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BBQ SUPPLY

6948 N WESTERN AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

BBQ SUPPLY has been inspected 2 times by Chicago Department of Public Health since May 12, 2017. The most recent inspection, on May 31, 2017, found no infractions.

1 of 2 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, Pests and Food temperature control.

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 May 12, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 May 12, 2017. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 May 12, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times on May 12, 2017. 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 3 times on May 12, 2017. 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.

2 inspections

  1. Canvass

    0 infractions

  2. Complaint

    12 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND SOUTH WASHROOM WITHOUT PAPER TOWELS. NO EXPOSED HAND SINK PROVIDED AT PREP/DISH ROOM AREAS. EXPOSED HAND SINKS ARE NEEDED: AT FRONT PREP AREA(BBQ/BRICK OVEN AREA), LOWER LEVEL PREP AREA/DISH MACHINE AND MEZZANINE DISH ROOM WHERE THREE COMPARTMENT SINK IS LOCATED. EXPOSED HAND SINK MUST BE INSTALLED UNDER CITY PLUMBING CODE. SOAP, PAPER TOWELS/HAND DRYING DEVICE MUST BE PROVIDED AT EACH SAID SINK. CRITICAL VIOLATION: 7-38-030.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • EVIDENCE OF RODENT INFESTATION THROUGHOUT THE PREMISES. OBSERVED OVER 200 RODENT DROPPINGS THROUGHOUT. SIGHTED AT FRONT PREP AREA, AROUND THE BRICK OVEN BY THE SMOKER AND PREP TABLE, UNDER THE LARGE BBQ AT NORTH WALL AT LOWER LEVEL, FRONT COUNTER AND LOWER LEVEL PREP AREA. MICE DROPPINGS WERE OBSERVED INSIDE BOTH WASHROOMS AND BEHIND/UNDER ITEMS STORED ON FLOORS AND CORNERS BEHIND DOORS. NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES. OUTER OPENINGS NOT PROTECTED: FRONT DOOR WITH 1/4" OPENING AT BOTTOM, SIDE AND TOP OF THE DOOR. REAR ROLL-UP DOOR AT LOWER LEVEL WITH GAP OF 1/4" TO 1/2" AT BOTTOM DOOR. DOORS MUST BE RODENT/INSECT PROOF AND TIGHT FITTED TO FRAME. NEED TO PROVIDE PEST CONTROL LOG BOOK AND SERVICE FOR THIS LOCATION. MUST REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AREAS AND EQUIPMENT .CRITICAL VIOLATION: 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • UNFINISHED, NON-SEALED BRICK AND CONCRETE SURROUND OF BRICK OVEN. MUST SEAL TO BE EASILY CLEANABLE AND NONABSORBANT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON FILTERS AND HOOD ABOVE THE BBQ AND BRICK OVEN FIRST FLOOR, NEED TO CLEAN AND MAINTAIN. EXTERIOR OF DISH MACHINE DIRTY. MUST CLEAN. SURROUND OF BRICK OVEN NOT CLEAN. MUST REMOVE ALL DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN THROUGH-OUT, INCLUDING BASEMENT. UNEVEN AND POROUS MATERIAL BY THE PREP AREA (BBQ/BRICK OVEN) NEED TO KEEP FLOOR CLEAN IN DINING/CLASS ROOM FIRST LEVEL PREP AREA. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. WATER ON FLOOR AT LOWER LEVEL BY THE DISH MACHINE AND IN BASEMENT. NEED TO KEEP FLOORS CLEAN, DRY AND MAINTAINED. A LOT OF CONSTRUCTION EQUIPMENTS AND OTHER ITEMS ARE STORED ON FLOOR IN BASEMENT AREA. INSTRUCTED TO ELEVATE 6" ABOVE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDER THE DISH MACHINE IN POOR REPAIR, NEED TO REPAIR. UNFINISHED RAW WOOD WALLS BEHIND DISH MACHINE, IN DISH ROOM AND LOWER LEVEL PREP AREA. WALL SURFACES MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. ACCUMULATED DUST ON WASHROOM EXHAUST FAN COVERS. MUST CLEAN. HOLES/OPENINGS IN CEILING IN REAR PREPARATION AREA AND DINING ROOM. MUST SEAL ALL HOLES AND OPENINGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS ON GLASS BULBS THROUGHOUT THE PREP/DISH WASHING AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOORS, NEXT TO PREP AREA, ARE NOT SELF-CLOSING. MUST INSTALL SELF-CLOSING DEVICES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING VENTILATION, AND INSTALL FILTERS, AT ALL HOODS ABOVE COOKING EQUIPMENT. ADDITIONAL STOPPER IS NEEDED AT THREE COMPARTMENT SINK. NO MOP/UTILITY SINK. MUST INSTALL MOP SINK, WITH HOT AND COLD RUNNING WATER AND BACK FLOW PREVENTION DEVICE, FOR CLEAN-UP PURPOSES. NO BACK FLOW PREVENTION DEVICE ON HOSE BIB IN BASEMENT. MUST INSTALL. NO GREASETRAP AT 3 COMPARTMENT SINK. MUST INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER. STEM THERMOMETER IS REQUIRED ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNORGANIZED BASEMENT AREAS, MUST REORGANIZE AND ELEVATE ITEMS 6" ABOVE THE FLOOR. REMOVE ALL UNNECESSARY ITEMS, INCLUDING PROPANE TANKS, TO PREVENT PEST HARBORAGE AND TO FACILIATE CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES OR PROOF OF TRAINING PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL FOOD AND UTENSIL HANDLERS.

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