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CHICAGO BILLIARD CAFE

5935 W IRVING PARK RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

CHICAGO BILLIARD CAFE has been inspected 10 times by Chicago Department of Public Health since October 19, 2010. The most recent inspection, on May 7, 2024, recorded 3 infractions.

1 of 10 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, Handwashing and staff hygiene and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 November 20, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on January 8, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 8, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 November 20, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 13 times across 7 separate inspections, most recently on January 8, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

10 inspections

  1. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LARGE LEAK COMING FROM PIPE IN BASEMENT AND STANDING WATER THROUGHOUT BASEMENT. NO FOOD IS STORED IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN, UNUSED NON-COMMERCIAL DISHWASHER IN PREP/DISH AREA. INSTRUCTED TO REMOVE FROM PREMISES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 2 OF 3 FOOD EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED PEST CONTROL LOG BOOK IS INCOMPLETE. LAST SERVICE REPORT WAS DATED AUGUST 2023 AND 2019. NO PEST CONTROL REPORTS WERE PROVIDED IN 2022, 2021 OR 2020. PEST CONTROL SERVICES MUST BE COMPLETED AT LEAST TWICE A YEAR BY A LICENSED EXTERMINATOR. PRIORITY FOUNDATION VIOLATION. 7-38-020(c). CITATION ISSUED.
  4. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HANDSINK IN PREP/COOKING AREA AND HAND SINK INSIDE WOMEN'S WASHROOM
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE REACH-IN COOLER IN BASEMENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED HEAVY ICE ACCUMULATION INSIDE REACH-IN COOLER IN BASEMENT. INSTRUCTED TO DEFROST AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE (IN BASEMENT). INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR STRIPPED (COLD) FAUCET HANDLE AT RIGHT HAND SINK INSIDE MEN'S WASHROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO PROVIDE LID/COVER FOR RECEPTACLE OR GARBAGE CONTAINER INSIDE WOMEN'S WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA AND IN BASEMENT STORAGE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  5. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL GREASE BOX/GREASE INTERCEPTOR CONNECTED UNDERNEATH 3 COMPARTMENT SINK.
  6. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 11/23/2015, REPORT #1588759, VIOLATION LISTED BELOW: 45 NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION: 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT AND SHELVING INSIDE REACH-IN COOLER BASEMENT AREA, NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BASEMENT AREA, INSTRUCTED TO CLEAN AND BETTER ORGANIZE, DISCARDED UNUSED ITEMS,
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE DRAIN BOARD OR RACKS FOR 3 COMPARTMENT SINK.-------MUST REMOVE FOIL LINER IN PREP/COOKING AREA.--------MUST DEFROST REACH-IN FREEZER WITH HEAVY ICE BUILD-UP IN PREP/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED COLD FAUCET HANDLE AT RIGHT HAND SINK INSIDE MEN'S WASHROOM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Bsmt storage shelving that had exposed raw wood, peeling paint/rust, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Bsmt storage shelving not clean, need detailed cleaning(crevices), cooler shelving in bsmt not clean, needs cleaning(detailed).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • walls, ceilings that had peeling paint, exposed plaster in bsmt storage area shall be repaired/sealed.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in reach in freezer, must date food items in reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment in kitchen area need cleaning, floors in bsmt storage areas not clean, need detailed cleaning(corners).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in bsmt storage area shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust vents(ventilation) in bathrooms in state of disrepair, shall be repaired/replaced.
  10. Canvass

    3 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. ATTACHED TABLE UNDER COOKING EQUIPMENT WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN THE STAIRWAY UNCLEAN,MUST CLEAN AND MAINTAIN;FLOOR BEHIND COOLER AND ICE MACHINE IN BASEMENT MUST CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE ATTACHED ROOM IN BASEMENT ,MATERIALS NOT USED IN THE RESTAURANT MUST BE REMOVED

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