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STRICKLY RIBIZ

7650 S ASHLAND AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

STRICKLY RIBIZ has been inspected 4 times by Chicago Department of Public Health since May 23, 2011. The most recent inspection, on September 9, 2013, found no infractions.

2 of 4 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on September 29, 2011. 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 May 23, 2011. 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 7 times across 2 separate inspections, most recently on September 29, 2011. 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 2 times across 2 separate inspections, most recently on September 29, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 29, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED CHICKEN FOUND SITTING ON PREP TABLE AT IMPROPER TEMPERATURE BETWEEN 87.6-89.5 DEGREES. PRODUCT MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR AT 40 DEGREES OR BELOW COLD. PRODUCT VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION OR VALID CERTIFICATE POSTED -CITATION ISSUED-SERIOUS 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY INTERIOR OF REACH-IN FREEZER IN NBASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR CABINETS OF DEEP FRYERS, & TABLE GRILL SITS ON IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT BASEMENT, FOOD PREP AREA & STORAGE AREAS, WASHROOM AND DINING ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIPPED PAINT FROM WINDOW LEDGE ABOVE EXPOSED HAND SINK IN KITCHEN AND RE-PAINT SAME. CLEAN WALL IN SAME AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK. MOP SINK IN BASEMENT BEING USED AS A WATER SUPPLY FOR A WASHING MACHINE. MUST DISCONNECT SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FOOD STORAGE AREA(DEEP FREEZER & REACH-IN FREEZER BOTH IN USE) CLUTTERED WITH CLOTHES, WASHING MACHINE, BED, BIKES, & PORTRAITS; APPEARS LIKE A LIVING QUARTERS, MUST REMOVE ALL OF THESE ARTICLES FROM THIS AREA.
  3. License Re-Inspection

    0 infractions

  4. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS AND HOT HOLDING EQUIPMENT(HEATED CASE) MUST CONNECTED AND CAPABLE OF MAINTAINING INTERNAL AIR TEMPS OF 40 DEGREES OR BELOW /- 2 DEGREES AND 140 DEGREES OR ABOVE AT NEXT VISIT-NO CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ALL OUTER DOORS MUST BE TIGHT-FITTING AT THE TOP(INSECT-PROOF) AS WELL AS AT THE BOTTOM(RODENT-PROOF) TO PREVENT PEST ENTRY-NO CITATION ISSUED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL CORNERS OF WALLS IN BASEMENT(COB WEBS) WHERE FREEZERS ARE STORED. REPLACE ALL MISSING WALL COVE AND SEAL SAME TO PREVENT HARBORAGE AREAS FOR PESTS. CLEAN AND/OR PAINT DOORS WHERE NEEDED. REMOVE CHIPPED PAINT FROM WINDOW LEDGE ABOVE EXPOSED HANDSINK AND RE-PAINT SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL LIGHT SHIELDS WITH END CAPS ON LIGHTS IN FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK IN BASEMENT CURRENTLY HAS A HOSE SITTING INSIDE OF BASIN CONNECTED TO A WATER LINE FROM ANOTHER SECTION OF THE BASEMENT NOT UNDERNEATH THE RESTAURANT-MUST INSTALL A FAUCET WITH HOT AND COLD WATER TO THE SINK. REPAIR LEAKY FAUCET AT 3 COMP. SINK. WASHBOWL IN WASHROOM SLOW DRAINING-REPAIR SAME. MUST PROVIDE 3 STOPPERS FOR 3 COMP. SINK. REPAIR LEAKY PIPE CONNECTED TO GREASE TRAP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NEED THERMOMETERS FOR ALL FREEZERS AND COOLERS.

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