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THE HEARTY BOYS CATERERS, INC.

3819 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Inspection summary

THE HEARTY BOYS CATERERS, INC. has been inspected 10 times by Chicago Department of Public Health since May 6, 2010. The most recent inspection, on May 19, 2016, found no infractions.

1 of 10 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on March 31, 2015. 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 3 times across 3 separate inspections, most recently on March 31, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on May 21, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 4, 2012. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 27, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW PREVENTION DEVICE FOR ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR CLUTTERED IN BASEMENT AROUND HOT WATER TANKS AND AT RESTAURANT LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  3. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ACCUMULATED PINK SLIME BUILD UP INSIDE ICE MACHINE UPPER PORTION DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE ALSO MUST REMOVE/MELT ALL ICE INSIDE ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/FOOD BUILD UP ON PREP AREA SHELVES. INSTRUCTED MANAGER TO CLEAN ALL SHELVES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW PREVENTION DEVICE FOR ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE BAR REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR CLUTTERED IN BASEMENT AROUND HOT WATER TANKS AND AT RESTAURANT LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. IN THE UPPER COMPARTMENT OF THE ICE MACHINE THE DRIP PAN WAS FILLED WITH A BROWNISH LIQUID FROM THE WATER NOT DRAINING ADEQUATELY. MANAGEMENT VOLUNTARILY DISCARDED ALL ICE CUBES STORED IN THE MACHINE AND ALL ICE BEING USED ON PREMISES FROM THE ABOVE MENTIONED MACHINE. STAFF MEMBERS CLEANED AND SANITIZED THE UPPER COMPARTMENT OF THE ICE MACHINE DURING THE INSPECTION AND THE SERVICE COMPANY WAS CALLED FOR ADDITIONAL SERVICE. SERIOUS VIOLATION 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE TWO DOOR REACH-IN FREEZER FLOOR AND STORAGE RACKS TO REMOVE DIRT AND FOOD DEBRIS BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ABOVE THE HOT HOLDING UNIT IN THE PREP AREA AND TWO LIGHT FIXURES IN THE DRY FOOD STORAGE ROOM. INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES STORED ABOVE FOOD PREP, FOOD, OR FOOD SERVICE UTENSILS AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND CUPS STORED IN DRY BULK FOODS USED TO DISPENSE FOOD. INSTRUCTED TO USE HANDLED SCOOPS AND TO PROPERLY STORE IN A SEPERATE CONTAINER OR IN THE FOOD WITH THE HANDLE UP, IN BETWEEN USE.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE WALK-IN MEAT COOLER. MUST REPAINT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR BEHIND COOKING EQUIPMENT IN LITCHEN AREA AND INSIDE WALK-IN PRODUCE COOLER.REMOVE DIRT BUILD-UP AND GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CELLING TILES IN POOR REPAIR IN DISHWASH ROOM AND REAR OF KITCHEN. MUST REPAIR/REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS STORED ON TOP OF ICE MACINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.
  6. Canvass

    5 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NO SHELLFISH TAGS WERE STORED WITH A CONTAINER OF MUSSELS IN THE CATERING WALK-IN COOLER AND THE REACH-IN COOLER ACROSS FROM THE COOKING EQUIPMENT. MANAGEMENT WAS INSTRUCTED TO KEEP ALL SHELLFISH TAGS WITH THE PRODUCT UNTIL THE PRODUCT IS GONE, AND THEN MAINTAIN THE TAGS FOR 90 DAYS. MANAGEMENT DISCARDED 6# OF MUSSELS WORTH $30. CRITICAL VIOLATION 7-38-005B(2)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE: BECHAMEL SAUCE AT 44.6F, COOKED PASTA AT 45.3F, CARROT BISQUE SOUP AT 45.3F, TOFU AT 44.7F, LIME AND LEMON JUICES AT 44.9F, BLUE CHEESE AT 46.0F, HORSERADISH CREAM SAUCE AT 45.5F, MERINGUE FILLING AT 45.1F, CREAM PIES AT 47.1F, AND CUSTARD AT 44.7F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH APPROXIMATELY $300. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE OPENING IN THE WALL BETWEEN THE ELECTRICAL PANEL AND THE PRODUCE WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL A LIGHT SHIELD ABOVE THE OVEN AND IN THE DRY STORAGE AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
  7. Tag Removal

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER,OR REPLACE THEM
  8. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER,OR REPLACE THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  9. Complaint

    6 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. POUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE SMALL COOLER(AIR TEMP OF 41.6F):COOKED PORK AT TEMP OF 47.6F; LOBSTER SALADS AT TEMP OF 46.9F; ALSO FOUND 14 EACH 4oz. CONTAINERS STORED IN WATER(FOR COOLING PROCESS)T TEMP OF 93.2F,WATER TEMP OF 89.2F; NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED,INCLUDED FOR PRODUCT OF COOLING PROCESS.FOOD DISCARDED AND DENATURED.POUNDS 6,VALUE 91. CRITICAL VIOLATION:7-38-005(A) H000073314-11
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BUILD-UP OF BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE,ALSO BLACK AND BROWN SLIME SUBSTANCE ON UPPER MEYAL PANEL.INSTRUCTED TO CLEAN AND SANITIZE UNIT.TAGGED "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS CLEANED(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A)H000073314-11
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENINGS NOT PROTECTED.OBSERVED BOTH REAR DOORS NOT RODENT AND INSECTS PROOFED(GAP OF 1" TO 1/2" BOTTOM)AND SIDE DOOR NOT ABLE TO CLOSE COMPLETELY(MAIN SIDE DOOR IS OPENED).OBSERVED HOUSE FLIES IN PREP AREA FLYING AROUND AND RESTING ON ELECTRICAL CORD WHICH IS ABOVE THE PREP TABLE.ALSO FLIES IN DINING AREA.INSTRUCTED TO RODENT/ INSECT PROOF DOORS.SERIOUS VIOLATION:7-38-020 H000073315-12
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing 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. THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED WASTE WATER FLOWING ON FLOOR FROM GREASE TRAP UNDER THE 3 COMPARTMENT SINK. WHEN WATER IS RELEASED OR WATER RUNS FROM THE FAUCET GREASE TRAP THAT IS NOT PROPERLY SEALED RELEASE WATER ON FLOOR.PREMISES HAS A DISH MACHINE THAT DRAINS IN DIFFERENT AREA(BASEMENT).INSTRUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 H000073315-12
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER,OR REPLACE THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE UNTHREAD FAUCET FOR ALL FAUCETS(3 COMPARTMENT SINK, EXPOSED HAND SINK ETC)
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR THROUGHOUT THE STORAGE AREA, SECOND FLOOR.

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