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BOBY G

5637-5639 W GRAND AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

BOBY G has been inspected 2 times by Chicago Department of Public Health since August 28, 2012. The most recent inspection, on October 3, 2012, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times on August 28, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 28, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on August 28, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on August 28, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times across 2 separate inspections, most recently on October 3, 2012. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

2 inspections

  1. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.MUST REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN STORAGE ROOM,ELECTRICAL ROOM & WHERE NEEDED.
  2. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE REACH IN FREEZER AT 0.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED INADEQUATE WASTE WATER DISPOSAL COMING FROM GREASE TRAP AT 3- COMPARTMENT SINK IN PREP AREA WHEN WATER IS RELEASED FROM SINK.MUST REPAIR & MAINTAIN.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 30 RAT DROPPINGS ON FLOOR IN DRY FOOD STORAGE AREA,ON FLOOR IN BAR AREA UNDER 3- COMP SINK,FRONT WINDOW SILLS,ON LEDGE OF FIREPLACE,STORAGE CLOSET ON SHELVING UNITS,ON WOOD LEDGE & COUNTER TOP AT DJ BOOTH,MOTOR OF UNUSED COOLER IN SEATING AREA,ELECTRICAL ROOM.ALSO OPEN POISON ON FLOOR IN ELECTRICAL ROOM & AT MOTOR OF UNUSED COOLER IN SEATING AREA.ALSO FRONT DOOR WEST & EAST,REAR,DOUBLE DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERTAOR TO SERVICE PREMISES ON OR AFTER 8/28/12.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST REMOVE MASSIVE AMOUNT OF ARTICLES FROM REAR YARD & NEAR GARBAGE AREA SUCH AS POOL TABLE,CHAIRS,BOOTHS,ETC.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK IN PREP AREA BACKING UP IN FAR LEFT & RIGHT COMPARTMENTS WHEN WATER IS RELEASED FROM SINK.MUST REPAIR & MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE MISSING SINK STOPPERS AT BOTH 3- COMPARTMENT SINKS,SELF CLOSING DEVICE ON REAR DOUBLE DOOR IN POOR REPAIR.MUST PROVIDE SPLASH GUARD AT HAND SINK IN BAR AREA,MISSING LOCKS ON TOILET ROOM STALL DOORS IN WOMEN'S.VANITY DOOR IN POOR REPAIR IN MEN'S TOILET ROOM REAR AREA.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT DJ BOOTH.MUST REMOVE RUST FROM SHELVING UNITS IN DRY FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN REACH IN COOLER,FILTERS,HOOD,WHEEL BASES,PREP TABLE,STOVE,ICE MACHINE,VANITIES IN TOILET ROOMS,LIGHT SHIELDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.MUST REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED & MISSING WALL BASES IN PREP & BAR AREAS,STAINED,MISSING& DAMAGED CEILING TILES & WALL TILES.HOLES IN WALLS & CEILINGS WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT ON WALLS WHERE NEEDED.MUST GROUT WALL TILES IN MEN'S TOILET ROOM.MUST SEAL WALL BASES & WALL AT FIREPLACE & THROUGHOUT INCLUDING TOILET .ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE CRACKED LIGHT SHIELDS IN PREP AREA & BURNT OUT BULB AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE.MUST REPAIR OR REPLACE BAR 3- COMP SINK LOW WATER PRESSURE,LOOSE HOT WATER HANDLE & LOOSE FAUCET,SLOW DRAIN AT HAND SINK IN WOMEN'S TOILET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN STORAGE ROOM,ELECTRICAL ROOM & WHERE NEEDED.

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