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MR PAT'S HOAGY AND STEAK SANDWICH

1122 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

MR PAT'S HOAGY AND STEAK SANDWICH has been inspected 4 times by Chicago Department of Public Health since July 6, 2017. The most recent inspection, on May 21, 2020, found no infractions.

1 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on January 8, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times on January 8, 2019. 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 once on January 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 8, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY AVAILABLE FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION 7-38-005
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED STEAK STORED AND DISPLAYED FOR SERVICE AT IMPROPER TEMPERATURE 107.2F. INSTRUCTED MANAGER TO DISCARD ALL COOKED FOOD MUST MAINTAIN 135F OR ABOVE. PRIORITY CITATION ISSUED 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SLICED DELI TURKEY STORED AT IMPROPER TEMPERATURE 55.4F IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY CITATION ISSUED 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT TURKEY, HAM AND DELI MEATS NOT PROPERLY LABELED IN PREP COOLER. INSTRUCTED MANAGER TO PROPERLY LABEL AND DATE ALL DELI MEATS. PRIORITY FOUNDATION 7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON PREP TABLE AND CUTTING BOARD. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON SLICER, PREP TABLES AND INSIDE FRYER CABINETS, SOILED BULK CONTAINERS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON FOOD CONTACT SURFACES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER UTILITY SINK. INSTRUCTED MANAGER TO REPAIR LEAKING DRAINPIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILES IN WASHROOM, OPENINGS IN CEILING IN FRONT OFFICE, PEELING PAINT ON CEILING IN PREP AREA. INSTRUCTED MANAGER TO REPLACE STAINED CEILING TILES AND REPAIR WALLS IN PREP AND OFFICE AREAS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  3. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN DRY STORAGE ROOM AND ABOVE VENTILATION HOOD IN PREP AREA IN POOR REPAIR,(PEELING). MUST REPAIR. ALSO MISSING COVING BEHIND COOKING EQUIPMENT AND SECTIONS OF PREP AREA. MUST INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. MUST PROVIDE
  4. License

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLERS IN PREP ARE MAINTAINING IMPROPER COLD TEMPERATURE OF 45.9F, 50.0F COOLER MUST MAINTAIN 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A. NO CITATION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN DRY STORAGE ROOM AND ABOVE VENTILATION HOOD IN PREP AREA IN POOR REPAIR,(PEELING). MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. MUST PROVIDE

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