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SMOKEY'S BBQ

5481 N NORTHWEST HWY, CHICAGO, IL 60630 · Restaurant

Inspection summary

SMOKEY'S BBQ has been inspected 8 times by Chicago Department of Public Health since June 23, 2010. The most recent inspection, on September 28, 2015, 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: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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 4 times across 4 separate inspections, most recently on October 21, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on June 3, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 9, 2012. 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 19 times across 7 separate inspections, most recently on October 21, 2014. 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 5 times across 4 separate inspections, most recently on June 3, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Complaint

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (RIBS, PORK, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER WITH ORGINIAL CERTIFICATE MUST BE ON PREMISES WITH CERTIFICATE POSTED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON CONDENSER OF 3-DOOR PREP COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AROUND MOP SINK AND REAR SEATING ROOM. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • DIGITAL METAL STEM THERMOMETER OUT OF BATTERIES. INSTRUCTED MANAGER TO PROVIDE WORKING BATTERIES FOR THERMOMETER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR CLUTTERED (T.V.'S, UNUSED REGISTERS, WINDOWS, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOODEN WALL BEHIND FRONT COUNTER (BEHIND COOLER). INSTRUCTED MANAGER TO SEAL/PAINT RAW WOOD, SAID WOODEN WALL SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR AROUND HOT WATER TANK. INSTRUCTED MANAGER TO KEEP FLOOR DRY AND CLEAN THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN WALL IN MENS WASHROOM ABOVE HANDWASH BOWL. INSTRUCTED MANAGER TO SEAL HOLE IN WALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE TURKEY REACH IN PREP COOLER. INSTRUCTED MANAGER TO PROVIDE THEROMETER FOR COOLER ALSO MUST CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER WITHOUT HAIR RESTRAINT. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINT FOR SAID FOOD HANDLER, ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  4. Canvass Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT STORAGE TO PREVENT PEST HARBORAGE.
  5. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISH MACHINE (IN USE) FINAL SANITIZING RINSE AT IMPROPER CONCENTRATION OF 0 PPM. INSTRUCTED TO FIX. INSTRUCTED TO TEMPORARILY USE 3 COMPARTMENT SINK. A MECHANICAL DISH MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50-100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE. THE SAID DISH MACHINE WAS TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REPAIRED. WHEN FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE EQUIPMENT IS REPAIRED AND THE HELD FOR INSPECTION TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES (WITH PINK BUILD-UP) OF DISH MACHINE.--------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE (ON TOP OF BEVERAGE DISPENSER MACHINE).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT STORAGE TO PREVENT PEST HARBORAGE.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not dated in cooler, must date food items in cooler.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of dish machine storage racks not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt. storage areas need cleaning(corners).
  7. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rear storage shelving, rack that had exposed raw wood, shall be repair/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks, cooking equipment, storage shelving/racks, not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, storage racks, shelving in 1st floor, bsmt., need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles, walls in kitchen prep areas by grill, need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep areas, bsmt. storage areas, and bathrooms need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean needs detailed cleaning(crevices), exhaust vents(ventilation)in coolers, kitchen prep areas, dining areas, and bathrooms need cleaning(detailed).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RACKS INSIDE THE REACH IN COOLER HAVE PEELING FINISH. MUST REPLACE OR RE-FINISH.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE BOTTOM OF THE INTERIOR OF DOOR OF THE REACH IN COOLER IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST INSTALL COVING 4" IN THE HALLWAY OF THE REAR STORAGE ROOM BY THE EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FOLLOWING: THE HOOD ABOVE THE GRILL, THE CEILING VENTS INSIDE BOTH WASHROOMS. MUST FINISH THE WALLS BEHIND THE PIZZA OVEN AND REACH IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE METAL STEM THERMOMETER AND REGULAR THERMOMETER IN ALL COOLERS AND FREEZERS AND MUST BE VISIBLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND PROVIDE SHELVINGS IN THE BASEMENT FOR ALL ITEMS AND ARTICLES TO STORE.

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