Hubbard's

• 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: FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD, IE 10 COOKED -TURKEY SAUSAGES AT IMPROPER TEMPERATURE OF(115.0F, 115.9F) IN HOT HOLDING AREA. SAUSAGE REMOVED AND DISCARDED BY MANAGER-CDI. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER. CRITICAL VIOLATION 7-38-005A
  code 3Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: INTERIOR UPPER PANEL INSIDE ICE MACHINE IN CATERING STORAGE AREA HAS SLIGHT BUILD-UP, NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: FLOORS NOT CLEAN OF DEBRIS BEHIND ICE MACHINES, DISH WASHING AREA. INSTRUCTED TO CLEAN/MAINTAIN.
  code 34
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: THERE IS A LEAK AT THE BASE OF THE LEFT FAUCET (OVER THE WASH COMPARTMENT) ON THE 3-COMPARTMENT SINK IN THE REAR DISH WASHING AREA. INSTRUCTED TO FIX AND MAINTAIN.
  code 38

What changed since the previous inspection?

Compared with Pass on June 8, 2017: 1 finding appeared for the first time. 3 findings recurred. 3 previous findings did not recur.

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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.