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3GS BBQ RESTAURANT

1713 E 75TH ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

3GS BBQ RESTAURANT has been inspected 5 times by Chicago Department of Public Health since January 8, 2013. The most recent inspection, on June 20, 2014, found no infractions.

1 of 5 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 temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 5 times across 2 separate inspections, most recently on April 18, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 across 2 separate inspections, most recently on April 18, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 18, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on April 18, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 13 times across 4 separate inspections, most recently on April 18, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    17 infractions

    • 2. 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)
    • 3. 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.
    • 8. 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.
    • 11. 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.
    • 18. 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.
    • 24. 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.
    • 26. 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.
    • 30. 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.
    • 32. 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS FOUND WITH DEEP GROOVES ON SURFACE WHICH ARE NO LONGER EASILY CLEANABLE. MUST REPLACE.
    • 33. 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.
    • 34. 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.
    • 35. 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.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXHAUST VENT ABOVE REAR 4 BURNER STOVE NOT WORKING. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER. MUST PROVIDE TO MONITOR FOOD TEMPERATURES.
    • 41. 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.
    • 43. 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.
  3. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL UNCLEAN MILK CRATES AND INSTALL PROPER SHELVING IN WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST COMPLETE SEALING ALL OPENINGS IN CEILINGS AROUND PIPES TO PREVENT HIDING AREAS FOR PEST.
  4. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE WALK IN COOLER.RICE/BEANS-25LBS-112F,WHITE RICE AT-98F,25LBS.MUST PROPERLY COOL FOODS DOWN BEFORE STORING IN COOLER.MUST NOT USE COOLER TO COOL FOODS.AIR TEMPERATURE OF COOLER 38F.NO TEMPERATURE LOGS MAINTAINED.FOOD WAS REMOVED AND DISCARDED BY FOOD MANAGER.TOTAL COST APPROX $90.00.CRITICAL CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL. FOUND MORE THAN 60 RODENT/MICE DROPPINGS ON PREMISES ON FLOORS IN REAR STORAGE ROOMS,UNDER HAND SINK CABINETS,UNDER FISH TANK CABINET,UNDER/BEHIND HEAVY EQUIPMENT,16 DROPPINGS IN OFFICE COUNTER, ONE LIVE LARGE ROACH ON FLOOR IN REAR STORAGE ROOM.MUST CLEAN/SANITIZE ALL AREAS.CONTACT PEST CONTROL FOR SERVICE.SERIOUS CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL UNCLEAN MILK CRATES AND INSTALL PROPER SHELVING IN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE,INTERIOR,EXTERIOR OF DEEP FRYERS.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND OPENING UNDER BASEBORDS BY WINDOW IN DINING ROOM,AROUND PIPES IN CEILINGS TO PREVENT HIDING AREAS FOR PEST,
  5. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORING INSIDE WALK IN COOLER IN POOR REPAIR.MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELD COVER IN POOR REPAIR IN REAR PREP.MUST REPLACE.

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