Falcoz Group — Al's Red Hots
Last inspected: Sep 16, 2010
70
Score
The health department has logged five inspections at Falcoz Group — Al's Red Hots, the earliest from 2010. On Sep 16, 2010, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Note that Falcoz Group — Al's Red Hots's inspection history hasn't been updated since Sep 16, 2010; current conditions may have shifted from what the file shows.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “food and non-food contact equipment utensils clean” is the issue that surfaces most often, recorded five times.
That's lower than the typical Chicago restaurant, which scores around 81. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Sep 16, 2010
Complaint
7 minor violations.
View 7 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE ON DUTY AT TIME OF INSPECTION. MUST HAVE A CERTIFIED FOOD MANAGER ON DUTH WITH CITY CERTIFICATE AT ALL TIME. CITATION ISSUED 7-38-012 SERIOUS.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Inspector Comments: REPAIR ALL INOPERATIVE LIGHTING AND REPAIR THE PREP AREA LIGHT SHIELDS.. --------------------------------------------------------------------------------
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Replace the missing hot water faucet handle in the three compartment sink.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Clean and degrease the entire premises and remove the rancid grease odor from the premises.
41
70
Jul 15, 2010
Reinspection
7 minor violations.
View 7 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. --------------------------------------------------------------------------------
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPAIR ALL INOPERATIVE LIGHTING AND REPAIR THE PREP AREA LIGHT SHIELDS.. --------------------------------------------------------------------------------
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Replace the missing hot water faucet handle in the three compartment sink.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Clean and degrease the entire premises and remove the rancid grease odor from the premises.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature.
42
70
Jul 8, 2010
Complaint
9 minor violations.
View 9 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. THE EXPOSED HANDSINK IS TURNED OFF BECAUSE THE DRAIN LEAKS ONTO THE FLOOR, A PLUMBER CAME OUT AND REPLACED THE TRAP AT THIS TIME SO IT IS FUNCTIONAL.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER 40 MOUSE DROPPINGS WERE FOUND IN THE UNUSED WOODEN COOLER AND THE FLOOR OF THE BATHROOM, A MOUSE HOLE IS INSIDE SAID COOLER AND DAMAGED BASEBOARDS ACCROSS FROM THE COOLER NEED TO BE SEALED UP. CLEAN UP ALL EVIDENCE OF MICE AND RODENT PROOF THE REAR SCREEN DOOR BECAUSE THE BACK DOOR IS ALWAYS OPEN FOR VENTILATION.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. THE OUTSIDE GREASE CONTAINER IS OVERFLOWING AND RUNNING INTO THE DRIVEWAY AND STREET. THREE, FIVE GALLON BUCKETS OF GREASE ARE STORED INSIDE THE RESTAURANT. REMOVE ALL OVERFLOWING GREASE AND HAVE THE GREASE CONTAINER REPAIRED SO THE DOOR CLOSES TIGHT.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. REPAIR ALL INOPERATIVE LIGHTING AND REPAIR THE PREP AREA LIGHT SHIELDS..
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Replace the missing hot water faucet handle in the three compartment sink.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Clean and degrease the entire premises and remove the rancid grease odor from the premises.
41
64
Apr 7, 2010
Consultation
4 minor violations.
View 4 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No certified manager present upon entry while sausages and beef patties were being cooked.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Repair or replace the damaged prep cooler.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.
34
82
Mar 5, 2010
Complaint
4 minor violations.
View 4 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Over 40 mouse droppings found in the unused walk-in cooler, under the dunnage racks and a hole was found under the bathroom sink. Clean up all evidence of rodent activity.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. The certified manager showed up half an hour after the inspection began.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors free of grease and repair the holes in the baseboards.
34
82
Frequently Asked Questions
When was Falcoz Group — Al's Red Hots last inspected?
The most recent health inspection at Falcoz Group — Al's Red Hots on file is from Sep 16, 2010. The public record contains five inspections in total.
What is the most common violation at Falcoz Group — Al's Red Hots?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Falcoz Group — Al's Red Hots.
Has Falcoz Group — Al's Red Hots' inspection record improved over time?
Results have been roughly steady. Inspections at Falcoz Group — Al's Red Hots have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Falcoz Group — Al's Red Hots means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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