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BB BUN MI EXPRESS

3409 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

BB BUN MI EXPRESS has been inspected 12 times by Chicago Department of Public Health since July 19, 2012. The most recent inspection, on November 15, 2017, found no infractions.

3 of 12 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, Food temperature control 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 7 times across 5 separate inspections, most recently on February 17, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 5 times across 4 separate inspections, most recently on February 17, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 March 19, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 19, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 22 times across 9 separate inspections, most recently on June 15, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD RESIDUE FROM BURNERS STACKED ON PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL ITEMS (CHEMICALS, BOTTLES) STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAK AT THE WASTE PIPING ON THE DISH WASHING AREA EXPOSED HAND SINK. MUST REPAIR.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint Re-Inspection

    5 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 2-4-16 #1631366 NOT CORRECTED. #29-.#34- INSTRUCTED FACILITY TO CLEAN FLOORS THROUGHOUT AND TO MAINTAIN.#35- OBSERVED THE EAST WALL UNFINISHED IN THE KITCHEN. MISSING AND PEELING PASTER, OPEN HOLES AND SEAMS IN WALL. INSTRUCTED FACILITY TO FINISH AND MAINTAIN. TO MAKE SMOOTH AND CLEANABLE. #45- OUT OF COMPLIANCE. INFORMATION GIVEN. INSTRUCTED TO COMPLY.ALL REQUIRED EMPLOYEES MUST HAVE FOOD HANDLER CERTIFICATES. CRITICAL VIOLATION 7-42-090.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • SEE VIOLATION #14
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOODEN SHELVING THROUGHOUT THE REAR KITCHEN MUST BE PAINTED/SEALED. MUST NOT USE USED POROUS CEMENT CINDER BLOCKS AS LEGS FOR THE LARGE METAL PREP TABLE IN THE REAR PREP. MUST BE CLEANABLE, NON-POROUS MATERIAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL BASEBOARD COVING THROUGHOUT THE KITCHEN. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN THE SEPARATE DISH WASHING ROOM SEPARATED FROM THE REAR FOOD PREP AREA.
  5. Complaint Re-Inspection

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  6. Complaint

    10 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES OF BARE HAND CONTACT WITH READY TO EAT FOODS. EMPLOYEE OBSERVED CUTTING FRESH BASIL FOR GARNISH ON PREPARED SOUP WITH BARE HANDS AND HANDLING PREPARED NOODLES FOR SAME SOUP WITH BARE HANDS THEN SERVING. REVIEWED PROPER USE OF GLOVES OR UTENSILS FOR READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HAND WASHING FACILITIES OBSERVED. NO PAPER TOWELS AT THE FRONT PREP AREA EXPOSED HAND SINK. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE FOODS WERE BEING PREPARED AND SERVED. SERIOUS VIOLATION.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 9-21-15 NOT CORRECTED. #32- OBSERVED CARDBOARD BEING USED AS SHELVING LINERS. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.#34- INSTRUCTED FACILITY TO CLEAN FLOORS THROUGHOUT AND TO MAINTAIN.#35- OBSERVED THE EAST WALL UNFINISHED IN THE KITCHEN. INSTRUCTED FACILITY TO FINISH AND MAINTAIN.#45- OUT OF COMPLIANCE. INFORMATION GIVEN. INSTRUCTED TO COMPLY.ALL REQUIRED EMPLOYEES MUST HAVE FOOD HANDLER CERTIFICATES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT SHELVING UNDER COUNTER WITH EXCESSIVE DEBRIS AND CLUTTER. ALL SHELVING THROUGHOUT THE REAR KITCHEN UNDER METAL PREP TABLES WITH DIRT/DEBRIS. MUST CLEAN AND MAINTAIN. ALL RAW WOODEN SHELVING THROUGHOUT THE REAR KITCHEN MUST BE PAINTED/SEALED. MUST NOT USE USED GALLON PAINT CANS AS LEGS FOR THE LARGE METAL PREP TABLE IN THE REAR PREP. MUST BE CLEANABLE, NON-RUSTING MATERIAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE CARDBOARD AS MATTING FOR THE FLOOR THROUGHOUT. HOLES IN THE FLOOR OF THE DOOR THRESHOLD TO THE DISH ROOM. MUST SEAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL BASEBOARD COVING THROUGHOUT THE KITCHEN. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN THE SEPARATE DISH WASHING ROOM SEPARATED FROM THE REAR FOOD PREP AREA. MUST REMOVE THE BASEMENT PREP TABLE WITH THE ELECTRIC SHREDDER, FOOD SCALE, PLASTIC GLOVES AND OTHER FOOD PREP ITEMS OR INSTALL AN EXPOSED HAND SINK WITH ALL OTHER FOOD PREP AREA REQUIREMENTS SUCH AS WALLS AND CEILING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER IN THE FRONT PREP TWO DOOR COOLER AND A METAL STEM THERMOMETER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINT.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING USED AS SHELVING LINERS. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED FACILITY TO CLEAN AND MAINTAIN THE BASEMENT CHEST FREEZER GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO CLEAN FLOORS THROUGHOUT AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE EAST WALL UNFINISHED IN THE KITCHEN. INSTRUCTED FACILITY TO FINISH AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OUT OF COMPLIANCE. INFORMATION GIVEN. INSTRUCTED TO COMPLY.
  8. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITYOF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SOUPS, SANDWICHES SALADS ETC. INSTRUTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED MANAGER AT ALL TIMES 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 INTERIOR SURFACES OF ALL COOLERS AND FREEZERS IN FOOD PREPARATION AREA. REMOVE DIRT BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR IN FOOD PREPARATION AREA UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS. MUST REMOVE FOOD DEBRIS. MISSING FLOOR TILES IN FOOD PREPARATION AREA NEXT TO EXPOSED HANDWASHING SINK MUST REPAIR/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL IN FOOD PREPARATION AREA ABOVE 3-DOOR REFRIGERATOR. MUST REMOVE DUST AND DIRT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT FRONT PREP COOLER. MUST PROVIDE. MUST PROVIDE STEM THERMOMETER FOR EMPLOYEES TO MONITOR FOOD TEMPERATURE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE IN FOOD PREP AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
  9. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE INSIDE 2-DOOR REFRIGERATOR IN FOOD PREPARATION AREA. FOUND COOKED PORK AT 47.3 AND COOKED CHICKEN AT 45.6. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURATE ALL FOOD ITEMS 25LBS WORT $90 DOLLARS. MANAGER UNABLE TO PROVIDE TIME TEMPERATURES LOG. CRITICAL VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN PLAIN VIEW OF ESTABLISHMENT CUSTOMERS. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POSTED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED AND COOKED FOOD ITEMS INSIDE PREP COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE REACH-IN FREEZER IN KITCHEN PREP AREA. MUST USE FOOD GRADE STORAGE BAGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANWASH SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AT FRONT COCACOLA REFRIGERATOR. MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  10. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED AT BASEMENT THAT MUST BE REMOVED.(BOXES,EQUIPMENT,ETC.)
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOODHANDLER NOT WEARING HAIR RESTRINTS.
  11. License Re-Inspection

    0 infractions

  12. License

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE PAPER TOWELS AT FRONT EXPOSED HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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