Cooked?
Hermans Hideaway
- resultPass w/ Conditions
- critical violations2
- last inspectedApril 24, 2012
- address3300 N Campbell Ave, Chicago 60618
Is Hermans Hideaway clean?
Hermans Hideaway is currently listed as closed by Chicago Department of Public Health, as of its inspection on April 24, 2012. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.
What did inspectors find at Hermans Hideaway?
These are the violations recorded at the most recent inspection on April 24, 2012, in plain English, with the city's own wording underneath.
- 🧼hand hygiene slippingcriticalHands 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. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER WASHING HIS HAND INSIDE THE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS IN A UTENSIL-WASHING SINK IS PROHIIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
- ❓food from a questionable sourcecriticalAdequate Number, Convenient, Accessible, Designed, And Maintained • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED SINK NOT ACCESSIBLE FOR PROPER HAND WASHING; OBSERVED MULTI-USE UTENSILS,(4 PLASTIC CONTAINERS, SOILED TOWELS INSIDE ABOVE SINK; ALSO A SMALL PREP TABLE IN FRONT OF THE SINK. INSTRUCTED TO REMOVE ALL THE ABOVE AND TO HAVE THE EXPOSED HAND SINK ACCESSIBLE FOR PROPER HAND WASHING AT ALL TIMES. CRITICAL CITATION ISSUED, 7-38-030.
- 🌡️hot/cold holding temps off* 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 CERITIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (COOKING/SERVING, CHICKEN, CHILI, SANDWICHES, AT TIME OF INSPECTION). INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, CABINETS AND EXTERIOR OF ICE MACHINE.
- ⚠️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. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT, MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS; ALSO MUST CLEAN FLOOR DRAINS UNDER SINKS.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. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT, MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS; ALSO MUST CLEAN FLOOR DRAINS UNDER SINKS.
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS THRU-OUT KITCHEN.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS THRU-OUT KITCHEN.
- 🪳pests in the houseVentilation: 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. INSTRUCTED TO PROVIDE VENTILATION FOR SMALL TWO BURNER UNIT AND REPAIR PIPES UNDER THE EXPOSED SINK.
- 🧻grimy wiping clothsPremises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
- ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
When was Hermans Hideaway last inspected?
Hermans Hideaway has 3 inspections on record going back to July 28, 2010.
| date | result | score |
|---|---|---|
| August 6, 2013 | closed by the city | |
| April 24, 2012 | Pass w/ Conditions | |
| July 28, 2010 | Pass |
Hermans Hideaway vs North Center
North Center runs 68% clean across 976 tracked restaurants — 657 clean, 151 mid, 163 cooked.
Against the 976 spots Cooked tracks in North Center, this one comes out cleaner than 0% of them.
Other spots in North Center
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 24, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.