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BETTIE LOU'S

5633-5635 N ASHLAND AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

BETTIE LOU'S has been inspected 8 times by Chicago Department of Public Health since April 15, 2019. The most recent inspection, on September 13, 2022, found no infractions.

4 of 8 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 temperature control, Pests and Cleaning and sanitizing.

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 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 across 2 separate inspections, most recently on September 6, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on September 6, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times on September 6, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 January 30, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 September 6, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

8 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS SUCH AS RICE, AND FLOUR MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED APPROXIMATELY OVER 50 MICE DROPPINGS IN THE FOLLOWING AREAS: THROUGHOUT THE DRY STORAGE ROOM NEXT TO THE KITCHEN, UNDER THE BAR THREE-COMPARTMENT SINK, ALONG THE BASEBOARD, AND CORNER OF THE KITCHEN DISH HAND WASHING SINK. MUST REMOVE ALL DROPPINGS, AND SANITIZE ALL AREAS. RECOMMEND HAVING THE PEST CO. SERVICE FOR RODENTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE BAR HAND WASHING SINK BETWEEN THE SINK AND STORED FOOD CONTACT ITEMS SUCH AS BLENDERS AND CROCK POTS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL POTS/PANS, AND EQUIPMENT MUST BE STORED ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL INTERIOR/EXTERIOR KITCHEN EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS.----INTERIOR OF ALL KITCHEN COOLERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL SHELVING THROUGHOUT THE KITCHEN WITH EXCESSIVE GREASE MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP AS LINER FOR DRY FOOD STORAGE IN THE KITCHEN. PLASTIC SEALANT PROTECTANT NOTED PEELING AND SOILED ON THE KITCHEN METAL REFRIGERATOR. MUST REMOVE PEELING PLASTIC.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • ALL FOOD WASTE GARBAGE INSIDE THE FACILITY MUST BE REMOVED DAILY TO THE OUTSIDE COVERED WASTE RECEPTACLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS THROUGHOUT THE FACILITY MUST BE REMOVED FROM THE PREMISES, AND ALL OTHER ITEMS NEEDED FOR THE RETAIL FOOD BUSINESS MUST BE STORED, ELEVATED, AND ORGANIZED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER-DAMAGED CEILINGS TILES IN THE WASHROOM, KITCHEN, AND DINING ROOM MUST BE REPLACED. THE MISSING CEILING TILES IN THE DRY FOOD STORAGE ROOM MUST BE REPLACED.
  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGN AT HAND SINK AT BAR AREA. MUST PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN WOMEN'S BATHROOM. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATE FOR EMPLOYEE. INSTRUCTED TO PROVIDE VERIFICATION OF FOOD HANDLER CERTIFICATE FOR ALL CURRENT EMPLOYEES.
  6. Canvass

    0 infractions

  7. License Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT FOUND FOR MOP SINK FAUCET. MUST PROVIDE BACKFLOW PREVENTION DEVICE FOR MOP SINK FAUCET.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE
  8. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND REACH IN PREPARATION COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 68.0F PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-005. MUST REPAIR OR REMOVE COOLER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND MICE DROPPINGS INSIDE CLOSET NEXT TO KITCHEN. OBSERVED ABOUT 30 MICE DROPPINGS ALONG WALLS NEXT TO KITCHEN. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-020A. MUST REMOVE ALL DROPPINGS, NOTIFY PEST CONTROL OPERATOR, AND CLEAN FLOORS INSIDE CLOSET NEXT TO KITCHEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT FOUND FOR MOP SINK FAUCET. MUST PROVIDE BACKFLOW PREVENTION DEVICE FOR MOP SINK FAUCET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN THROUGHOUT KITCHEN AREAS AND INSIDE CLOSET NEXT TO KITCHEN. MUST CLEAN AND SANITIZE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE

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