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BLACKWOOD BBQ

28 S CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

BLACKWOOD BBQ has been inspected 15 times by Chicago Department of Public Health since May 1, 2014. The most recent inspection, on August 19, 2024, found no infractions.

5 of 15 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, Food source, labelling and allergens 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 3 times across 2 separate inspections, most recently on January 22, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on June 12, 2023. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 across 2 separate inspections, most recently on June 12, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 7, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 5 separate inspections, most recently on June 12, 2023. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (HOMEMADE SALAD DRESSING) PAST DATE MARKED WITH A DATE OF 6/03/2023 DISCARD DATE LOCATED IN THE WALK-IN COOLER. INSTRUCTED THE FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. THE MANAGER VOLUNTARILY DISCARDED THE CONTAINER OF HOMEMADE SALAD DRESSING DURING THE INSPECTION. 2 1/2LB WORTH $10 OF PRODUCT. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILE IN THE MEN'S TOILET ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE SANITATION MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, PORK, TOMATOES, COLESLAW, ETC). INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH A VALID,ORIGINAL CERTIFICATE POSTED ON SITE FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN CLEAN UP PROCEDURE POSTED ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT.MUST PROVIDE AND MAINTAIN.DOCUMENTS PROVIDED. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON SHELVING UNITS LOCATED IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILES IN REAR PREP AREA CEILING ABOVE STORAGE RACK .INSTRUCTED TO REPLACE AND MAINTAIN.
  6. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES ON SITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE CLEAN UP KIT A ND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROVIDE LABELS ON DESSERTS (PIE) IN 2-DOOR SELF-SERVE REACH N COOLER. LABELS MUST CONTAIN COMMON FOOD NAME, LIST OF INGREDIENTS, AND THE NAME & PLACE OF THE BUSINESS OF THE MANUFACTURER. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR EMPLOYEE THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  7. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed black mold like substance embedded in caulk line above 3 compartment sink. Instructed manager to reseal and maintain at all times.
  8. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facilities not maintaining proper temperature. Observed 2 door reach in continental cooler at a improper temperature of 48.2f to 50.1f, holding potentially hazardous foods. Tagged cooler held for inspection by cdph. Instructed not to use. instructed to repair and maintain at 40f or below. Critical Violation # 7-38-005(a).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature, located in 2 door reach in continental cooler, in front counter prep area: 48.2f, 10lbs of cole slaw, at value $5.00 49.0f, 8lbs of elotes/cooked corn salada, at value $5.00 50.1f, 2.5lbs of diced cooked sweet potatoes, at a value of $4.00 Manager stated total weight of 20.5 lbs at approximately value of $14.00 Manager voluntarily discarded/denatured said food. instructed to keep all cold food at 40 f or below and hot food at 140 or above. Critical Violation 7-38-005(a)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed black mold like substance embedded in caulk line above 3 compartment sink. Instructed manager to reseal and maintain at all times.
  9. Complaint

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found hot water faucet handle (stripped) in disrepair. All plumbing must be maintained. Must repair and maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed temperature display on hot box not functioning properly. Must repair or place a thermometer in a conspicuous spot inside hot box. Must maintain same.
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found standing water under hand sink and 1 compartment sink in kitchen area. Must keep all floors clean and dry. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found hand sink without splash guard very close to 1 compartment prep sink, which is used for food preparation. Must install splash guard on the exposed hand to prevent contamination. Found standing water on floor from drainage hose from the walk in cooler. The hose is not properly draining into nearby floor drain. Must repair issue so that liquid drains directly into a floor drain and not onto floor. Must maintain all.
  11. Canvass

    0 infractions

  12. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (PORK, MACARONI AND CHEESE) ARE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER, WITH A CITY OF CHICAGO CERTIFICATE POSTED, ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION: 7-38-012
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE FORKS ARE BEING STORED WITH THE USE END PRESENTED TO THE CONSUMER. INSTRUCTED TO STORE ALL SINGLE SERVICE UTENSILS WITH THE HANDLE PRESENTED TO THE CONSUMER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • A MOP WAS OBSERVED BEING STORED HEAD DOWN IN THE MOP SINK. INSTRUCTED TO STORE ALL MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENT COVERS IN THE WASHROOMS.
  14. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE DURING THE INSPECTION. SERIOUS CITATION ISSUED 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
  15. License

    0 infractions

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