Hotdog Express

October 20, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings9
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: ALLCOOLERS MUST BE 40F OR BELOW AND FREEZER AT 0F OR BELOW; All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ANY HOT HOLDING CABINET MUST HOLD FOOD AT 140F OR ABOVE
code 2Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. INSTRUCTED TO PROVIDE BLEACH/CHLORINE FOR SANITIZING UTENSILS AND EQUIPMENT,AND MUST HAVE CHLORINE TEST STIP TO CHECK THE FINAL RINSE OF 100 ppm CHLORINE
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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. MUST PROVIDE PEST CONTROL LOGBOOK,MUST BE CONTRACTED WITH A PEST CONTROL COMPANY
code 18
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. MUST DETAIL CLEAN COOKING GRILL,HANDSINK,3 COMPARTMENT SINK AND COOLERS, MUST INSTALL SPLASHGUARD BETWEEN HANDSINK AND 3 COMPARTMENT SINK AND MOPSINK; MUST HAVE A DRAINBOARD IN 3C SINK;3 DRAIN STOPPER ALSO NEEDED IN 3 C SINK
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: RUSTED SHELVES/RACKS IN THE COOLER MUST BE REPLACED; MUST DETAIL CLEAN ALL CABINETS
code 33
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. MUST SEAL HOLES IN FRONT CEILING AND ALONG STAIRWAYS
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. ALL LIGHT FIXTURES MUST BE CLEAN AND PROPERLY ATTACHED TO HOLDER
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF CLOSING DEVICE IN TOILET DOOR
code 37

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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.