3gs BBQ Restaurant — Three G BBQ Restaurant
Last inspected: Apr 18, 2014
43
Score
Inspectors have visited 3gs BBQ Restaurant — Three G BBQ Restaurant four times, with records going back to 2013. Inspectors last stopped by on Apr 18, 2014. High risk indicates the latest inspection turned up problems worth knowing about. No fresh inspection data is available: the latest entry for 3gs BBQ Restaurant — Three G BBQ Restaurant dates to Apr 18, 2014.
Violation counts have ticked up lately, averaging around 17 violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited four times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
4
Inspections
0
Critical latest
0
Major latest
17
Minor latest
Inspection History
Apr 18, 2014
Routine
17 minor violations.
View 17 violations
Facilities to maintain proper temperature
Inspector notes: WALK-IN COOLER FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 49.4F. INSTRUCTED TO CONTACT A REFRIGERATION REPAIR PERSON TO COME SERVICE UNIT. ALSO INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES FROM UNIT CRITICAL VIOLATION 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: COLD POTENTIALLY HAZARDOUS FOODS NOT PROTECTED DURING STORAGE, AT IMPROPER TEMPERATURES: JERK CHICKEN-55.4F, JERK SALMON-54.5F, CHICKEN-58.8F, FISH- OX TAILS-53.4F, BEEF-54.3F, COOKED BEANS-53,7F, PORK CHOPS-55.6F, STEAK-55.4F. POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE IN FOOD PREP AREA: STEW WITH HOT LINKS-54.7F, BEEF STEW MEAT-78.8F, JERK CAT FISH-88.5F, JERK SALMON-66.5F, ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40 DEGREES OR BELOW UNDER REFRIGERATION OR AT 140 DEGREES OR ABOVE IN A HOT HOLDING UNIT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A). 100LB VALUED AT $350 VOLUNTARILY DISCARDED.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED EMPLOYEE WASHING AND RINSING, BUT NOT SANITIZING, MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. MUST SANITIZE UTENSILS AFTER WASHING AND RINSING. CRITICAL VIOLATION 7-38-030.
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: NO WATER PRESSURE (HOT OR TEMPERED) AT LEFT SIDE OF EXPOSED HAND SINK IN FOOD PREP AREA. MUST REPAIR SINK. CRITICAL VIOLATION 7-38-030.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 25 MICE DROPPINGS FOUND IN THE FOLLOWING AREAS: ALONG THE FLOOR BASE AND ON TOP OF BASE BOARDS IN ICE MACHINE ROOM, ON FLOOR BEHIND DEEP FREEZERS IN EAST STORAGE ROOM, AND IN STORAGE AREA BY OFFICE. ALSO OBSERVED 2 LARGE AND 2 BABY ROACHES CRAWLING INSIDE AND OUTSIDE OF DISCONNECTED REACH-IN FREEZER IN FRONT SECTION OF FOOD PREP AREA. 1/4 INCH OPENING TO OUTSIDE IN WALL UNDER 3 COMPARTMENT SINK. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS IN WALLS, FLOORS, AND CEILINGS. REQUEST SERVICE FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-030.
18
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: RIGHT FAUCET ON 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA IN POOR REPAIR, HAS NO WATER PRESSURE. MUST REPAIR OR REPLACE FAUCET AND RESTORE HOT AND COLD RUNNING WATER TO RIGHT SIDE COMPARTMENT. SERIOUS VIOLATION 7-38-030.
24
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: CUSTOMER WASHROOM NOT MAINTAINED, SINK DISCONNECTED FROM WALL, MUST REPAIR AND MAINTAIN SERIOUS VIOLATION 7-38-030.
26
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD IN REFRIGERATION MORE THAN 24 HOURS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT ALL RUSTY SHELVES UNDERNEATH PREP TABLES AND IN WALK-IN COOLER THROUGHOUT. REMOVE CRATES FROM INSIDE WALK-IN COOLER AND RELACE WITH A RAISED STORAGE RACK OR SELF.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS FOUND WITH DEEP GROOVES ON SURFACE WHICH ARE NO LONGER EASILY CLEANABLE. MUST REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: ALL STORAGE SHELVES, CABINETS AND DRAWERS, ALL PREP TABLES, STORAGE RACKS(INSIDE & OUTSIDE OF COOLERS/FREEZERS)INTERIORS AND EXTERIORS OF DEEP FRYERS, SIDES OF COOKING EQUIPMENT, BOOTHS IN DINING AREAS, GRILLS, INTERIOR AND EXTERIOR OF ICE MACHINE, ALL INTERIOR PARTS OF AND EXTERIOR OF WALK-IN COOLER, ALL UNUSED EQUIPMENT STORED ON PREMISES, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF HOOD ABOVE COOKING EQUIPMENT, LEGS AND WHEELS OF ALL EQUIPMENT THROUGHOUT KITCHEN/DISHWASHING AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE,DIRT, FOOD PARTICLES). REPLACE ALL MISSING FLOOR TILES THROUGHOUT., CLEAN OUT FLOOR DRAIN BY WALK-IN COOLER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR BROKEN WALL JUNCTURES AND ALL OPENINGS IN WALLS IN FOOD PREP AREAS. CLEAN AND REFINISH WALLS THROUGHOUT FOOD PREP, STORAGE AND DISHWASHING AREAS. REPLACE ALL STAINED AND DAMAGED CEILING TILES THROUGHOUT. REPLACE ALL MISSING CEILING TILES AND REPAIR BROKEN CEILING IN STORAGE AREAS/OFFICE. CLEAN AND REFINISH ALL DOORS THAT ARE NO LONGER EASILY CLEANABLE. CLEAN LIGHT SHIELDS WHERE NEEDED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXHAUST VENT ABOVE REAR 4 BURNER STOVE NOT WORKING. MUST REPAIR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO METAL STEM THERMOMETER. MUST PROVIDE TO MONITOR FOOD TEMPERATURES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OUTSIDE REAR YARD NOT MAINTAINED, LITTER AND DEBRIS PRESENT. LARGE CHARCOAL GRILL OUTSIDE ESTABLISHMENT. MUST REMOVE GRILL AND CLEAN AND MAINTAIN BACKYARD. INSIDE STORAGE ROOMS ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP STORED ON TOP OF ICE MACHINE UNCOVERED, MUST BE STORED PROPERLY TO PREVENT CONTAMINATION. WIPING CLOTHS IMPROPERLY STORED ON PREP TABLES IN FOOD PREP AREA - ALL WIPING CLOTHS MUST BE PROPERLY STORED IN CLEAN CONTAINERS WITH SANITARY SOLUTION.
43
43
Apr 18, 2013
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE ALL UNCLEAN MILK CRATES AND INSTALL PROPER SHELVING IN WALK IN COOLER.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST COMPLETE SEALING ALL OPENINGS IN CEILINGS AROUND PIPES TO PREVENT HIDING AREAS FOR PEST.
35
90
Apr 10, 2013
Complaint
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE WALK IN COOLER.RICE/BEANS-25LBS-112F,WHITE RICE AT-98F,25LBS.MUST PROPERLY COOL FOODS DOWN BEFORE STORING IN COOLER.MUST NOT USE COOLER TO COOL FOODS.AIR TEMPERATURE OF COOLER 38F.NO TEMPERATURE LOGS MAINTAINED.FOOD WAS REMOVED AND DISCARDED BY FOOD MANAGER.TOTAL COST APPROX $90.00.CRITICAL CITATION ISSUED.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED EVIDENCE OF IMPROPER PEST CONTROL. FOUND MORE THAN 60 RODENT/MICE DROPPINGS ON PREMISES ON FLOORS IN REAR STORAGE ROOMS,UNDER HAND SINK CABINETS,UNDER FISH TANK CABINET,UNDER/BEHIND HEAVY EQUIPMENT,16 DROPPINGS IN OFFICE COUNTER, ONE LIVE LARGE ROACH ON FLOOR IN REAR STORAGE ROOM.MUST CLEAN/SANITIZE ALL AREAS.CONTACT PEST CONTROL FOR SERVICE.SERIOUS CITATION ISSUED
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE ALL UNCLEAN MILK CRATES AND INSTALL PROPER SHELVING IN WALK IN COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF ICE MACHINE,INTERIOR,EXTERIOR OF DEEP FRYERS.MUST CLEAN/MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND OPENING UNDER BASEBORDS BY WINDOW IN DINING ROOM,AROUND PIPES IN CEILINGS TO PREVENT HIDING AREAS FOR PEST,
35
78
Jan 8, 2013
License
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORING INSIDE WALK IN COOLER IN POOR REPAIR.MUST REPLACE.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHTSHIELD COVER IN POOR REPAIR IN REAR PREP.MUST REPLACE.
36
86
Frequently Asked Questions
When was 3gs BBQ Restaurant — Three G BBQ Restaurant last inspected?
The most recent health inspection at 3gs BBQ Restaurant — Three G BBQ Restaurant on file is from Apr 18, 2014. The public record contains four inspections in total.
What is the most common violation at 3gs BBQ Restaurant — Three G BBQ Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at 3gs BBQ Restaurant — Three G BBQ Restaurant.
Has 3gs BBQ Restaurant — Three G BBQ Restaurant's inspection record improved over time?
No. Recent inspections at 3gs BBQ Restaurant — Three G BBQ Restaurant have averaged around 17 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at 3gs BBQ Restaurant — Three G BBQ Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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