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BILLY'S GRILL

3711 W COLUMBUS AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

BILLY'S GRILL has been inspected 12 times by Chicago Department of Public Health since September 21, 2010. The most recent inspection, on November 26, 2018, found no infractions.

2 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 and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on March 30, 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 once on June 1, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 21 times across 10 separate inspections, most recently on March 29, 2018. 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 5 times across 4 separate inspections, most recently on June 4, 2014. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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. Short Form Complaint

    0 infractions

  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY COOLER STORAGE RACK, INSTRUCTED TO REMOVE THE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILE, INSTRUCTED TO REPLACE.
  4. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGH TEMPERATURE DISHMACHINE CURRENTLY IN USE, UNABLE TO PROPERLY SANITIZE. FINAL RINSE TEMPERATURE AT 156.6F WHEN TESTED. ALSO TEMPERATURE GAUGES IN POOR REPAIR, NOT WORKING. UNIT TAGGED AT THIS TIME AND HELD FOR INSPECTION. INSTD TO PROPERLY WASH, RINSE AND SANITIZE MULTI USE EQUIPMENT IN 3-COMPARTMENT SINK. INSTD TO REPAIR TEMPERATURE GAUGES AND PROVIDE FINAL RINSE TEMPERATURE OF 180F OR ABOVE. VIOLATION 7-38-030 CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDENSOR LINE LEAKING IN WALK IN COOLER. INSTD TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COLD WATER FAUCET LINE ABOVE SOFT SERVE MACHINE IN POOR REPAIR. INSTD TO REPAIR AND MAINTAIN. SPLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK.
  5. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BUILD UP ON ICE MACHINE GASKET. INSTRUCTED TO CLEAN AND MAINATAIN THE GASKETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: EXPOSED HAND SINK COLD KNOB, REAR 3 COMPARTMENT SINK FAUCET BASE AND NECK EXTENSION AND THE FRONT 3 COMPARTMENT SINK FAUCET BASE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BUILD UP ON ICE MACHINE GASKET. INSTRUCTED TO CLEAN AND MAINATAIN THE GASKETS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEAT STORED IN GROCERY BAGS IN FRONT FREEZER, INSTRUCTED TO PROVIDE PROPER FOOD GRADE STORAGE CONTAINER IE. BAGGIES/ZIP LOCK ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED REAR CEILING TILES PEELING ABOVE REAR PREP AREA, INSTRUCTED TO REPLACE.
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY RACKS INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST FROM RACKS OR REPLACE THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND NO PARTITIONER TO SEPARATE THE EXPOSED HAND WASHING SINK FROM THE PREP TABLE. INSTRUCTED TO EITHER PROVIDE A PARTITIONER OR MOVE PREP TABLE OVER TO ELIMINATE BACK SPLASHING FROM HAND SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUBBER GASKETS ON FRONT PREP COOLER IN POOR REPAIR. INSTRUCTED TO FIX AND MAINTAIN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE RACKS IN THE WALK IN COOLER, THE CAN OPENER, MEAT SLICER AND COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • FOUND THE TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKS AT THE BASE OF THE FAUCET ON THE FRONT 3-COMPARTMENT SINK AND AT THE ELBOW ON THE FAUCET ON THE REAR 3-COMPARTMENT SINK AND MAINTAIN.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN WALK-IN COOLER STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN SIDE STORAGE AREA/HEATERR ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT RESTROOM CEILING INSTRUCTED TO REMOVE AND RESEAL.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY COOLER STORAGE IN WALK-IN COOLER INSTRUCTED TO REMOVE RUST.ALSO IN FRONT 3 DOOR COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. NEED TO CLEAN AND SANITIZE REAR SLICER AND COFFEE MACHINE ABOVE COFFEE BASKET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. NEED TO CLEAN WALL VENT FRONT DINING, AND REPLACE WATER DAMAGED CEILING TILES.OBSERVED PEELING PAINT AROUND STEAM TABLE NEED TO PEEL AND RESEAL.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN THE SODA DISPENSOR NOZZLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR STORAGE STORAGE AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF STORAGE DRAWERS, SHELVES, AND COOKING EQUIPMENT NOT CLEAN, DEBRIS BUILD-UP. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK-IN COOLER FLOOR UNDER AND BEHIND RACKS NOT CLEAN, DEBRIS. CLEAN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANLDERS NOT WEARING HAIR RESTRAINTS. INSTD TO DO SO.

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