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AMAYES'N BAR-B-Q

9259 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

AMAYES'N BAR-B-Q has been inspected 2 times by Chicago Department of Public Health since April 30, 2015. The most recent inspection, on June 10, 2016, found no infractions.

1 of 2 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 April 30, 2015. 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 30, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on April 30, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times on April 30, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times on April 30, 2015. 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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    14 infractions

    • 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 APPX. 75 OR MORE RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS ON ROLLING CART,ON FLOOR NEXT TO SAME ON FLOOR IN DRY FOOD STORAGE AREA,ON FLOOR NEXT TO MOPSINK,ON ELECTRICAL BOX IN SAME AREA,IN BETWEEN WALL BASES OUTSIDE OF TOILETROOM,INSIDE OF DEEP FRYER,ON FLOOR NEXT TO POP COOLER.ALSO FRONT AND REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS .RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/30/15.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED TALL WEEDS AROUND DUMPSTER AND GREASE CONTAINER,REAR YARD HAS DEBRI(BRICKS,DESK,DRESSER,ETC).MUST CUT DOWN AND REMOVE TALL WEEDS AND DEBRI AND MAINTAIN.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND POST.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED.OBSERVED GREASE TRAP AT 3- COMP SINK OVER FLOWING WITH WATER/GREASE AND FOOD AND POOLING ONTO FLOOR.LID ONGREASE TRAP NOT TIGHT FITTING.MUST REMOVE INADEQUATE WASTE WATER,CLEAN AND SANITIZE AREAS AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE LOOSE DOOR HANDLE ON REACH IN COOLER.MUST PROVIDE A SCREEN ON EXHAUST FAN ABOVE REAR DOOR,A SPLASH GUARD BETWEEN HAND SINK AND 3- COMP SINK,DRAIN BOARD AT OR ABOVE 3- COMP SINK.MUST REMOVE RUST FROM LOWER SHELF OF OVEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM INTERIOR AND EXTERIOR OF FRYERS AND WHEEL BASES,FOOD CORRAL,OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT PREP AREA AND FURNANCE ROOM.MUST SEAL GAP IN BETWEEN FLOOR AND WALL BASES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS,GAP ALONG WALL BASES.MUST REPAIR OR REPLACE HOLE IN WALLS BEHIND COOKING EQUIPMENT,MISSING TILES AT COUNTER TOP,MISSING WALL OUTLET COVER,MISSING WALL BASES IN PREP AREA..MUST CLEAN FILTERS AT HOOD.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN MOPSINK AREA,TOILETROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN PREP AREA AND DRY FOOD STORAGE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE ON TOILETROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK AND MOP SINK.MUST PROVIDE VENTILATION IN TOILETROOM,NO COLD RUNNING WATER AT MOPSINK,BACK FLOW DEVICE ON MOPSINK,SINK STOPPERS FOR 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE ARTICLES FROM IN BETWEEN WALLS AND OFF OF FLOOR WHERE NEEDED.MUST COVER B.B.Q. GRILL OR REMOVE FROM REAR YARD.

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