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THE DOG'S BOLLOX

3210 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

THE DOG'S BOLLOX has been inspected 4 times by Chicago Department of Public Health since June 21, 2010. The most recent inspection, on August 19, 2014, found no infractions.

1 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 source, labelling and allergens and Food temperature control.

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 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 September 20, 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 September 20, 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 11 times across 3 separate inspections, most recently on September 26, 2013. 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 5 times across 3 separate inspections, most recently on September 26, 2013. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR DOOR MISSING IN THREE DOOR TALL REACH-IN COOLER WITH EXPOSED INSULATION. MUST REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STORED ITEMS THROUGHOUT HALLWAY/SERVER STATION AREA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION IN WOMANS WASHROOM NOT OPERATIONAL. MUST REPAIR. LEAK ON NOZZLE OF KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.
  3. Canvass

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES I.E., SUGAR, FLOUR ETC.,)IN THE REAR KITCHEN AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN REAR SPECIAL EVENTS BAR AREA AT 3COMP SINK, EXPOSED HAND SINK AND CABINET AREA, INTERIOR OF BOTH FRYERS TO REMOVE EXCESS GREASE BUILD-UP, AND INTERIOR LID OF ICE MACHINE AT KITCHEN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR AT CORNERS IN THE BASEMENT TO REMOVE DUST, DIRT AND DEAD INSECTS IN THE HOT WATER TANK ROOM AND THROUGHOUT BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAINT FLOOR AT KITCHEN SO AS TO BE SMOOTH AND EASILY CLEANABLE. ALSO MUST EVEN OUT THE CEMENT FLOOR ON THE STEPS LEADING TO THE BASEMENT TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REATTACH WALL COUVING UNDER DISHWASHING MACHINE IN THE KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE WALLS WITH FOOD SPLASHES IN THE KITCHEN AREA AND COOKING LINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE PEELING PAINT AT CEILING IN THE BASEMENT STAFF TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTBULBS IN THE 3DOOR COOLERS AT THE MAIN KITCHEN AND COOLER IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOWING DRAINING HANDSINK IN THE CUSTOMER LADIES RESTROOM ON THE RIGHT SIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER AT THE REFRIGERATOR AT THE COFFEE STATION ON HTE FIRST FLOOR.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED TORN DOOR GASKETS AROUND THE INSIDE OF THE DOORS OF THE 3 DOOR STANDUP PREP COOLER. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS, THE INTERIOR OF THE OVEN, AND THE INTERIOR OF THE SALAD PREP COOLER NEXT TO THE STEAM TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE HOLE IN THE DRYWALL AROUND THE MEN'S TOILET.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. THE VENTILATION FAN IN THE MEN'S RESTROOM IS NOT OPERATIONAL. MUST REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. STORE THE ICE SCOOPS IN CONTAINERS OUTSIDE OF THE ICE BINS AT THE BARS.

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