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THE BUDLONG

2928 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

THE BUDLONG has been inspected 6 times by Chicago Department of Public Health since December 21, 2015. The most recent inspection, on June 16, 2017, found no infractions.

3 of 6 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: Pests, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on July 19, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 across 2 separate inspections, most recently on July 19, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 July 19, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 21, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 9 times across 2 separate inspections, most recently on July 28, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT DRY FOOD STORAGE AND OTHER BASEMENT AREAS. FLOORS MUST BE ACCESSIBLE FOR CLEANING/MONITORING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL BASEBOARD COVING THROUGHOUT THE BASEMENT DISH ROOM. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR THE ICE CREAM SCOOP AT THE ICE CREAM PREP AREA. ALL PREP TABLES AND COOKING EQUIPMENT MUST BE REMOVED FROM UNDER BASEMENT WASTE WATER PIPING. MUST INSTALL AN ATTACHED METAL DRAIN BOARD TO THE BASEMENT DISH MACHINE. MUST NOT USE A PLASTIC TABLE REPAIRED WITH DUCT TAPE. MUST INSTALL AN EXPOSED HAND WASHING SINK IN THE BASEMENT DISH ROOM WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ITEMS THROUGHOUT THE FAR REAR BASEMENT STORAGE, ALL PILED WOOD IN STORAGE AND ALONG REAR EXIT STAIRWELL MUST BE REMOVED. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE FOR REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL FOOD HANDLERS.
  3. Canvass

    11 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED INADEQUATE SANITIZING AT THE 1ST FLOOR DISH MACHINE WHILE FLATWARE WAS BEING WASHED. SANITIZER CONTAINER FOUND EMPTY. INSTRUCTED MANAGEMENT TO ATTACH A FULL SANITIZER CONTAINER, RE-WASH, RINSE AND SANITIZE FLATWARE NOTED IN MACHINE. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON THE PREMISES. INSTRUCTED TO HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE REQUIRED LOG BOOK, SERVICE REPORT AND ALL OTHER REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA ALONG SIDE WALKWAY FOUND WITH GARBAGE, FOOD DEBRIS, WET CARDBOARD ON THE GROUND THROUGHOUT THE AREA WITH AN OVERFLOWING WASTE CONTAINER. INSTRUCTED TO REMOVE ALL DEBRIS AND GARBAGE FROM THE GROUND, REMOVE OVERFLOWING WASTE FROM CONTAINER. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT DRY FOOD STORAGE AND OTHER BASEMENT AREAS. FLOORS MUST BE ACCESSIBLE FOR CLEANING/MONITORING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF THE BASEMENT PREP TALL REACH-IN FREEZER WITH EXCESSIVE ICE BUILD UP. MUST CLEAN/REMOVE ICE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOLING WATER ON THE FLOOR OF THE SUMP PUMP ROOM. MUST REMOVE AND MAINTAIN DRY FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL BASEBOARD COVING THROUGHOUT THE BASEMENT DISH ROOM. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR THE ICE CREAM SCOOP AT THE ICE CREAM PREP AREA. ALL PREP TABLES AND COOKING EQUIPMENT MUST BE REMOVED FROM UNDER BASEMENT WASTE WATER PIPING. MUST INSTALL AN ATTACHED METAL DRAIN BOARD TO THE BASEMENT DISH MACHINE. MUST NOT USE A PLASTIC TABLE REPAIRED WITH DUCT TAPE. MUST INSTALL AN EXPOSED HAND WASHING SINK IN THE BASEMENT DISH ROOM WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNUSED EQUIPMENT ALONG SIDE WALKWAY (SOUTH) MUST BE REMOVED FROM PREMISES TO PREVENT RODENT INFESTATION. ALL UNNECESSARY ITEMS THROUGHOUT THE FAR REAR BASEMENT STORAGE, ALL PILED WOOD IN STORAGE AND ALONG REAR EXIT STAIRWELL MUST BE REMOVED. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES PREPARING FOODS MUST WEAR A HAT OR HAIR RESTRAINT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE FOR REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL FOOD HANDLERS.
  4. Canvass

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT SANITIZING AT TIME OF INSPECTION. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SO MACHINE SANITIZES CORRECTELY. CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO EXPOSED HANDSINK CONVENIENT OR ACCESSIBLE TO BASEMENT FOOD PREP AREA. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN AN EXPOSED HANDSINK ADJACENT TO THE BASEMENT FOOD PREP AREA WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THE BASEMENT FOOD PREP AREA DIRECTLY UNDER EXPOSED WASTEWATER PIPES. INSTRUCTED FACILITY TO RELOCATE SAID PREP AREA SO IT IS NOT UNDER ANY EXPOSED WASTEWATER PIPES AND TO MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INCOMPLETE PEST CONTROL LOG BOOK ON SITE-NO IDPH LICENSE OR LICENSE NUMBER FOR TERMINIX IN BOOK. INSTRUCTED FACILITY TO OBTAIN AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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