Hot Doug's
Last inspected: Feb 5, 2013
70
Score
Inspectors have visited Hot Doug's three times, with records going back to 2010. The most recent report on file is from Feb 5, 2013. When a facility lands in medium risk territory, it usually means a mixed inspection result. Public records show no inspections at Hot Doug's since Feb 5, 2013, so this file may not reflect current conditions.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.
Restaurants in Chicago average 81, so Hot Doug's trails the local norm. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 5, 2013
Complaint
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: PREP FOODS INSIDE STORAGE COOLERS NOT LABELED,INSTRUCTED TO LABEL AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO REPLACE RUSTY STORAGE SHELVE/RACKS INSIDE THE TWO DOORS REACH IN COOLER AT REAR PREP AREA.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DEBRIS AND GREASE BUILD UP ON FLOORS.INSTRUCTED TO DETAIL CLEAN FLOORS UNDER,BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND THRU-OUT THE BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN WALLS BEHIND THE 3 COMPARTMENT SINK AT REAR PREP/DISH WASHING AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE MOP SINK FAUCET.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE VISIBLE THERMOMETER IN ALL CHEST FREEZER AND REACH IN FREEZER IN THE BASEMENT AND PREP AREA 1ST FLOOR.
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL WASH CLOTH USE FOR CLEANING THE PREP TABLES AND DINING TABLES MUST STORED IN A SEPARATE BUCKET WITH SANITIZING SOLUTION.
43
70
Dec 5, 2012
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO REPLACE RUSTY STORAGE SHELVES/RACKS INSIDE THE TWO DOORS REACH IN COOLER AT REAR PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT; ALSO MUST REMOVE PAPER BAGS AND CLEAN CABINETS UNDER HAND WASHING BOWLS INSIDE THE WASHROOMS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND THRU-OUT THE BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN/REPAINT WALLS BEHIND COOKING EQUIPMENT AT FRONT PREP AREA AND BEHIND 3PART SINK AT REAR PREP/DISH WASHING AREA, REPLACE BROKEN/DAMAGED CEILING PANELS THRU-OUT REAR PREP/DISH WASHING AREA AND SEAL OPENINGS AROUND PIPES AT SAME AREA TO PREVENT PEST ENTRY.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A THERMOMETER FOR PREP REACH IN COOLER AT FRONT PREP AREA.
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED CLEAN AND SOILED CLEANING TOWELS MUST BE PROPERLY STORED.
43
70
Sep 9, 2010
Routine
6 minor violations.
View 6 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.OBSERVED RUSTY COOLER STORAGE RACKS IN REACH IN COLER IN FRONT THE EXPOSED HAND SINK, INSTRUCTED TO REMOVE RUST.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE COOLER IN FRONT OF THE HAND SINK FAN GUARD COVER NOT CLEAN 1 DOOR COOLER, INSTRUCTED TO CLEAN ASLO CLEAN EXTERIOR OF FRONT STOVE.
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.OBSERVED FRONT FLOOR NOT CLEAN UNDER AND BEHIND STOVE AND FRYER INSTRUCTED TO CLEAN.
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.OBSERVED THE WALL BEHIND AND BELOW THE 3 COMP. SINK NOT CLEAN, INSTRUCTED TO CLEAN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. 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.OBSERVED THE LIGHT SHIELD NOT CLEAN REAR PREP KITCHEN INSTRUCTED TO CLEAN.
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.OBSERVED THE 3 COMP. NOZZLE LEAKING INSTRUCTED TO REPAIR.
38
74
Frequently Asked Questions
When was Hot Doug's last inspected?
The most recent health inspection at Hot Doug's on file is from Feb 5, 2013. The public record contains three inspections in total.
What is the most common violation at Hot Doug's?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Hot Doug's.
Has Hot Doug's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Doug's have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hot Doug's 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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