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BLACKWOOD BBQ

945 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant (Catering)

Inspection summary

BLACKWOOD BBQ has been inspected 4 times by Chicago Department of Public Health since February 20, 2014. The most recent inspection, on March 10, 2016, found no infractions.

2 of 4 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: Protecting food from contamination, Food temperature control and Pests.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 20, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 February 20, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 20, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 8 times across 2 separate inspections, most recently on February 20, 2015. 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 4 times across 2 separate inspections, most recently on February 20, 2015. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED EMPLOYEE REMOVING COOKED FOOD (BAKED BEANS)FROM A LARGE ROTISSERIE OVEN LOCATED IN THE REAR OUTSIDE AREA DIRECTLY BEHIND REAR EXIT DOORS. MGR ON SITE UNABLE TO PROVIDE DOCUMENTATION INDICATING THIS PROCESS WAS APPROVED BY THE HEALTH DEPT. INSTRUCTED TO CEASE DESIST THIS OPERATION, AND TO SUBMIT THE REQUIRED DOCUMENTATION TO CDPH FOR APPROVAL. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL OF THE SINKS, INTERIOR OF ROTISSERIE OVEN IN FRONT FOOD PREP AREA, AND ALL WOODEN STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAIN AT 3 COMP SINK. DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMSA AND AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, AND FOOD DEBRIS NOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING WALL PANEL NEAR MOP SINK. CLEAN ALL WALLS THROUGHOUT ESTABLISHMENT, DIRT AND SMOKE RESIDUE NOTED. CLEAN ALL DEBRIS FROM LIGHT SHIELDS THROUGHOUT. REMOVE ALL CHIPPING PAINT, CLEAN AND RE-PAINT BRICK WALL ABOVE 3 COMPARTMENT SINK AND EXXPOSED HAND SINK IN REAR PREP AREA. CLEAN HOOD ABOVE COOKING EQUIPMENT IN FRONT FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN ALL UNUSED EQUIPMENT STORED ON PREMISES.
  3. License Re-Inspection

    0 infractions

  4. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFIY THAT IT WORKS PROPERLY.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • A STANDARD OPERATING PROCEDURE FOR MEAT SMOKING PROCESS MUST BE SUBMITTED TO CDPH AND APPROVED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • EXCESSIVE GARBAGE OVERFLOWING FROM OUTSIDE WASTE CONTAINER. MUST REMOVE EXCESSIVE GARABAGE, CLOSE LID AND PROPERLY MAINTAIN AREA.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE OR VALID PROOF OF ENROLLMENT ON SITE. MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST AND REPAINT RUSTY SHELVES IN THE WALK IN COOLER. PAINT RAW WOOD PANELS ABOVE THE SMALL REAR EXIT DOOR AND BEHIND THE SHELVING RACKS DIRECTLY OUTSIDE OF THE WALK IN COOLER. SEAL SMALL OPENING ALONG THE BOTTOM OF THE LEFT SIDE OF THE REAR EXIT DOUBLE DOORS. REPLACE CRACKED TOILET BOWL COVER IN MENS WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OPENING IN FLOOR BEHIND FRONT COUNTER AND REPAINT FLOOR UNDER SMOKER AS NEEDED. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLE IN WALL AND PEELING PAINT AROUND THE SOAP DISPENSER IN THE WOMENS WASHROOM. ALSO REMOVE PEELING PAINT ON WALL IN THE MENS WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULBS ABOVE REAR PREP/DISHWASHING AREA AND PROVIDE LIGHT SHIELDS WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION IN THE MENS AND WOMENS WASHROOMS. MUST DETAIL CLEAN VENT ABOVE THE STOVE. PROVIDE PROPER AIR GAP AT THE 3 COMPARTMENT SINK OPEN SITE DRAIN. MUST CLEAN GREASE TRAP AT THE 3 COMPARTMENT SINK AND REMOVE FOUL ODORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNUSED EQUIPMENT,COOLERS,SODA DISPENSER AND OTHER ITEMS. ALSO BETTER ORGANIZE REMAINING ITEMS.

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