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BUZZ

1935 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

BUZZ has been inspected 6 times by Chicago Department of Public Health since August 26, 2013. The most recent inspection, on October 9, 2014, found no infractions.

3 of 6 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 and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 July 24, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 24, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 6 times across 3 separate inspections, most recently on July 24, 2014. 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 2 times across 2 separate inspections, most recently on July 24, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 once on July 24, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS ON TOP OF BOTH COLD HOLDING REFRIGERATORS; SLICED HAM 70.7F, BACON 85.1F, GUACOMOLE 60.2F, 6 DIFFERENT TYPES OF CHEESES >70F, EGGS 68.4F, TOMATOES 60.8F, VARIOUS BURGER SAUCES >67F, BEEF PATTIES 51.7F, BACON TURKEY BURGER PATTIES 53.8F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED IMPROPER THAWING OF POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. OBSERVED BAGS OF FROZEN BEEF BEING THAWED IN THE ONLY EXPOSED HAND SINK IN REAR KITCHEN AREA WITH THE WATER RUNNING. EMPLOYEE REMOVED MEAT FROM HANDSINK, DETAIL CLEANED, AND SANITIZED HANDSINK. INSTRUCTED STAFF THAT THE EXPOSED HAND SINK IS FOR HANDWASHING ONLY AND TO THAW FOODS IN PREP SINKS WITH RUNNING WATER OR IN REFRIGERATION UNITS. SERIOUS VIOLATION 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE WALK-IN THAT IS BEING USED AS DRY STORAGE AND DEAD FLIES STUCK TO THE LIGHT FIXTURE ABOVE FOOD PREP WHERE THE LIGHT SHIELD IS MISSING. APROXIMATELY 15 FRUIT FLIES WERE OBSERVED IN THE WALK-IN AND CLOSE TO 40 DEAD FLIES ON THE LIGHT FIXTURE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. INSTRUCTED TO DETAIL CLEAN AND SANITIZE LIGHT FIXTURE. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, SHRIMP, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGERS ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FIND A PROPER LID AND ASSORTED LINERS FOR THE COLD-HOLDING UNITS ABOVE THE REFRIGERATORS. THE MAKE SHIFT SYSTEM CURRENTLY IN PLACE IS NOT KEEPING FOODS BELOW 40F DUE TO AIR POCKETS WHERE COLD AIR IS ESCAPING. DETAIL CLEAN AND MAINTAIN THE HOOD VENTS ABOVE THE COOKING EQUIPMENT TO REMOVE DRIED GREASE DRIPPAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND HEAVY GREASE BUILDUP ALONG THE SIDES OF THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE FOOD PREP AREA. INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SLOW DRAINING SINKS AT THE 3-COMPARTMENT BAR SINK AND THE EXPOSED HAND SINK AT THE BAR. INSTRUCTED TO REPAIR SINKS.
  4. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALL BEHIND THE ICE MACHINE,INSTRUCTED TO REMOVE SAID PAINT AND REPAINT AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT LIGHT IN THE KITCHEN, INSTRUCTED TO PROVIDE
  5. Complaint

    0 infractions

  6. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS ARE BROKEN INSIDE THE THREE COMPARTMENT SINK IN THE KITCHEN,AND MISSING AT THREE COMPARTMENT SINK AT BAR AREA.INSTRUCTED TO REPLACE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED THREE COOLERS ARE STORED INSIDE THE ATTACHED GARAGE,ALSO OTHER ITEMS:CHAIRS,TABLES,EQUIPMENTS ETC.INSTRUCTED TO SWEEP FLOOR,AND ELEVATE ITEMS.NO FOOD OR FOOD PRODUCTS ARE STORED AT SAID AREA.

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