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SLB HOT FOOD SERVICE

2753 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

SLB HOT FOOD SERVICE has been inspected 5 times by Chicago Department of Public Health since January 25, 2010. The most recent inspection, on September 6, 2012, found no infractions.

3 of 5 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: Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • 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 once on January 25, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 3 times across 2 separate inspections, most recently on June 30, 2010. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 30, 2010. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • INADEQUATE SUPPLY OF HOT RUNNING WATER UNDER CITY PRESSURE. INSTD TO HAVE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE WALL COVING IN PREP AREA. WALL BEHIND COOKING EQUIPMENT NOT SMOOTH OR EASILY CLEANABLE. INSTD TO REPAIR SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION SYSTEM IN POOR REPAIR. REPAIR SAME. INSTD TO HAVE ALL COOKING EQUIPMENT COMPLETELY UNDER HOOD. PROVIDE BACKFLOW DEVICE AT UTILITY SINK FAUCET.
  5. License Re-Inspection

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO GREASE INTERCEPTOR AT 3-COMPARTMENT SINK. PROVIDE SAME
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • IMPROPER CONNECTION OF HOOD, EXHAUST ABOVE COOKING EQUIPMENT. INSTD TO PROPERLY CONNECT AND ALSO ALL COOKING EQUIPMENT MUST BE DIRECTLY UNDER HOOD.

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