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BULL-EH-DIA'S TAPAS BAR

3651 N SOUTHPORT AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

BULL-EH-DIA'S TAPAS BAR has been inspected 4 times by Chicago Department of Public Health since June 21, 2010. The most recent inspection, on August 20, 2013, 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: Protecting food from contamination, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on November 2, 2012. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 on November 2, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 November 2, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 7 times across 3 separate inspections, most recently on November 2, 2012. 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 once on November 2, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED CROSS-CONTAMINATION. FOOD HANDLER THAWING FROZEN SQUID UNDER RUNNING WATER INSIDE THE COOKS LINE EXPOSED HAND SINK. INSTRUCTED ALL HAND WASHING SINKS ARE FOR HAND WASHING ONLY. NOT FOOD PREPARATION. SQUID DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER. 0PPM CHLORINE AFTER SEVERAL ATTEMPTS AND THE MANUAL PRIMER PUMP DOES NOT WORK. INSTRUCTED TO REPAIR MACHINE TO PROPERLY DISPENSE SANITIZER TO 100 PPM AND CONTACT C.D.P.H. FOR RE-INSPECTION AND TAG REMOVAL. NO DISHES BEING WASHED AT TIME OF INSPECTION. NO CITATION ISSUED. DISH MACHINE REPAIR MAN ARRIVED DURING THIS INSPECTION AND REPAIRED MACHINE. NO TAG ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED. PREPARED BULK SANGRIA MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE AND REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR OF WALK-IN COOLER WITH EXCESSIVE FOOD SPILLAGE AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL DRAIN LINES FOR WASTE WATER FROM BAR SODA GUN HOLDERS TO PROPER FLOOR DRAIN. LEAK AT NOZZLE ON THREE COMPARTMENT SINK. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER FOR SERVER STATION SMALL COOLER WITH DAIRY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  3. Tag Removal

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE CHEESE CLOTH TO KEEP FOOD MOIST, DO NOT USE WASHCLOTH
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF COOKING EQUIPMENT,AND SHELVES IN WALK-IN COOLER(FOOD DEBRIS ON THEM).CLEAN POP GUN BEHIND BAR AREA(PINK AND BLACK SUBSTANCE).
  4. Canvass

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Shellfish shall be obtained from an approved source and kept in their original package until sold.FOUND MUSSELS STORED IN CONTAINER IN WALK-IN COOLER WITHOUT SHELLFISH TAG ATTACHED WITH PRODUCTS NOR ALL TAGS ARE KEPT FOR 90 DAYS.PRODUCTS DISCARDED AND DENATURED.INSTRUCTED TO KEEP SHELLFISH TAG WITH PRODUCTS UNTIL IS FINISHED. POUND 1, VALUE 19 DOLLARS.CRITICAL VIOLATION:7-38-005(B2) H000062877-14
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.BLACK SLIME SUBSTANCE ON ALL INTERIOR WALL PANELS OF ICE MACHINE,ICE IS USED FOR HUMAN CONSUMPTION.INSTRUCTED TO TURN OFF UNIT,WHICH WAS TAGGED"HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER(FAX #312-746-4240) TO PUBLIC HEALTH WHEN ICE MACHINE IS CLEANED.CRITICAL VIOLATION:7-38-005(A)H000062877-14
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE CHEESE CLOTH TO KEEP FOOD MOIST, DO NOT USE WASHCLOTH
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF COOKING EQUIPMENT,AND SHELVES IN WALK-IN COOLER(FOOD DEBRIS ON THEM).CLEAN POP GUN BEHIND BAR AREA(PINK AND BLACK SUBSTANCE).

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