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MA DEARS DOWN HOME KITCHEN

2136 S PULASKI RD, CHICAGO, IL 60623 · Restaurant

Inspection summary

MA DEARS DOWN HOME KITCHEN has been inspected once by Chicago Department of Public Health, on November 14, 2017. The most recent inspection, on November 14, 2017, recorded 14 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on November 14, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 14, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 November 14, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 on November 14, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 on November 14, 2017. 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.

1 inspection

  1. Complaint

    14 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HAND SINK ON SITE TO WASH HANDS WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. HANDSINK MUST BE INSTALLED AND MAINTAINED WITH SOAP AND PAPER TOWELS TO WASH HANDS AT ALL TIMES. NO HOT WATER AT WASH BOWL IN EMPLOYEE WASHROOM. MUST CORRECT AND MAINTAIN. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 40-45 MOUSE DROPPING IN PREP AREA, STORAGE AREA AND WASHROOM. INSTRUCTED TO CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. NO PEST CONTROL LOGBOOK OR PROOF OF PEST CONTROL ON SITE AT TIME OF INSPECTION FRONT DOOR NOT RODENT PROOFED. OPENING AT BOTTOM OF DOOR 1/8' GAP. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE GARBAGE CONTAINER AT THIS TIME OF INSPECTION. PREMISES IS USING CITY BLACK GARBAGE CANS. INSTRUCTED MANAGER TO PROVIDE COMMERCIAL GARBAGE CONTAINER. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. BEANS, RICE, CHICKEN ETC. INSTRUCTED MANAGER TO PROVIDE A PERSON WITH A CITY OF CHICAGO SANITATION CERTIFICATE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS ON SITE TO MEASURE SANITIZER WHEN WASH, RINSE AND SANITIZING MULTI USE UTENSILS. MUST PROVIDE CHEMICAL TEST STRIPS AND MAINTAIN. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOKING EQUIPMENT MUST BE CLEANED TO REMOVE ALL GREASE BUILD UP IN AND ON THE EQUIPMENT. FRYERS, STOVE, AND FLAT TOP. CLEAN INTERIOR OF ALL REACH IN REFRIGERATORS. MUST CLEAN AND MAINTAIN CLEAN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLENAING TO REMOVE ALL GREASE BUILD UP AND DEBRIS. ALL COVING MUST BE SEALED. MUST DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CORRECT ALL WALLS AND CEILING IN BATHROOM AND THROUGHOUT PREP AND STORAGE AREAS CORRECT ALL WALLS AND CEILING. MUST BE SMOOTH AND EASILY CLEANABLE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN PREP AREAAND PROVIDE ADEQUATE LIGHTING IN BOTH PREP AREA AND BATHROOM. LIGHT SHIELDS IN POOR REPAIR MUST BE REPLACE AND ALL OTHER SHIELDS MUST BE CLEANED AND FREE FROM DEBRIS CORRECT AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BATHROOM DOOR MUST BE SELF CLOSING. MUST CORRECT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS IN ALL REACH IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN REAR STORAGE ROOM MUST BE REMOVE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL EMPLOYEES WHO HANDLE FOOD MUST HAVE FOOD HANDLER CERTIFICATES.

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