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LAYMON'S BBQ CATERING AND HOMEMADE SAUSAGES

4667 W WASHINGTON BLVD, CHICAGO, IL 60644 · Restaurant

Inspection summary

LAYMON'S BBQ CATERING AND HOMEMADE SAUSAGES has been inspected 8 times by Chicago Department of Public Health since May 20, 2013. The most recent inspection, on February 22, 2016, found no infractions.

2 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 3, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on March 18, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 18, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 20, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 20, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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. Short Form Complaint

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CUTTING BOARD, POTATO SLICER ON REAR WALL, DEEP FRYER BOTTOM CABINET, MINI GRILL EXTERIOR, SURFACE AREA UNDER GRILL, PREP TABLES, EXTERIOR SURFACES OF DEEP FREEZERS AND DISPOSAL UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT UNDER COOKING EQUIPMENT TO REMOVE GREASE, IN CLOSET WHERE FURNACE LOCATED, UNDER AROUND AND BEHIND OTHER KITCHEN EQUIPMENT. SOME LOOSE, MISSING AND DAMAGED FLOOR TILE OBSERVED THROUGHOUT (UNDER COOKING EQUIPMENT, PREP AREA, AND WASHROOM FLOOR IN POOR REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES IN WALL UNDER THREE COMP SINK AROUND PIPE. SEAL HOLE AROUND PIPE IN WALL OF WASHROOM AND FURNACE ROOM. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM WINDOW AIR CONDITIONING UNITS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELDS OBSERVED ON ONE SET OF LIGHTS IN THE DISHWASHING AREA; PROVIDE SHIELDS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING; PROVIDE A SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP. EXTERIOR OF GREASE RECEPTOR UNDER THE THREE COMP SINK IS RUSTY; PAINT GREASE RECEPTOR. MOP SINK BASIN IS IN POOR REPAIR, WATER LEAKS FROM THE SINK THROUGH A HOLE THAT IS IN THE SINK; MUST REPAIR OR REPLACE SINK. MUST INSTALL A VENTILATION FAN IN THE EMPLOYEE WASHROOM OR PROVIDE A SCREEN FOR THE WINDOW IN THE WASHROOM TO PROVIDE VENTILATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
  3. Canvass Re-Inspection

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CUTTING BOARD, SLICER ON PREP TABLE, POTATO SLICER ON REAR WALL, DEEP FRYER BOTTOM CABINET, MINI GRILL EXTERIOR, SURFACE AREA UNDER GRILL, PREP TABLES, EXTERIOR SURFACES OF DEEP FREEZERS AND DISPOSAL UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT UNDER COOKING EQUIPMENT TO REMOVE GREASE, IN CLOSET WHERE FURNACE LOCATED, UNDER AROUND AND BEHIND OTHER KITCHEN EQUIPMENT. SOME LOOSE, MISSING AND DAMAGED FLOOR TILE OBSERVED THROUGHOUT (UNDER COOKING EQUIPMENT, PREP AREA, AND WASHROOM FLOOR IN POOR REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES IN WALL UNDER THREE COMP SINK AROUND PIPE. SEAL HOLE AROUND PIPE IN WALL OF WASHROOM AND FURNACE ROOM. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM WINDOW AIR CONDITIONING UNITS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELDS OBSERVED ON ONE SET OF LIGHTS IN THE DISHWASHING AREA; PROVIDE SHIELDS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING; PROVIDE A SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP. EXTERIOR OF GREASE RECEPTOR UNDER THE THREE COMP SINK IS RUSTY; PAINT GREASE RECEPTOR. MOP SINK BASIN IS IN POOR REPAIR, WATER LEAKS FROM THE SINK THROUGH A HOLE THAT IS IN THE SINK; MUST REPAIR OR REPLACE SINK. MUST INSTALL A VENTILATION FAN IN THE EMPLOYEE WASHROOM OR PROVIDE A SCREEN FOR THE WINDOW IN THE WASHROOM TO PROVIDE VENTILATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
  4. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A BBQ PIT (DRUM BARREL STYLE) OUTSIDE OF ESTABLISHMENT THAT OWNER USES TO COOK MEAT. INSTRUCTED OWNER THAT NO COOKING IS ALLOWED OUTSIDE PER THE CHICAGO MUNICIPAL CODE TO ENSURE THAT FOOD IS PROTECTED FROM CONTAMINATION AND THE ELEMENTS. INSTRUCTED THAT ALL FOOD MUST BE COOKED ON EQUIPMENT THAT IS PROPERLY VENTED. INSTRUCTED TO REFRAIN FROM COOKING OUTSIDE AND TO USE COOKING EQUIPMENT INSIDE OF ESTABLISHMENT THAT IS PROPERLY VENTED. REMOVE OUTSIDE COOKING GRILL FROM PREMISES. SERIOUS VIOLATION 7-38-005(A) ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CUTTING BOARD, SLICER ON PREP TABLE, POTATO SLICER ON REAR WALL, DEEP FRYER BOTTOM CABINET, MINI GRILL EXTERIOR, SURFACE AREA UNDER GRILL, PREP TABLES, EXTERIOR SURFACES OF DEEP FREEZERS AND DISPOSAL UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT UNDER COOKING EQUIPMENT TO REMOVE GREASE, IN CLOSET WHERE FURNACE LOCATED, UNDER AROUND AND BEHIND OTHER KITCHEN EQUIPMENT. SOME LOOSE, MISSING AND DAMAGED FLOOR TILE OBSERVED THROUGHOUT (UNDER COOKING EQUIPMENT, PREP AREA, AND WASHROOM FLOOR IN POOR REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES IN WALL UNDER THREE COMP SINK AROUND PIPE. SEAL HOLE AROUND PIPE IN WALL OF WASHROOM AND FURNACE ROOM. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM WINDOW AIR CONDITIONING UNITS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELDS OBSERVED ON ONE SET OF LIGHTS IN THE DISHWASHING AREA; PROVIDE SHIELDS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING; PROVIDE A SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP. EXTERIOR OF GREASE RECEPTOR UNDER THE THREE COMP SINK IS RUSTY; PAINT GREASE RECEPTOR. MOP SINK BASIN IS IN POOR REPAIR, WATER LEAKS FROM THE SINK THROUGH A HOLE THAT IS IN THE SINK; MUST REPAIR OR REPLACE SINK. MUST INSTALL A VENTILATION FAN IN THE EMPLOYEE WASHROOM OR PROVIDE A SCREEN FOR THE WINDOW IN THE WASHROOM TO PROVIDE VENTILATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LOOSE FLOOR TILES IN PREP AREA. INSTRUCTED TO REPLACE OR REPAIR FLOOR TILES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE REFRIGERATOR AND METAL STEM THERMOMETERS .
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED EMPLOYEE TO WEAR HAIR RESTRAINT.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE HOOD,FILTERS AND THE COOKING ECUIPMENT HAS SOME GREASE BUILDUP. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS THEY HAVE ICE BUILDUP INSIDE THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS AND BASEBOARDS AROUND THE EXPOSED HAND SINK AND PREP AREA ARE DIRTY. MUST REPAIR THEM SO THEY ARE SMOOTH EASY TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES IN THE WALL THROUGHOUT THE PREMISES SO NO INSECT OR RODENT HARBORAGE.
  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • THE CUTTING BOARDS ARE SCORED UP AND VERY DARK COLORED, CLEAN AND SANITIZE THE CUTTING BOARDS SO THEY ARE SANITARY.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE CEILING ABOVE THE FURNACE AND THE PIPE BELOW THE THREE COMPARTMENT SINK HAVE RODENT RUB MARKS AND SEVERAL RODENT DROPPINGS WERE FOUND IN THE OFFICE AND FURNACE ROOM. REMOVE ALL EVIDENCE OF RODENT ACTIVITY AND FILL IN THE GAPS AND OPENINGS TO REDUCE PEST HARBORAGE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION MANAGER, OBTAIN PROOF OF A CITY CERTIFIED MANAGER.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE THREE COMPARTMENT SINK HAS PLUMBERS PUTTY REPAIRS INSIDE OF THE COMPARTMENTS AND NO ATTACHED DRAINBOARD, REPAIR OR REPLACE THE SINK SO IT IS SMOOTH, SANITARY AND EASY TO MAINTAIN AND HAS ATTACHED METAL DRAIN BOARDS AND SANITARY STOPPERS..
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS AND BASEBOARDS AROUND THE EXPOSED HAND SINK AND PREP AREA ARE DIRTY AND HAVE GAPS, REPAIR SO THEY ARE SMOOTH AND SANITARY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE BATHROOM HAS NO VENTILATION, INSTALL A VENT FAN TO OUTSIDE AIR OR A SCREENED WINDOW WILL ALSO WORK. THE COOKING VENT FILLTERS ARE DIRTY, CLEAN THE FILTERS.

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