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HYDERABAD HOUSE

236 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

HYDERABAD HOUSE has been inspected 4 times by Chicago Department of Public Health since August 9, 2017. The most recent inspection, on April 30, 2019, found no infractions.

2 of 4 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, Food temperature control and Food source, labelling and allergens.

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.

  • 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 across 2 separate inspections, most recently on February 28, 2018. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 February 26, 2018. 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 February 26, 2018. 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 4 times across 2 separate inspections, most recently on February 28, 2018. 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 4 times on February 26, 2018. For example: TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED HEAVY FOOD RESIDUE AND DEBRIS IN PREP TOP COOLER, FRONT DISPLAY WARMER AND IN MICROWAVES. OBSERVED OILY RESIDUE ON SALT AND PEPPER SHAKERS ON DINING ROOM TABLES. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HARD-LINED WATER COOLER AT FRONT OF DINING ROOM WITHOUT BACKFLOW PREVENTION DEVICE ON WATER LINE. INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS PREPARING FOOD IN COOK LINE WITHOUT HAIR RESTRAINTS. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER WORKING COOK LINE HAS NOT COMPLETED FOOD HANDLER TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION OF COMPLETION ON SITE
  3. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED ON THE PREP TABLE, WITHOUT TEMPERATURE CONTROL, AT IMPROPER TEMPERATURE: NOTED 15 LBS/$60 WORTH OF RICE AT 46-59 DEGREES. ALSO NOTED 10 LBS/$20 WORTH YOGURT IN THE WALK IN COOLER AT IMPROPER TEMPERATURE OF 72 DEGREES F. OPERATOR VOLUNTARILY DISCARDED BOTH ITEMS. CRITICAL VIOLATION: 7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED COOK LINE HAND SINK SHUT OFF DUE TO MAJOR LEAK AT WATER SUPPLY OF FAUCET. INSTRUCTED THAT THE SINK MUST BE REPAIRED TO PROVIDE HOT AND COLD WATER AT ALL TIMES FOR HAND WASHING. INSTRUCTED THAT FOOD HANDLERS WASH HANDS AT THE FRONT PREP COUNTER EXPOSED HAND SINK UNTIL THE COOK LINE HAND SINK IS REPAIRED. ALSO NOTED NO SOAP AND SANITARY HAND DRYING DEVICE AT COOK LINE HAND SINK AND NO SOAP AT THE FRONT PREP HAND SINK. INSTRUCTED THAT ALL HAND SINKS MUST BE PROVIDED WITH A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. OPERATOR PROVIDED SOAP AND PAPER TOWELS AT EACH SINK DURING INSPECTION. CRITICAL VIOLATION: 7-38-030.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • OBSERVED NO TOILET PAPER IN LEFT SIDE CUSTOMER RESTROOM TOILET STALL. INSTRUCTED THAT ALL TOILETS MUST BE SUPPLIED WITH TOILET PAPER AT ALL TIMES. SERIOUS VIOLATION: 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED CONTAINERS OF PREPARED FOODS IN THE WALK IN COOLER WITHOUT PROPER DATE LABELS. MUST PROVIDE DATE LABELS ON ALL FOOD ITEMS THAT ARE PREPARED AND COLD HELD LONGER THAN 24 HOURS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED HEAVY FOOD RESIDUE AND DEBRIS IN PREP TOP COOLER, FRONT DISPLAY WARMER AND IN MICROWAVES. OBSERVED OILY RESIDUE ON SALT AND PEPPER SHAKERS ON DINING ROOM TABLES. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED PAPER BITS AND MOISTURE ACCUMULATING ON THE CUSTOMER RESTROOM FLOORS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNSHIELDED LIGHT FIXTURE ACROSS FROM 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED DOOR TO EMPLOYEE RESTROOM (WHICH OPENS INTO PREP AREA) NOT SELF-CLOSING. MUST INSTALL SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HARD-LINED WATER COOLER AT FRONT OF DINING ROOM WITHOUT BACKFLOW PREVENTION DEVICE ON WATER LINE. INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS PREPARING FOOD IN COOK LINE WITHOUT HAIR RESTRAINTS. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER WORKING COOK LINE HAS NOT COMPLETED FOOD HANDLER TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION OF COMPLETION ON SITE.
  4. License

    0 infractions

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