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PIGGYBACK BBQ

176 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

PIGGYBACK BBQ has been inspected 5 times by Chicago Department of Public Health since May 26, 2015. The most recent inspection, on March 10, 2017, found no infractions.

2 of 5 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 Food source, labelling and allergens.

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.

  • 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 May 24, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 May 24, 2016. 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 6 times across 3 separate inspections, most recently on June 30, 2016. 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 June 30, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 3 times across 2 separate inspections, most recently on June 30, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFICATE POSTED.NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED AT THIS UPON INSPECTION. NO PROOF OF ENROLLMENT FOR CLASS AVAILABLE.( ,IE BEEF BRISKET, PREPING CHICKEN, PREPARING FOOD ORDERS DURING INSPECTION,ETC). SERIOUS VIOLATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE DISPENSE OF PEPSI POP MACINE NOT CLEAN.MUST CLEAN AND MAINTAIN.ALSO EXPOSE HAND SINK IN REAR PREP NOT CLEANOF DEBRIS AND MAINTAIN.MUST CLEAN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHTS NOT SHIELDED IN REAR PREP AREA.MST INSTALL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY PIPE UNDER 1 COMP SINK ON LEFT AT 3- COMP SINK.MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: OBSERVED EXCESSIVE CLUTTER,( RUGS BOXES,ETC) IN DOORWAY TO HOT WATER TANK ROOM.UNABLE TO INSPECT ROOM.MUST REMOVE CLUTTER OF ANYTHING NOT USING.MUST ORGANIZE AREA TO PREVENT ANY HAIDING AREAS FOR PEST.
  3. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER HOT AND COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS DURING INSPECTION. APPROX 2- 13LB BEEF BRISKETS MAINTAINED AT IMPROPER TEMPERATURES OF 132.0F ,AND MACARONI AND CHEESE CUPS AT 124F,IMPROPER TEMPERATURES INSIDE OF HOT HOLDING UNIT ,1LB PIECE OF BEEF BRISKET UNDER A HOT HOLDING HEATING LAMP AT 113.4F.ALSO APPROX 4LBS OF COLE SLAW AT 52.1F, 6 LBS GEORGIA CAVIAR-( BLACK EYE PEAS,TOMATO ,ONION,), 3LBS- TOMATO SALSA AT 68.7F. MUST MAINTAIN HOT FOODS AT 140F OR HIGHER AND COLD FOODS AT 40F OR BELOW. ALL FOODS REMOVED BY MANAGER AND DISCARDE APPOROX 40LBS AT COST APPROX 275.00-CDI. CRITICAL VIOLATION ISSUED 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED( ,IE BEEF BRISKET, PREPARING PULLED PORK SANDWHICH ORDERS DURING INSPECTION,ETC). SERIOUS VIOLATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LARGE DRY STORAGE SPICE CONTAINERS NOT LABELED IN REAR PREP.MUST INSTALL LABELS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE DISPENSE OF PEPSI POP MACINE NOT CLEAN.MUST CLEAN AND MAINTAIN.ALSO EXPOSE HAND SINK IN REAR PREP NOT CLEANOF DEBRIS AND MAINTAIN.MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHTS NOT SHIELDED IN REAR PREP AREA.MST INSTALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE ON WASHROOM BY REAR PREP.MUST INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO METAL STEM THERMOMETERS FOR THE FOOD HANDLERS TO MONITORS FOOD TEMPERATURES.MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE CLUTTER,( RUGS BOXES,ETC) IN DOORWAY TO HOT WATER TANK ROOM.UNABLE TO INSPECT ROOM.MUST REMOVE CLUTTER OF ANYTHING NOT USING.MUST ORGANIZE AREA TO PREVENT ANY HAIDING AREAS FOR PEST.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE NEW IDPH ONLINE FOOD TRAINING CERTIFICATES FOR ALL EMPLOYEES AT NEXT ROUTINE INSPECTION.
  4. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED RAW CONCRETE FLOORING AT THE BACK DOOR AND ACROSS FROM THE RESTROOM DOOR INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO DRAIN PLUGS FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN DRAIN PLUGS FOR THE 3 COMPARTMENT SINK.
  5. License

    0 infractions

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