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B B Q Joint

August 29, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP OR PAPER TOWELS AT DISH ROOMS EXPOSED HAND WASHING SINK WHILE DISHES WERE BEING WASHED. MANAGEMENT PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
code 12Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED CROSS CONTAMINATION OF EMPLOYEE USING COOKS LINE EXPOSED HAND SINK FOR FOOD PREPARATION PURPOSES DRAINING COOKED POTATOES IN A STRAINER. FOOD DISCARDED. REVIEWED PROPER FOOD HANDLING PRACTICES AND EXPOSED HAND WASHING SINKS ARE FOR HAND WASHING ONLY. CRITICAL CITATION ISSUED 7-38-005(A).
code 4Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAGE INOPERABLE WHILE DISHES BEING WASHED. GAGE DOES NOT MOVE AND IS STUCK AT 140F. UNABLE TO DETERMINE IF THE MACHINE IS REACHING A PROPER FINAL RINSE TEMPERATURE OF 180F. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL GAGE IS REPAIRED AND FINAL RINSE TEMPERATURE REACHES 180F. INSTRUCTED TO SET AND USE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. CRITICAL CITATION ISSUED 7-38-030.
code 8Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: TABLEWARE MOUTHPIECES MUST BE PROTECTED, COVERED OR WRAPPED.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXTERIOR DISH MACHINE DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL STORED ITEMS THROUGHOUT BASEMENT LIQUOR STORAGE ROOMS MUST BE ELEVATED FROM FLOORS 6" OR ABOVE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST INSTALL CEILINGS IN THE RECENTLY INSTALLED BASEMENT FOOD PREPARATION AREA AND ABOVE BASEMENT ICE MACHINE. HOLES IN WALLS OF BASEMENT HALLWAY, HOLES IN CEILING AT BASEMENT HOT WATER TANK. MUST SEAL ALL. PEELING PAINT ON WALLS AT BASEMENT FOOD PREP AREA. MUST REMOVE/REPAIR.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHT SHIELDS THROUGHOUT BASEMENT PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: BOTH SPRAY ARMS AT DISH MACHINE REPAIRED WITH CLOTH STRING. MUST REMOVE AND PROPERLY REPAIR WITH CLEANABLE MATERIALS. MUST INSTALL AN EXPOSED HAND SINK IN THE RECENTLY INSTALLED BASEMENT PREP AREA OR REMOVE ALL FOOD PREPARATION EQUIPMENT. NO COLD WATER IN BASEMENT EMPLOYEE WASHROOM. MUST PROVIDE AND INSTRUCTED EMPLOYEES TO USE CUSTOMER WASHROOM IN BASEMENT UNTIL REPAIRED. LEAK ON NOZZLE OF BASEMENT EMPLOYEE WASHROOM. MUST REPAIR.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD/BEVERAGE CONTACT AREAS IE: THE BAR.
code 41

What changed since the previous inspection?

Compared with Pass on May 10, 2011: 10 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.