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Booil Restaurant

3346 W Bryn Mawr AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

Booil Restaurant has been inspected 9 times by Chicago Department of Public Health since October 13, 2010. The most recent inspection, on November 5, 2015, found no infractions.

4 of 9 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 source, labelling and allergens and Food temperature control.

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.

  • 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 May 21, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 2, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 5 separate inspections, most recently on January 14, 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 5 times across 4 separate inspections, most recently on January 14, 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning. Kitchen storage shelving, cabinet not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen area under cooking equipment, heavy equipment not clean, need detailed cleaning(corners). Floors in front dining area by cabinet no clean, needs detailed cleaning(corners).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL PREPARED AND COOKED FOODS IN THE UPRIGHT REFRIGERATOR LOCATED IN THE REAR AREA OF THE SECOND ROOM IN THE RESTAURANT(EAST SIDE OF THE BUILDING). ALL FOODS NOT IN ORIGINAL CONTAINERS MUST PROPERLY DATED AND LABELED AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST ALL ICE BOX FREEZERS ON PREMISES TO REMOVE EXCESSIVE ICE AND FORST BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS AT ALL TIMES FOR THE SMALL 3-COMP SINK LOCATED BEHIND THE BEVERAGE STATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT THE 3-COMP SINK LOCATED IN THE REAR AREA IN THE SECOND ROOM OF THE RESTAURANT(EAST SIDE OF THE BUILDING) TO PREVENT LEAK.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of storage shelving in kitchen prep area not clean, needs detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, front storage area, rear storage areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint, exposed plaster by walk in cooler in rear kitchen area, shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, kitchen prep area, dining area not clean, need detailed cleaning, missing vent guards in dining area shall be provided.
  6. Canvass

    0 infractions

  7. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE LABEL/NAME OF THE PRODUCT AND DATE ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER AND PROVIDE LABEL ON ALL BULK CONTAINERS WITH RICE, SALT,SUGAR,FLOUR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST ALL CHEST FREEZER AND REACH IN FREEZER WITH HEAVY ICE ACCCUMULATED. CAULKING AROUND THE WASHBOWL SINK IN BOTH CUSTOMER'S WASHROOM, WORN OUT. MUST RE CAULK AND MAINTAIN. RUSTY LID/COVER OF ONE OF THREE CHEST FREEZER. MUST REMOVE RUST AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE SODA CRATE IN THE WALK IN COOLER, BEING USED AS A PALLET. PROVIDE REGULAR PALLET OR SHELVE TO STORE STOCKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT IN LADIE'S WASHROOM WITH DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN ALL CHEST FREEZER AND REACH IN COOLER. MUST PROVIDE THERMOMETER AND MUST BE VISIBLE.
  8. Canvass

    0 infractions

  9. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • storage shelving that had exposed raw wood, shall be repair, replaced. walk in cooler shelving that had peeling paint, rust shall be repair, replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • non food contact surfaces of cooler shelving, ice machine not clean need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floors in walk in cooler under shelving not clean need detailed cleaning. floors in kitchen under heavy equipment need cleaning(corners).floors in rear storage areas not clean need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • walls, ceiling in rear prep area that had peeling paint, exposed plaster shall be repair. damaged/broken ceiling tiles in bathroom, and in dining area shall be replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • light shields that were missing end caps in prep areas, storage areas shall be provided. light shields in prep areas, dining areas, and bathrooms not clean need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust vent(ventilation)in walk in cooler not clean need detailed cleaning(crevices). exhaust vents(ventilation)in dining areas need cleaning(detailed).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • stock items must be stored six inches off of floor to prevent pest harborage.

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