FEB 14
2014
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
D' S HOUSE.
EAT. 78/100
1708 W 63RD ST · WEST ENGLEWOOD, CHICAGO
Last inspected February 14, 2014 · passed with conditions
4 of 6 inspections passed, with 1 critical violation on file.
THE NUMBERS
INSPECTIONS
6
4 passed · 1 w/ conditions · 1 failed
VIOLATIONS
20
includes 1 critical
RECORDS COVER
3 YEARS
since Apr 2010
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES AT THE HOT HOLDING UNITS; CHICKEN WINGS AT 122.3F, MAC N CHEESE AT 102.3F, AND YAMS AT 100.3F. MANAGEMENT VOLUNTARILY DISCARDED 8#'S OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005(A)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING ITEMS WERE SOILED AND NEED TO BE DETAIL CLEANED AND MAINTAINED; POTATO CHOPPER, INTERIOR OF THE STEAM TABLE, INTERIOR OF THE REACH-IN FREEZERS IN MIDDLE PREP AREA, COOKING EQUIPMENT(DEEP FRYERS, GRILL,ETC.), AND CLEAN AND SANITZE THE CUTTING BOARDS IN BOTH PREP AREAS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER THE STEAM TABLE AND COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTALL A HANDWASHING SINK IN THE REAR PREP AREA WHERE STAFF PREPARES PIZZAS.
FEB 112013PASSED4 violationsDETAILS
FEB 11
2013
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR OF COOKING EQUIPMENT IN KITCHEN NEEDS CLEANING. MUST CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS ALONG WALLBASE AT CORNERS AND BEHIND HEAVY EQUIPMENT AT REAR. MUST CLEAN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN PREP AREA BY 3-COMPARTMENT SINK NEED CLEANING. MUST CLEAN
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE/PROPERLY STORE UNUSED EQUIPMENT AT REAR, REMOVE CLUTTER ORGANNIZE AND MAINTAIN REAR AREA AT ALL TIMES.
MAR 72012PASSED3 violationsDETAILS
MAR 7
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR/INTERIOR OF UNUSED COOLER AND INTERIOR OF FREZZER NOT CLEAN. CLEAN SAME.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL NEXT TO PREP TABLE NOT CLEAN. CLEAN SAME.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK UNDER 3-COMPARTMENT SINK. REPAIR SAME.
APR 132011PASSED5 violationsDETAILS
APR 13
2011
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN COOLERS AND BULK CONTAINERS IN REAR PREP AREA.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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 CONTAINERS/UTENSILS AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS ALONG BASEBOARDS NEAR REAR COOLER AND 3-COMP SINK. REMOVE SPIDER WEBS ALONG CEILING AND WALLS IN PREP AND BASEMENT AREAS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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 AND UNNECESSARY ARTICLES IN GARAGE AND BASEMENT AREAS.
show all 6 inspections →
APR 132010FAILED4 violationsDETAILS
APR 13
2010
FAILED
4 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE/ENROLL IN CLASS FOR CITY OF CHGO CERTIFICATE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED RAW WOOD,MUST SEAL ALL RAW WOOD SURFACES. ALSO, MUST INSALL BARRIER AT EXPOSE HAND SINK ,AND COFFEE SERVICE AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.OBSERVED BRICKS IN SEVERAL AREAS OF PREMISES,INCLUDING PREP AREA,MUST SEAL. ALSO,WALL IN POOR REPAIR AT BASEMENT DOOR AREA /OPENINGS,MUST REPAIR.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. MUST REMOVE ALL UNUSED EQUIPMENT/COOLERS ETC, NOT USING.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →