREP AREA AND REACH-IN COOLER DOOR IN REAR PREP/DISHWASHING AREA. PROVIDE ADEQUATE SHELVING FOR FOOD STORAGE IN PREP AND STORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SLICERS, FRYERS, FRILL, STEAM TABLES,PREP TABLES, SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE DAMAGED FLOOR TILES IN POTATO STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD ABOVE FRYERS(GREASE BUILDUP). CLEAN ALL LIGHT SHIELDS IN PREP, STORAGE, AND DISH WASHING AREA. REPLACE MISSING CEILING TILES IN PREP, STORAGE, AND DISH WASHING AREAS. REPLACE MISSING OUTLET COVER ON WALL BEHIND PREP TABLE IN REAR DISH WASHING AREA. SEAL ALL OPENINGS ALONG BASEBOARDS AND REPLACE MISSING BASEBOARDS IN REAR PREP/DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB IN VENTILATION HOOD ABOVE FRYERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED HAND SINK IN REAR PREP/DISHWASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. SEPARATE CLEANING SUPPLIES FROM FOOD ITEMS IN REAR STORAGE AREA. REMOVE ALL ITEMS INSIDE UTILITY SINK AND MAKE ACCESSIBLE FOR PROPER WASTE WATER DISPOSAL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERITIFICATES DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  3. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO PROVIDE/REPLACE THE DAMAGED/MISSING FLOOR TILES AT THE FRONT SIDE DOOR AND AT THE ENTRANCE OF THE DISHWASHING/3-COMPARTMENT SINK AREA. MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD. MAINTAIN SAME.

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