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BILLINGS CAFE

5841 S MARYLAND AVE, CHICAGO, IL 60637 · Restaurant

Inspection summary

BILLINGS CAFE has been inspected 7 times by Chicago Department of Public Health since January 16, 2015. The most recent inspection, on October 29, 2019, found no infractions.

2 of 7 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 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 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 January 25, 2016. 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 January 25, 2016. 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 13 times across 5 separate inspections, most recently on April 23, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 8 times across 5 separate inspections, most recently on April 23, 2018. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, HOLDING UNITS, CABINETS, CAN OPENER IN KITCHEN, PREP AND SERVING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL EQUIPMENT IN SERVING, PREP AND DISH WASHING AREAS. CLEAN ALL FLOOR DRAINS IN DISH WASHING AREA. GROUT ALL LOOSE FLOOR TILES IN KITCHEN AND DISH WASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL CEILING TILES AND LIGHT SHIELDS ABOVE 3-COMPARTMENT SINK IN DISH WASHING AREA. REPLACE MISSING LOWER WALL IN GRILL STATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER #4.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK UNDER SCRAPE SINK IN DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESS CARDBOARD ALONG WALL IN REAR STORAGE AREA.
  3. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND GRILL AT THE GRILLING STATION, CLEAN INTERIOR BOTTOMS OF FRYERS AT GRILLING STATION AND IN MAIN KITCHEN, CLEAN CONDENSER AT GRILLING STATION HOLDING COLD CONDIMENT ITEMS, CLEAN INTERIORS OF REFRIGERATION UNITS IN PREP AREAS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME AREAS OF THE FLOOR IN THE MAIN KITCHEN NEED TO BE RE-GROUTED; RE-GROUT WHERE NEEDED. CLEAN FLOORS AROUND UNDER AND BEHIND COOKING EQUIPMENT AT THE GRILLING STATION AND IN THE MAIN KITCHEN BEHIND FRYERS AND GRILL STATION. ALSO CLEAN BEHIND THE LARGE ICE MACHINE IN THE KITCHEN AND UNDER ALL SINKS WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT IN THE MAIN KITCHEN GRILL AREA AND IN THE GRILLING STATION AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE LIGHT BULB OUT INSIDE OF THE PRODUCE COOLER; REPLACE BULB WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FOOD PARTICLES INSIDE OF THE HAND SINK IN THE GRILLING STATION; INSTRUCTED TO DISPOSE OF FOOD PROPERLY IN WASTE CONTAINER. OBSERVED A LEAK UNDERNEATH THE DISH MACHINE; REPAIR LEAK UNDER MACHINE.
  4. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE BACK OF OVENS IN THE BAKERY AND REMOVE DUST BUILD UP. DETAIL CLEAN THE FRYERS AND REMOVE GREASE BUILD UP. MUST DETAIL CLEAN THE FAN GUARDS IN THE WALK IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE FRYERS AND REMOVE GREASE AND OTHER FOOD DEBRIS.
  5. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED 14 VARIOUS DELI SANDWICHES OFFERED FOR SALE AT IMPROPER TEMPERATURES RANGING BETWEEN 47-51 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDENCE OF INSECTS AND RODENTS ON SITE. NOTED APPROXIMATELY 10-15 MICE DROPPINGS SCATTERED UNDER THE ONE COMPARMENT SINKS IN THE BAKERY AREA AND ALONG WALL OPPOSITE THE CLEAN END OF THE DISH MACHINE. ALSO NOTED APPROXIMATELY 10 LIVE ANTS ALONG THE WALL NEXT TO THE SMALL THREE COMPARTMENT SINK. ALSO NOTED APPROXIMATELY 15 LIVE SMALL FLIES RESTING ON THE CEILING ABOVE THE LARGE DISH MACHINE AND UNDER THE SODA AND COFFEE STATIONS IN THE FRONT SERVICE AREA. MUST REMOVE DROPPINGS AND INSECTS, SANITIZE THE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE BACK OF OVENS IN THE BAKERY AND REMOVE DUST BUILD UP. DETAIL CLEAN THE FRYERS AND REMOVE GREASE BUILD UP. MUST DETAIL CLEAN THE FAN GUARDS IN THE WALK IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE FRYERS AND REMOVE GREASE AND OTHER FOOD DEBRIS.
  6. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE TAPE FROM OUTLET COVER IN COLD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN LEDGE IN FRONT OF OVEN IN DELI AND COUNTER TOP IN BEVERAGE AREA,DEEP FYER IN GRILL STATION AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER BEVERAGE AREA.MUST GROUT FLOOR IN DISH WASHING AND DISH MACHINE AREA UNDER SINK AND DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CAULK LOWER SHELVES UNDER COUNTERS ON SERVING LINE.MUST CLEAN LIGHT SHIELDS IN DISH WASHING AREA AND CEILING TILES.MUST REPLACE STAINED CEILING TILES IN WOMEN'S TOILET ROOM AND DAMAGED CEILING TILE IN DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN DELI AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK IN DISH WASHING AREA.
  7. License

    0 infractions

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