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RAY'S ROUND UP BAR-GRILL

3930 N CICERO AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

RAY'S ROUND UP BAR-GRILL has been inspected 14 times by Chicago Department of Public Health since October 9, 2014. The most recent inspection, on December 4, 2018, found no infractions.

4 of 14 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: Handwashing and staff hygiene, Food source, labelling and allergens and 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.

  • 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 6 times across 5 separate inspections, most recently on July 18, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 4 separate inspections, most recently on July 18, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on July 18, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on July 18, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 9, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK IN FRONT BEHIND RIGHT BAR.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROVIDE LABEL AND DATE FOR READY TO EAT FOOD INSIDE COOLERS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE. FOOD AND NON FOOD EQUIPMENT MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLER'S TRAINING CERTIFICATION CLASS. (ALL NEW EMPLOYEES ON SITE).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING ON SITE. INSTRUCTED ANY PERSON WITH FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED
  3. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABEL(NAME OF THE PRODUCT) AND DATE ON ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE INTERIOR PANEL UPPER COMPARTMENT OF THE ICE MAKER WITH(MINIMAL LIME DEPOSIT)AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN. CLEAN THE FLOOR, REMOVE ALL DEAD HOUSE FLIES IN THE BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND THE COOKING EQUIPMENT NEEDS DETAIL CLEANING AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN .
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE HELPING PREPARE FOODS MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTH FOR WIPING PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SUCH AS HAMBURGER, TACOS, BAKED BEANS, GRILLED CHICKEN ,ETC. SERIOUS VIOLATION 7-38-012. ONE COPY, NOT ORIGINAL COPY OF CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALL ,BUT THE SAID PERSON IS NOT ON SITE.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS FOR THE QUATS SANITIZER FOR THE 3 COMPT SINK IN THE KITCHEN AND BEHIND THE BAR. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALUMINUM FOIL BEING USED AS A SHELVE LINER. MUST REPLACE GROCERY BEING USED TO STORED LIMES AND FROZEN FOODS,WITH FOOD GRADE STORAGE BAG.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER THRU-OUT BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN. SEAL HOLES ON THE CEILING ABOVE THE DRY STORAGE SHELVES IN THE BASEMENT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER, HANDLE UP. TO PREVENT POSSIBLE CONTAMINATION. WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  6. Complaint Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found several potentially hazardous foods not labeled in coolers. Must properly label all prepped potentially hazardous foods with date, and bulk or dry storage foods with name. Must maintain same
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Found dishes improperly stored over cooking line on shelf, facing upright. Instructed to invert all cookware and dishware to prevent contamination. Must maintain same.
  7. Complaint

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Found food (ice for consumption) not protected during storage. Found large amounts of brown and orange mold-like substance throughout upper interior and ice tray cover of ice machine, in basement area. Must remove substance, clean and sanitize machine. Must maintain same. Machine turned off during inspection. Serious violation 7-38-005(a).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found several potentially hazardous foods not labeled in coolers. Must properly label all prepped potentially hazardous foods with date, and bulk or dry storage foods with name. Must maintain same.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Found dishes improperly stored over cooking line on shelf, facing upright. Instructed to invert all cookware and dishware to prevent contamination. Must maintain same.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Found several items (dry storage, liquor, etc.) stored directly on the floors throughout prep area, behind bar, and in basement. All items must be stored at least 6 inches above the floor to allow proper cleaning. Must maintain same.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed food handlers in the prep area without proper hair restraints. All food handler must wear a hat or hair net while in food preparation area. Must maintain same.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • No proof of food handler training for 2 employees. Instructed must provide proof of completion of food handler training for all food handling employees. Must maintain same.
  8. Canvass

    0 infractions

  9. Complaint

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found dry storage items stored on shelves below waste pipe in basement. Instructed to fully incase sewage pipe or remove dry storage items from this area. Must maintain.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Found wiping cloths stored on counter. Must keep all wiping cloths in a clean container, with sanitizing solution. Must maintain.
  10. Canvass

    0 infractions

  11. Canvass Re-Inspection

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOLING WATER ON THE FLOOR OF THE BASEMENT MUST BE REMOVED AND MAINTAINED DRY AND REPAIR ANY LEAKS FROM ABOVE PIPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES IN CEILING OF BASEMENT MUST SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE BASEMENT OR REMOVE ALL PREPPING EQUIPMENT IE: SLICER, FLOOR STAND MIXER, WALL MOUNTED FRY SLICER AND FOOD PREPPING EQUIPMENT MUST NOT BE UNDER SEWAGE LINES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLERS CERTIFICATES FOR THE EMPLOYEES.
  12. Canvass Re-Inspection

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • SEE REPORT FROM 9-4-15
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
    • 45. FOOD HANDLER REQUIREMENTS MET
  13. Canvass

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS AT EITHER THE PREP EXPOSED HAND SINK OR THE BAR HAND SINK. INSTRUCTED TO PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANGER ON SITE OR CERTIFICATE POSTED ON PREMISES. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • SUMMARY REPORT GIVEN ON 10-9-14 NOT POSTED TO THE PUBLIC. SUMMARY FOUND IN A BOX ON STORAGE SHELVING. GIVEN TODAYS SUMMARY AND POSTED. SERIOUS VIOLATION 7-42-010B.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 10-9-14 NOT CORRECTED. #33- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK. 41-INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE CLOSET AND SOME IN BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER IN SHELVING OF COOLERS. MUST NOT USE PLASTIC AS LINER FOR METAL SHELVING UNDER PREP TABLE. MUST BE A SMOOTH CLEANABLE SURFACE. MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN COOLERS OR FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOLING WATER ON THE FLOOR OF THE BASEMENT MUST BE REMOVED AND MAINTAINED DRY. DIRTY FLOORS UNDER THE BASEMENT DRY FOOD STORAGE. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES IN CEILING OF BASEMENT AND HOLE IN THE WALL OF STAIRWELL TO BASEMENT MUST SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE BASEMENT OR REMOVE ALL PREPPING EQUIPMENT IE: SLICER, FLOOR STAND MIXER, WALL MOUNTED FRY SLICER AND FOOD PREPPING EQUIPMENT MUST NOT BE UNDER SEWAGE LINES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN ACCURATE INTERNAL THERMOMETER FOR THE TWO DOOR PREP COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE IDPH FOOD HANDLERS CERTIFICATES FOR THE EMPLOYEES.
  14. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE CLOSET AND SOME IN BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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