Hickory's Bbq Salads and More...
Last inspected: Mar 25, 2010
74
Score
HICKORY'S BBQ SALADS AND MORE... located at 1234 N Halsted St in Chicago, IL, underwent a moderate risk inspection on March 25, 2010. This inspection identified six minor violations. Among the noted violations were requirements for a certified food manager to be on site during the preparation and serving of potentially hazardous foods, as well as ensuring food and non-food contact equipment and utensils are clean and free of abrasive detergents.
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Inspections
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Critical latest
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Major latest
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Minor latest
Inspection History
Mar 25, 2010
Complaint
6 minor violations.
74
Violations — Mar 25, 2010 Inspection
* 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.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AS REQUIRED.
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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.FOUND HEAVILY GREASE BUILD-UP ON COOKING EQUIPMENTS,UNDER,AROUND COOLERS,INTERIOR DEEP FRYER,SHELVING,FAN COVERS IN WALK-IN- COOLERS,BENEATH FOOD PREP TABLES,DRY STORAGE SHELVING,ICE MACHINE ALL ABOVE DEEP CLEANING IS NEEDED.
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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 UNDER,AROUND COOLERS,COOKING EQUIPMENTS ARE DIRTY,REPAIR LOOSE FLOOR COVING UNDER SMOKER.
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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 THROUGHOUT BEHIND COOKING EQUIPMENTS,DISHAREA,MOP SINK AREA REQUIRE A DETAIL CLEANING.
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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.REPLACE BURNTOUT LIGHTS ABOVE FOOD PREP AREA.
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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 ALL CLUTTER FROM SHELVING BEHIND COUNTERS,PERSONAL BELONGINGS FROM DRY FOOD STORAGE SHELVING AT REAR.
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Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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