The Hearty Boys Caterers

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed cooking utensils, bowls, pots, and pans not inverted in the prep areas. Instructed to invert and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under the drain board of the three compartment sink and inside the dry storage closet with slight build up of food and debris. Instructed to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometers inside of freezer #1 and #2 in the food prep area. Instructed to provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed no label on two bottles with cooking oil at the grill in the food preparation area and other food items (spices, rice and flour) missing labels in the back dry storage area. Instructed to properly label all food items with common/product food name.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mops in utility sink area not stored/drying properly. Instructed to store/dry properly.

Ventilation or lighting was inadequate.

Inspector’s note: Observed lightbulb out in the womens washroom. Insturcted to replace/provide.

Ventilation or lighting was inadequate.

Inspector’s note: Observed employee belongings (water bottles and lunch bag) on a shelf in the food preparation area. Instructed to provide a designated space for employees to store belongings.

Ventilation or lighting was inadequate.

Inspector’s note: Observed back splash at the grill and fryer splattered with grease and grease at the vent hood filters. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.19: observed food and non food items stored on milk crates, soda crates and floor throughout premises in kitchen prep, storage rooms, underneath stairs and in walkin cooler. Instructed to provide adequate shelving units to store food and non food items at least six inches off of floor for ease of cleanability and to prevent areas for pest harborage.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 :observed water leaking from drain pipe and peddles of handwashing sink in dishwashing area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11: observed holes in ceiling in area above cooking equipment and front prep. Instructed to smoothly seal holes for ease of cleanability. Observed holes around outlet behind table in dishwashing area. Instructed to replace outlet cover and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximately 80 mouse droppings on premise underneath shelving and equipment in the large dry storage room next to front entrance, utility room, small storage room in rear and underneath the dish machine. Instructed to eliminate mouse activity, and clean and sanitize affected areas. Recommended pest control service facility on or after 9/7/2023. Priority foundation violation 7-38-020(a) citation issued.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed food and non food items stored on milk crates, soda crates and floor throughout premises in kitchen prep, dishwashing area, storage rooms, and in walkin cooler. Instructed to provide adequate shelving units to store food and non food items at least six inches off of floor for ease of cleanability and to prevent areas for pest harborage. Observed non food items stored on floor in large storeroom underneath stairs. Instructed to provide adequate shelving units to store food and non food items at least six inches off of floor for ease of cleanability and to prevent areas for pest harborage.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no chlorine sanitizing test kit on premises for measuring concentration of chlorine sanitizer in low temperature dish machine. Instructed to provide test kit for chlorine sanitizer and maintain on premises at all times. Corrected on site chlorine sanitizer test kit was delivered to facility by technician before end of inspection. Priority foundation violation 7-38-005 citation issued.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed low temperature dish machine sanitizing improperly at 0ppm chlorine. Instructed to repair and maintain. Corrected on site technician repaired low temperature dish machine during inspection. Dish machine sanitizing at 100ppm chlorine. Priority foundation violation 7-38-005 citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water leaking from drain pipe and peddles of handwashing sink in dishwashing area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed holes in ceiling in area above cooking equipment and front prep. Instructed to smoothly seal holes for ease of cleanability. Observed holes around outlet behind table in dishwashing area. Instructed to replace outlet cover and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust ceiling vent cover in utility room. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Clean the top and sides of the dish machine.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide and maintain a splash guard between the exposed hand sink and prep table to prevent possbile contamination.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted the light shield over the prep area dirty. Must clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Noted peeling paint from ceiling above hot line area in the kitchen.instructed management to repair

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Noted burnt out lights and improperly affixed light shield over hot line area in the kitchen.instructed management to replace light bulbs and to properly affix light shields at described area

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Noted 30 mice droppings around rear door leading to kitchen.instructed management to clean and sanitize this area and to contact their pest control operator. Serious violation 7-38-020

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted pots and pans not properly stored(inverted)instructed management on how to properly store pots and pans

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Noted peeling paint from ceiling above hot line area in the kitchen.instructed management to repair.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Noted burnt out lights and improperly affixed light shield over hot line area in the kitchen.instructed management to replace light bulbs and to properly affix light shields at described area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need cleaning in the following areas along the wall base and in corners to remove spills and debris: walk in produce cooler, underneath storage shelving and behind cooking equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must make floors smooth and easily cleanable in the prep areas. Install 4" coving through-out

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Holes/openings in walls around pipes. Must smoothly seal all openings

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair or replace the sprayer spring at the 3 compartment sink to keep faucet above rim of basins.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: Has no valid city of chicago sanitation certificate posted or displayed,instructed to provide original copy of certificate,serious violation 7-38-012

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must paint wooden shelves in the storage room to be easily cleanable and nonabsorbent.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must make floors smooth and easily cleanable in the prep areas. Install 4" coving through-out.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Holes/openings in walls around pipes. Must smoothly seal all openings.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide adequate lighting in the dishwashing area

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair or replace the sprayer spring at the 3 compartment sink to keep faucet above rim of basins.