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MOM'S BBQ

5805 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MOM'S BBQ has been inspected 6 times by Chicago Department of Public Health since July 27, 2010. The most recent inspection, on March 20, 2015, found no infractions.

2 of 6 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 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 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 March 7, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 4 separate inspections, most recently on March 7, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 3 separate inspections, most recently on March 7, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items in cooler, reach in freezer not properly dated, must properly date food items in cooler, 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep area not clean, need detailed cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in coolers not clean, need cleaning, exhaust vent(ventilation) in bathroom not clean, need detailed cleaning.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED LID OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST REMOVE RUST AND MAINTAIN. MUST RE CAULK AROUND THE WASHBOWL SINK INSIDE THE WASHROOM AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR TILES BROKEN/CRACKED UNDER THE STOVE AND GRILL. MUST REPAIR/REPLACE FLOOR TILES. MUST CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE STOVE, AND GRILL (WITH ACCUMULATED GREASE) AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD/FILTER WITH GREASE AND DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. (All 3 drain stoppers are broken). BROKEN HANDLE OF THE HOT WATER OF THE FAUCET OF THE 3 COMPARTMENT SINK.MUST REPAIR THE HANDLE. LEAKING ON THE HOT HANDLE OF THE FAUCET OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.
  4. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi and single use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light not provided in furnace room. Instructed to provide light.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet room door not self closing. Instructed to install self-closing device.
  5. Canvass

    2 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. NOTED KNIVES IMPROPERLY STORED BEHIND 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE KNIFE RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES AROUND OPENING OF GREASE DUMPSTER IN REAR OUTSIDE AREA.
  6. License

    0 infractions

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