The Hubbard House Restaurant
Last inspected: Sep 12, 2014
64
Score
THE HUBBARD HOUSE RESTAURANT, located at 110 W Hubbard St, Chicago, IL, underwent a moderate risk inspection on September 12, 2014. This inspection identified nine minor violations, including issues with maintaining proper food temperatures and sanitizing rinse procedures for equipment. Across seven recorded inspections, THE HUBBARD HOUSE RESTAURANT has historically maintained a low-risk profile.
7
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Sep 12, 2014
Routine
9 minor violations.
64
Dec 17, 2013
Routine
2 minor violations.
90
Oct 9, 2013
Routine
5 minor violations.
78
Jun 11, 2012
Reinspection
No violations found.
100
Jun 4, 2012
Routine
4 minor violations.
82
Jun 20, 2011
Routine
1 minor violation.
95
Dec 9, 2010
License
No violations found.
100
Violations — Sep 12, 2014 Inspection
Facilities to maintain proper temperature
Inspector notes: NOTED TEMPERATURE OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-HAMBURGERS (BEEF 48.0F),HAMBURGER (LAMB 47.6F),PORK 45.1F, EGGS 65.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $300.00, THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NOTED EMPLOYEES WASHING DISHES AT THE LOW TEMPERATURE DISH WASH WITH FINAL RINSE SANITIZER (CHLORINE) READING 00PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH A FINAL READING OF 50PPM OR 100PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
8
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE ALL COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, USE BY AND/OR PREPARED BY DATE INCLUDING BULK ITEMS ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED COOKING EQUIPMENT (POTS, BOSS PANS, SAUCE PANS AND MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL COOKING EQUIPMENT AND UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED LOOSE RUBBER GASKET INSIDE DOOR OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA AND A BROKEN DOOR AT ANOTHER SERVICE COOLER AT DISH WASHER ROOM.. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO NOTED SHELVES UNDERNEATH THE PREP TABLE AT THE BASEMENT FOOD PREP AREA LINED WITH FOIL PAPER. INSTRUCTED REMOVE, CLEAN AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN FLOORS LONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE COOKING STOVE AND DISH WASHING AREA.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: NOTED HEAVY CLUTTER ON SHELVES AT THE DISH WASHING ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES.
41
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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