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Business Info

Restaurant: Hydedrabad House
Address: 2225 W Devon Ave, Chicago, IL 60659
Type: Restaurant
Total inspections: 5
Last inspection: Dec 6, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Found observed rear exit doors, front emergecy side door not rodent proofed, doors had 1/4 inch gaps on bottom , and top of doors, shall be repair in order to pass license inspection. No citation issued due to license inspection on 1/19/2011.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Non food contact surfaces of cooler shelving that had peeling paint, rust shall be repair/replaced.Storage shelving that had peeling paint, raw wood, in front cabinet area shall be repair.front counter had missing grout, broken corner guards, shall be repair.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of cooler shelving, racks,prep table lower shelving, and storage racks need detailed cleaning(crevices).
floors under heavy equipment, storage shelving, and boiler room not clean need detailed cleaning(corners). Floor by rear exit door(dining area)had broken floor tiles, gaps, shall be repair.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.Walls that had peeling paint, exposed raw wood in kitchen prep areas, boiler room areas, and dining areas shall be repair.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.Light shields in prep area, dining areas need cleaning.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep area, dining areas, and bathroom no clean need cleaning(detailed).

Above violation has been corrected at this time of license re-inspection on 1/20/2011.
Above violation has been corrected at this time of license re-inspection on 1/20/2011.
Above violation has been corrected at this time of license re-inspection on 1/20/2011.
Above violation has been corrected at this time of license re-inspection on 1/20/2011.
Above violation has been corrected at this time of license re-inspection on 1/20/2011.
Above violation has been corrected at this time of license re-inspection on 1/20/2011.

FOUND X4 POTS OF RICE WITH BEEF AND LAMB ON ROOM TEMPERATURE STORED ON THE TOP OF PREP TABLE WITH A TEMPERATURE OF 69.OF, 56.5F,58.5F,58.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED INSIDE THE COOLER AND MUST MAINTAIN A TEMPERATURE OF 40.OF OR LOWER. HOT FOODS MUST MAINTAIN A TEMP OF 140F OR HIGHER. CITATION ISSUED CRITICAL. MANAGER DISCARDED THE SAID PRODUCT WORTH $53.00 AND TOTAL 20 LBS.
MUST PROVIDE LABEL/NAME OF THE PRODUCT, INGREDIENTS,COMPANY'S NAME, ADDRESS, TEL # ON ALL PLASTIC CONTAINER WITH READY TO EAT FOOD FOR SALE. ALSO ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WIT READY TO EAT FOODS INSIDE THE COOLER MUST HAVE A LABEL.NAME OF THE PRODUCT AND DATED.
RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN. MUST REPLACE ALL EXTRA LARGE POTS AND PANS WITH SMALLER ONES THAT CAN BE SUBMERGED INSIDE THE 3RD COMPARTMENT SINK TO SANITIZE.(3 COMPT SINK IS NOT BIG ENOUGH TO SUBMERGE THE EXTRA LARGE POTS AND PANS).
MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE PREP TABLE,BOTTOM INTERIOR OF THE FRONT COUNTER, THE EXTERIOR OF THE COOKING STOVES AND INTERIOR BOTTOM OF ALL THE REACH IN COOLER AND MAINTAIN.
CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL THE COOLERS AND COOKING EQUIPMENTS.
MUST CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP.STAINED CEILING TILES IN THE KITCHEN,PREP AREA AND DINING AREA. MUST REPLACE. FAN GUARD IN ALL COOLERS WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. MUST READJUST THE DOOR THRESHOLD OF THE SIDE EXIT DOOR.
OBSERVED TWO EMPLOYEES IN THE KITCHEN PREP AREA, NOT WEARING HAIR RESTRAINT WHILE PREPARING AND COOKING FOOD. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT.

STOPPERS FOR THE THREE COMPARTMENT SINK.OBSERVED EMPLOYEE USING PLASTIC CAPS FOR CUPS.
REMOVE DEBRIS INSIDE LIGHT SHIELD IN THE KITCHEN.
REMOVE DIRTY CRATES FROM PREMISES,USE CONTAINERS TO STORE FOOD AND FOOD PRODUCTS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
FOUND POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE STORED INSIDE THE TWO DOOR COOLER. TWO KIND OF COOKED CHICKEN AT TEMP OF 49.6F TO 50.0F AND TWO POTS OF LAMB AT TEMP OF 46.7F TO 49.8F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 17,VALUE 53.90 AIR TEMP OF THE COOLER IS 41.1F. CRITICAL VIOLATION: 7-38-005(A)
PREVIOUS VIOLATION NOT CORRECTED FROM 8-3-2011, REPORT #596364 #30-MUST PROVIDE LABEL/NAME OF THE PRODUCT, INGREDIENTS,COMPANY'S NAME, ADDRESS, TEL # ON ALL PLASTIC CONTAINER WITH READY TO EAT FOOD FOR SALE. ALSO ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WIT READY TO EAT FOODS INSIDE THE COOLER MUST HAVE A LABEL.NAME OF THE PRODUCT AND DATED. #32-RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN. MUST REPLACE ALL EXTRA LARGE POTS AND PANS WITH SMALLER ONES THAT CAN BE SUBMERGED INSIDE THE 3RD COMPARTMENT SINK TO SANITIZE.(3 COMPT SINK IS NOT BIG ENOUGH TO SUBMERGE THE EXTRA LARGE POTS AND PANS). #33- MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE PREP TABLE,BOTTOM INTERIOR OF THE FRONT COUNTER, THE EXTERIOR OF THE COOKING STOVES AND INTERIOR BOTTOM OF ALL THE REACH IN COOLER AND MAINTAIN. #35-MUST CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP.STAINED CEILING TILES IN THE KITCHEN,PREP AREA AND DINING AREA. MUST REPLACE. FAN GUARD IN ALL COOLERS WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. #34- CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL THE COOLERS AND COOKING EQUIPMENTS. #42-OBSERVED TWO EMPLOYEES IN THE KITCHEN PREP AREA, NOT WEARING HAIR RESTRAINT WHILE PREPARING AND COOKING FOOD. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT. SERIOUS VIOLATION:7-42-090
VIOLATION UPGRADED TO # 29
VIOLATION UPGRADED TO #29
VIOLATION UPGRADED TO #29
VIOLATION UPGRADED TO #29
VIOLATION UPGTADED TO #29
VIOLATION UP GRADED TO #29
REMOVE ENCRUSTED FOOD FROM INSIDE THE MICROWAVES IN THE KITCHEN.REMOVE DUST AND DEBRIS INSIDE PLASTIC CONTAINER WERE CLEAN UTENSILS ARE STORED
PROVIDE FOOD CONTAINERS OR FOOD GRADE BAGS TO STORE COOKED AND RAW FOOD IN COOLERS AND FREEZERS. REMOVE ALUMINUM FOIL USED FOR SHELF LINERS ON SHELFS IN PREP AREA. OBSERVED USED STACKED BREAD BASKET READY TO BE REUSED, LINED WITH DIRTY ALUMINUM FOIL,INSTRUCTED TO REMOVE FOIL,WASH RINSE AND SANITIZE PLASTIC BASKET,DO NOT RE-USE BASKET WITH SAME USE FOIL.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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