The Hubbard House Restaurant — the Hubbard Inn
Last inspected: Sep 12, 2014
64
Score
The health department has logged seven inspections at The Hubbard House Restaurant — the Hubbard Inn, the earliest from 2010. The most recent report on file is from Sep 12, 2014. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. The Hubbard House Restaurant — the Hubbard Inn's record stops at Sep 12, 2014, more than two years back, so current conditions may differ.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Chicago restaurant, which scores around 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Sep 12, 2014
Routine
9 minor violations.
View 9 violations
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
64
Dec 17, 2013
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MISSING ICE BIN COVERS AT FIRST AND 2ND FLOOR BAR, INSTRUCTED TO INSTALL.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MISSING GROUT AT 1ST FLOOR BAR TILES, INSTRUCTED TO GROUT AND MAINTAIN.
34
90
Oct 9, 2013
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEK ALL.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: CLEAN POTS AND PANS IMPROPERLY STORED, INSTRUCTED TO STORE INVERTEDLY TO PREVENT POOLING OF WATER.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO DRAIN BOARD AT 3-COMP SINK, INSTRUCTED TO INSTALL
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL ICE BINS AT BAR AREA MISSING LIDS, INSTRUCTED TO INSTALL LIDS AND MAINTAIN.
32
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
42
78
Jun 11, 2012
Reinspection
No violations found.
100
Jun 4, 2012
Routine
4 minor violations.
View 4 violations
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: (7-38-030) FOUND FOLLOWING PLUMBING ISSUES: THE BOTTOM GASKET AT THE RIGHT SIDE OF THE POTS/PANS 3-COMP. SINK IS BROKEN & THE COLD WATER LINE UNDER THE DISHMACHINE SCRAPER SINK ARE BOTH PROFUSELY LEAKING WATER ONTO THE FLOOR. INSTRUCTED TO FIX BOTH & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
24
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. GASKETS OF COOLER DRAWERS AT COOK'S LINE ARE RIPPED, MUST REPLACE ALSO. 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: THE DISHMACHINE WASTE STRAINER & ITS ATTACHMENTS MUST BE KEPT CLEAN; FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF DUST; BAR SINK DRAIN (FIRST FLLOR) MUST BE CLEANED ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INTERNAL THERMOMETERS FOR MOST COOLERS & FOOD THERMOMETERS MUST BE PROVIDED FOR. 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.
40
82
Jun 20, 2011
Routine
1 minor violation.
View 1 violation
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. DETAIL CLEAN THE WALLS BEHIND THE 2ND FLOOR BAR. REPAIR THE FRP BOARD NEXT TO THE 1 BURNER STOVE IN THE PREP AREA.
35
95
Dec 9, 2010
License
No violations found.
100
Frequently Asked Questions
When was The Hubbard House Restaurant — the Hubbard Inn last inspected?
The most recent health inspection at The Hubbard House Restaurant — the Hubbard Inn on file is from Sep 12, 2014. The public record contains seven inspections in total.
What is the most common violation at The Hubbard House Restaurant — the Hubbard Inn?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at The Hubbard House Restaurant — the Hubbard Inn.
Has The Hubbard House Restaurant — the Hubbard Inn's inspection record improved over time?
No. Recent inspections at The Hubbard House Restaurant — the Hubbard Inn have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Hubbard House Restaurant — the Hubbard Inn 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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