Homies Kitchen

• resultPass w/ Conditions
• critical violations1
• last inspectedJuly 14, 2011
• address6859 S Loomis Blvd, Chicago 60636

Is Homies Kitchen clean?

Homies Kitchen is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on July 14, 2011. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Homies Kitchen?

These are the violations recorded at the most recent inspection on July 14, 2011, in plain English, with the city's own wording underneath.

• 🧼hand hygiene slippingcritical
  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 EMPLOYEE HANDLING MONEY, STOCKING FOOD, SLICING ONIONS, WASHING UNCLEAN UTENSILS, AND PREPARING FOOD WITHOUT WASHING HANDS. NO SOAP NOR PAPER TOWELS AT EXPOSED SINK IN FRONT PREP AREA, NO PAPER TOWELS AT REAR EXPOSED SINK AND HAND SINK IN WASHROOM. OBSERVED LARGE BOWL INSIDE FRONT EXPOSED SINK. EXPOSED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO MONITOR HAND WASHING BETWEEN TASKS EVEN IF GLOVES ARE USED. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H74004 COURT DATE 8-25-11 AT 10 AM 400 W SUPERIOR ROOM 107.
• 🌡️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 CERTIFIED MANAGER ON DUTY WHEN COOKED ITALIAN BEEF (159.6F) AND COOKED TO ORDER ITEMS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H74004.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULTI-USE UTENSILS AND EQUIPMENT.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULTI-USE UTENSILS AND EQUIPMENT.
• ⚠️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. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
  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. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
• 🧫food prep surfaces dirty
  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 INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, GRILL, PREP TABLES, HOLDING UNITS, SHELVES UNDER FRONT COUNTER (ASHES, BURNS MARKS), VENTILATION HOOD
• ⚠️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. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.
  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. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.
• ⚠️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. WALLS NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)
  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. WALLS NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • 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. PROVIDE THERMOMETERS IN ALL COOLERS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • 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. PROVIDE THERMOMETERS IN ALL COOLERS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • 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 UNUSED EQUIPMENT, FRYERS, TIRES, ETC IN REAR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

When was Homies Kitchen last inspected?

Homies Kitchen has 5 inspections on record going back to June 10, 2010.

Homies Kitchen vs West Englewood

West Englewood runs 64% clean across 399 tracked restaurants — 254 clean, 56 mid, 85 cooked.

Against the 399 spots Cooked tracks in West Englewood, this one comes out cleaner than 26% of them.

Other spots in West Englewood

• ✓ Skip's Food And Liquor
  clean · September 3, 2024
• ✕ Family Furniture & Dollar
  cooked · June 23, 2010
• ✓ Nas Food Marketet, Inc
  clean · December 4, 2012
• ✓ Taco & Submarine
  clean · August 11, 2011
• ✓! Jims Original J Town
  mid · May 19, 2011
• ✕ Windy City Snacks & Cellular
  cooked · October 27, 2011

See every restaurant inspection in West Englewood →

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 July 14, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.