Hub 51 / Sub 51

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. HAMBURGER AT 45.6F TO 47.0F IN THE PREP COOLER. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE INSIDE THE PREP COOLER. PREP COOLER TEMP AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT WORTH $30.00 TOTAL 10 LBS. CITATION ISSUED CRITICAL 7-38-005(A).
  code 3Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD FOR CLEAN GLASSES BEHIND THE MAIN BAR AND INSTALL A SPLASH GUARD BETWEEN THE PREP TABLE AND THE EXPOSED HAND SINK IN THE BROILER COOK LINE. CAULK AROUND THE EXPOSED HAND SINK IN THE RECEIVING ROOM AND THE EXPOSED HAND SINK IN THE COOK LINE WORN OUT. MUST RE CAULK AND MAINTAIN.
  code 32
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: MUST CLEAN ALL FLOOR DRAIN BEHIND THE 3 BARS AND MAINTAIN.
  code 34
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: VENTILATION IN BOTH CUSTOMER'S WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.
  code 38

What changed since the previous inspection?

Compared with Pass on July 30, 2014: 4 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.