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BRITISH AIRWAYS

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

BRITISH AIRWAYS has been inspected 5 times by Chicago Department of Public Health since June 9, 2015. The most recent inspection, on August 24, 2015, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • 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 23, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15 times across 5 separate inspections, most recently on August 24, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 10 times across 5 separate inspections, most recently on August 24, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 5 separate inspections, most recently on August 24, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 3 times across 3 separate inspections, most recently on July 7, 2015. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

5 inspections

  1. Short Form Complaint

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE AND HAVE UTENSILS ON TABLES WRAPPED OR PLACED WHEN CUSTOMER ARRIVES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ONE OF TWO DISH MACHINE IN REAR PREP NOT MAINTAINED. INSTRUCTED TO REPLACE OR REPAIR DOOR OR REMOVE DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BETWEEN AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB NOT WORKING IN REAR PREP AREA. INSTRUCTED TO REPLACE NON-WORKING BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER BEVERAGE MACHINE NOT PROPERLY INSTALLED. INSTRUCTED TO INSTALL BACKFLOW PREVENTER ON UNIT WATERLINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  2. Canvass Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE AND HAVE UTENSILS ON TABLES WRAPPED OR PLACED WHEN CUSTOMER ARRIVES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ONE OF TWO DISH MACHINE IN REAR PREP NOT MAINTAINED. INSTRUCTED TO REPLACE OR REPAIR DOOR OR REMOVE DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BETWEEN AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB NOT WORKING IN REAR PREP AREA. INSTRUCTED TO REPLACE NON-WORKING BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER BEVERAGE MACHINE NOT PROPERLY INSTALLED. INSTRUCTED TO INSTALL BACKFLOW PREVENTER ON UNIT WATERLINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • : ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  3. Canvass Re-Inspection

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT RUNNING WATER ON PREMISES. EXPOSED HANDSINK IN FRONT PREP AREA AT 66.9 F AND REAR EXPOSED HANDSINK AT 66.4 F. INSTRUCTED THAT ESTABLISHMENT MUST HAVE HOT RUNNING WATER AT ALL EXPOSED HANDSINK AT MINIMUM OF 85 F. CRITICAL CITATION ISSUED 7-38-030. INSTRUCTED MANAGER THAT HOT RUNNING WATER MUST BE PROVIDED ON PREMISES WITHIN 48 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • : MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE AND HAVE UTENSILS ON TABLES WRAPPED OR PLACED WHEN CUSTOMER ARRIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ONE OF TWO DISH MACHINE IN REAR PREP NOT MAINTAINED. INSTRUCTED TO REPLACE OR REPAIR DOOR OR REMOVE DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BETWEEN AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB NOT WORKING IN REAR PREP AREA. INSTRUCTED TO REPLACE NON-WORKING BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER BEVERAGE MACHINE NOT PROPERLY INSTALLED. INSTRUCTED TO INSTALL BACKFLOW PREVENTER ON UNIT WATERLINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  4. Canvass Re-Inspection

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE PLUMBING AND EXPOSED HANDSINK NOT INSTALLED IN PREP AREA. FRONT PREP AREA COOKING AND SERVING FOODS NOT PROVIDED WITH EXPOSED HANDSINK FOR FOOD HANDLERS TO PROPERLY WASH HANDS. INSTRUCTED THAT EXPOSED HANDSINK MUST BE INSTALLED WITH HOT AND COLD RUNNING WATER IN FRONT PREP AREA ACCESSIBLE FOR ALL FOOD HANDLERS. CRITICAL CITATION ISSUED 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOODS NOT PROTECTED DURING STORAGE, DISPLAY AND SERVICE. OBSERVED PASTRIES AND SANDWICHES IN OPEN DISPLAY CASE THAT NOT PROTECTED FROM CUSTOMER CONTAMINATION. INSTRUCTED THAT DISPLAY CASES MUST BE ENCLOSED OR SNEEZE GUARD INSTALLED TO PROTECT FOODS FROM POSSIBLE CONTAMINATION. SERIOUS CITATION ISSUED 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE AND HAVE UTENSILS ON TABLES WRAPPED OR PLACED WHEN CUSTOMER ARRIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ONE OF TWO DISH MACHINE IN REAR PREP NOT MAINTAINED. INSTRUCTED TO REPLACE OR REPAIR DOOR OR REMOVE DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BETWEEN AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB NOT WORKING IN REAR PREP AREA. INSTRUCTED TO REPLACE NON-WORKING BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER BEVERAGE MACHINE NOT PROPERLY INSTALLED. INSTRUCTED TO INSTALL BACKFLOW PREVENTER ON UNIT WATERLINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  5. Canvass

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE PLUMBING AND EXPOSED HANDSINK NOT INSTALLED IN PREP AREA. FRONT PREP AREA COOKING AND SERVING FOODS NOT PROVIDED WITH EXPOSED HANDSINK FOR FOOD HANDLERS TO PROPERLY WASH HANDS. INSTRUCTED THAT EXPOSED HANDSINK MUST BE INSTALLED WITH HOT AND COLD RUNNING WATER IN FRONT PREP AREA ACCESSIBLE FOR ALL FOOD HANDLERS. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS-PORK AT 149.3 F IS BEING AERVED AND PREPARED. INSTRUCTED THAT ESTABLISHMENT MUST HAVE CERTIFIED FOOD MANAGER ON PREMISES DURING ALL HOURS OF OPERATION. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE AND HAVE UTENSILS ON TABLES WRAPPED OR PLACED WHEN CUSTOMER ARRIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISH MACHINE IN REAR PREP NOT MAINTAINED. INSTRUCTED TO REPLACE OR REPAIR DOOR OR REMOVE DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BETWEEN AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB NOT WORKING IN REAR PREP AREA. INSTRUCTED TO REPLACE NON-WORKING BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT TWO COMPARTMENT SINK NOT MAINTAINED. INSTRUCTED TO REPLACE BROKEN FAUCET. WATER ALONG SIDE OF DISH MACHINE OBSERVED. INSTRUCTED TO REPAIR LEAK FROM DISH MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.

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