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REMIS BARBQUE AND CHICKEN

430 N LARAMIE AVE, CHICAGO, IL 60644 · Restaurant

Inspection summary

REMIS BARBQUE AND CHICKEN has been inspected 8 times by Chicago Department of Public Health since June 25, 2014. The most recent inspection, on August 23, 2017, found no infractions.

1 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: Handwashing and staff hygiene, Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on October 25, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 October 25, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 25, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 16 times across 7 separate inspections, most recently on October 25, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 8 times across 7 separate inspections, most recently on October 25, 2016. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 2 PANS OF COOKED CHICKEN FOUND AT IMPROPER TEMPERATURE OF 86.9F AT PREP AREA ON A TABLE,TOTAL WEIGHT 3LBS TOTAL COST $20.00,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION CRITICAL VIOLATION 7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP OR PAPER TOWELS AT EXPOSED HANDSINKS IN THE PREP AREA,REAR DISHWASHING AREA AND WASHROOM IN REAR,CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A COVER FOR TOILET TANK TOP INSIDE WASHROOM,INSTRUCTD TO PROVIDE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS,HAS GREASE BUILD-UP INSIDE COMPARTMENTS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE SPRING ON THE WASHROOM DOOR FOR SELF CLOSING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE VENTILATION INSIDE THE WASHROOM IN REAR OF PREMISES,INSTRUCTED TO REPAIR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER INSIDE REAR STORAGE ROOM,TO PREVENT RODENT HARBORAGE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME FLOOR TILES IN POOR REPAIR IN THE PREP AREA,MUST REPLACE OR REPAIR TILES
  4. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME CRACKED FLOOR TILE IN THE DISHWASHING AREA AND LOOSE FLOOR TILE UNDERNEATH THE TABLE IN THE DISHWASHING AREA; MUST REPLACE TILE WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LOW RUNNING WATER PRESSURE (HOT AND COLD) AT THE EXPOSED HANDSINK IN THE PREP AREA; INSTRUCTED TO INCREASE WATER PRESSURE AT THE EXPOSED HANDSINK IN THE PREP AREA. OBSERVED LEAKING FROM THE PIPE UNDERNEATH THE THREE COMP SINK (FIRST COMPARTMENT); INSTRUCTED TO REPAIR LEAK FROM PIPE.
  5. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JAN. 2015 AS DESCRIBED BELOW: #33 INTERIOR BOTTOM OF FRYERS NOT CLEAN; MUST CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. #34 OBSERVED SOME CRACKS IN THE CONCRETE FLOOR OF THE BASEMENT; MUST SEAL ALL CRACKS AND HOLES. #35 MUST CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT TO REMOVE DUST BUILD-UP. SERIOUS VIOLATION 7-42-090 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BUMPED UP TO A SERIOUS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BUMPED UP TO A SERIOUS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME CRACKED FLOOR TILE IN THE DISHWASHING AREA AND LOOSE FLOOR TILE UNDERNEATH THE TABLE IN THE DISHWASHING AREA; MUST REPLACE TILE WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BUMPED UP TO A SERIOUS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LOW RUNNING WATER PRESSURE (HOT AND COLD) AT THE EXPOSED HANDSINK IN THE PREP AREA; INSTRUCTED TO INCREASE WATER PRESSURE AT THE EXPOSED HANDSINK IN THE PREP AREA. OBSERVED LEAKING FROM THE PIPE UNDERNEATH THE THREE COMP SINK (FIRST COMPARTMENT); INSTRUCTED TO REPAIR LEAK FROM PIPE.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYERS NOT CLEAN; MUST CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME CRACKS IN THE CONCRETE FLOOR OF THE BASEMENT; MUST SEAL ALL CRACKS AND HOLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT TO REMOVE DUST BUILD-UP.
  7. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR IN BASEMENT.MUST SEAL ALL BROKEN CONCRETE FLOOR IN BASEMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR LOOSE WALLBASES IN OFFICE AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK AND LOW WATER PRESSURE AT 3- COMP HAND SINK IN DISHWASHING AREA.MUST PROVIDE A FLOOR DRAIN COVER IN BASEMENT
  8. License

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL HAND SINK IN FRONT FOOD PREP AREA AND MAINTAIN.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND TOWELS AT FRONT PREP AREA HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST RODENT PROOF REAR DOOR AND REPLACE MISSING DOOR HANDLE AND LOCK.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY FOOD MANAGERS CERTIFICATE TO VIEW.MUST PROVIDE CERTIFICATE AND POST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN BASEMENT.MUST SEAL ALL BROKEN CONCRETE FLOOR IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LOOSE WALLBASES IN OFFICE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK AND LOW WATER PRESSURE AT 3- COMP HAND SINK IN DISHWASHING AREA.MUST PROVIDE A FLOOR DRAIN COVER IN BASEMENT

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