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BOW TRUSS LOGAN

2631 N KEDZIE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

BOW TRUSS LOGAN has been inspected 4 times by Chicago Department of Public Health since June 29, 2015. The most recent inspection, on March 24, 2017, found no infractions.

1 of 4 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 temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 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 2 times across 2 separate inspections, most recently on July 2, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 29, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 June 29, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 9 times across 3 separate inspections, most recently on October 11, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 11, 2016. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED ICE SCOOP ON TOP OF ICE MACHINE WITH NO ICE SCOOP HOLDER. INSTRUCTED TO HAVE AN ICE SCOOP HOLDER FOR STORAGE
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED BATH ROOM DOORS NOT SELF CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE BELONGINGS ON SHELF AT THE PREP AREA. INSTRUCTED TO PROVIDE A STORAGE AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS ON PREP TABLE NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  3. License Re-Inspection

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BRICK WALL IN FOOD PREPARATION AND UTENSIL WASHING AREAS NOT SMOOTH AND EASY CLEANABLE. MUST SEAL/REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO VISIBLE BACKFLOW PREVENTION DEVICE AT THE FRONT AND REAR ESPRESSO COFFE MACHINE IN FOOD PREPARATION AREA. MUST PROVIDE. OBSERVED NO GREASE TRAP FOR THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE A GREASE TRAP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER, UNNECESSARY ARTICLES, BRICKS, ACCUMULATED DIRT AND DEBRIS FROM OUTSIDE REAR OF PREMISES TO PREVENT RODENT HARBORAGE.
  4. License

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NO BARRIER OR PROTECTION BETWEEN GLASS RINSE STATION AND CUSTOMER AREA. MUST PROVIDE PROTECTION BARRIER BETWEEN EQUIPMENT AND CUSTOMERS. SERIOUS VIOLATION 7-38-005A.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED PLUMBERS PUTTY AROUND DRAINS IN 3-COMPARTMENT SINK. MUST REMOVE ALL PUTTY. SERIOUS VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BRICK WALL IN FOOD PREPARATION AND UTENSIL WASHING AREAS NOT SMOOTH AND EASY CLEANABLE. MUST SEAL/REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO VISIBLE BACKFLOW PREVENTION DEVICE AT THE FRONT AND REAR ESPRESSO COFFE MACHINE IN FOOD PREPARATION AREA. MUST PROVIDE. OBSERVED NO GREASE TRAP FOR THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE A GREASE TRAP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER, UNNECESSARY ARTICLES, BRICKS, ACCUMULATED DIRT AND DEBRIS FROM OUTSIDE REAR OF PREMISES TO PREVENT RODENT HARBORAGE.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED NO SMOKING SIGN INSIDE PREMISES. INSTRUCTED TO PROVIDE. 7-32-020.

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