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BOOILL GALBI

3346 W BRYN MAWR AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

BOOILL GALBI has been inspected 11 times by Chicago Department of Public Health since November 5, 2015. The most recent inspection, on June 8, 2021, 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: Food source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on August 29, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 29, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on August 29, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 October 17, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 6 times across 3 separate inspections, most recently on March 14, 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.

11 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. (VIOLATION WAS WRITTEN LAST 8/29/18 CORRECT BY DATE 11/29/18.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 CITATIONI ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • NO HACCP PLAN FOR FERMENTING KIMCHI. (VIOLATION WAS WRITTEN LAST 8/29/19 ON THE PREVIOUS REPORT CORRECT BY DATE 11/29/18). INSTRUCTED TO PROVIDE HACCP PLAN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UPGRADED TO PRIORITY FOUNDATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2213675 DATED 8/29/18. #58-#PA 100-0367-NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE. PRIORITY FOUNDATION CITATION ISSUED
  5. Canvass

    0 infractions

  6. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A-B)(E-G) ALL PREPARED FOODS HELD LONGER THAN 24 HOURS MUST BE PROPERLY LABELED WITH NAME, PREPARATION DATE AND EXPIRATION DATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) NO CONSUMER ADVISORY SIGNAGE POSTED. MUST PROVIDE A SIGN OR POST ADVISORY ON MENU. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 8-201.13 ESTABLISHMENT PREPARES FERMENTED CABBAGE (KIM CHEE) ON SITE. INSTRUCTED TO OBTAIN APPROVAL FOR FERMENTATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST REMOVE THE STYROFOAM AND CARDBOARD AS A PLATFORM UNDER THE BOX FREEZER IN THE KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 CRACKED AND DAMAGED FLOOR TILES IN THE KITCHEN. MUST REPLACE.----PAPER AND TAPE USED AS COVER ON THE WALL INSIDE THE LADIES WASHROOM. MUST REMOVE AND MAKE WALL SMOOTH AND CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO PROOF OF TRAINING OR CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  7. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED VARIOUS FOOD ITEMS IN COOLERS STORED IN GROCERY BAGS. INSTRUCTED TO NOT USE GROCERY BAGS. MUST USE FOOD GRADE CONTAINERS FOR FOOD ITEMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY PIPE NEXT TO 3-COMP SINK IN FOOD PREP AREA LEADING TO BACK DOOR. INSTRUCTED TO REPAINT/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING WALL TILE NEXT TO 3-COMP SINK NEXT TO ICE MACHINE IN REAR KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED STAINED CEILING TILE IN DINNING AREA ABOVE #2 TABLE. INSTRUCTED TO REPAIR/REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN REAR STORAGE SHELVING BY HEATING UNIT. INSTRUCTED TO ORGANIZE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT TO PROVIDE ALL EMPLOYEE WITH FOOD HANDLER CERTIFICATES.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED FAUCET OF LARGE 3 COMPARTMENT SINK NOT ABLE TO REACH ALL 3 COMPARTMENTS. MUST INSTALL FAUCET THAT REACHES ALL 3 COMPARTMENTS. 1 OTHER 3 COMPARTMENT SINK ON SITE BUT IS A SMALL/BAR 3 COMPARTMENT SINK AND UNABLE TO SUBMERGE THE POTS AND PANS. MUST INSTALL FAUCET THAT REACHES ALL 3 COMPARTMENTS TO PROPERLY WASH RINSE AND SANITIZE ALL POTS PANS DISHES AND UTENSILS. SERIOUS VIOLATION 7-38-030
  10. Canvass

    0 infractions

  11. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen area under shelving not clean, need cleaning(corners).

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