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Homies Kitchen

June 24, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: 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 FOOD HANDLER HANDLING MONEY AND 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. EXPOSED SINKS FILLED WITH CONTAINERS AND CLEANING SUPPLIES. EXPOSED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO MONITOR HAND WASHING BETWEEN TASKS. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H73137 COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107.
code 6Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 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.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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
code 33
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. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.
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 NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)
code 35
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. PROVIDE THERMOMETERS IN ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with Pass on June 28, 2010: 9 findings appeared for the first time.

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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.