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HOT DOUG'S

3324 N CALIFORNIA AVE, CHICAGO, IL 60618 · Restaurant

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS NOT LABELED,INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE RUSTY STORAGE SHELVE/RACKS INSIDE THE TWO DOORS REACH IN COOLER AT REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GREASE BUILD UP ON FLOORS.INSTRUCTED TO DETAIL CLEAN FLOORS UNDER,BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND THRU-OUT THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS BEHIND THE 3 COMPARTMENT SINK AT REAR PREP/DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE MOP SINK FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETER IN ALL CHEST FREEZER AND REACH IN FREEZER IN THE BASEMENT AND PREP AREA 1ST FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH USE FOR CLEANING THE PREP TABLES AND DINING TABLES MUST STORED IN A SEPARATE BUCKET WITH SANITIZING SOLUTION.
  3. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE RUSTY STORAGE SHELVES/RACKS INSIDE THE TWO DOORS REACH IN COOLER AT REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT; ALSO MUST REMOVE PAPER BAGS AND CLEAN CABINETS UNDER HAND WASHING BOWLS INSIDE THE WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND THRU-OUT THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN/REPAINT WALLS BEHIND COOKING EQUIPMENT AT FRONT PREP AREA AND BEHIND 3PART SINK AT REAR PREP/DISH WASHING AREA, REPLACE BROKEN/DAMAGED CEILING PANELS THRU-OUT REAR PREP/DISH WASHING AREA AND SEAL OPENINGS AROUND PIPES AT SAME AREA TO PREVENT PEST ENTRY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER FOR PREP REACH IN COOLER AT FRONT PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED CLEAN AND SOILED CLEANING TOWELS MUST BE PROPERLY STORED.
  4. Canvass

    6 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 COOLER STORAGE RACKS IN REACH IN COLER IN FRONT THE EXPOSED HAND SINK, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE COOLER IN FRONT OF THE HAND SINK FAN GUARD COVER NOT CLEAN 1 DOOR COOLER, INSTRUCTED TO CLEAN ASLO CLEAN EXTERIOR OF FRONT STOVE.
    • 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.OBSERVED FRONT FLOOR NOT CLEAN UNDER AND BEHIND STOVE AND FRYER INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE WALL BEHIND AND BELOW THE 3 COMP. SINK NOT CLEAN, INSTRUCTED TO CLEAN.
    • 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. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.OBSERVED THE LIGHT SHIELD NOT CLEAN REAR PREP KITCHEN INSTRUCTED TO CLEAN.
    • 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.OBSERVED THE 3 COMP. NOZZLE LEAKING INSTRUCTED TO REPAIR.