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BACKLOT COFFEE / BC IRVING PARK LLC

3982 N AVONDALE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

BACKLOT COFFEE / BC IRVING PARK LLC has been inspected 10 times by Chicago Department of Public Health since June 22, 2017. The most recent inspection, on October 15, 2024, recorded 1 infraction.

5 of 10 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 across 2 separate inspections, most recently on December 7, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on October 30, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 7, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 11 times across 4 separate inspections, most recently on October 15, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on December 16, 2022. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

10 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR IN FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
  2. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED VENT COVER IN UNISEX TOILET ROOM WITH DUST ACCUMULATION. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT ON FLOOR AND ALONG THE WALL UNDERNEATH THE THREE COMPARTMENT SINK, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MULTIPLE EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
  3. Canvass

    0 infractions

  4. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF (2) HAND SINK AND 3 COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE AND COFFEE MACHINES (FRONT PREP AREA). INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR SAND ALONG THE WALL AND IN ALL CORNERS WITH DUST ACCUMULATION THROUGHOUT FRONT PREP AREA AND IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN WALL WITH SPILLS IN FRONT PREP AREA ESPECIALLY BEHIND/UNDER HANDSINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.11 (B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 INSTRUCTED ALL FOOD EMPLOYEE MUST WEAR PROPER HAIR RESTRAINTS (CAPS, HAIRNETS ETC.) IN PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 INSTRUCTED TO SEAL RAW WOOD UNDERNEATH STORAGE SHELVES BEHIND FRONT PREP/SERVICE AREA AND UNDERNEATH HOT WATER TANK IN REAR DISHWASHING AREA.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11 (B) FOUND NO HOT RUNNING WATER ON PREMISES. NOTED HOT RUNNING WATER TEMPERATURE OF 70.2F THROUGHOUT. INSTRUCTED MANAGER HOT RUNNING WATER MUST REACH 110F AT 3 COMPARTMENT SINK AND 100F AT HANDSINK. INSTRUCTED MANAGER TO REPAIR. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 FOUND NO BACKFLOW PREVENTER DEVICE AT ICE MACHINE AND AT COFFEE MACHINE IN FRONT PREP AREA. INSTRUCTED TO PROVIDE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 5-402.12 FOUND NO GREASE TRAP CONNECTED UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 INSTRUCTED ALL FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR IN REAR DISHWASHING/MOP AREA FOR EASY ACCESS ON CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE MOPSINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  7. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD OF THE SHELVINGS UNDERNEATH THE FRONT COUNTER. MUST SEAL OR PAINT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLE/GAP AROUND THE PIPE UNDER THE EXPOSED HAND SINK IN THE DISH AREA. INSTALL COVING/BASEBOARD THRU-OUT THE PREP AREA. DUST BUILD-UP ON THE CEILING VENT INSIDE THE WASHROOM. MUST CLEAN, REMOVE DUST AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE WATER PRESSURE OF THE HOT WATER IN THE WASHBOWL SINK OF THE WASHROOM.
  8. License

    0 infractions

  9. License

    0 infractions

  10. License

    0 infractions

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