Bar-B-Que Bob's

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REPAIR OR REPLACE STAND UP COOLER CONTAINING POTENTIALLY HAZARDOUS FOODS NOTED BELOW WITH AIR TEMPERATURE OF 57.6 DEGREES F. TAGGED HELD FOR INPECTION.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND RIB TIPS, BRISKET, HOT LINKS, CHICKEN, PORK IN UP COOLER NEAR SMOKER AT TEMPERATURES RANGING FROM 46.3 - 59.7 DEGREES F. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 100 LBS, VALUE $275. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS.
  code 3Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN EQUIPMENT, INSIDE AND OUT THROUGHOUT PREMISES.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS BY WALLS, UNDER AND BEHIND EQUIPMENT.
  code 34

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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.