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STEAK AND HOAGIE

7158 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

STEAK AND HOAGIE has been inspected 6 times by Chicago Department of Public Health since August 19, 2016. The most recent inspection, on July 20, 2022, found no infractions.

1 of 6 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, Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on October 16, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 3 separate inspections, most recently on October 16, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 August 15, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times on August 19, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 13 times across 4 separate inspections, most recently on October 16, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC HAS NO SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS DELI MEAT AND STEAK SANDWHICHES. INSTRUCTED MANAGER A CITY CERTIFIED MANAGER MUST BE ON SITE AT ALL TIME. ALSO CERTIFICATE MUST BE POSTED. PRIORITY FOUNDATION CITATION ISSUED #7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS AS REQUIRED. INSTRUCTED MANAGER TO COMPLY OR MORE CITATIONS WILL FOLLOW. PRIORITY FOUNDATION CITATION ISSUED #7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP AT THE HAND SINK IN THE PREP AREA OR WASH ROOM FOR PROPER HAND WASHING. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUE #7-38-030(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DEFROST AND CLEAN THE INTERIOR OF THE CHEST FREEZER, AND CLEAN THE INTERIOR SHELVING OF THE WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING ALONG THE WALL BASE BEHIND THE COOKING EQUPMENT TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS AND CEILING IN THE WASHROOM IN POOR REPAIR. MUST REPAIR AND MAINATIN(MUST BE SMOOTH AND EASILY CLEANABLE).
  3. Complaint Re-Inspection

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF RTE FOODS NOT PROPERLY LABELED STORED INSIDE THE WALK IN AND FRONT PREP COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT ENCRUSTED WITH GREASE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A BROKEN FAUCET ON THE UTILITY SINK. INSTRUCTED TO REPLACE OR REPAIR AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED CONDENSATION WATER FROM THE FURNACE DRAINING ONTO THE FLOOR IN THE REAR UTILITY ROOM. OBSERVED CONDENSATION WATER DRIPPING IN THE WALK IN COOLER. INSTRUCTED TO REPAIR AND REROUTE WATER TO PROPERLY DRAIN INTO A DRAINAGE PIPE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS, CEILINGS, FLOORS, VENTS AND SHELVING WITH FOOD DEBRI AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED AND BROKEN EQUIPMENT(REACH IN COOLER, RIB COOKER, ICE MACHINE AND PEPSI COOLER) IN THE REAR STORAGE AND PREP AREA. INSTRUCTED TO REMOVE OR REPAIR AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO RENEW AND MAINTAIN
  4. Complaint

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER/CERTIFICATE ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED . INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF RTE FOODS NOT PROPERLY LABELED STORED INSIDE THE WALK IN AND FRONT PREP COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TESTING DEVICES ON SITE. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT ENCRUSTED WITH GREASE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A BROKEN FAUCET ON THE UTILITY SINK. INSTRUCTED TO REPLACE OR REPAIR AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED CONDENSATION WATER FROM THE FURNACE DRAINING ONTO THE FLOOR IN THE REAR UTILITY ROOM. OBSERVED CONDENSATION WATER DRIPPING IN THE WALK IN COOLER. INSTRUCTED TO REPAIR AND REROUTE WATER TO PROPERLY DRAIN INTO A DRAINAGE PIPE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED AND BROKEN EQUIPMENT(REACH IN COOLER, RIB COOKER, ICE MACHINE AND PEPSI COOLER) IN THE REAR STORAGE AND PREP AREA. INSTRUCTED TO REMOVE OR REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS, CEILINGS, FLOORS, VENTS AND SHELVING WITH FOOD DEBRI AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO RENEW AND MAINTAIN
  5. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE FRP BOARD ON THE TOP OF THE HALF WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT FROM THE PREMISES (COOLERS, DEEP FRYERS, ETC.).
  6. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. THE TEMPERATURE INSIDE OF THE WALK-IN COOLER WAS AT 48.7F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING AND CEILING TRACKS ABOVE THE FOOD PREP AREA. SEAL THE FRP BOARD ON THE TOP OF THE HALF WALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE GROWTH OF WEEDS OUTSIDE BEHIND THE BUILDING. MUST MAINTAIN TO ELIMINATE PEST HARBORAGE CONDITIONS. REMOVE ALL UNUSED EQUIPMENT FROM THE PREMISES (COOLERS, DEEP FRYERS, ETC.) REMOVE ALL EMPTY PLASTIC BREAD TRAYS FROM THE OUTSIDE AREA.

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