Skip to content
Loading map…

C & D BAR B QUE LLC

5604 W DIVISION ST, CHICAGO, IL 60651 · Restaurant

Inspection summary

C & D BAR B QUE LLC has been inspected 7 times by Chicago Department of Public Health since July 14, 2014. The most recent inspection, on February 27, 2017, found no infractions.

2 of 7 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on April 21, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on April 21, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 14, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 14, 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 18 times across 5 separate inspections, most recently on April 21, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE REACH-IN COOLER IN PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS GREASE BUILD-UP AND MUST DEFROST THE REACH-IN FREEZERS IN REAR OF PREMISES,HAS HEAVY ACCUMLICATION OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN VENTS THROUGHOUT PREMISES,HAS DUST BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS IN THE PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE REFRIGERATOR UNIT IN REAR OF PREMISES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE STORAGE CLOSET WHERE THE HOT WATER TANK IS LOCATED,TO PREVENT RODENT HARBORAGE
  3. Canvass

    0 infractions

  4. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE INSIDE THE BOTTOM AREA OF THE FRYER AND ON THE EXTERIOR SIDES OF THE FRYER AND GRILL; CLEAN EQUIPMENT TO REMOVE GREASE OBSERVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT HAVE A LIGHT AMOUNT OF DUST ON THEM; MUST CLEAN VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STANDING WASTE WATER IN THE MOP BUCKET NEXT TO THE MOP SINK; INSTRUCTED TO DISPOSE OF STANDING WATER ONCE USED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE REQUIRED IDPH FOOD HANDLER TRAINING CERTIFICATE. INFO ON THE IDPH WEBSITE.
  5. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND TWO CITY OF CHICAGO FOOD SANITATION CERTIFICATES ON PREMISES THAT HAVE THE SAME CERTIFICATE NUMBER AS THE ONE POSTED BELONGING TO NATHAN WILLIAMS WHO IS NOT ON DUTY AT THIS TIME. THESE CERTIFICATES BELONG TO DEONNA POE AND CORDELL POE (ON DUTY); INSTRUCTED THAT THESE CERTIFICATES ARE INVALID AS ALL CERTIFICATES HAVE DIFFERENT CERTIFICATE NUMBERS. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY AS REQUIRED WHILE HANDLING AND PREPARING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION ISSUED 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE INSIDE THE BOTTOM AREA OF THE FRYER AND ON THE EXTERIOR SIDES OF THE FRYER AND GRILL; CLEAN EQUIPMENT TO REMOVE GREASE OBSERVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT HAVE A LIGHT AMOUNT OF DUST ON THEM; MUST CLEAN VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STANDING WASTE WATER IN THE MOP BUCKET NEXT TO THE MOP SINK; INSTRUCTED TO DISPOSE OF STANDING WATER ONCE USED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  6. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE TORN BAR STOOL SEATS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR IN FURNANCE ROOM
  7. License

    12 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND TOWELS AT HAND SINK IN PREP/DISH WASHING & TOILET ROOM.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST RODENT PROOF REAR DOOR ALONG SIDE AND BOTTOM TO BE TIGHT FITTING.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE A CITY FOOD MANAGERS CERTIFICATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT SERVICE COUNTER,DINING AREA COUNTERS,CUTTING BOARD AREA.MUST REPAIR OR REPLACE TORN BAR STOOL SEATS.MUST REMOVE RUST FROM LOWER SHELF OF SMALL PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM INTERIOR OF DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE BROKEN FLOOR TILE NEAR REAR EXIT DOOR.MUST CLEAN FLOOR IN FURNANCE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED,STAINED AND MISSING CEILING TILES IN DINING AREA,DAMAGED WALL NEAR REAR DOOR .MUST SEAL OPENINGS IN WALLS AND CEILINGS,AROUND PIPES LEADING IN SAME.MUST CAULK WALL BASES TTHROUGHOUT AND HAND SINK IN TOILET ROOM.MUST APPLY A SEALANT OR PAINT WALL BASES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHTS AND LIGHT SHIELDS AT HOOD OF COOKING EQUIPMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE RUST FROM CEILING VENTILATION VENT.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR IN FURNANCE ROOM.

Nearby inspected facilities

Own this business? Add a badge to your website