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Huddle House

June 16, 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 RINSING HIS HANDS INSIDE 3PART SINK, NOT PROPERLY WASHING HIS HANDS WITH SOAP AT THE EXPOSED SINK AND RETURNED TO PREPARED A SANDWICH. POOR HYGIENIC PRACTICES. INSTRUCTED HANDS MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSILS WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST DATE/LABEL, ALSO LABEL DRIED FOOD STORAGE CONTAINERS.
code 30
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.
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. MUST PROVIDE MISSING HANDLES ON STEAM TABLE LIDS, AND REPLACE CAN OPENER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE BUILD-UP ON COOKING EQUIPMENT, MUST DETAIL CLEAN/SANITIZE; COOKING EQUIPMENT AT BOTH PREP AREAS, COOLERS, FREEZERS, MEAT SLICER, EXTERIOR OF ICE MACHINE, MOP SINK, BOTTOM PANELS OF PREP TABLES, SHELVES, ETC...ALL EQUIPMENT THRU-OUT PREMISES.
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. MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, ALSO CLEAN FLOOR DRAINS AND REPAIR WALK IN COOLER FLOOR.
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. FILTERS ABOVE COOKING EQUIPMENT AT BOTH PREP AREAS NOT CLEAN, MUST CLEAN AND MAINTAIN. ALSO CLEAN HOODS AND VENT COVERS THRU-OUT AND SEAL OPENINGS/CRACKS/HOLES ON WALLS AND CEILING TO PREVENT PEST HARBORAGE/ENTRY.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLUTTER TRHU-OUT REAR KITCHEN AND STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on June 14, 2010: 9 findings appeared for the first time. 1 previous finding 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.