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THE BUDLONG HOT CHICKEN

222 W MERCHANDISE MART PLZ, CHICAGO, IL 60654 · Restaurant

Inspection summary

THE BUDLONG HOT CHICKEN has been inspected 7 times by Chicago Department of Public Health since March 27, 2018. The most recent inspection, on January 27, 2022, found no infractions.

3 of 7 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, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 on August 20, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on May 31, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 August 20, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 7 times across 3 separate inspections, most recently on February 27, 2020. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 3 times across 2 separate inspections, most recently on May 31, 2019. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOODSERVICE MANAGER CERTIIFICATED POSTED ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE ON SITE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED PERSON IN CHARGE WITH NO ALLERGY TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGY TRAINING AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  3. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE CHICKEN BEING COOKED AND HANDLED, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • USING DISPOSABLE SMALL CUPS AS A SCOOP, INSTRUCTED TO USE PROPER SCOOPS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FLOUR SIFTER IN POOR REPAIR, LOOSE WIRES STICKING OUT AT BOTTOM, INSTRUCTED TO USE SOUND UTENSILS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE TEST STRIPS ON SITE FOR LOW TEMPERATURE DISH MACHINE, MACHINE WAS BEING USED DURING INSPECTION, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11(A) PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE DUE TO PRIORITY AND PRIORITY FOUNDATION VIOLATIONS. PRIORITY FOUNATION NO CITATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 PERSON IN CHARGE HAS NO IDENTIFICATION, NO CITY OF CHICAGO FOOD CERTIFICATE POSTED/ AVAILABLE OR PROOF OF ENROLLMENT AT THIS TIME. INSTRUCTED THAT CERTIFIED FOOD MANAGER MUST HAVE IDENTIFICATION AVAILABLE FOR THE INSPECTOR. PREMISES MUST HAVE A CERTIFIED MANAGER ON PREMISES AT ALL TIMES TCF FOODS ARE PREPARED AND SERVED, ( CHICKEN,EGGS,ETC). PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(F) NOEMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION- NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARREAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(B) OBSERVED APPROX CASE AND HALF( 60-LBS) OF EGGS INSIDE COOLER , ( EMPLOYEES STATED SINCE FRIDAY-(8-17). IMPROPER TEMPERATURES RANGING FROM 48.6F,50.F, 60.F. INSTRUCTED THAT TCF FOODS MUST BE MAINTAIN AT 41.F OR BELOW.EGGS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 45.00. PRIORITY VIOLATION 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) OBSERVED IMPROPER COLD TEMPERATURE OF APPROX 2-LBS COLE SLAW INSIDE COOLER AT IMPROPER TEMPERATURE OF 47.5F. INSRUCTED TO MAINTAIN TCF FOODS AT 41F OR BELOW. MANAGER REMOVED AND DISCARED AT COST APPROX $10.00. PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED COOLER BEING USED MAINTAINING IMPROPER TEMPERATURE OF 45.8F. COOLER MUST MAINTAIN 41.F OR BELOW. INSTRUCTED NOT TO USE UNTIL REINSPECTED BY THE HEALTH DEPT. COOLER WILL BE TAGGED. MUST USE ADDITIONAL COOLERS ON PREMISES THAT 41.F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED PERSON IN CHARGE HAS NO CHEMICAL SANITIZING TEST KIT, (QUATERNARY TEST PAPER KIT) FOR 3- COMPARTMENT SINK SANITIZER. INSTRUCTED TO PROVIDE. PROPRITY FOUNDATION VIOLATION ISSUED -7-38-005
  6. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FRONT FACADE OF RESTAURANT STILL UNDER LIGHT CONSTRUCTION: SOME PATCHES OF THE BRICK WALL ARE STILL BEING GROUTED AND PAINTED. MUST COMPLETE FACADE WALL COATING.
  7. License

    0 infractions

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