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194 RIB JOYNT

133 W 111TH ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

194 RIB JOYNT has been inspected 9 times by Chicago Department of Public Health since April 1, 2010. The most recent inspection, on May 15, 2013, found no infractions.

3 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on August 17, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on December 2, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on April 1, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 6 separate inspections, most recently on December 20, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 3 separate inspections, most recently on December 20, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Complaint Re-Inspection

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE 7-38-012. (CHICKEN MACARONI AND CHEESE)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF FRYERS,LIGHT SHIELDS AND STORAGE CABINETS. MUST CLEAN THE HOOD ABOVE THE COOK LINE,PREP TABLES,COUNTER TOPS ,SINKS,WALLS IN THE PREP AREA AND REMOVE ALL EXCESSIVE GREASE,DUST AND FOOD DEBRIS. ALSO DETAIL CLEAN WINDOW SILLS IN FRONT LOBBY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINE,UNDER SINKS,ALONG SIDE COOLERS,ALONG ALL WALLS AND IN CORNERS. MUST REMOVE ALL GREASE AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE ALL STAINED CEILING TILES OVER PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HEAVY LEAK UNDER MOP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN COLD WATER HANDLE AT EXPOSED HAND SINK.
  5. Complaint

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS AND INSECTS ON SITE. FOUND APPROXIMATELY 5 LIVE FLIES ON SITE IN THE PREP AREA. ALSO NOTED APPROXIMATELY 30-35 MICE DROPPING SCATTERED UNDER MOP SINK,ALONG WALLS AND ON THE SIDES OF COOLERS,IN THE HOT WATER HEATER ROOM AND ON THE BOTTOM OF THE PREP TABLE. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. FOUND EXCESSIVE GARBAGE OVERFLOWING FROM GARBAGE RECEPTACLE AND NOTED SOME GARBAGE ON THE GROUND AROUND THE DUMPSTER. ALSO,GARBAGE RECEPTACLE LID HAS BEEN BURNED AND IS NO LONGER RODENT PROOF. ALSO FOUND EXCESSIVE GREASE AND OTHER DEBRIS ON THE TOP OF THE WASTE GREASE RECEPTACLE. MUST REMOVE ALL EXCESSIVE GARBAGE,GREASE AND DEBRIS AND PROPERLY MAINTAIN OUTSIDE GARBAGE AND WASTE GREASE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF FRYERS,LIGHT SHIELDS AND STORAGE CABINETS. MUST CLEAN THE HOOD ABOVE THE COOK LINE,PREP TABLES,COUNTER TOPS ,SINKS,WALLS IN THE PREP AREA AND REMOVE ALL EXCESSIVE GREASE,DUST AND FOOD DEBRIS. ALSO DETAIL CLEAN WINDOW SILLS IN FRONT LOBBY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINE,UNDER SINKS,ALONG SIDE COOLERS,ALONG ALL WALLS AND IN CORNERS. MUST REMOVE ALL GREASE AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE ALL STAINED CEILING TILES OVER PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HEAVY LEAK UNDER MOP SINK.
  6. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.DEFROST SMALL UPRIGHT FREEZER, CLEAN FRYERS EXTERIOR, AND CLEAN TABLE STORAGE SHELVES ALSO CLEAN FILTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENTFRONT AND REAR ALSO RESTROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS THRU OUT PREP AND DISH AREA ALSO BY MOP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS THRU-OUT PREMISES.
  7. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL/DATE VALL COOKED FOODS IN COOLERS,FIFO.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN INTERIOR OF WIC.
  8. Consultation

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST STILL LABBEL/DATE FOODS NOT IN ORIGINAL CONTAINER-GREENS MAC-CHEESE ETC.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST STILL REPAIR PIPE CONNECTION LEAKING UNDER 3-COMP SINK.
  9. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES WALK-IN COOLER MAINTAINING IMPROPER TEMPERATURE OF 57F.MUST MAINTAIN COLD HOLDING UNIT AT 40F OR BELOW. PREMISES MUST USE ALTERNATE COOLERS ON PREMISES THAT MAINTAIN 40F OR BELOW,AND FREEZER O F OR BELOW FOR COLD STORAGE.SUPV OF AREA NOTIFIED,COOLER WILL BE TAGED HELD FOR INSPECTION MUST CONTACT CHGO DEPT OF PUBLIC HEALTH BEFORE UNIT CAN BE USED. FAX LETTER TO 312 746-4240 TO HAVE TAG REMOVED.CRITICAL CITATION ISSUED,7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS,MAC&CHEESE AT 62F,GREENS AT 57F,APPRO,8LBS,3 SLAB RIBS AT 70F,COST APPROX $50.00,STORED INSIDE WALK-COOLER AT IMPROPER TEMPETURES. NO LABELS OR DATES ON FOODS.MANAGER DISGARDED ALL FOODS.INSTRUCTED TO MAINTAIN COLD FOOD STORAGE AT 40F OR BELOW.CRITICAL CITATION ISSUED 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL/DATE COOKED FOODS GREENS ETC AND CAKE SLICES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health OBSERVED PIPE CONNECTION UNDER 3-COMP SINK LEAKING ,MUST REPAIR.

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