Porkchop Hyde Park
Last inspected: Sep 13, 2018
61
Score
Going back to 2014, Porkchop Hyde Park has 13 inspections in the public record. Porkchop Hyde Park was last inspected on Sep 13, 2018. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Note that Porkchop Hyde Park's inspection history hasn't been updated since Sep 13, 2018; current conditions may have shifted from what the file shows.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “proper cooling methods used” is the issue that surfaces most often, recorded 10 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.
13
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Sep 13, 2018
Reinspection
2 major violations. 6 minor violations.
View 8 violations
Proper date marking and disposition
Inspector notes: 3-501.17 Observed TCS (time/temperature controlled for safety) foods without proper labels. Must lable all TCS foods in all refrigeration with common name, prep date, and discard date. Priority foundation violation 7-38-005.
23
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(a) Observed no employee health policy on site. Must provide printed employee health policy, with signatures of all employees. Priority foundation 7-38-012(a).
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 No written procedure for vomit and diarrhea clean up on site. Must provide kit and written procedure for clean up of vomiting and diarrheal events. 7-38-005.
5
Thermometers provided & accurate
Inspector notes: 4-204.112 (a)(a) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Must provide for all refrigeration/ hold holding units. Must maintain same.
36
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-101.19 Observed porous wood surfaces on shelves above prep coolers in kitchen, on walls in bar area, and on shelves where bottles are stored. Must detail clean surfaces, re-stain or paint all wooden surface to make non-porous, smooth and easily cleanable. Must maintain same.
47
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 Observed kitchen equipment (such as hold holding units) stored in outside storage area. Must remove all cooking equipment from outside storage to prevent pest harborage. Outside storage filled with excessive clutter. Must organize and clean area. 2nd floor dry storage area not maintained, and clutter on floors. Must detail clean and organize area. Must eliminate any unnecessary clutter. Must elevate all items 6 inches above the floor throughout facility to allow for proper cleaning.
55
All food employees have food handler training
Inspector notes: Must provide proof of food handler training for all employees.
57
Allergen training as required
Inspector notes: Must provide proof of allergen training for all Chicago food sanitation managers.
58
61
Sep 6, 2018
Complaint
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
Proper cold holding temperatures
Inspector notes: 3-501.16(a)(2)(a) Observed the following TCS Foods at improper temperatures in the 2 prep coolers in the kitchen: raw chicken @ 47.1F - 50.4F; raw shrimp @ 48.9F - 50.5F; mixed greens @ 50.1F; sliced tomatoes @ 51.1F; cheddar cheese @ 50.0F; sausage @ 51.1F; pork @ 49.9F; eggs @ 51.8F; beef brisket @ 49.5F; cooked pasta @ 50.4F; cooked rice @ 47.5F; cooked chicken @ 50.4; and cooked shrimp @ 50.5F. Instructed all TCS (TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD shall be maintained at 41F or less, or 135F or more. Operator voluntarily discarded approximately 80lbs of denatured foods valued at approximately $200. Priority violation 7-38-005. Citation issued.
22
Insects, rodents, & animals not present
Inspector notes: 6-501.111 Observed approximately 17 small, black flies in the bar area on walls, and in drains. Must clean and sanitize area. Must eliminate pest issue. Priority foundation violation 7-38-020(a). Citation issued.
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(a) Observed no employee health policy on site. Must provide printed employee health policy, with signatures of all employees. Priority foundation 7-38-012(a).
3
Proper date marking and disposition
Inspector notes: 3-501.17 Observed TCS (time/temperature controlled for safety) foods without proper labels. Must lable all TCS foods in all refrigeration with common name, prep date, and discard date. Priority foundation violation 7-38-005.
23
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 Observed 2 prep coolers at improper temperatures in kitchen. Ambient air temperature inside 2 coolers found @ 51.1F and 51.8F. Instructed all refrigeration must have ambient air temperature of 41F or less at all times. All denatured foods removed from prep coolers during inspection. Priority foundation violation 7-38-005. Citation issued.
33
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 No written procedure for vomit and diarrhea clean up on site. Must provide kit and written procedure for clean up of vomiting and diarrheal events. 7-38-005.
5
Thermometers provided & accurate
Inspector notes: 4-204.112 (a)(a) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Must provide for all refrigeration/ hold holding units. Must maintain same.
36
Food properly labeled; original container
Inspector notes: Observed items stored in original containers in coolers, such as canned juices. Instructed must store all items in food grade containers once original containers are opened. Must maintain same.
37
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-101.19 Observed porous wood surfaces on shelves above prep coolers in kitchen, on walls in bar area, and on shelves where bottles are stored. Must detail clean surfaces, re-stain or paint all wooden surface to make non-porous, smooth and easily cleanable. Must maintain same.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-602.11(e) Observed orange/pink, slimy, mold like substance on plastic areas of lower interior of ice machine. Must detail clean and sanitize machine. Must maintain same.
47
Non-food/food contact surfaces clean
Inspector notes: 4-601.11(c)(c) Observed excessive dirt build up on all surfaces in bar area. Must detail clean and sanitize bar, grout under beer taps, walls, floors under bar, and wooden shelves where bottles are stored. Must maintain same.
49
Plumbing installed; proper backflow devices
Inspector notes: 5-2014.12 backflow preventers not located at ice machine or utility sink. Instructed to install so that it can be easily located, serviced and maintained.
51
Plumbing installed; proper backflow devices
Inspector notes: 5-203.13 Observed utility sink used for storage of equipment in basin. Must remove all items from utility sink, and clean and sanitize. Utility sink must be accessible for cleaning mop and disposing waste water. Must maintain same.
51
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 Observed kitchen equipment (such as hold holding units) stored in outside storage area. Must remove all cooking equipment from outside storage to prevent pest harborage. Outside storage filled with excessive clutter. Must organize and clean area. 2nd floor dry storage area not maintained, and clutter on floors. Must detail clean and organize area. Must eliminate any unnecessary clutter. Must elevate all items 6 inches above the floor throughout facility to allow for proper cleaning.
55
All food employees have food handler training
Inspector notes: Must provide proof of food handler training for all employees.
57
Allergen training as required
Inspector notes: Must provide proof of allergen training for all Chicago food sanitation managers.
58
33
Sep 29, 2017
Reinspection
No violations found.
100
Sep 25, 2017
Reinspection
9 minor violations.
View 9 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #2088378 ON 9-18-17:18-OBSERVED 6 LIVE ROACHES CRAWLING ON FLOOR ALONG WALLS AND CORNERS AROUND UPRIGHT FREEZER IN PREP AREA, 2 LIVE ROACHES CRAWLING ON NORTH WALL BEHIND PREP COOLER, LIVE ROACH CRAWLING ON FLOOR NEAR BULK CONTAINERS AND PREP FREEZER, LIVE ROACH CRAWLING ON RUBBER GASKET INSIDE PREP FREEZER, LIVE ROACH CRAWLING ALONG GASKET INSIDE WALK-IN COOLER, LIVE ROACH CRAWLING ON WALL NEAR POTATO SLICER, LIVE ROACH CRAWLING ON FLOOR ALONG WALLS NEAR DISH MACHINE, LIVE ROACH CRAWLING ON WALL NEAR STAIRWAY IN UTILITY AREA. OBSERVED OVER 20 FLYING INSECTS IN PREP, DINING, AND HALLWAY AREA NEAR BULK BREAD STORAGE. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. CRITICAL VIOLATION 7-42-090
14
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS NEAR WALK-IN COOLER IN PREP AREA.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: PROPERLY STORE ALL CLEAN MULTI-USE FOOD EQUIPMENT AND UTENSILS INVERTED, OFF FLOOR AND AWAY FROM UTILITY SINK. INVERT ALL CARRY OUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF FRYER CABINETS, COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, GRILL, SMOKER, POTATO SLICER, ETC.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BAR, AND DISH WASHING AREAS. SEAL AND PAINT FLOORS IN PREP AND DISH WASHING AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL ALL OPENINGS, CRACKS, AND CREVICES IN WALLS AND CEILINGS UNDER STAIRWAY, IN PREP, STORAGE, AND DISH WASHING AREAS TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE ADEQUATE LIGHTING ABOVE 3-COMPARTMENT SINK AND DISH MACHINE IN DISH WASHING AREA.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE ALL SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE ALL WALK-IN COOLER AND STORAGE AREAS. STORE ALL ITEMS AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
43
64
Sep 18, 2017
Complaint
14 minor violations.
View 14 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED LIVE ROACH CRAWLING ON FLOOR ALONG UPRIGHT FREEZER IN PREP AREA, LIVE ROACH CRAWLING ALONG UPPER WALL UNDER STAIRWAY ABOVE UTILITY SINK, LIVE ROACH CRAWLING ALONG WALL BEHIND BARREL NEAR ATM MACHINE. OBSERVED SEVERAL FLYING INSECTS IN DINING, BAR, PREP AND UTILITY AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (COOKED MASHED POTATOES 143.6F AND GRAVY 150.9F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
21
* inspection report summary displayed and visible to all customers
Inspector notes: PREVIOUS INSPECTION REPORT SUMMARY FROM 11-1-16 NOT POSTED AND VISIBLE TO ALL CUSTOMERS. INSPECTION REPORT SUMMARY SHALL BE POSTED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B
28
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS NEAR WALK-IN COOLER IN PREP AREA.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: PROPERLY STORE ALL CLEAN MULTI-USE FOOD EQUIPMENT AND UTENSILS INVERTED, OFF FLOOR AND AWAY FROM UTILITY SINK. INVERT ALL CARRY OUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE MISSING FILTER INSIDE VENTILATION HOOD.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF FRYER CABINETS, COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, GRILL, SMOKER, ETC.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BAR, AND DISH WASHING AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL ALL OPENINGS IN WALLS AND CEILINGS UNDER STAIRWAY, ETC IN PREP, STORAGE, AND DISH WASHING AREAS TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE ADEQUATE LIGHTING ABOVE 3-COMPARTMENT SINK AND DISH MACHINE IN DISH WASHING AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR SLOW DRAINING SINK IN WOMEN WASHROOM.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE ALL SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE ALL WALK-IN COOLER AND STORAGE AREAS. STORE ALL ITEMS AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
43
50
Nov 1, 2016
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN/SAITIZE FLOOR ALONG WALLBASE AND AT CORNERS BEHIND BAR AT FRONT. CLEAN FLOOR IN WALK-IN COOLER UNDER STORAGE RACKS OF FODD SPILLS AND DEBRIS.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE CLUTTER AND UNNECESSART ARTICLES AROUND REFRIGERATION UNITS BEHIND BAR, ORGANIZE AND MAINTAIN AT ALL TIMES.
41
90
Apr 29, 2016
Routine
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE BROKEN SPLASH GUARD BETWEEN THE MOP SINK AND THE CLEAN DISH STORAGE RACK.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE MUST ALSO DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS IN THE PREP AND DISH WASHING AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN WALLS IN THE PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROPERLY EXTEND THE THREE COMPARTMENT SINK FAUCET SPOUT ACROSS ALL THREE COMPARTMENTS.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MINIMIZE CLUTTER IN THE 2ND FLOOR STORAGE AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
41
74
Jul 20, 2015
Reinspection
11 minor violations.
View 11 violations
Previous serious violation corrected, 7-42-090
Inspector notes: OBSERVED PREVIOUS SERIOUS VIOLATIONS FROM REPORT #1386287 7/13/15 NOT CORRECTED.#30-MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS.#32-MUST APPLY A SEALANT OR PAINT RAW WOOD OVERHEAD SHELVING UNITS IN KITCHEN AND ON 2ND FL.STORAGE AREA.MUST REMOVE FOIL FROM OVERHEAD SHELVING UNITS IN KITCHEN.MUST PROVIDE A SPLASHGUARD AT HANDSINK NEXT TO PREP COOLER IN KITCHEN.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES AND DISH WASHING AREA.MUST REPAIR OR REPLACE LID ON 2- DOOR PREP COOLER IN POOR REPAIR.MUST CLEAN FOOD & DEBRI FROM SHELVING UNITS,FRYERS,GRILL TABLE.#34-MUST CLEAN FOOD & DEBRI FROM FLOOR ALONG WALL BASES AND UNDER COOKING EQUIPMENT IN PREP & DISH WASHING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN WALK IN COOLER.#35- MUST CLEAN DEBRI FROM HOOD & FILTERS AT COOKING EQUIPMENT.#41-MUST REMOVE ,OR ORGANIZE CHAIRS,TABLES, AND OTHER ARTICLES FROM REAR YARD NEXT TO REAR DOOR.(CRITICAL 7-42-090)
14
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOOD NOT PROTECTED DURING PREPARATION.OBSERVED FOOD HANDLER WITH A PLASTIC CONTAINER WITH PERFORATED HOLES THAT HAS COOKED MACARONI INSIDE PLACE THE CONTAINER OF FOOD INSIDE OF MOPSINK BASIN AND USE THE WATER HOSE ATTACHED TO THE FAUCET AND RAN THE WATER ON TOP OF THE MACARONI TO RINSE IT OFF.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.APPX. 20LBS. $25.(SERIOUS 7-38-005A)
16
Previous minor violation(s) corrected 7-42-090
Inspector notes: VIOLATION NOT CORRECTED.SEE VIOLATION #14.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOT CORRECTED
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION NOT CORRECTED
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: MUST PROVIDE A SPLASHGUARD IN BETWEEN MOPSINK AND CLEAN MULTIUSE STORAGE EQUIPMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: VIOLATION NOT CORRECTED
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION NOT CORRECTED
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION NOT CORRECTED
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: MUST REPAIR OR REPLACE MISSING WALL BASES NEAR REACH IN FREEZER IN PREP AREA.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: VIOLATION NOT CORRECTED
41
58
Jul 13, 2015
Complaint
10 minor violations.
View 10 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #1386090 4/13/15 NOT CORRECTED #30-MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.#31-MUST INVERT MULTIUSE UYENSILS ON SHELVING UNITS.#32-MUST APPLY A SEALANT OR PAINT RAW WOOD OVERHEAD SHELVING UNITS IN KITCHEN AND ON 2ND FL. STORAGE AREA.MUST REMOVE FOIL FROM OVERHEAD SHELVING UNITS IN KITCHEN.MUST PROVIDE SPLASHGUARD AT HANDSINK NEXT TO PREP COOLER IN KITCHEN.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES IN KITCHEN AND DISH WASHING AREA.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER AND LID ON 2- DOOR PREP COOLER IN POOR REPAIR.#33-MUST CLEAN FOOD AND DEBRI FROM SHELVING UNITS,COOLER & FREEAZERS,FRYERS,GRILL TABLES.#34-MUST CLEAN FLOOR ALONG WALL BASES AND UNDER EQUIPMENT IN PREP AND DISH WASHING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN WALK IN COOLER,PREP AREA AND DINING AREA.#35-MUST CLEAN DEBRI FROM HOOD & FILTERS AT COOKING EQUIPMENT.MUST REPAIR OR REPLACE MISSING DRY WALL AT BAR AREA,LOOSE WALL PANEL IN FRONT OF MOPSINK.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN KITCHEN AND DISH WASHING AREA.MUST ADJUST THRESHOLD AT REAR DOOR.#41-MUST REMOVE CHAIRS,TABLES,OTHER ARTICLES FROM REAR YARD NEXT TO REAR DOOR.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOT CORRECTED
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOT CORRECTED
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOT CORRECTED
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE A SPLASHGUARD IN BETWEEN MOPSINK AND CLEAN MULTIUSE STORAGE EQUIPMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOT CORRECTED
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOT CORRECTED
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOT CORRECTED
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPAIR OR REPLACE MISSING WALL BASES NEAR REACH IN FREEZER IN PREP AREA,MISSING CEILING TILE ABOVE REACH IN FREEZER.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: NOT CORRECTED
41
61
Apr 20, 2015
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST APPLY A SEALANT OR PAINT RAW WOOD OVER HEAD SHELVING UNITS IN KITCHEN AND ON 2ND FL. STORAGE AREA.MUST REMOVE FOIL FROM OVER HEAD SHELVING UNIT IN KITCHEN.MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO PREP COOLER IN KITCHEN.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES IN KITCHEN AND DISH WASHING AREA.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER AND LID ON 2- DOOR PREP COOLER IN POOR REPAIR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN FOOD AND DEBRI FROM SHELVING UNITS,COOLERS & FREEZERS,FRYERS,GRILL TABLES,INTERIOR PANEL OF ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOOR ALONG WALL BASES AND UNDER EQUIPMENT IN PREP AND DISH WASHING AREAS.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN WALK IN COOLER,PREP AREA AND DINING AREA.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE SINK STOPPERS AT BAR 3- COMP SINK
38
82
Apr 13, 2015
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED 2- DOOR PREP COOLER AT 48.3F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED IMPROPER TEMPERATURES OF COOKED AND RAW FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS 2.5 LBS COOKED CHICKEN WINGS 46.3F-46.6F,1LB. COOKED RIBS 51.0F,2.5 LBS RAW SHRIMP 51.6F,1.5LBS RAW CHICKEN 51.2F,.5 LB COOKED CORN ON COB,1.5LBS RAW FISH 51.8F,2LBS. RAW CHICKEN 52.3F. MUST HAVE COLD HOLDING AT 40.0F OR BELOW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.APPX 12LBS.$43.(CRITICAL 7-38-005A)
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OBSERVED 3 OUTSIDE GARBAGE DUMPSTERS OVER FLOWING WITH CARDBOARD BOXES AND LIDS WIDE OPEN AND CARD BOARD BOXES ON GROUND NEXT TO DUMPSTERS.ALSO GREASE ON EXTERIOR LIDS OF BOTH GREASE CONTAINERS.GARBAGE COMPANY ARRIVED ON SITE AFTER INSPECTION AND REMOVED OVER FLOWING DUMPSTER AND BOXES FROM GROUND AND MANAGER HAD EMPLOYEE TO REMOVE GREASE FROM GREASE CONTAINERS AT THIS TIME.(SERIOUS 7-38-020)
19
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST APPLY A SEALANT OR PAINT RAW WOOD OVER HEAD SHELVING UNITS IN KITCHEN AND ON 2ND FL. STORAGE AREA.MUST REMOVE FOIL FROM OVER HEAD SHELVING UNIT IN KITCHEN.MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO PREP COOLER IN KITCHEN.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES IN KITCHEN AND DISH WASHING AREA.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER AND LID ON 2- DOOR PREP COOLER IN POOR REPAIR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN FOOD AND DEBRI FROM SHELVING UNITS,COOLERS & FREEZERS,FRYERS,GRILL TABLES,INTERIOR PANEL OF ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOOR ALONG WALL BASES AND UNDER EQUIPMENT IN PREP AND DISH WASHING AREAS.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN WALK IN COOLER,PREP AREA AND DINING AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN DEBRI FROM HOOD AND FILTERS AT COOKING EQUIPMENT,MUST REPAIR OR REPLACE MISSING DRY WALL AT BAR AREA,LOOSE WALL PANEL IN FRONT OF MOPSINK.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN KITCHEN AND DISH WASHING AREA.MUST ADJUST THRESHOLD AT REAR DOOR.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE SINK STOPPERS AT BAR 3- COMP SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE CHAIRS,TABLES,OTHER ARTICLES FROM REAR YARD NEXT TO REAR DOOR.
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58
Feb 27, 2014
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN AND MAINTAIN THE FOLLOWING REACH-IN COOLER IN FOOD PREP AREA, COOKING EQUIPMENT AND FRYER DRAWERS. REPAIR AND SMOOTHLY SEAL HOLES AROUND PIPES IN THE FOOD PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED AN OPENING AROUND PIPE IN FLOOR UNDER THE ICE MACHINE. INSTRUCTED MANAGER TO PROPERLY SEAL OPENING TO PREVENT HARBORAGE. MAKE AREAS SEALED SMOOTH.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED UNFINISHED CEILING IN THE UPSTAIRS FOOD/DRINK STORAGE AREA. INSTRUCTED MANAGER CEILING MUST BE SMOOTH AND EASILY CLEANABLE SURFACE.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED PILES OF WOOD DEBRIS OUTSIDE IN THE COMMON AREA AGAINST THE BACK WALL. INSTRUCTED MANAGER TO REMOVE, CLEAN, AND MAINTAIN OUTSIDE COMMON AREA AT ALL TIMES.
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82
Feb 13, 2014
License
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED DRAWER COOLER UNDERNEATH THE GRILL AND ONE DOOR REACH-IN COOLER UNPLUGGED AND NOT ABLE TO MAINTAIN PROPER TEMPERATURE OF 40 OR BELOW. INSTRUCTED MANAGER EQUIPMENT MUST BE PROPERLY INSTALLED AND ABLE TO MAINTAIN A TEMPERATURE OF 40 OR BELOW BY RE-INSPECTION DATE IN ORDER TO USE EQUIPMENT. CRITICAL VIOLATION 7-38-005(A)
2
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE THE ICE MACHINE. OBSERVED BLACK SUBSTANCE ON ICE CUBES INSIDE OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO DISCARD ICE AND TO WASH, RINSE, AND SANITZE INTERIOR OF ICE MACHINE. NO BARRIER OR SEPERATION BETWEEN CUSTOMER HALLWAY AND PREP AREA. MUST PROVIDE OR INSTALL ADEQUATE BARRIER OR SEPERATION BETWEEN THE CUSTOMER AREA AND FOOD PREP AREA. SERIOUS VIOLATION 7-38-005(A)
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED MANAGER ALL UNFINISHED WOOD ON PREMESIS, INCLUDING THE LIQUOR CABINETS AND KITCHEN PASS THROUGH, MUST BE SEALED AND FINISHED TO PROVIDE A SMOOTH EASY CLEANABLE SURFACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN AND MAINTAIN THE FOLLOWING: REACH-IN COOLER IN FOOD PREP AREA, COOKING EQUIPENT, AND FRYER DRAWERS. REPAIR AND SEAL HOLES AROUND PIPES IN THE FOOD PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED MANAGER TO FINISH COVING ALONG THE BOTTOM OF THE WALLS IN THE DISH ROOM AND FOOD PREP AREA. INSTALL PLATE COVERS FOR FOOD PREP AREA. SEAL FLOOR SEAMS IN THE BAR, DISHROOM, DINING AND FOOD PREP AREA TO PROVIDE A SMOOTH EASY CLEANABLE SURFACE. OBSERVED AN OPENING AROUND PIPE IN FLOOR UNDER THE ICE MACHINE. INSTRUCTED MANAGER TO PROPERLY SEAL OPENING TO PREVENT HARBORAGE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED UNFINISHED CEILING IN THE UPSTAIRS FOOD STORAGE AREA. INSTRUCTED MANAGER CEILING MUST BE SMOOTH AND EASILY CLEANABLE SURFACE.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF CLOSING DEVICE FOR BOTH THE MEN'S AND WOMEN'S WASHROOM DOORS.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKY FAUCET HEAD AT 3-COMPARTMENT SINK IN THE DISH ROOM AND REPAIR LEAK FROM DOOR OF LOW TEMP DISH MACHINE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED PILES OF WOOD DEBRIS OUTSIDE IN THE COMMON AREA AGAINST THE BACK WALL. INSTRUCTED MANAGER TO REMOVE, CLEAN, AND MAINTAIN OUTSIDE COMMON AREA AT ALL TIMES.
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Frequently Asked Questions
When was Porkchop Hyde Park last inspected?
The most recent health inspection at Porkchop Hyde Park on file is from Sep 13, 2018. The public record contains 13 inspections in total.
What is the most common violation at Porkchop Hyde Park?
Across the inspection record, “proper cooling methods used” has been cited 10 times, more than any other issue at Porkchop Hyde Park.
Has Porkchop Hyde Park's inspection record improved over time?
Results have been roughly steady. Inspections at Porkchop Hyde Park have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Porkchop Hyde Park 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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