Skip to content
Loading map…

RUB BBQ COMPANY

2407 W LUNT AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

RUB BBQ COMPANY has been inspected 3 times by Chicago Department of Public Health since August 2, 2010. The most recent inspection, on May 24, 2013, found no infractions.

2 of 3 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 and Food temperature control.

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 January 4, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 January 4, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 4 times on January 4, 2012. 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 once on January 4, 2012. 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 once on January 4, 2012. For example: NO SMOKING REGULATIONS

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK CONTAINERS WITH SALT,SUGAR, FLOUR, ETC NEEDS TO HAVE LABEL/NAME OF THE PRODUCT. MISSING LABEL ON ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WITH READY TO EAT FOODS INSIDE THE REACH IN FREEZER AND PREP COOLER. MUST PROVIDE LABEL/NAME OF THE PRODUCT AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PREP AREA /KITCHEN. MUST DEFROST THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE TOP OF THE PREP COOLER AND INSIDE THE REACH IN FEEZER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE ALL CORNER, BEHIND AND UNDER THE COOKING STOVE, INSIDE THE WASHROOM, INSIDE THE MOP SINK CLOSET, INSIDE THE DRY STORAGE ROOM AND BY THE FRONT COUNTER. CRACKED FLOOR TILES IN THE KITCHEN, MUST REPLACE. MUST INSTALL COVING/BASEBOARD 4" INSIDE THE WASHROOM AND SEAL THE GAP ON THE WALL BASE ALONG THE HALLWAY GOING TO THE WASHROOM. LOOSE BASEBOARD ON THE RIGHT SIDE CORNER OF THE STOVE. MUST RE GLUE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER BY THE HOOD WITH HEAVY GREASE BUILT UP. MUST CLEAN AND MAINTAIN. MUST REPLACE STAINED CEILING TILES ABOVE THE HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE THE REACH IN FREEZER AND MUST BE VISIBLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN THE GROUND OUTSIDE THE EXIT DOOR WITH CIGARETTE BUTTS ALL OVER THE GROUND.
    • 70. NO SMOKING REGULATIONS
      • FOUND NO "NO SMOKING" SIGN ON BOTH ENTRANCE ON PREMISES. INSTRUCTED MANAGER TO POST NO SMOKING SIGN 15 FT AWAY FROM THIS ENTRANCE.
  3. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website