Barbara Ann's Barbe-Que
Last inspected: Aug 13, 2015
70
Score
Inspectors have visited Barbara Ann's Barbe-Que nine times, with records going back to 2011. The newest entry in the record is dated Aug 13, 2015. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. The most recent inspection at Barbara Ann's Barbe-Que is from Aug 13, 2015, and nothing newer appears in the public record.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited seven times.
By comparison, the average Chicago facility scores 81, putting Barbara Ann's Barbe-Que on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Aug 13, 2015
Routine
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INSTRUCTED TO STORE FOOD CONTAINERS PROPERLY AND MAINTAIN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO CLEAN AND MAIANTAIN THE FOLLOWING FOOD AND NON-FOOD CONTACT SURFACES: REPLACE DOOR GASKET IN REFRIGERATOR IN PREP AREA, RUSTY PREP TABLES, AND RUST ON TOP OF GREASE TRAP. DIRT AND DEBRIS UNDER STAIRCASE GOING DOWN TO BASEMENT, AND UNDER MOP SINK. RAW WOOD STORAGE IN BASEMENT NEEDS TO BE PROPERLY STAINED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTURCTED TO CLEAN AND MAINTAIN THE FOLLOWING FOOD AND NON-FOOD EQUIPMENT: INTERIOR OF FREEZER IN BASEMENT AND DEFROST, UNDER AND BEHIND GRILL AND FRYER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO REPAIR FLOOR IN PREP AREA NEAR REAR BACK DOOR. CLEAN FLOOR IN WASHROOM AND MAINTAIN
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTURCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF FILTERS AND HOODS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO PROVIDE STOPPERS FOR 3 COMP SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN, ORGANIZE AND MAINTAIN BASEMENT AND STORAGE AREAS. REMOVE ITEMS SIX INCHES OFF FLOOR TO PREVENT RODENT HARBORAGE.
41
70
Dec 30, 2014
Complaint
4 minor violations.
View 4 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: THE ABOVE HAS NO HOT OR COLD RUNNING WATER AT THE WASHBOWL IN THE WASHROOM IN REAR OF PREMISES,INSTRUCTED TO CORRECT VIOLATION,CRITICAL VIOLATION 7-38-030
11
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DEFROST AND CLEAN INTERIOR OF THE REACH-IN FREEZER IN PREP AREA
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN WALL NEAR DEEP FRYER OF DIRT AND GREASE IN PREP AREA
35
82
May 8, 2014
Reinspection
No violations found.
100
Apr 29, 2014
Complaint
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: INTERNAL TEMPERATURE TAKEN OF A PAN OF TURKEY LINKS INSIDE A PAN AT THE STEAM TABLE WAS READING 105.7F,TOOK TEMPERATURE OF STEAM TABLE WERE LINKS WERE STORED AND THE STEAM TABLE WAS AT PROPER TEMPERATURE OF 143.9F THE TURKEY LINKS WERE DENATURED AND DESTROYED,TOTAL WEIGHT 4 TO 5 LBS TOTAL COST $30,CRITICAL VIOLATION 7-38-005(A)
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OBSERVED THE OUTSIDE METAL GARBAGE CONTAINER OVERFLOWING PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-020
19
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL BULK FOOD CINTAINERS IN THE REAR PREP AREA,UNDERNEATH TABLE
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FILTERS ABOVE STOVE OF GREASE BUILD-UP AND DEFROST THE WALK-IN FREEZER IN THE BASEMENT,HAS ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOORS IN THE FRONT AND REAR PREP AREA,ALONG WALL BASE AND CORNERS
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR PREP AREA,HAS NO EXTERIOR THERMOMETER ON OUTSIDE OF COOLER
40
74
May 2, 2013
Complaint
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTRUCTED TO LABEL ALL COOKED FOODS STORED IN COOLER WITH TIME AND TEMPERATURE TO ASSURE PRODUCTS ARE COOLED WITHIN 6 HOURS TIME FRAME ALLOWED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY SHELVES AND LEGS ON PREP TABLES IN WALK-IN COOLER AND FOOD PREP AREA.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR LEFT AND RIGHT LOWER SIDES OF REAR EXIT DOOR.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL MECHANICAL VENTILATION INSIDE BBQ PIT
38
82
Mar 28, 2013
Complaint
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTRUCTED TO LABEL ALL COOKED FOODS STORED IN COOLER WITH TIME AND TEMPERATURE TO ASSURE PRODUCTS ARE COOLED WITHIN 6 HOURS TIME FRAME ALLOWED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY SHELVES AND LEGS ON PREP TABLES IN WALK-IN COOLER AND FOOD PREP AREA.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR LEFT AND RIGHT LOWER SIDES OF REAR EXIT DOOR.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL MECHANICAL VENTILATION INSIDE BBQ PIT
38
82
Mar 11, 2013
Complaint
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY SHELVES AND LEGS ON PREP TABLES IN WALK-IN COOLER AND FOOD PREP AREA.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR LEFT AND RIGHT LOWER SIDES OF REAR EXIT DOOR.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL MECHANICAL VENTILATION INSIDE BBQ PIT.
38
86
Jun 14, 2012
Complaint
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: FOUND CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND EXTERIOR OF HOOD NOT WIPED DOWN.(FRONT)
32
90
Mar 4, 2011
Suspected Food Poisoning
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: FOUND CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND EXTERIOR OF HOOD NOT WIPED DOWN.(FRONT)
32
90
Frequently Asked Questions
When was Barbara Ann's Barbe-Que last inspected?
The most recent health inspection at Barbara Ann's Barbe-Que on file is from Aug 13, 2015. The public record contains nine inspections in total.
What is the most common violation at Barbara Ann's Barbe-Que?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Barbara Ann's Barbe-Que.
Has Barbara Ann's Barbe-Que's inspection record improved over time?
Results have been roughly steady. Inspections at Barbara Ann's Barbe-Que have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Barbara Ann's Barbe-Que 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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