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BLUE BIRD BOWL

3900 W COLUMBUS AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

BLUE BIRD BOWL has been inspected 8 times by Chicago Department of Public Health since November 5, 2010. The most recent inspection, on August 26, 2019, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene 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.

  • 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 4 times across 3 separate inspections, most recently on August 26, 2019. For example: PERSONAL CLEANLINESS

  • 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 4 times across 2 separate inspections, most recently on August 26, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 15 times across 6 separate inspections, most recently on August 30, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 6 times across 4 separate inspections, most recently on August 19, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 4 times across 3 separate inspections, most recently on August 19, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE DURING HOT WATER MECHANICAL OPERATIONS. PRIORITY FOUNDATION 7-38-005
  2. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUDNATION 7-38-005
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE DURING HOT WATER MECHANICAL OPERATIONS. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BRICK WALLS IN PREP AND BAR AREAS. INSTRUCTED MANAGER TO SEAL WALLS TO BE MAKE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BLACK DEBRIS INSIDE FLOOR DRAINS IN BAR AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO EXPOSED HAND WASHING SINK IN THE REAR NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AN EXPOSED HAND WASHING SINK IN THE REAR NEAR THE 3 COMPARTMENT SINK.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NEW EXPOSED BRICK AROUND BAR AREA NOT SEALED, INSTRUCTED TO SEAL BRICK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT PIZZA OVENS DRIP TRAY NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN/SANITIZE WEST COFFEE MACHINE, ABOVE COFFEE BASKET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELD OVER ICE MACHINE, INSTRUCTED TO PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATE FOR BAR TENDERS, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  5. Canvass

    11 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FRONT AND REAR BAR ICE BINS NEED COVERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE EXPOSED HAND WASHING SINK IN THE FRONT BAR AREA NEEDS A PARTITIONER TO SEPARATE IT FROM THE CONSUMABLE ICE. INSTRUCTED TO PROVIDE A PARTITIONER/SPLASH GUARD AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FRONT COOLER UNDER THE PIZZA OVEN IN THE PREP AREA HAS EXCESS ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SODA BEVERAGE LINES IN BOTH BAR AREA TOUCHES THE ICE USED FOR CONSUMPTION. INSTRUCTED TO PLACE A BARRIER TO SEPARATE LINES FROM ICE OR HAVE LINES REROUTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE BAR GUN HOLDER IN THE FRONT BAR AREA NEEDS CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT NEEDS TO BE CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR IN FRONT OF THE FRONT 3-COMPARTMENT SINK IN THE BAR/PREP AREA IS UNLEVELED. INSTRUCTED TO FIX AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET ON THE FRONT 3-COMPARTMENT SINK IN THE BAR/PREP AREA HAS NO KNOBS. INSTRUCTED TO PROVIDE KNOBS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK IN THE FRONT BAR/PREP AREA. INSTRUCTED TO FIX AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • THE ICE SCOOP IN THE FRONT BAR/PREP AREA WAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE IN A SANITIZED BIN OR HANDLE UP IN THE ICE.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR NO MANAGER ON PREMISES WHEN FOOD IS BEING PREPARED AND SREVED HOTDOGS,NACHO CHEESE. NO PROOF OF ENROLLMENT.NEED TO ENROLL HAVE ONE MANAGER PER SHIFT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL BAR GUN HOLDERS, PIZZA OVEN DRIP TRAY,INTERIOR OF MICROWAVE, CLEAN AND SANITIZE CONDIMENT PUMPS. DEFROST BAR PIZZA FREEZER, AND DEFROST FRONT BAR SMALL FREEZER TOP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN LADIES LOCKER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO REPAIR LEAKING SINK NOZZEL AT FRONT BAR 3 COMP. SINK.
  7. Canvass

    1 infraction

    • 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. ALL DRINK DISPENSORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME.

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