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BARBARA ANN'S BARBE-QUE INC.

7617 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

BARBARA ANN'S BARBE-QUE INC. has been inspected 10 times by Chicago Department of Public Health since March 4, 2011. The most recent inspection, on June 10, 2016, found no infractions.

2 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 source, labelling and allergens, Food temperature control and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on April 29, 2014. 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 2 times on April 29, 2014. 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 April 29, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 23 times across 8 separate inspections, most recently on August 13, 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 2 times across 2 separate inspections, most recently on August 13, 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO STORE FOOD CONTAINERS PROPERLY AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND MAIANTAIN THE FOLLOWING FOOD AND NON-FOOD CONTACT SURFACES: REPLACE DOOR GASKET IN REFRIGERATOR IN PREP AREA, RUSTY PREP TABLES, AND RUST ON TOP OF GREASE TRAP. DIRT AND DEBRIS UNDER STAIRCASE GOING DOWN TO BASEMENT, AND UNDER MOP SINK. RAW WOOD STORAGE IN BASEMENT NEEDS TO BE PROPERLY STAINED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTURCTED TO CLEAN AND MAINTAIN THE FOLLOWING FOOD AND NON-FOOD EQUIPMENT: INTERIOR OF FREEZER IN BASEMENT AND DEFROST, UNDER AND BEHIND GRILL AND FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR FLOOR IN PREP AREA NEAR REAR BACK DOOR. CLEAN FLOOR IN WASHROOM AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTURCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF FILTERS AND HOODS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE STOPPERS FOR 3 COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, ORGANIZE AND MAINTAIN BASEMENT AND STORAGE AREAS. REMOVE ITEMS SIX INCHES OFF FLOOR TO PREVENT RODENT HARBORAGE.
  3. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE ABOVE HAS NO HOT OR COLD RUNNING WATER AT THE WASHBOWL IN THE WASHROOM IN REAR OF PREMISES,INSTRUCTED TO CORRECT VIOLATION,CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST AND CLEAN INTERIOR OF THE REACH-IN FREEZER IN PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL NEAR DEEP FRYER OF DIRT AND GREASE IN PREP AREA
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF A PAN OF TURKEY LINKS INSIDE A PAN AT THE STEAM TABLE WAS READING 105.7F,TOOK TEMPERATURE OF STEAM TABLE WERE LINKS WERE STORED AND THE STEAM TABLE WAS AT PROPER TEMPERATURE OF 143.9F THE TURKEY LINKS WERE DENATURED AND DESTROYED,TOTAL WEIGHT 4 TO 5 LBS TOTAL COST $30,CRITICAL VIOLATION 7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE METAL GARBAGE CONTAINER OVERFLOWING PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CINTAINERS IN THE REAR PREP AREA,UNDERNEATH TABLE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FILTERS ABOVE STOVE OF GREASE BUILD-UP AND DEFROST THE WALK-IN FREEZER IN THE BASEMENT,HAS ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE FRONT AND REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR PREP AREA,HAS NO EXTERIOR THERMOMETER ON OUTSIDE OF COOLER
  6. Short Form Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL ALL COOKED FOODS STORED IN COOLER WITH TIME AND TEMPERATURE TO ASSURE PRODUCTS ARE COOLED WITHIN 6 HOURS TIME FRAME ALLOWED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES AND LEGS ON PREP TABLES IN WALK-IN COOLER AND FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR LEFT AND RIGHT LOWER SIDES OF REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL MECHANICAL VENTILATION INSIDE BBQ PIT
  7. Short Form Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL ALL COOKED FOODS STORED IN COOLER WITH TIME AND TEMPERATURE TO ASSURE PRODUCTS ARE COOLED WITHIN 6 HOURS TIME FRAME ALLOWED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES AND LEGS ON PREP TABLES IN WALK-IN COOLER AND FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR LEFT AND RIGHT LOWER SIDES OF REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL MECHANICAL VENTILATION INSIDE BBQ PIT
  8. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES AND LEGS ON PREP TABLES IN WALK-IN COOLER AND FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR LEFT AND RIGHT LOWER SIDES OF REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL MECHANICAL VENTILATION INSIDE BBQ PIT.
  9. Short Form Fire-Complaint

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF HOOD NOT WIPED DOWN.(FRONT)
  10. Suspected Food Poisoning

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF HOOD NOT WIPED DOWN.(FRONT)

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