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STEAK HOAGIE

1914 E 79TH ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

STEAK HOAGIE has been inspected 3 times by Chicago Department of Public Health since January 27, 2012. The most recent inspection, on September 12, 2013, found no infractions.

2 of 3 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 once on January 27, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 27, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 27, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on January 27, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOODS-16- COOKED CHICKEN WINGS AT IMPROPER TEMPEATURES OF 120F-124F NEXT TO GRILL.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER.NO TEMPERATURE LOGS AVAILABLE.CRITICAL CITATION ISSUED-
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES/FOOD HANDLERS USING POOR HYGIENIC PRACTICES DURING INSPECTION. ONE EMPLOYEE TOOK ORDERS FROM CUSTOMERS,ANSWER PHONE, IN BETWEEN PREPARING SANDWICHES, CONTINUED PREPARING SANDWICH /FOOD ORDERS,DIDN'T WASH HANDS,PROCEEDED TO PUT GLOVES ON,TOUCHING READY TO EAT FOODS BREAD,CHEESE, ETC.ANSWER PHONE AGAIN. 2ND EMPLOYEE NOT WASHING HANDS ONLY PUTTING ON GLOVES IN BETWEEN HANDING MONEY.INSTRUCTED BOTH EMPLOYEES TO WASH HANDS. CRITICAL CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CITATION ISSUED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.INADEQUATE DISHWASHING FACILITIES-FAUCET AT 3- COMP SINK CAN ONLY REACH MIDDLE COMPARTMENT. MUST REPLACE FAUCET LONG ENOUGH TO REACH ALL COMPARTMENTS OF SINK TO PROPERLY WASH ,RINSE,SANITIZE UTENSILS ETC. CITATION ISSUED

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