Skip to content
Loading map…

BANG BANG BISCUITS

4947 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

BANG BANG BISCUITS has been inspected 9 times by Chicago Department of Public Health since April 22, 2016. The most recent inspection, on August 2, 2023, found no infractions.

4 of 9 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 Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times on November 6, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 across 2 separate inspections, most recently on November 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on November 6, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 16, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 16, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE REMINDER AND DISCLOSURE AND ASTERICK ON THE FOOD ITEMS BEING SERVED RAW OR UNDECOOKED ON THE MENU, PLACARDS,TABLE TENTS OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTALL A PHYSICAL BARRIER IN THE FRONT PREP AREA ENTRANCE TO PROTECT THE FOOD FROM ANY CONTAMINATION AND PREVENT FRIENDS,FAMILY OR CUSTOMER TO ENTER THE PREP AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TWO CHEST FREEZERS WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO REPLACE LARGE POTS ,PANS AND BOWLS THAT DOES NOT FIT ON THE 3 COMPARTMENT SINK TO WASH,RINSE AND SANITIZE, WITH SMALLER ONES OR INSTALL A BIGGER 3 COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FAN GUARD OF THE TWO ONE DOOR REACH IN COOLERS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. CAULK WORN OUT AROUND THE EXPOSED HAND SINK IN THE REAR PREP AREA. MUST RE CAULK AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • UNISEX WASHROOM WASTE RECEPTACLE MUST HAVE A LID OR COVER FOR FEMININE ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR ALONG THE WALL BASE ALL CORNER IN THE REAR PREP AREA WITH DEBRIS, DUST AND DIRT. MUST CLEAN AND MAINTAIN. MUST RE SEALED FLOOR IN THE REAR PREP AREA, MAKE THE FLOOR SMOOTH EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS BEHIND THE PREP TABLE IN THE REAR PREP AREA WITH BURNED SURFACES. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNED OUT LIGHT BULB ON THE VENTILATION HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE. AND RFNEW IT EVERY 3 YEARS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. AND RENEW IT EVERY 3 YEARS.
  5. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cooler gasket on refrigerator in dry storage, in poor repair. Instructed manager to repair and maintain.
  6. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potential hazardous foods cooled at room temperature. 8 Chicken pot pies, located on cooling rack at 59.5 degrees. Weight 6LB, at a value of $72.00 Also, observed egg mixture located on the front service prep area at room temperature, 72.2 degrees. Weight 4 ounces, with a value of $1.00 Manager voluntarily denatured and discard the above products. Instructed manager to keep potentially hazardous foods, cold at or below 40 degrees or hot foods above 140 degrees. Critical violation 7-38-005 (A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Observed a total of 20 mice droppings in the following areas: -Along the wall base board, near the ice machine. -In the rear prep area and dry storage areas. Instructed manager to clean, service and maintain. Serious violation # 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cooler gasket on refrigerator in dry storage, in poor repair. Instructed manager to repair and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed ceiling in prep and dry storage area with dust accumulation. Observed vent in dry storage area with dust accumulation as well. Instructed manager to clean and maintain.
  7. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND POTS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER OUTSIDE NEAR REAR EXIT DOOR THAT MUST BE REMOVED.(OLD PLANTERS, WOOD, ETC.) MUST DISPOSE OF CLUTTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED DISHWASHER NOT USING HAIR RESTRAINT. MUST PROVIDE.
  8. Complaint

    0 infractions

  9. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed the two door reach in cooler with torn gaskets. Instructed facility to replace an maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a small leak at the three compartment faucet. Instructed facility to repair and maintain.

Nearby inspected facilities

Own this business? Add a badge to your website