Homies Kitchen
Last inspected: Aug 19, 2016
95
Score
Homies Kitchen appears in inspection records 10 times, starting in 2010. On Aug 19, 2016, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. The most recent inspection at Homies Kitchen is from Aug 19, 2016, and nothing newer appears in the public record.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “walls, ceilings, attached equipment constructed per code” is the recurring theme, flagged eight times.
Homies Kitchen's latest score of 95 sits above the Chicago average of 81. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 19, 2016
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE TORN DOOR GASKETS FOR THE 3 DOOR PREP COOLER.
32
95
Aug 12, 2016
Complaint
9 minor violations.
View 9 violations
Water source: safe, hot & cold under city pressure
Inspector notes: NO HOT WATER WAS PROVIDED TO THE 3 COMPARTMENT SINK AND ALL OTHER SINKS THROUGHOUT THE ESTABLISHMENT. HOT WATER AT 81F WAS PROVIDED AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE HOT WATER ABOVE 110F AT ALL TIMES FOR PROPER DISHWASHING. CRITICAL VIOLATION 7-38-030.
9
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (ITALIAN BEEF AT 154.3F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
21
* inspection report summary displayed and visible to all customers
Inspector notes: NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
28
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM REPORT #1547371 ON 8/4/15 NOT CORRECTED: 35 - INSTRUCTED TO CLEAN WALLS THROUGHOUT THE FACILITY OF DUST AND DEBRIS. REPAIR HOLE IN WALL IN RESTROOM AND MAINTAIN SAME. CLEAN CEILING VENTS THROUGHOUT PRIMESES AND MAINTAIN. 38 - INSTRUCTED TO CLEAN HOODS AND FILTERS OF DUST AND DEBRIS AMN MAINTAIN. 41 - OBSERVED CLUTTER THROUGHOUT THE PREMISES, REAR STORAGE AREA AND REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE TORN DOOR GASKETS FOR THE 3 DOOR PREP COOLER. DEFROST AND MAINTAIN THE INTERIOR OF THE CHEST FREEZERS. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. REMOVE THE ALUMINUM FOIL FROM THE STORAGE SHELVES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, DEEP FRYERS, UNUSED STEAM TABLE, FREEZERS, PREP TABLES, GRILL, STORAGE SHELVES, GYRO MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR THROUGHOUT THE ESTABLISHMENT ESPECIALLY ALONG WALLS AND UNDER EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR THE BROKEN GLASS WINDOW NEXT TO THE FRONT DOOR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTING IN THE DISHWASHING AREA. LIGHT SHIELDS ARE NEEDED ON THE FIXTURE IN THE REAR AREA.
36
64
Aug 4, 2015
Reinspection
7 minor violations.
View 7 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN), NO VALID CITY OF CHICAGO CERTIFICATE POSTED. INSTD TO HAVE ON DUTY AT ALL TIMES AND HAVE VALID CERTIFICATE POSTED. CITATION ISSUED 7-38-012 SERIOUS.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN WALLS THROUGHOUT THE FACILITY OF DUST AND DEBRIS. REPAIR HOLE IN WALL IN RESTROOM AND MAINTAIN SAME. CLEAN CEILING VENTS THROUGHOUT PRIMESES AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO CLEAN HOODS AND FILTERS OF DUST AND DEBRIS AMN MAINTAIN.
38
Linen: clean and soiled properly stored
Inspector notes: OBSERVRED RAGS STORED IMPROPERLY. INSTRUCTED TO STORE RAGS IN SANITIZER WHEN NOT IN USE.
39
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED CLUTTER THROUGHOUT THE PREMISES, REAR STORAGE AREA AND REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OUTSIDE REAR AREA WITH EXCESSIVE WEEDS. INSTD TO CLEAN AND MAINTAIN.
41
Food handler requirements met
Inspector notes: NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. PROVIDED INFORMATION.
45
70
Jul 31, 2015
Complaint
13 minor violations.
View 13 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: EXPOSED HANDSINK IN PREP AREA NOT MAINTAINED NOR ACCESSIBLE, HEAVY LEAK FROM PIPE UNDERNEATH AND EXCESSIVE EQUIPMENT, DEBRIS IN BASIN OF SINK. NO SOAP NOR SANITARY HAND DRYIVNG DEVICE AT EXPOSED HANDSINK IN PREP AREA. NO SANITARY HAND DRYING DEVICE AT ANY SINKS, INCLUDING BOTH EXPOSED HANDSINK STAFF TOILET ROOM HANDSINK. INSTD TO REPAIR, MAINTAIN SINK AND PROVDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. INSTD TO UTILIZE REAR EXPOSED HANDSINK TO PROPERLY WASH HANDS UNTIL REPAIRED. CITATION ISSUED 7-38-030 CRITICAL.
12
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GREASE DISPOSAL CONTAINER WITH ENCRUSTED GREASE, DEBRIS ON LID, TOP AND SIDES OF CONTAINER. INSTD TO CLEAN AND MAINTAIN SAME. EXCESSIVE TRASH, DEBRIS AROUND CONTAINER. INSTD TO CLEAN AND MAINTAIN. CITATION ISSUED 7-38-020 SERIOUS.
19
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN), NO VALID CITY OF CHICAGO CERTIFICATE POSTED. INSTD TO HAVE ON DUTY AT ALL TIMES AND HAVE VALID CERTIFICATE POSTED. CITATION ISSUED 7-38-012 SERIOUS.
21
* inspection report summary displayed and visible to all customers
Inspector notes: INSPECTION SUMMARY NOT DISPLAYED AND VISIBLE. INSTRUCTED TO POST SUMMARY FOR PUBLIC VIEW. CITATION ISSUED SERIOUS VIOLATION 7-42-010B.
28
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO NOT REPLACE BROKEN DOOR GASKET IN REACH IN COOLER IN FRONT PREP AREA. USE OF GROCERY BAGS TO STORE FOOD PROHIBITED, USE ONLY FOOD GRADE BAGS TO STORE FOOD. REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN THE FOLLOWING AREAS; EXTERIOR OF HOT WATER HEATER, BEHIND THE FRYER AND OVEN IN THE FRONT PREP AREA, AND REAR STORAGE AREA OF DUST AND DEBRIS. THE FOLLOWING FOOD AND NON-FOOD CONTACT SURFACES NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION: INTERIOR/EXTERIOR OF ALL COOLERS INCLUDING DOORS, DOOR TRACKS, RUBBER GASKETS, ALL SHELVING, EXTERIOR/INTERIOR OF FREZZER, ALL SINKS, ALL TABLES, INCLUDING LEGS AND WHEELS OF ALL EQUIPMENT. INSTD TO CLEAN SAME AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN WALLS THROUGHOUT THE FACILITY OF DUST AND DEBRIS. REPAIR HOLE IN WALL IN RESTROOM AND MAINTAIN SAME. CLEAN CEILING VENTS THROUGHOUT PRIMESES AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO CLEAN HOODS AND FILTERS OF DUST AND DEBRIS AMN MAINTAIN.
38
Linen: clean and soiled properly stored
Inspector notes: OBSERVRED RAGS STORED IMPROPERLY. INSTRUCTED TO STORE RAGS IN SANITIZER WHEN NOT IN USE.
39
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO INSALL THERMOMETERS IN REAR AND PREP AREA COOLERS AND MAINTAIN.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED CLUTTER THROUGHOUT THE PREMISES, REAR STORAGE AREA AND REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OUTSIDE REAR AREA WITH EXCESSIVE WEEDS. INSTD TO CLEAN AND MAINTAIN.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO PROVIDE SAME.
42
Food handler requirements met
Inspector notes: NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. PROVIDED INFORMATION.
45
52
Sep 13, 2013
Complaint
5 minor violations.
View 5 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP AT EXPOSED HAND WASH SINK IN PREP AREA FOR PROPER HAND WASHING. INSTRUCTED TO HAVE SOAP AT HAND WASHING FACILITIES. CRITICAL VIOLATION 7-38-030.
12
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR OF GREASE SPILLS AT REAR NEXT TO HOT WATER TANK. CLEAN SAME.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS IN PREP AREA BY EXPOSED HAND WASH SINK, AT REAR BY HOT WATER TANK AND WHERE NECESSARY AT CORNERS WHERE WALLS MEET OF DUST BUILD UP AND SPIDER WEBS. CLEAN SAME. CLEAN FILTERS AND INTERIOR HOUSING ABOVE GRILL OF GREASE BUILD UP.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE ALL CLUTTER AND UNNECESSARY ARTICLES AT REAR, UNDER PREP TABLES AND STORED ON SHELVING AT REAR BY RESTROOM. ORGANIZE AND MAINTAIN AT ALL TIMES.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEES IN PREP AREA WITHOUT PROPER HAIR RESTRAINTS. FOOD HANDLERS INSTRUCTED ON PROPER HAIR RESTRAINTS.
42
78
Jun 25, 2012
License
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP, DARK GROOVES. REPLACE SAME.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN REAR BY 3-COMPARTMENT SINK AND IN TOILET ROOM WITH WORN SURFACES. PAINT SAME. WALLS AND ATTACHED PIPING IN PREP AREA NOT CLEAN, DUST ACCUMULATION. CLEAN SAME.
35
90
Jul 14, 2011
Complaint
10 minor violations.
View 10 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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 EMPLOYEE HANDLING MONEY, STOCKING FOOD, SLICING ONIONS, WASHING UNCLEAN UTENSILS, AND PREPARING FOOD WITHOUT WASHING HANDS. NO SOAP NOR PAPER TOWELS AT EXPOSED SINK IN FRONT PREP AREA, NO PAPER TOWELS AT REAR EXPOSED SINK AND HAND SINK IN WASHROOM. OBSERVED LARGE BOWL INSIDE FRONT EXPOSED SINK. EXPOSED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO MONITOR HAND WASHING BETWEEN TASKS EVEN IF GLOVES ARE USED. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H74004 COURT DATE 8-25-11 AT 10 AM 400 W SUPERIOR ROOM 107.
6
* 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 MANAGER ON DUTY WHEN COOKED ITALIAN BEEF (159.6F) AND COOKED TO ORDER ITEMS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H74004.
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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 UTENSILS AND EQUIPMENT.
31
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. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
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. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, GRILL, PREP TABLES, HOLDING UNITS, SHELVES UNDER FRONT COUNTER (ASHES, BURNS MARKS), VENTILATION HOOD
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. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
40
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. REMOVE UNUSED EQUIPMENT, FRYERS, TIRES, ETC IN REAR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.
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 FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
61
Jun 24, 2011
Routine
9 minor violations.
View 9 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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 HANDLING MONEY AND FOOD WITHOUT WASHING HANDS. NO SOAP NOR PAPER TOWELS AT EXPOSED SINK IN FRONT PREP AREA, NO PAPER TOWELS AT REAR EXPOSED SINK AND HAND SINK IN WASHROOM. EXPOSED SINKS FILLED WITH CONTAINERS AND CLEANING SUPPLIES. EXPOSED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO MONITOR HAND WASHING BETWEEN TASKS. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H73137 COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107.
6
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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 UTENSILS AND EQUIPMENT.
31
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. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
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. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, GRILL, PREP TABLES, HOLDING UNITS, SHELVES UNDER FRONT COUNTER (ASHES, BURNS MARKS), VENTILATION HOOD
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. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
40
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. REMOVE UNUSED EQUIPMENT, FRYERS, TIRES, ETC IN REAR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.
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 FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
64
Jun 28, 2010
Reinspection
No violations found.
100
Jun 10, 2010
License
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REACH-IN AND PREP COOLERS NOT MAINTAINING PROPER TEMPERATURE 45.5F-70.7F ALL COOLERS MUST MAINTAIN 40F OR BELOW.
2
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP THROUGH FLOOR DRAIN AND UNDER TOILET IN WASHROOM. INSTRUCTED MANAGER TO CALL PLUMBER AND REPAIR.
10
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. FRONT DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR.
18
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. CLEAN INTERIOR OF ICE MACHINE (RUST, MOLD, MILDEW).
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. FLOORS NEED CLEANING NEAR ICE MACHINE, 3-COMP SINK AND IN WASHROOM (STANDING WATER).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS AROUND PIPE FITTINGS IN ALL AREAS.
35
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. PROVIDE ADEQUATE LIGHTING ABOVE 3-COMP SINK.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. PROPERLY CONNECT ICE MACHINE WASTE LINE TO FLOOR DRAIN (CURRENTLY DRAINING IN BUCKET) AND FOUNTAIN POP MACHINE.
38
67
Frequently Asked Questions
When was Homies Kitchen last inspected?
The most recent health inspection at Homies Kitchen on file is from Aug 19, 2016. The public record contains 10 inspections in total.
What is the most common violation at Homies Kitchen?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited eight times, more than any other issue at Homies Kitchen.
Has Homies Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Homies Kitchen have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Homies Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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