APR 28
2014
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HELLO ! INC.
YOUR CALL. 70/100
1553 W DEVON AVE · EDGEWATER, CHICAGO
Last inspected April 28, 2014 · passed
5 of 8 inspections passed, 2 failed, 1 passed with conditions. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
8
5 passed · 1 w/ conditions · 2 failed
VIOLATIONS
26
includes 2 critical
RECORDS COVER
4 YEARS
since Jan 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED GROCERY BAGS USED TO STORE MEATS IN THE REACH-IN COOLER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING AREAS ARE SOILED WITH FOOD DEBRIS AND NEED TO BE DETAIL CLEANED AND MAINTAINED; REACH-IN FREEZER DOOR AND HANDLE, THE SIDES AND EXTERIOR OF THE COOKING EQUIPMENT, AND ALSO THE BOTTOM SHELF OF THE REACH-IN COOLER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN AND MAINTAIN THE FLOORS IN THE REAR PREP AREA TO REMOVE ALL FOOD DEBRIS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED BOWLS USED TO DISPENSE DRY BULK FOOD IN THE REAR PREP AREA. INSTRUCTED TO USE SCOOPS WITH THE HANDLE OUT OF THE FOOD OR IN A SEPERATE CONTAINER IN BETWEEN USE.
MAY 222013FAILED4 violations1 CRITICALDETAILS
MAY 22
2013
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
REAR DOOR LEADING TO ALLEY NOT RODENT PROOFED, OBSERVED 1/2 INCH GAP AT BOTTOM OF DOOR. INSTRUCTED MANAGER TO PROVIDE DOOR SWEEP/RODENT PROOF REAR DOOR BY DATE OF REINSPECTION (05/29/13). SERIOUS VIOLATION 7-38-020.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD DEBRIS/DUST BUILD UP INSIDE CABINETS AT SUSHI PREP AREA. MUST CLEAN INTERIOR OF CABINETS AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FOOD/DIRT BUILD UP ON FLOOR IN KITCHEN UNDER COOKING EQUIPMENT AND ALONG WALLS/CORNERS. MUST CLEAN FLOOR AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETERS INSIDE SOME REACH IN COOLERS. MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
JAN 172012FAILED4 violationsDETAILS
JAN 17
2012
FAILED
4 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 3-2-2011, REPORT #579493 #32-INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK AT SUSHI PREP AREA ON CLEAN UTENSIL SIDES. SERIOUS VIOLATION:7-42-090 H000076646-13
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. REMOVE THE FOLLOWING:NEWS PAPER,CARD BOARDS,AND ALUMINIMUM FOIL USED FOR SHELF LINER, FROM ALL SHELVES AND CARTS FROM PREP AREA.DO NOT STORE COOKING UTENSILS ON TOP THE NEWS PAPER,USE WAX PAPER OR CHEESE CLOTH.TO MINIMIZE SOURCE OF CONTAMINATION. ADDITIONAL THRESHOLD IS NEEDED AT INTERIOR SCREEN DOOR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF THE ICE POP DISPENSER (MINERAL BUILD-UP, CLEAN INTERIOR OF DEEP FRYERS,GREASE BUILD-UP.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. OBSERVED THE MIDDLE COMPARTMENT SINK WATER WAS STOPPED WITH PAPER,INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS FOR THE THREE COMPARTMENT SINK.ALSO REPAIR LEAKING FAUCET AT SAID SINK
show all 8 inspections →
MAR 22011PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
MAR 2
2011
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
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. OSBSERVEDC IMPROPER WASHING OF UNTENSILS AT 3COMP.SINK IN KITCHEN BY FOODSERVICE EMPLOYEE WITHOUT SANITIZING AT THE TIME OF INSPECTION, FOOD UTENSILS WERE ONLY BEING WASHED,RINSED AND AIR DRY.CITATION ISSUED 7-38-030 CRITICAL.SHOWED MANAGEMENT HOW TO SET UP 3COMP.SINKS FOR WASH, RINSE, AND SANITIZE WITH PROPER CONCENTRATION OF CHEMICAL. ANY UTENSIL WASHED MUST BE SANITIZED AT ALL TIMES. CDI.
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. OBSERVED CLEAN UTENSILS ON SHELVES AND ON COUTERS IN STORAGE AREAS NOT PROPERLY STORED,INSTRUCTED TO INVERT. ALSO TO STORE COOKING UTENSILS HANGING ON WALLS NOT TO TOUCH WALLS.
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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK AT SUSHI PREP AREA ON CLEAN UTENSIL SIDES.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored. OBSERVED SOILED AND CLEAN WIPE CLOTHS AL-OVER IN PREP AREAS INSTRUCTED TO PROVIDE HAMPER FOR CLEAN SOILED WIPE CLOTHS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees must wear garments that are clean and of washable character and nature. OBSERVED FOODSERVICE STAFFS HANDLING FOODS IN KITCHEN IN UNCLEAN CLOTHS INSTRUCTED HAVE CLEAN CLOTHS ON WHILE HANLING FOODS.
JUL 12010PASSED3 violationsDETAILS
JUL 1
2010
PASSED
3 violationsDETAILS
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. Use dustless cleaning methods. walls, ceiling tiles in prep area not clean need cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area not clean need detailed cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust canopy had excess grease build up, needs detailed cleaning. exhaust vents(ventilation)in kitchen prep area, coolers, dining area, and bathroom not clean need detailed cleaning.
JAN 252010PASSED6 violationsDETAILS
JAN 25
2010
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, pop dispensing nozzles no clean need cleaning.storage shelving not clean need cleaning.
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 under cooking equipment, heavy equipment not clean need detailed cleaning, floors under strage shelving in storage rooms, 1st flooor, and bsmt. not clean need detailed cleaning(corners).
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. Use dustless cleaning methods.walls in prep areas not clean need cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shiels in prep areas need cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust canopy not clean need cleaning, exhaust vents(ventilation)in prep areas, bathroom, not clean need cleaning.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in storage areas shall be removed, stock items must be stored six inches off bof floor to prevent pest harborage.
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 →