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BAR BISCAY

1450 W CHICAGO AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

BAR BISCAY has been inspected 11 times by Chicago Department of Public Health since November 5, 2013. The most recent inspection, on December 16, 2020, found no infractions.

6 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: Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 once on August 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 9, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 12 times across 4 separate inspections, most recently on October 11, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 5 separate inspections, most recently on August 7, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 2 separate inspections, most recently on August 7, 2019. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON DUTY DURING INSPECTION. INSTRUCTED THAT A CERTIFIED MANAGER SHOULD BE ON DUTY AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE AND CLEAN-UP FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING WATER AT THE HAND SINK IN THE UNISEX BATHROOM ON THE WEST WALL. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS MUST COMPLY WITH ALLERGEN TRAINING.
  3. Complaint

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES. INSTRUCTED TO REMOVE THE RUST FROM THE BOTTOM SURFACE OF THE PREP TABLE. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOLERS, COOKING EQUIPMENT AND CAN OPENER IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS AROUND THE COOKING EQUIPMENT AND IN ALL CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN THE CEILING AND VENT IN THE PREP AREA. REMOVE FOOD SPILLS AND DIRT/DUST BUILD UP. MAINTAIN SAME.
  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE DEEP FRYER AND VENTILATION HOOD FILTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MAINTAIN THE FLOOR DRY IN THE BASEMENT LIQUOR ROOM.
  8. Canvass

    0 infractions

  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD BETWEEN REAR EXPOSED SINK AND DRAINBOARD IN DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARDS IN PREP AREA. SEAL BRICK WALL IN BEVERAGE/BAR AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN PREP AREA. PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN BASEMENT DRY STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL OIL OFF FLOOR IN BASEMENT STORAGE AREA, REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT.
  10. Canvass

    0 infractions

  11. License

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards not maintained on prep counters. Instructed to replace worn cutting boards.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood under cooking equipment and dishmachine, and filter not cleaned. Instructed to detail clean.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor not maintained in prep area. Instructed to detail clean floor and reseal surface.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls not maintained in dining area nad behind bar. Instructed to apply non-toxic sealant to exposed brick. Ceiling not maintained above three compartment sink. Instructed to repair ceiling and repaint. Ventilation covers in prep area not cleaned. Instructed to detail clean and remove dust build-up. Several opening noted in walls leading to basement and wine room. Instructed to seal openings or install access panel.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drainline and air gap(splashing) under three compartment sink leaking water. Instructed to repair to prevent excessive water on floor.

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