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79TH BBQ

11101 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

79TH BBQ has been inspected 11 times by Chicago Department of Public Health since September 28, 2018. The most recent inspection, on May 26, 2022, found no infractions.

4 of 11 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 9 times across 5 separate inspections, most recently on June 10, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on September 23, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 2 separate inspections, most recently on September 11, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on September 23, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on June 2, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

11 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT IN FIRST KITCHEN NOT CLEAN OF FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PREP TABLES ,FOOD CARTS,ETC NOT CLEAN OF FOOD DEBRIS, GREASE. INSTRUCTED TO CLEAN/MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY PIPE UNDER 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS, CEILING VENTS AND FLOOR AREAS IN PREP AREA NOT CLEAN OF DUST, DEBRIS. INSTRUCTED TO CLEAN/ MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE
  3. Canvass Re-Inspection

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT IN FIRST KITCHEN NOT CLEAN OF FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PREP TABLES ,FOOD CARTS,ETC NOT CLEAN OF FOOD DEBRIS, GREASE. INSTRUCTED TO CLEAN/MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY PIPE UNDER 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS, CEILING VENTS AND FLOOR AREAS IN PREP AREA NOT CLEAN OF DUST, DEBRIS. INSTRUCTED TO CLEAN/ MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE
  4. Canvass

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK PROVIDED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT IN FIRST KITCHEN NOT CLEAN OF FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PREP TABLES ,FOOD CARTS,ETC NOT CLEAN OF FOOD DEBRIS, GREASE. INSTRUCTED TO CLEAN/MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY PIPE UNDER 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS, CEILING VENTS AND FLOOR AREAS IN PREP AREA NOT CLEAN OF DUST, DEBRIS. INSTRUCTED TO CLEAN/ MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  5. Non-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
  7. Canvass Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE IN PLACE. HOWEVER INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED COOKED READY TO EAT PREPARED FOODS HELD MORE THAN 24HOURS NOT DATE MAKED. INSTRUCTED TO DATE MARK ALL FOODS PREPARED ON SITE MORE THAN 24 HOURS . INSTRUCTED TO IDENTIFY WITH PREPARED AND DISCARD DATE, COLE SLAW, GREENS, COOKED MEATS,ETC. PRIORITY FOUNDATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS NOT CLEAN AT 3- COMPARTMENT SINK, 2 COMPARTMENT SINK AND MOP SINK AREA. INSTRUCTED TO CLEAN/MAINTAIN
  8. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION FOOD CERTIFICATE POSTED. INSTRUCTED THAT (PIC0 MUST HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. TCS FOODS BEING PREPARED, HANDLES AND SERVED,( TURKEY HOT LINKS-147F. PRIORITY FOUNDATION ISSUED 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE IN PLACE. HOWEVER INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 6-LBS OF CHICKEN WINGS INSIDE FRYER BASKET AT 97.F,2- LBS OF TURKEY TIPS AT 127.0F,124.F INSIDE HOT HOLDING UNIT. INSTRUCTED TO MAINTAIN HOT (TCS) FOODS AT 135.F OR HIGHER. FOODS REMOVED AND DISCARDED BY PIC AT COST APPROX $25.00. PRIORITY VIOLATION ISSUED ISSUED 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURES. APPROX 70LBS OF TURKEY TIPS AT IMPROPER TEMPERATURES OF 48.F TO 50.0F, 30-LBS OF PORK TIPS- 48.F TO 50.F, 2-LBS OF COOKED PULLED PORK AT 47.F,80LBS OF CHICKEN AT 49.F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.F OR BELOW. PIC REMOVED ALL FOODS AND DISCARDED AT COST APPROX $300.00. PRIORITY VIOLATION 7-38-005 VIOLATION CONSOLATED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED COOKED READY TO EAT PREPARED FOODS HELD MORE THAN 24HOURS NOT DATE MAKED. INSTRUCTED TO DATE MARK ALL FOODS PREPARED ON SITE MORE THAN 24 HOURS . INSTRUCTED TO IDENTIFY WITH PREPARED AND DISCARD DATE, COLE SLAW, GREENS, COOKED MEATS,ETC. PRIORITY FOUNDATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE CHEMICAL TESTING SANITIZING DEVICE KIT FOR DISHWASHING FACITILES AT 3 COMPARTMENT SINK. INSTRUCTED (PIC) TO PROVIDE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS NOT CLEAN AT 3- COMPARTMENT SINK, 2 COMPARTMENT SINK AND MOP SINK AREA. INSTRUCTED TO CLEAN/MAINTAIN.
  9. License Re-Inspection

    0 infractions

  10. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.13 OBSERVED NO HAND DRYING DEVICES AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO POST HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES IN PREP AND WASHROOM AREAS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED PREP COOLERS IN REAR PREP AREA NOT MAINTAINING PROPER TEMPERATURE 45.9F-47.6F. INSTRUCTED MANAGER TO REPAIR COOLERS AND MAINTAIN 41F OR BELOW. OBSERVED PREP FREEZER NOT OPERABLE IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12(B) OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11(B) OBSERVED DOOR GASKET DAMAGED ON REAR PREP COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND SANITIZER SOLUTIONS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B)(C) OBSERVED GREASE BUILDUP AND FOOD DEBRIS INSIDE FRYER CABINET AND PREP COOLERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE IN WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED EXCESSIVE CLUTTER IN REAR PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DUST BUILDUP ON CEILING VENTS AND DEBRIS INSIDE LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGER MUST PROVIDE ALLERGEN TRAINING.
  11. License

    0 infractions

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