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B. BIM ASIAN EATERY

1324 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

B. BIM ASIAN EATERY has been inspected 8 times by Chicago Department of Public Health since October 21, 2014. The most recent inspection, on September 21, 2017, found no infractions.

4 of 8 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: Protecting food from contamination, Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 29, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 July 29, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 29, 2016. 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 7 times across 4 separate inspections, most recently on August 5, 2016. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WASTE WATER PIPE IN THE BASEMENT ARE INSTALLED ABOVE THE FOOD DISPOSABLE PAPER(CUPS,LIDS,FOOD CONTAINERS FOR DELIVERIES,ETC.). INSTRUCTED TO ENCASE WASTE WATER PIPE OR RELOCATE FOOD AND FOOD ITEMS.
  3. Canvass

    0 infractions

  4. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE.INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION:7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL FOOD PRODUCTS IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE MISSING FILTERS UNDER THE HOOD. WASTE WATER PIPE IN THE BASEMENT ARE INSTALLED ABOVE THE FOOD DISPOSABLE PAPER(CUPS,LIDS,FOOD CONTAINERS FOR DELIVERIES,ETC.). INSTRUCTED TO ENCASE WASTE WATER PIPE OR RELOCATE FOOD AND FOOD ITEMS. BROKEN STOPPERS USED AT THREE COMPARTMENT SINK BEHIND BAR AREA,INSTRUCTED TO PROVIDED WORKING STOPPERS. FOUND SMALL MOUTH WATER BOTTLE ON PREMISES, INSTRUCTED TO REPLACED WITH LARGER MOUTH BOTTLE TO BE ABLE TO WASH,RINSE AND SANITIZE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP ON HOOD, FILTERS, PIPES AND EXTINGUISHER UNDER THE HOOD,ALSO INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED DEEP FRYER AND METAL SHELF BY THE COOKING EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDED ON SITE,INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURE
  5. Canvass

    0 infractions

  6. Complaint

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  7. Complaint

    0 infractions

  8. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED MANAGER TO REPAIR PREP COOLER DOORS(NOT TIGHT FITTING/CLOSING PROPERLY)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL BRICK WALL IN BAR AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT AND ARTICLES IN BASEMENT STORAGE AREAS.

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