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CHICAGO WAY BBQ INC

3334 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

CHICAGO WAY BBQ INC has been inspected 8 times by Chicago Department of Public Health since October 30, 2014. The most recent inspection, on September 19, 2017, found no infractions.

3 of 8 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.

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 10, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 separate inspections, most recently on November 10, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 7 times across 5 separate inspections, most recently on November 10, 2016. 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 once on March 25, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on March 25, 2016. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZED THE MEAT SLICER IN REAR PREP AREA,HAS OLD FOOD PARTICLES ON EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS AROUND PIPES INSIDE THE WASHROOM,TO PREVENT RODENT ENTRY,INSTRUCTED TO SEAL OPENINGS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNRD OUT BULB INSIDE THE VENTILATION HOOD IN PREP AREA,INSTRUCTED TO PROVIDE ALSO MUST CLEAN THE WALL VENTS IN PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE 2 DOOR REACH-IN COOLER IN REAR PREP AREA,INSTRUCTED TO PROVIDE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED EQUIPMENT FROM OUTSIDE OF REAR ENTRANCE,TO PREVENT RODENT HARBORAGE
  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS BEHIND THE COOKING EQUIPMENT IN PREP AREA,INSTRUCTED TO CLEAN ND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE SEVERAL STAINED CEILING TILES IN THE WASHROOM AND IN REAR OF PREMISES
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, SUCH AS GYROS,ITALIAN BEEF AND HAMBURGERS,SERIOUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1583449 DATE 10-26-2015(38)ESTABLISHMENT HAS A PREP AREA IN THE FRONT AND A PREP/DISHWASHING AREA IN THE REAR,WHICH IS SEPERATED FROM THE FRONT PREP AREA BY TWO SWINGING DOORS,INSTRUCTED OWNER THAT AN EXPOSED HANDSINK IS NEEDED IN THE FRONT PREP AREA FOR HANDWASHING,MUST INSTALL WITH HOT AND COLD RUNNING WATER,SOAP AND HAND TOWELS,INSTRUCTED TO CORRECT VIOLATION,SERIOUS VIOLATION 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS BEHIND THE COOKING EQUIPMENT IN PREP AREA,INSTRUCTED TO CLEAN ND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE SEVERAL STAINED CEILING TILES IN THE WASHROOM AND IN REAR OF PREMISES
  5. Canvass

    0 infractions

  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN THE INTERIOR OF THE REACH IN COOLER AND FREEZER IN THE PREP AREA. CLEAN POTATO DICER ON WALL AND SLICER ON PREP TABLE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND COOKING EQUIPMENT TO REMOVE GREASE OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ESTABLISHMENT HAS A PREP AREA IN THE FRONT AND A PREP/DISHWASHING AREA IN THE REAR WHICH IS SEPERATED FROM THE FRONT PREP AREA BY TWO SWINGING DOORS. INSTRUCTED OWNER THAT AN EXPOSED HANDSINK IS NEEDED IN THE FRONT PREP AREA FOR HANDWASHING. MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STANDING WASTE WATER IN THE MOP BUCKET WITH THE MOP INSIDE; INSTRUCTED TO REMOVE MOP AND HANG TO DRY AND DISGARD WASTE WATER ONCE USED.
  7. Canvass

    0 infractions

  8. License

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVING UNITS IN REAR AREA.MUST PAINT OR APPLY A SEALANT ON RAW WOOD ABOVE PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN MICROWAVE,FOOD CORRAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE BROKEN FLOOR TILE AT REAR DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL BRICK WALL AT EXTERIOR OF BUILDING.MUST REPAIR OR REPLACE STAINED CEILING TILES IN LOBBY,MISSING WALL BASES IN PREP AND DISHWASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING AND SHIELDS AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.MUST REPLACE DAMAGED FILTER AT HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.

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