79th Street Barbecue
Last inspected: Apr 27, 2012
61
Score
Inspectors have visited 79th Street Barbecue five times, with records going back to 2010. On Apr 27, 2012, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. The file hasn't been updated since Apr 27, 2012, so take the current picture with that in mind.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 10 violations.
Looking across the full record, “walls, ceilings, attached equipment constructed per code” is the recurring theme, flagged six times.
Restaurants in Chicago average 81, so 79th Street Barbecue trails the local norm. The inspection history reads as standard for a restaurant of this size.
5
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Apr 27, 2012
Complaint
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: COOKED PORK RIB TIPS FOUND AT IMPROPER TEMPERATURES RANGING FROM 120.1F-133.5F. INSTRUCTED TO RE-HEAT ALL PRE-COOKED FOODS TO AN INTERNAL TEMPERATURE OF 165F AND HOLD PRODUCT AT 140.OF OR ABOVE UNTIL SOLD. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED (APPROXIMATELY 45LB VALUED AT $200.00).
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS, INTERIORS OF ALL UNUSED EQUIPMENT STORED ON PREMISES, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT, FILTERS AND HOODS ABOVE COOKING EQUIPMENT AND BBQ PIT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR IN FRONT SECTION BY DOOR TO WALK-IN COOLER PRESENTLY BEING USED FOR STORAGE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND/OR PAINT WALLS AND CEILINGS(PAINT OR REPLACE CEILING TILES) THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKY FAUCET AT 3 COMP. SINK. INSTALL MECHANICAL VENTILATION IN BBQ PIT.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE THERMOMETERS FOR HOT HOLDING & COLD HOLDING EQUIPMENT AS WELL AS LONG STEM METAL THERMOMETERS FOR TAKING AND RECORDING PRODUCT TEMPERATURE.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMINATE CLUTTER IN REAR BY EXIT DOOR AND IN DRY GOODS STORAGE ROOM.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
61
Feb 3, 2012
Complaint
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND COOKED RIBS IN THE WALK-IN COOLER AT 55.1F & 109.1F, AND IN HOT HOLDING BOX AT 120.4F-127.3F-ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DENATURED AND DISCARDED. INSTRUCTED TO COOL COOKED FOODS IN SHALLOW PANS AND TO LABEL SAME WITH TIME SO THAT PRODUCT CAN BE MONITORED PROPERLY MAKING SURE IT IS COOLED WITHIN THE FOLLOWING TIME FRAME(140F-70F IN 2 HOURS AND FROM 70F-40F WITHIN 4 HOURS)-CITATION ISSUED-CRITICAL 7-38-005(A).
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS, INTERIORS OF ALL UNUSED EQUIPMENT STORED ON PREMISES, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT, FILTERS AND HOODS ABOVE COOKING EQUIPMENT AND BBQ PIT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR IN FRONT SECTION BY DOOR TO WALK-IN COOLER PRESENTLY BEING USED FOR STORAGE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND/OR PAINT WALLS AND CEILINGS(PAINT OR REPLACE CEILING TILES) THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKY FAUCET AT 3 COMP. SINK. INSTALL MECHANICAL VENTILATION IN BBQ PIT.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE THERMOMETERS FOR HOT HOLDING & COLD HOLDING EQUIPMENT AS WELL AS LONG STEM METAL THERMOMETERS FOR TAKING AND RECORDING PRODUCT TEMPERATURE.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMINATE CLUTTER IN REAR BY EXIT DOOR AND IN DRY GOODS STORAGE ROOM.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
61
Jul 5, 2011
Reinspection
6 minor violations.
View 6 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE INTERIOR CABINETS OF DEEP FRYERS, AND FILTERS & HOOD ABOVE COOKING EQUIPMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND/OR PAINT ALL WALLS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE. CLEAN ALL WINDOW SILLS IN DINING AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS. REPLACE MISSING LIGHT IN WALK-IN STORAGE COOLER IN REAR.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKY FAUCET AT 3 COMP. SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMIMNATE CLUTTER IN WALK-IN STORAGE COOLER IN REAR.
41
74
Jun 28, 2011
Routine
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND APPROXIMATELY 100LB OF COOKED RIB TIPS AT IMPROPER TEMPERATURES OF 81.1-125.1 DEGREES AT ROOM TEMPERATURE AND IN HOT HOLDING BOX -ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DISCARDED(250.00)-CITATION ISSUED-CRITICAL 7-38-005(A)
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED: -32-: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR GASKET ON REAR REACH-IN COOLER. -35- The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN ALL AREAS.-CITATION ISSUED-SERIOUS FOR NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SEE VIOLATION #29
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE INTERIOR CABINETS OF DEEP FRYERS, AND FILTERS & HOOD ABOVE COOKING EQUIPMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEE VIOLATION#29
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND/OR PAINT ALL WALLS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE. CLEAN ALL WINDOW SILLS IN DINING AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS. REPLACE MISSING LIGHT IN WALK-IN STORAGE COOLER IN REAR.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKY FAUCET AT 3 COMP. SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMIMNATE CLUTTER IN WALK-IN STORAGE COOLER IN REAR.
41
61
Nov 1, 2010
Routine
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLERS 50.1F AND 55.4F. INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63943
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF MACARONI SALAD 49.8F, RAW CHICKEN WINGS 53.8F, POTATO SALAD 53.5F CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63943
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL PACKAGED CAKES, PIES, SALADS, ETC
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR GASKET ON REAR REACH-IN COOLER.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GROUT LOOSE FLOOR TILES IN PREP AREA. ELEVATE ALL STOCK 6" OFF FLOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. RPLACE STAINED CEILING TILES IN ALL AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELDS IN PREP AND STORAGE AREAS.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS FOR INTERNAL HOT AND COLD FOOD TEMPERATURES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE STANDING WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.
41
64
Frequently Asked Questions
When was 79th Street Barbecue last inspected?
The most recent health inspection at 79th Street Barbecue on file is from Apr 27, 2012. The public record contains five inspections in total.
What is the most common violation at 79th Street Barbecue?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited six times, more than any other issue at 79th Street Barbecue.
Has 79th Street Barbecue's inspection record improved over time?
No. Recent inspections at 79th Street Barbecue have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 79th Street Barbecue means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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