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THE FAMILY HOUSE

2305 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

THE FAMILY HOUSE has been inspected 5 times by Chicago Department of Public Health since September 7, 2017. The most recent inspection, on October 30, 2018, found no infractions.

2 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: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 22, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 22, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 22, 2018. 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 11 times across 3 separate inspections, most recently on January 22, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 once on January 22, 2018. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    11 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED HAND WASHING FACILITIES NOT MAINTAINED. NO PAPER TOWELS IN BOTH THE CUSTOMER AND EMPLOYEE WASHROOMS. AUTOMATIC SOAP DISPENSER IN THE EMPLOYEE WASHROOM NOT OPERATIONAL, NO SOAP AVAILABLE. FRONT PREP AREA EXPOSED HAND SINK NOT ACCESSIBLE. FOUND BLOCKED BY CANNED SODA COOLER. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES AND MAKE ALL HAND WASHING SINKS ACCESSIBLE. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE. TWO CONTAINERS OF RAW CHICKEN BEING STORED ON TOP SHELVING INSIDE THE TALL REACH-IN COOLER ABOVE COOKED RICE, AND OTHER ASSORTED PREPARED FOODS AND VEGETABLES. MANAGEMENT REMOVED CHICKEN. SERIOUS VIOLATION 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL INTERIOR AND EXTERIOR OF ALL COOLERS, COOKING EQUIPMENT FOUND DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND BOX FREEZER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PLASTER AND PAINT ON THE CEILING INSIDE THE EMPLOYEE WASHROOM. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INOPERABLE VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETER IN THE COOKS LINE THREE DOOR COOLER MUST BE REPLACED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS IN THE REAR OUTDOOR WALKWAY IE: SHELVING WITH SLOW COOKER, COFFEE POT, OTHER ASSORTED STORED ITEMS MUST BE REMOVED. ALL PIGEON DROPPINGS ON THE GROUND AND WALLS IN THIS SAME AREA MUST BE REMOVED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER, NOT INSIDE THE ICE. WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
  3. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKET AT THE DOORS OF SERVICE COOLER AT THE REAR KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE
  4. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED NO HAND WASH SINK AT THE FRONT PREP AREA SERVING LINE. INSTRUCTED TO HAVE A HAND WASH SINK WITH HOT AND COLD RUNNING WATER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKET AT THE DOORS OF SERVICE COOLER AT THE REAR KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED PEELING PAINT ON CEILING OF REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE UTILITY SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. License

    0 infractions

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