Three G Bbq Restaurant

• resultFail
• critical violations4
• last inspectedApril 18, 2014
• address1713 E 75Th St, Chicago 60649

Is Three G Bbq Restaurant clean?

Three G Bbq Restaurant is currently Fail from Chicago Department of Public Health, from an inspection on April 18, 2014. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Three G Bbq Restaurant?

These are the violations recorded at the most recent inspection on April 18, 2014, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • WALK-IN COOLER FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 49.4F. INSTRUCTED TO CONTACT A REFRIGERATION REPAIR PERSON TO COME SERVICE UNIT. ALSO INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES FROM UNIT CRITICAL VIOLATION 7-38-005(A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • COLD POTENTIALLY HAZARDOUS FOODS NOT PROTECTED DURING STORAGE, AT IMPROPER TEMPERATURES: JERK CHICKEN-55.4F, JERK SALMON-54.5F, CHICKEN-58.8F, FISH- OX TAILS-53.4F, BEEF-54.3F, COOKED BEANS-53,7F, PORK CHOPS-55.6F, STEAK-55.4F. POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE IN FOOD PREP AREA: STEW WITH HOT LINKS-54.7F, BEEF STEW MEAT-78.8F, JERK CAT FISH-88.5F, JERK SALMON-66.5F, ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40 DEGREES OR BELOW UNDER REFRIGERATION OR AT 140 DEGREES OR ABOVE IN A HOT HOLDING UNIT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A). 100LB VALUED AT $350 VOLUNTARILY DISCARDED.
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • OBSERVED EMPLOYEE WASHING AND RINSING, BUT NOT SANITIZING, MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. MUST SANITIZE UTENSILS AFTER WASHING AND RINSING. CRITICAL VIOLATION 7-38-030.
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • NO WATER PRESSURE (HOT OR TEMPERED) AT LEFT SIDE OF EXPOSED HAND SINK IN FOOD PREP AREA. MUST REPAIR SINK. CRITICAL VIOLATION 7-38-030.
• ☠️toxic items stored near food
  No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors • 25 MICE DROPPINGS FOUND IN THE FOLLOWING AREAS: ALONG THE FLOOR BASE AND ON TOP OF BASE BOARDS IN ICE MACHINE ROOM, ON FLOOR BEHIND DEEP FREEZERS IN EAST STORAGE ROOM, AND IN STORAGE AREA BY OFFICE. ALSO OBSERVED 2 LARGE AND 2 BABY ROACHES CRAWLING INSIDE AND OUTSIDE OF DISCONNECTED REACH-IN FREEZER IN FRONT SECTION OF FOOD PREP AREA. 1/4 INCH OPENING TO OUTSIDE IN WALL UNDER 3 COMPARTMENT SINK. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS IN WALLS, FLOORS, AND CEILINGS. REQUEST SERVICE FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-030.
• ⚠️Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated • RIGHT FAUCET ON 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA IN POOR REPAIR, HAS NO WATER PRESSURE. MUST REPAIR OR REPLACE FAUCET AND RESTORE HOT AND COLD RUNNING WATER TO RIGHT SIDE COMPARTMENT. SERIOUS VIOLATION 7-38-030.
  Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated • RIGHT FAUCET ON 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA IN POOR REPAIR, HAS NO WATER PRESSURE. MUST REPAIR OR REPLACE FAUCET AND RESTORE HOT AND COLD RUNNING WATER TO RIGHT SIDE COMPARTMENT. SERIOUS VIOLATION 7-38-030.
• ⚠️Adequate Number, Convenient, Accessible, Properly Designed And Installed • CUSTOMER WASHROOM NOT MAINTAINED, SINK DISCONNECTED FROM WALL, MUST REPAIR AND MAINTAIN SERIOUS VIOLATION 7-38-030.
  Adequate Number, Convenient, Accessible, Properly Designed And Installed • CUSTOMER WASHROOM NOT MAINTAINED, SINK DISCONNECTED FROM WALL, MUST REPAIR AND MAINTAIN SERIOUS VIOLATION 7-38-030.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD IN REFRIGERATION MORE THAN 24 HOURS.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD IN REFRIGERATION MORE THAN 24 HOURS.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • PAINT ALL RUSTY SHELVES UNDERNEATH PREP TABLES AND IN WALK-IN COOLER THROUGHOUT. REMOVE CRATES FROM INSIDE WALK-IN COOLER AND RELACE WITH A RAISED STORAGE RACK OR SELF. • CUTTING BOARDS FOUND WITH DEEP GROOVES ON SURFACE WHICH ARE NO LONGER EASILY CLEANABLE. MUST REPLACE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • PAINT ALL RUSTY SHELVES UNDERNEATH PREP TABLES AND IN WALK-IN COOLER THROUGHOUT. REMOVE CRATES FROM INSIDE WALK-IN COOLER AND RELACE WITH A RAISED STORAGE RACK OR SELF. • CUTTING BOARDS FOUND WITH DEEP GROOVES ON SURFACE WHICH ARE NO LONGER EASILY CLEANABLE. MUST REPLACE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • CLEAN THE FOLLOWING: ALL STORAGE SHELVES, CABINETS AND DRAWERS, ALL PREP TABLES, STORAGE RACKS(INSIDE & OUTSIDE OF COOLERS/FREEZERS)INTERIORS AND EXTERIORS OF DEEP FRYERS, SIDES OF COOKING EQUIPMENT, BOOTHS IN DINING AREAS, GRILLS, INTERIOR AND EXTERIOR OF ICE MACHINE, ALL INTERIOR PARTS OF AND EXTERIOR OF WALK-IN COOLER, ALL UNUSED EQUIPMENT STORED ON PREMISES, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF HOOD ABOVE COOKING EQUIPMENT, LEGS AND WHEELS OF ALL EQUIPMENT THROUGHOUT KITCHEN/DISHWASHING AREA.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE,DIRT, FOOD PARTICLES). REPLACE ALL MISSING FLOOR TILES THROUGHOUT., CLEAN OUT FLOOR DRAIN BY WALK-IN COOLER.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE,DIRT, FOOD PARTICLES). REPLACE ALL MISSING FLOOR TILES THROUGHOUT., CLEAN OUT FLOOR DRAIN BY WALK-IN COOLER.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • REPAIR BROKEN WALL JUNCTURES AND ALL OPENINGS IN WALLS IN FOOD PREP AREAS. CLEAN AND REFINISH WALLS THROUGHOUT FOOD PREP, STORAGE AND DISHWASHING AREAS. REPLACE ALL STAINED AND DAMAGED CEILING TILES THROUGHOUT. REPLACE ALL MISSING CEILING TILES AND REPAIR BROKEN CEILING IN STORAGE AREAS/OFFICE. CLEAN AND REFINISH ALL DOORS THAT ARE NO LONGER EASILY CLEANABLE. CLEAN LIGHT SHIELDS WHERE NEEDED.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • REPAIR BROKEN WALL JUNCTURES AND ALL OPENINGS IN WALLS IN FOOD PREP AREAS. CLEAN AND REFINISH WALLS THROUGHOUT FOOD PREP, STORAGE AND DISHWASHING AREAS. REPLACE ALL STAINED AND DAMAGED CEILING TILES THROUGHOUT. REPLACE ALL MISSING CEILING TILES AND REPAIR BROKEN CEILING IN STORAGE AREAS/OFFICE. CLEAN AND REFINISH ALL DOORS THAT ARE NO LONGER EASILY CLEANABLE. CLEAN LIGHT SHIELDS WHERE NEEDED.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • EXHAUST VENT ABOVE REAR 4 BURNER STOVE NOT WORKING. MUST REPAIR.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • NO METAL STEM THERMOMETER. MUST PROVIDE TO MONITOR FOOD TEMPERATURES.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • NO METAL STEM THERMOMETER. MUST PROVIDE TO MONITOR FOOD TEMPERATURES.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • OUTSIDE REAR YARD NOT MAINTAINED, LITTER AND DEBRIS PRESENT. LARGE CHARCOAL GRILL OUTSIDE ESTABLISHMENT. MUST REMOVE GRILL AND CLEAN AND MAINTAIN BACKYARD. INSIDE STORAGE ROOMS ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • ICE SCOOP STORED ON TOP OF ICE MACHINE UNCOVERED, MUST BE STORED PROPERLY TO PREVENT CONTAMINATION. WIPING CLOTHS IMPROPERLY STORED ON PREP TABLES IN FOOD PREP AREA - ALL WIPING CLOTHS MUST BE PROPERLY STORED IN CLEAN CONTAINERS WITH SANITARY SOLUTION.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • ICE SCOOP STORED ON TOP OF ICE MACHINE UNCOVERED, MUST BE STORED PROPERLY TO PREVENT CONTAMINATION. WIPING CLOTHS IMPROPERLY STORED ON PREP TABLES IN FOOD PREP AREA - ALL WIPING CLOTHS MUST BE PROPERLY STORED IN CLEAN CONTAINERS WITH SANITARY SOLUTION.

When was Three G Bbq Restaurant last inspected?

Three G Bbq Restaurant has 5 inspections on record going back to January 8, 2013.

Three G Bbq Restaurant vs Avalon Park

Avalon Park runs 72% clean across 334 tracked restaurants — 238 clean, 53 mid, 40 cooked.

Against the 334 spots Cooked tracks in Avalon Park, this one comes out cleaner than 6% of them.

Other spots in Avalon Park

• ✓ F & M Food Mart
  clean · January 24, 2013
• ✓ 4Js
  clean · January 25, 2013
• ✓ Club Escape
  clean · May 16, 2013
• ✓! Jimmy's Best
  mid · April 16, 2020
• ✓ Prime Time Food & Liquors 79
  clean · April 11, 2014
• ✓ Prime Time Food & Liquors 79
  clean · December 17, 2013

See every restaurant inspection in Avalon Park →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 18, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.