Complaint Re-Inspection
Aug 26, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 26, 2025 · Original Source
Shared Kitchen User (Long Term) · Chicago, IL
Dog Haus
3909 N Kedvale Ave
Last inspected Aug 26, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsComplaint
Aug 19, 2025
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK IN THE MAIN KITCHEN AREA MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: SAUSAGE PATTY AT 50.1F, HOT DOG AT 46.0F, IMPOSSIBLE MEAT AT 55.3F, SLICED CHEESE AT 47.9F IN THE GRILL DRAWER COOLER. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD AT 41.0F OR BELOW FOR COLD-HOLDING. DISCARDED APPROXIMATELY 30 LBS. OF FOOD VALUED AT APPROXIMATELY $75.00 ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL LISTED FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED GRILL DRAWER COOLER IN THE MAIN KITCHEN AREA TO BE AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, MAINTAINING INTERNAL TEMPERATURE OF 46.0F AT TIME OF INSPECTION. INSTRUCTED TO CEASE USE OF GRILL DRAWER COOLER TO COLD-HOLD TCS FOOD ITEMS UNTIL REPAIRED OR REPLACED TO STORE ALL COLD-HOLDING EQUIPMENT AT 41.0F OR BELOW AT ALL TIMES. TAGGED EQUIPMENT ON-SITE WITH INFORMATION TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PERSON-IN-CHARGE REMOVED ALL FOOD ITEMS FROM COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED RAW GROUND BEEF IN ORIGINAL PACKAGING THAWING AT ROOM TEMPERATURE AT THE 1-COMPARTMENT FOOD PREPARATION SINK. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER REFRIGERATION OR UNDER RUNNING WATER AT 70.0F OR BELOW AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED GASKETS AT THE GRILL DRAWER COOLER IN THE MAIN KITCHEN AREA TO BE IN SEVERE POOR REPAIR OR MISSING IN SOME AREAS. INSTRUCTED TO REPAIR OR REPLACE GASKETS ON THE GRILL DRAWER COOLER AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Aug 19, 2025 · Original Source