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JOEY'S RED HOTS

11500 S WESTERN AVE, CHICAGO, IL 60643 · Restaurant

Inspection summary

JOEY'S RED HOTS has been inspected 14 times by Chicago Department of Public Health since April 24, 2018. The most recent inspection, on October 13, 2026, recorded 5 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 15 times across 9 separate inspections, most recently on October 13, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 6 times across 5 separate inspections, most recently on October 13, 2026. For example: PERSONAL CLEANLINESS

  • 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 6 times across 3 separate inspections, most recently on October 28, 2022. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on December 11, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on February 24, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

14 inspections

  1. Canvass

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • FOUND EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA. INSTRUCTED TO HAVE ALL IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND WIPING CLOTHS NOT STORED PROPERLY IN THE COOKING AREA. INSTRUCTED TO STORE ALL WIPING CLOTHS IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND THE INTERIOR OF THE FRYERS WITH GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND FOOD AND DEBRIS ON THE STORAGE RACKS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE FLOORS UNDER THE COOKING/COOLING EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
  2. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE BLACK PAINTED WALL AREA OVER THE FOOD PREP STATION IN THE FRONT WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD CONTACT SURFACES BELOW.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE NOZZLES OF THE SLUSHY DISEPENCING UNITS IN NEED OF A DETAIL CLEANING FROM A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FLOORS OF THE WALK IN COOLING UNIT AND FREEZER IN NEED OF A DETAIL CLEANING UNDER THE SHELVING AND ALONG THE EDGES OF THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN BOTH UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING FROM GREASE SPILLAGE/SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS BEHIND EQUIPMENT ALONG WALLS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS, FRONT FOOD SERVICE AND REAR PREP AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AIR VENTS THROUGHOUT WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    5 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED KNIFE STUCK BETWEEN WALL AND CONDUIT PIPE FOR ELECTRIC. INSTRUCTED TO REMOVE KNIFE AND STORE KNIFE IN A PROPER HOLDER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER GASKETS ON WALK IN FREEZER IN NEED OF REPLACING RUBBER GASKETS ON REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILL AND GREASE BUILD UP. GREASE BUILD UP UNDER GYROS MACHINE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTS IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  4. Canvass

    5 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED A KNIFE STORED IMPROPERLY. KNIFE WAS STUCK BETWEEN WALL AND REACH IN FREEZER. MANAGER REMOVED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CAN OPENER BLADE IN NEED OF REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOOD PREP TABLES AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND FOOD SPILLS. CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE WASTE AREA IN NEED OF ATTENTION WHERE RECYCLES ARE STORED. CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST BUILD UP. CLEAN AND MAINTAIN.
  5. Canvass

    7 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL SOILED WIPING CLOTHS MUST BE KEPT TOGETHER IN A CONTAINER READY FOR PICKUP FROM LINEN COMPANY. ALL TOWELS THROWN AROUND MUST BE ELIMINATED AND CONTAINED CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED OF DETAIL CLEANING AT THE BLADE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND SUPPLY SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN FRONT PREP AREA AND FRONT LINE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS. DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER ALL STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, PAPER, SUPPLIES AND OTHER DEBRIS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY CLUTTER IN REAR STORAGE AREA MUST BE REMOVED. INSRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    7 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN PRPE, STORAGE, WALK-IN COOLER AND WALK-IN FREEZER AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOORL
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN REAR STORAGE AREA. OBSERVED CARRYOUT CONTAINERS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTILCES SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE BUILDUP AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING WALL TILES NEAR REAR EXIT AND LOOSE BASEBOARDS ALONG WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO VALID ALLERGEN TRAINING FOR CERTIFIED MANAGERS. INSTRUCTED MANAGER TO PROVIDE.
  7. Complaint

    5 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • FOOD HANDLER USING BARE HANDS TO HANDLE/CHOP LETTUCE THAT IS READY TO EAT. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. CITATION ISSUED 7-38-010 PRIORITY
    • 21. PROPER HOT HOLDING TEMPERATURES
      • TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURES ON TABLE (NO LABELS/DATES NOTED ON CONTAINERS). LARGE, DEEP CONTAINER OF COOKED GYRO MEAT AT 97.9F, CONTAINER OF COOKED GROUND BEEF AT 98.1F, CONTAINER OF COOKED MUSHROOMS AT 80.6F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY. INSTD TO MAINTAIN HOT FOODS IN PROPER HOT HOLDING EQUIPMENT AT 135F OR ABOVE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • COOKED HAMBURGERS AT IMPROPER COLD HOLDING TEMPERATURES OF 65.6F IN COOLER (NO LABEL/DATE ON CONTAINER). INSTD TO MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. SEE ABOVE FOR VIOLATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUSTY SURFACES COVERED WITH CARDBOARD LINING ON BOTTOM SHELVES OF ALL PREP TABLES. RUSTY SURFACES NOTED ON ALL LEGS OF PREP TABLES, AND CAN OPENER HOLDER. INSTD TO REMOVE ALL CARDBOARD, RUST SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FAUCET HANDLE LOOSE AT HANDWASH SINK IN PREP AREA. INSTD TO REPAIR SAME AND MAINTAIN
  8. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOOD(RAW HAMBURGER) IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 56.3F. PERSON IN CHARGE VOLUNATARILY DISCARDED AND DENATURED 3LBS OF GROUND BEEF AT A COST OF $15. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR OF FRYER CABINETS, GRILL TABLES,AND COOLERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CASES OF SODA STORED THROUGHOUT REAR DRY STORAGE ON FLOORS. INSTRUCTED PERSON IN CHARGE TO ELEVATE ALL ITEMS AT LEAST SIX INCHES FROM FLOOR FOR THE PREVENTION OF PEST HARBORAGE.
  9. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR UNDER FRONT COUNTER AND REAR STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ICE BUILDUP ON INTERIOR SURFACES OF WALK-IN COOLER. INSTRUCTED MANAGER TO REMOVE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMLATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD SPILLS AND DEBRIS ON FLOORS UNDER BEVERAGE MACHINES, COOKING EQUIPMENT, BEHIND PREP COOLERS AND HOT HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN FRONT COUNTER, PREP, STORAGE, AND DISHWASHING AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS STORED ON FLOOR IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DAMAGED LIGHT SHIELD IN DISH WASHING AREA AND MISSING LIGHT SHIELD IN SINGLE SERVICE ARTICLE STORAGE AREA. INSTRUCTED MANANGER TO REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION FOOD CERTIFICATE POSTED OR PROVIDED. PRIORITY FOUNDATION ISSUED 7-38-020
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION ISSUED 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES,FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLERS AT IMPROPER TEMPERATURES. APPROX 8-LBS OF COOKED HAMBURGERS AT 105.F, 15-LBS OF COOKED CHICKEN BREAST AT 72.0F,27-2-LB CONTAINERS OF ICE CREAM MIX AT 50.0F, 3- 5-LB BUCKETS( APPROX 133LBS) OF HOMEMADE RED SAUCE AT 50.0F,75-LBS OF PRE-COOKED BEEF AT 50.0F,5-LBS OF COOKED BEEF MEATBALLS AT 50.0F, 20-LBS OF RAW SHELL EGGS AT 51.0F, 5-LBS OF CORN DOGS AT 49.8F IN WALK IN COOLER. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW.ALL FOODS WAS REMOVED BY MANAGER APPROX COST OF $950.00-COS. PRIORITY VIOLATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 41.0F OR BELOW. WALK IN COOLER WILL BE TAGED HELD FOR INSPECTION. INSTRUCTED TO USE ADDITIONAL 2 COOLERS AND WALK IN FREEZER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. PRIORITY VIOLATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM FOOD TEMPERATURE MEASURING DEVICE TO MONITORING FOOD TEMPERATURES. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
  12. Canvass Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND PROCEDURES. PRIORITY FOUNDATION 7-38-005
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DAMAGED LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. INSTRUCTED TO REPLACE DAMAGED LIGHT SHIELD AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES SHALL PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  13. Canvass

    15 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN TCS FOOD(MEATBALLS 196.4F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED WHEN TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION CITATION ISSUED 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND PROCEDURES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HAND WASHING SINKS IN MEN AND WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT HAND WASHING SINKS FOR PROPER HAND WASHING. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF BREADING, PEPPER, ETC NOT LABELED. INSTRUCTED TO LABEL ALL BULK CONTAINERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TO STORE ALL ITEMS OFF FLOOR IN COOLER AND FREEZER.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED STYROFOAM CUP FOR DISPENSING PEPPERS IN PREP AREA. INSTRUCTED TO PROVIDE LONG HANDLE UTENSILS FOR DISPENSING CONDIMENTS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE CONTAINERS, LIDS, STRAWS, STORED ON FLOOR UNDER FRONT COUNTER. INSTRUCTED TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GROCERY BAGS USED AS STORAGE BAGS FOR BREAD AND BUNS. INSTRUCTED TO PROVIDE PROPER FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON SURFACES UNDER GRILL AND BOTTOM SHELVES OF ROLLING CARTS IN MIDDLE PREP AREA, FOOD AND GREASE DEBRIS ON COOKING EQUIPMENT IN FRONT PREP AREA AND PREP TABLES IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SYRUP SPILLS ON FLOOR UNDER ICEE MACHINE, FOOD DEBRIS ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DAMAGED LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. INSTRUCTED TO REPLACE DAMAGED LIGHT SHIELD AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES SHALL PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  14. License

    0 infractions

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