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GABBY'S SMOKIN GRILLZ, INC.

4144 W MADISON ST, CHICAGO, IL 60624 · Restaurant

Inspection summary

GABBY'S SMOKIN GRILLZ, INC. has been inspected 4 times by Chicago Department of Public Health since December 4, 2013. The most recent inspection, on January 27, 2015, 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: Food temperature control 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 2 times on March 11, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 11, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 7, 2014. 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 2 times on December 4, 2013. 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. Short Form Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES IN REAR STORAGE ROOM ALONG WALLS AND BASEBOARDS. INSTRUCTED TO REPAIR AND MAINTAIN SO AS NO HOLES OR GAPS ARE PRESENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND SHORT RIBS (124F), POT ROAST (127F), AND CHICKEN (118F) AT THE FRONT STEAM TABLE HELD AT IMPROPER TEMPERATURES. OPERATOR DISCARDED AND DENATURED PREVIOUSLY MENTIONED FOODS. FOOD WEIGHED APPROXIMATELY 25 POUNDS AND WAS VALUED AT APPROXIMATELY $260 AS STATED BY OPERATOR. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CARDBOARD BEING USED AS LINERS AROUND THE FACILITY ON FOOD CONTACT SURFACES. INSTRUCTED TO REMOVE ALL CARDBOARD AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES IN REAR STORAGE ROOM ALONG WALLS AND BASEBOARDS. INSTRUCTED TO REPAIR AND MAINTAIN SO AS NO HOLES OR GAPS ARE PRESENT. OBSERVED HOLE IN CEILING ABOVE BARBECUE PIT CAUSED BY LEAKING ROOF. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND EXHAUST HOOD ABOVE COOKING EQUIPMENT NOT PROPERLY WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER PRESENT IN THE TALL 7UP COOLER. INSTRUCTED TO PROVIDE A THERMOMETER AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEES WORKING WITH NO HAIR RESTRAINTS. INSTRUCTED HAIR RESTRAINTS MUST BE WORN AT ALL TIMES IN FOOD PREP AREAS.
  4. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR IN THE REAR PREP AREA HAS ROUGH AND UNSANITARY PATCHES UNDER THE SINK AND FLOOR DRAIN, REPAIR THE FLOOR SO THEY ARE SMOOTH AND SANITARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE METAL WALL AND BASEBOARDS IN THE REAR PREP AREA AND NEXT TO THE STEAM TABLE HAVE GAPS AND OPENINGS, SEAL THE WALLS SO THEY ARE SMOOTH AND SANITARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE FRONT KITCHEN IS INADEQUATELY LIT, INSTALL ADDITIONAL SHIELDED LIGHTING.

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