79th BBQ
Last inspected: Jun 10, 2021
78
Score
The health department has logged seven inspections at 79th BBQ, the earliest from 2018. Inspectors last stopped by on Jun 10, 2021. Diners can read the low risk label as a sign that recent inspections have gone well. No fresh inspection data is available: the latest entry for 79th BBQ dates to Jun 10, 2021.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Physical facilities installed, maintained & clean” comes up most often, recorded six times in the inspection record.
That's lower than the typical Chicago restaurant, which scores around 81. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jun 10, 2021
Complaint
5 minor violations.
View 5 violations
Non-food/food contact surfaces clean
Inspector notes: OBSERVED COOKING EQUIPMENT IN FIRST KITCHEN NOT CLEAN OF FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN
49
Non-food/food contact surfaces clean
Inspector notes: OBSERVED PREP TABLES ,FOOD CARTS,ETC NOT CLEAN OF FOOD DEBRIS, GREASE. INSTRUCTED TO CLEAN/MAINTAIN
49
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED LEAKY PIPE UNDER 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED WALLS, CEILING VENTS AND FLOOR AREAS IN PREP AREA NOT CLEAN OF DUST, DEBRIS. INSTRUCTED TO CLEAN/ MAINTAIN
55
Allergen training as required
Inspector notes: OBSERVED NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE
58
78
Jun 2, 2021
Routine
1 major violation. 5 minor violations.
View 6 violations
Insects, rodents, & animals not present
Inspector notes: NO PEST CONTROL LOG BOOK PROVIDED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
38
Allergen training as required
Inspector notes: OBSERVED NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
58
Non-food/food contact surfaces clean
Inspector notes: OBSERVED COOKING EQUIPMENT IN FIRST KITCHEN NOT CLEAN OF FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
49
Non-food/food contact surfaces clean
Inspector notes: OBSERVED PREP TABLES ,FOOD CARTS,ETC NOT CLEAN OF FOOD DEBRIS, GREASE. INSTRUCTED TO CLEAN/MAINTAIN.
49
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED LEAKY PIPE UNDER 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR.
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED WALLS, CEILING VENTS AND FLOOR AREAS IN PREP AREA NOT CLEAN OF DUST, DEBRIS. INSTRUCTED TO CLEAN/ MAINTAIN.
55
70
Feb 14, 2020
Routine
1 minor violation.
View 1 violation
All food employees have food handler training
Inspector notes: INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
57
95
Sep 23, 2019
Reinspection
2 major violations. 1 minor violation.
View 3 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED PROCEDURE IN PLACE. HOWEVER INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
5
Proper date marking and disposition
Inspector notes: OBSERVED COOKED READY TO EAT PREPARED FOODS HELD MORE THAN 24HOURS NOT DATE MAKED. INSTRUCTED TO DATE MARK ALL FOODS PREPARED ON SITE MORE THAN 24 HOURS . INSTRUCTED TO IDENTIFY WITH PREPARED AND DISCARD DATE, COLE SLAW, GREENS, COOKED MEATS,ETC. PRIORITY FOUNDATION.
23
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED WALLS NOT CLEAN AT 3- COMPARTMENT SINK, 2 COMPARTMENT SINK AND MOP SINK AREA. INSTRUCTED TO CLEAN/MAINTAIN
55
78
Sep 11, 2019
Routine
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Proper hot holding temperatures
Inspector notes: 6-LBS OF CHICKEN WINGS INSIDE FRYER BASKET AT 97.F,2- LBS OF TURKEY TIPS AT 127.0F,124.F INSIDE HOT HOLDING UNIT. INSTRUCTED TO MAINTAIN HOT (TCS) FOODS AT 135.F OR HIGHER. FOODS REMOVED AND DISCARDED BY PIC AT COST APPROX $25.00. PRIORITY VIOLATION ISSUED ISSUED 7-38-005
21
Proper cold holding temperatures
Inspector notes: OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURES. APPROX 70LBS OF TURKEY TIPS AT IMPROPER TEMPERATURES OF 48.F TO 50.0F, 30-LBS OF PORK TIPS- 48.F TO 50.F, 2-LBS OF COOKED PULLED PORK AT 47.F,80LBS OF CHICKEN AT 49.F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.F OR BELOW. PIC REMOVED ALL FOODS AND DISCARDED AT COST APPROX $300.00. PRIORITY VIOLATION 7-38-005 VIOLATION CONSOLATED
22
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED PROCEDURE IN PLACE. HOWEVER INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
5
City of chicago food service sanitation certificate
Inspector notes: OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION FOOD CERTIFICATE POSTED. INSTRUCTED THAT (PIC0 MUST HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. TCS FOODS BEING PREPARED, HANDLES AND SERVED,( TURKEY HOT LINKS-147F. PRIORITY FOUNDATION ISSUED 7-38-012.
2
Proper date marking and disposition
Inspector notes: OBSERVED COOKED READY TO EAT PREPARED FOODS HELD MORE THAN 24HOURS NOT DATE MAKED. INSTRUCTED TO DATE MARK ALL FOODS PREPARED ON SITE MORE THAN 24 HOURS . INSTRUCTED TO IDENTIFY WITH PREPARED AND DISCARD DATE, COLE SLAW, GREENS, COOKED MEATS,ETC. PRIORITY FOUNDATION.
23
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED NO CHLORINE CHEMICAL TESTING SANITIZING DEVICE KIT FOR DISHWASHING FACITILES AT 3 COMPARTMENT SINK. INSTRUCTED (PIC) TO PROVIDE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-005
48
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED WALLS NOT CLEAN AT 3- COMPARTMENT SINK, 2 COMPARTMENT SINK AND MOP SINK AREA. INSTRUCTED TO CLEAN/MAINTAIN.
55
47
Oct 16, 2018
Reinspection
No violations found.
100
Oct 10, 2018
License
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 OBSERVED PREP COOLERS IN REAR PREP AREA NOT MAINTAINING PROPER TEMPERATURE 45.9F-47.6F. INSTRUCTED MANAGER TO REPAIR COOLERS AND MAINTAIN 41F OR BELOW. OBSERVED PREP FREEZER NOT OPERABLE IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-005
33
Thermometers provided & accurate
Inspector notes: 4-302.12(B) OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
36
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: 4-302.14 OBSERVED NO SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND SANITIZER SOLUTIONS. PRIORITY FOUNDATION VIOLATION 7-38-005
48
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 6-301.13 OBSERVED NO HAND DRYING DEVICES AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO POST HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES IN PREP AND WASHROOM AREAS.
10
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-501.11(B) OBSERVED DOOR GASKET DAMAGED ON REAR PREP COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: 4-601.11(B)(C) OBSERVED GREASE BUILDUP AND FOOD DEBRIS INSIDE FRYER CABINET AND PREP COOLERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: 5-501.17 OBSERVED NO COVERED RECEPTACLE IN WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
53
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 OBSERVED EXCESSIVE CLUTTER IN REAR PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL STORAGE AREAS.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-501.12 OBSERVED DUST BUILDUP ON CEILING VENTS AND DEBRIS INSIDE LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55
All food employees have food handler training
Inspector notes: 2-102.13 OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.
57
Allergen training as required
Inspector notes: PA 100-0367 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGER MUST PROVIDE ALLERGEN TRAINING.
58
37
Frequently Asked Questions
When was 79th BBQ last inspected?
The most recent health inspection at 79th BBQ on file is from Jun 10, 2021. The public record contains seven inspections in total.
What is the most common violation at 79th BBQ?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited six times, more than any other issue at 79th BBQ.
Has 79th BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at 79th BBQ have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 79th BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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