Duks Red Hots

June 1, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint Re-Inspection
failed findings8
critical findings3

Failed findings

Previous Serious Violation Corrected, 7-42-090critical

Inspector note: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.CONTINUED TO OBSERVE EVIDENCE OF RODENTS THROUGH DROPPINGS APPROXIMATELY 13 RAT DROPPINGS ON GREASY FLOOR BEHIND FRONT SERVICE COUNTER,APPROXIMATELY 5 RAT DROPPINGS IN ADJACENT HOT WATER TANK ROOM,APPROXIMATELY 15 MICE DROPPINGS IN CLUTTERED CLOSET DIRECTLY BEHIND COOKING LINE ALSO 1 DECAYED MOUSE INTERIOR LOWER PANEL HEATER IN THE REAR,FRONT DOOR NOT RODENT-PROOFED.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS IN DETAIL,PEST CONTROL SERVICE NOW RECCOMENDED,RODENT PROOF SAID DOOR.
code 14Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.WALK-IN- COOLER AMBIENT AIR MEASURED 54F-EXCESSIVE ICE BUILD-UP SURROUNDING CONDENSOR CAUSING WATER LEAKAGE.THE WALK-IN-COOLER MUST BE REPAIRED,CAPABLE OF COLD HOLDING FOOD PRODUCTS TO 40F OR BELOW AT ALL TIMES.TAGGED HELD FOR INSPECTION AT THIS TIME.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.ASSORTED POTENTIALLY HAZARDOUS FOODS STORED IN THE WALK-IN-COOLER AT IMPROPER INTERNAL TEMPEATURES EGGS 53.7F,60#HOT DOGS 49.4F,40#BEEF 47F,15#COOKED CHILI 50.5F,50# BAGGED DICED ONIONS 49.8F,10#AMERICAN CHEESE 53.4F,45# BACON 52.8F,APPROX 45 GALLONS OF VANILLA SHAKE ICE CREAM LIQUID 50F.THE SAID FOOD PRODUCTS NOW DISCARDED,DENATURED.ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED IN COLD HOLDING UNITS 40F OR BELOW AT ALL TIMES.TOTAL DOLLAR VALUE$850.00.
code 3Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY UNDER HOT COOKING EQUIPMENTS. --------------------------------------------------------------------------------
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS THROUGHOUT FOOD/STORAGE AREAS NOT SMOOTH,EASILY CLEANABLE SEAL ANY NOTICEABLE OPENINGS ON WALLS IN CLOSET,BOILER ROOM. --------------------------------------------------------------------------------
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.HOOD/FILTERS AND ATTACHED EQUIPMENTS REQUIRE A DETAIL CLEANING,CONDENSOR WATER DRIPPING IN WALK-IN COOLER.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETER IS NEEDED FOR WALK-IN-COOLER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES.
code 41

What changed since the previous inspection?

Compared with Fail on May 21, 2010: 3 findings appeared for the first time. 5 findings recurred. 9 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.