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HONEY ' S TO GO CARRYOUT, INC.

5401 S Wentworth AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

HONEY ' S TO GO CARRYOUT, INC. has been inspected 9 times by Chicago Department of Public Health since March 24, 2010. The most recent inspection, on May 19, 2015, found no infractions.

2 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 temperature control and Food source, labelling and allergens.

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 July 26, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 24, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 7 separate inspections, most recently on November 5, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 5 separate inspections, most recently on November 5, 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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR STORAGE TABLES BELOW THE PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE REAR STORAGE AREA FLOOR NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE HOOD AND VENTS NOT CLEAN GREASY, AND DUSTY AT THIS TIME, INSTRUCTED TO CLEAN. ALSO CLEAN WALL BEHIND OVEN. OBSERVED WATER DAMAGED CEILING TILES IN REAR PREP AREA OVER 3 COMP. SINK, INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR HAND SINK LEAKING AT TOP OF THE DRAIN PIPE INTO A BUCKET,INSTRUCTED TO REPAIR.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF UNUSED ICE MACHINE. ALSO CLEAN 2 DOOR FAN GUARD COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN INSIDE CEILING LIGHT SHIELDS.
  4. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR TILES MISSING AT REAR BY EXIT DOOR. MUST PROVIDE. CLEAN FLOORS ALONG WALLBASE UNDER SHELVING IN STORAGE CLOSET AND AT REAR. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES IN PREP AREA AND WHERE NECESSARY. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY EQUIPMENT AT REAR AND IN STORAGE CLOSET. ORGANIZE AND MAINTAIN AT ALL TIMES.
  5. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN REACH-IN COOLER: TRAY OF COOKED FRIED CHICKEN (71.9F), TRAY OF COOKED MAC & CHEESE (70.9F), TRAY OF COOKED PORK & BEANS (68.9F), TRAY OF COOKED YAMS (78.1F), TRAY OF COOKED MASHED POTATOES (70.4F), COOKED MEATLOAF (84.4F), COOKED SMOTHERED CHICKEN (64.4F), COOKED BAKED CHICKEN (60.1F). NO LABELS OR DATES ON PRODUCT, NO TEMPERATURES LOGS IN PLACE. MGR STATES ALL PRODUCT COOKED YESTERDAY. INSTD MANAGER ON PROPER COOLING TECHNIQUES AND STORING PROODUCTS (I.E. NOT OVERCROWDING PRODUCT IN COOLER FOR PROPER AIR FLOW). ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 30LBS $300 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS, INTERIOR BOTTOM OF OVEN, AND CAN OPENER NOT CLEAN, FOOD DEBRIS BULD-UP. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD WITH EXCESSIVE GREASE BUILD-UP. CLEAN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CHARCOAL BBQ GRILL IN REAR. INSTD TO REMOVE FROM PREMISES.
  6. Canvass

    2 infractions

    • 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.FLOORS NOT CLEAN OF DEBRIS IN REAR BY MOP SINK AREA,AT GREASE TRAP.MUST CLEAN/MAINTAINED.
    • 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.EXTERIOR OF WASTE CANS NOT CLEAN.MUST CLEAN.
  7. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAIN CEILING TILES IN PREP AREA AND CLEAN DUST FROM CEILING VENTS.
  8. License Re-Inspection

    0 infractions

  9. License

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.LABEL ALL LARGE PLASTIC FOOD CONTAINERS IN STORAGE ROOM.
    • 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. SEAL ALL RAW WOOD AND OTHER RAW SURFACES, i.e.WOOD AND CONCREAT IN REAR WITH A NON-TOXIC PAINT.
    • 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. PROVIDE COVING ALONG WALLS WHERE MISSING PREVENTING INSECT/RODENT ENTRANCE AND HORBAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ON LIGHTS IN EXHAUST HOOD AND REPLACE ANY MISSING LIGHT SHIELDS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF CLOSING DEVICE ON EMPLOYEES WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKY FAUCET AT THE 2 COMP. SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETORS INSIDE ALL COOLERS.

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