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RIBS UNLIMITED

1419 W 79TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

RIBS UNLIMITED has been inspected 8 times by Chicago Department of Public Health since January 3, 2014. The most recent inspection, on September 28, 2015, found no infractions.

3 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: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 3, 2014. 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 January 3, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 12 times across 4 separate inspections, most recently on October 30, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 3 times across 3 separate inspections, most recently on August 6, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 3 separate inspections, most recently on April 9, 2014. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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

    0 infractions

  3. Short Form Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENING IN WALL AT MOP SINK.MUST REPAIR.
  4. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED LOWER SHELVES SPICE AREA.AT PREP AREA NEXT TO HAND SINK NOT CLEAN.MUST CLEAN DEBRIS/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN POOR REPAIR BY WALK IN COOLERS.MUST REPAIR FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENING IN LOWER WALL NEAR FLOOR BEHIND PREP TABLE IN STORAGE ROOM.MUST SEAL TO PREVENT HIDING AREAS FOR PEST.ALSO LIGHTSHIELDS NOT CLEAN IN CEILING PREP FRONT AREA.MUST CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMP SINK LEAKY AT FAUCET HEAD.MUST REPAIR
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MOP SINK INSTALLED.MUST REMOVE AND INSTALL EXPOSED HAND SINK IN REAR FOOD PREP AREA.CRITICAL-7-38-030
  7. License Re-Inspection

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HANDSINK IN REAR FOOD PREP AREA. CRITICAL 7-38-030
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOTED 1-3-2014 ON REPORT# 1395258 NOT CORRECTED: #19- UPON RE-INSPECTION FOUND SAME DUMPSTER WITH MISSING LID IN REAR OUTSIDE GARBAGE AREA WITH TRASH OVERFLOWING. INSTRUCTED TO CALL DISPOSAL COMPANY AND REQUEST NEW DUMPSTER. COMPANY ARRIVED DURING INVESTIGATION WITH NEW LID AND INSTALLED IT. NON-COMPLIANCE WITH EXISTING VIOLATION-CRITICAL 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE EXCCESSIVE ICE BUILD-UP INSIDE WALK-IN FREEZER. CLEAN AND PAINT EXTERIOR OF GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL REFRIGERATED UNITS IN FRONT FOOD PREP AREA THAT ARE IN POOR REPAIR, AND ARE USED AS STORAGE UNITS, SHELVES INSIDE WALK-IN COOLER AND FREEER, PREP TABLES AND SHELVES THROUGHOUT WHERE NEEDED, SIDES OF COOKING EQUIPMENT, UPPER PANEL & INTERIOR OF BBQ PIT, ALL CUTTING BOARDS ON PREP TABLES & CABINET INTERIORS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL FLOOR BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING INSIDE WALK-IN COOLER & FREEZER). REPLACE ALL MISSING FLOOR TILES THROUGHOUT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILD-UP FROM GATES ON TOP OF UPPER WINDOWS FACING CUSTOMER WAITING AREA. CLEAN, REPAIR AND PAINT WALLS THROUGHOUT THAT ARE IN POOR REPAIR OR NO LONGER EASILY CLEANABLE. CLEAN ALL DEBRIS AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT. REPLACE ALL WATER STAINED CEILING TILES THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES FROM UNUSED WASHROOM IN FAR REAR STORAGE ROOM.
  8. License

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PRE-COOKED CHICKEN WINGS 53.9F AND STEAK BURGERS 71.1F FOUND INSIDE WALK-IN COOLER UNLABELED AT IMPROPER TEMPERATURE. COOKED FOODS BEING COOLED MUST BE DOCUMENTED USING TIME AND TEMPERATURE MEASURES AND PRODUCTS MUST BE LABELED. CRITICAL 7-38-005(A). PRODUCT DISCARDED.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • EQUIPMENT NOT BEING WASHED, RINSED AND SANITIZED PROPERLY AT 3 COMPARTMENT SINK; NO SANITIZER IN 3RD COMPARTMENT. INSTRUCTED TO SET UP ALL THREE SECTIONS OF UNIT WITH SANITIZER READING 200 PPM IN 3RD SECTION OF UNIT. CRITICAL 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HANDSINK IN REAR FOOD PREP AREA. CRITICAL 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • GARBAGE DUMPSTER IN POOR REPAIR, LID MISSING FROM RIGHT SIDE OF RECEPTACLE. MUST CONTACT GARBAGE COMPANY AND REQUEST A NEW DUMPSTER. SERIOUS 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE EXCCESSIVE ICE BUILD-UP INSIDE WALK-IN FREEZER. CLEAN AND PAINT EXTERIOR OF GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL REFRIGERATED UNITS IN FRONT FOOD PREP AREA THAT ARE IN POOR REPAIR, AND ARE USED AS STORAGE UNITS, SHELVES INSIDE WALK-IN COOLER AND FREEER, PREP TABLES AND SHELVES THROUGHOUT WHERE NEEDED, SIDES OF COOKING EQUIPMENT, UPPER PANEL & INTERIOR OF BBQ PIT, ALL CUTTING BOARDS ON PREP TABLES & CABINET INTERIORS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL FLOOR BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING INSIDE WALK-IN COOLER & FREEZER). REPLACE ALL MISSING FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILD-UP FROM GATES ON TOP OF UPPER WINDOWS FACING CUSTOMER WAITING AREA. CLEAN, REPAIR AND PAINT WALLS THROUGHOUT THAT ARE IN POOR REPAIR OR NO LONGER EASILY CLEANABLE. CLEAN ALL DEBRIS AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT. REPLACE ALL WATER STAINED CEILING TILES THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES FROM UNUSED WASHROOM IN FAR REAR STORAGE ROOM.
    • 70. NO SMOKING REGULATIONS
      • ASHTRAY WITH CIGARETTE BUTT AND WATER IN IT ON FLOOR BY WALK-IN FREEZER. 7-32-020(C).

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