Skip to content
Loading map…

bopNgrill

921 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

bopNgrill has been inspected 9 times by Chicago Department of Public Health since May 18, 2015. The most recent inspection, on November 4, 2019, found no infractions.

3 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, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 5, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 21, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 April 28, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 28, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 28, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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

    8 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED ESTABLISHMENT SERVING UNDER COOKED FOOD ITEMS (EGGS/HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED UTENSIL RACK AND CHEST FREEZER STORED UNDERNEATH THE WASTE WATER PIPE LINES AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REMOVE OR RELOCATE UTENSIL RACK AND CHEST FREEZER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED ROUGH AND UNFINISHED BRICK THROUGH OUT THE BASEMENT DRY FOOD STORAGE. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DIRTY AND DUSTY CEILING FANS AND STAINED CEILING TILES AT FRONT PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE, UNDERNEATH COOKING EQUIPMENT AND UNDERNEATH SHELVING AT THE BASEMENT FOOD/DRY STORAGE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT PAPER GOODS STORAGE AREAS AT BASEMENT.MUST SEAL.
  4. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STORE ALL MULTI-USE UTENSILS IN REAR PREP AND SINGLE SERVICE ITEMS NEAR SODA MACHINE INVERTED OR WITH HANDLE PRESENTED TO CONSUMER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE METAL FLOORING IN THE WALK IN COOLER TO BE PEELING UP IN THE CENTER AND EXPOSING THE ABSORBENT MATERIAL BELOW. INSTRUCTED TO REPAIR THE FLOOR TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
  5. Canvass Re-Inspection

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 4-28-16 NOT CORRECTED. NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION CONCENTRATION FOR QUATERNARY SANITIZING SOLUTION ON SITE. OWNER PRESENTED FROM PHONE AN ON LINE ORDER PLACED FOR TEST STRIPS. STRIPS NOT ON SITE AT THIS TIME OF RE-INSPECTION. SEVEN DAYS, (FIVE BUSINESS DAYS) WERE GIVEN TO PROVIDE TEST STRIPS. CRITICAL VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PRE-PACKAGED KIM CHEE FOR SALE TO GO ON THE PREMISES FOUND IMPROPERLY LABELED. LABEL MUST HAVE BUSINESS OR MANUFACTURERS ADDRESS ON THE LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TO GO FOOD CONTAINERS MUST NOT BE STORED DIRECTLY UNDER WASTE WATER SEWAGE LINES THROUGHOUT THE BASEMENT.
  6. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB EACH OF HOT KIM CHEE AT 124.2F, BACON BITS AT 123.6F HELD IN STEAM TABLE. INSTRUCTED ALL HOT FOODS MUST BE HELD AT 140F OR HIGHER. RECOMMEND USING DEEPER METAL CONTAINERS WITH LIDS. ALL FOOD DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEES ON COOKS LINE PREPARING READY TO EAT FOODS NOT WASHING HANDS BEFORE GLOVE USAGE. REVIEWED PROPER METHOD OF GLOVE USE. EMPLOYEES MUST WASH HANDS BEFORE AND AFTER EACH GLOVE USE. CRITICAL VIOLATION 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES AND NO SUCH PERSON ON SITE DURING INITIAL INSPECTION. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION CONCENTRATION FOR QUATERNARY SANITIZING SOLUTION ON SITE. INSTRUCTED TO PROVIDE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PRE-PACKAGED KIN CHEE FOR SALE TO GO ON THE PREMISES FOUND IMPROPERLY LABELED. LABEL MUST HAVE BUSINESS OR MANUFACTURERS ADDRESS ON THE LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TO GO FOOD CONTAINERS MUST NOT BE STORED DIRECTLY UNDER WASTE WATER SEWAGE LINES THROUGHOUT THE BASEMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR SHELVING ABOVE FRONT PREP EXPOSED HAND SINK. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE DUCT TAPE AS ELECTRICAL CORD GUARD ON THE FLOOR ENTRANCE TO THE COOKS LINE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  7. License Re-Inspection

    0 infractions

  8. License

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED THE DIVIDER BETWEEN THE WASH AND RINSE COMPARTMENTS AT THE 3 COMPARTMENT SINK LEAKING CAUSING BOTH COMPARTMENTS TO BE UNABLE TO HOLD WATER. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN WITH A SMOOTH AND NON TOXIC MATERIAL SO COMPARTMENTS DO NOT LEAK. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONSUMER ADVISORY GIVEN, INSTRUCTED TO POST AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN REFRIGERATION GASKETS ON THE REAR COOLERS ON THE FIRST FLOOR. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED DEEP, DARK GROOVES ON THE FRONT PREP COOLER CUTTING BOARD. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED AN EXPOSED WASTE WATER PIPE ABOVE DRY STORAGE AREAS IN THE BASEMENT. INSTRUCTED FACILITY TO SHIELD PIPE OR MOVE DRY STORAGE AND TO MAINTAIN.
  9. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website