PASS
Risk 1 (High)
SAUCY PORK HYDE PARK, LLC. Passes Health Inspection - Chicago Restaurant
May 8, 2025
Canvass
License #2608631
4
Total Violations
2
Critical
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #6
CRITICAL
Violation Details
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE DRINKING FROM OPEN CUP IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FOOD EQUIPMENT (BUS TUBS) TOO LARGE TO FIT INSIDE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTENATIVE METHOD TO PROPERLY WASH, RINSE AND SANITIZE OR REMOVE CONTAINERS FROM PREMISES.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FOOD EQUIPMENT (BUS TUBS) TOO LARGE TO FIT INSIDE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTENATIVE METHOD TO PROPERLY WASH, RINSE AND SANITIZE OR REMOVE CONTAINERS FROM PREMISES.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection