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BODI

873 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

BODI has been inspected 11 times by Chicago Department of Public Health since October 26, 2010. The most recent inspection, on December 14, 2017, found no infractions.

6 of 11 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.

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 once on August 8, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 12 times across 5 separate inspections, most recently on December 17, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 once on October 26, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 8, 2014. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN ALL COOKING EQUIPMENT AT THE KITCHEN INCLUDING THE STOVE, GRILL AND DEEP FRYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN DUSTY FANS AND CEILING AT THE KITCHEN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAIN AT THE HAND WASH SINK OF THE MENS BATHROOM AT THE BASEMENT AND ALSO LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE DISH WASHER. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS FOUND AT BOTH BAR HANDSINKS. NO SAOP OR TOWELS FOUNF IN BOTH MEN AND WOMENS WASHROOM. MUST INSTALL AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDWASHING FACILITIES NOT MAINTAINED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT # 1459510 MAY 7, 2014 INSP #327 #33 CLEAN THE SODA GUNS BEHIND THE BARS. #NO EXPOSED HANDSINK BEHIND THE CORNER SERVICE BAR NEAR THE KITCHEN. MUST INSTALL AND PROVIDE SOAP AND PAPER TOWELS AT THE HANDSINK. MINOR VIOLATIONS NOT CORRECTED AT THIS TIME. INSTRUCTED MANAGER TO CORRECT. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATIONS NOT CORRECTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BAR GUN HOLDERS IN NEED OF DRAIN LINES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE SODA GUNS BEHIND THE BARS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK BEHIND THE CORNER SERVICE BAR NEAR THE KITCHEN. MUST INSTALL AND PROVIDE SOAP AND PAPER TOWELS AT THE HANDSINK.
  8. License

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • GLASSES NOT STORED PROPERLY AFTER WASH, INSTRUCTED TO AIR DRY GLASSES BEFORE STACKING ON TOP OF EACH OTHER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WOODEN SHELVES USED AT BAR TO HOLD WET GLASSES, INSTRUCTED TO USE A NON-ABSORBANT SMOOTH SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BASE COVERINGS MISSING AT DISH WASHING AREA, INSTRUCTED TO INSTALL AND MAINTAIN.
  11. Canvass

    4 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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON PREP AREA SHELVES, ON LOWER SIDE OF DISHWASH DRAINBOARDS AND INSIDE BAR GUN HOLDERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED ACCUMULATED FOOD/GRIME BUILD UP ON FLOOR IN PREP AREA UNDER AND AROUND EQUIPMENT AND INSIDE LIQUOR STORAGE ROOM. MUST DETAIL CLEAN AND MAINTAIN FLOOR THROUGHOUT.
    • 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. OBSERVED FOOD BUILD UP ON WALLS AROUND DISHMACHINE AND PREP AREA. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. WATER VALVE ROOM CLUTTERED. MUST REMOVE ALL CLUTTER OR ELEVATE ALL ITEMS 6" OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.

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