Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory
Last inspected: Jan 24, 2013
82
Score
Inspectors have visited Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory six times, with records going back to 2012. The most recent visit was on Jan 24, 2013. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory dates to Jan 24, 2013.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up five times.
Compared to the broader Chicago restaurant scene, this is about average. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 24, 2013
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION STILL PENDING
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: VIOLATION STILL PENDING
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION STILL PENDING
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VIOLATION STILL PENDING
38
82
Jan 9, 2013
Complaint
8 minor violations.
View 8 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED APPROX. 30 MICE DROPPINGS IN BASEMENT STORAGE AREA, INSTRUCTED TO CLEAN AREA AND CLOSE ALL OUTER OPENINGS TO PREVENT RODENT ENTRY, SERIOUS CITATION ISSUED: 7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, INSTRUCTED THAT A CITY OF CHICAGO CERT. MUST BE POSTED AND AVAILABLE AT ALL TIMES, SERIOUS CITATION ISSUED: 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR GASKET TO SLIDING DOOR COOLER REAR KITCHEN AREA
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN ALL COOKING EQUIPMENT IN KITCHEN AREA, REMOVE ALL GREASE AND FLOUR BUILT-UP,
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN BASEMENT AREA FLOOR SURFACES ALONG WALL AREA
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN EXHAUST FAN ATTACHED TO WALL AREA BY REAR DOOR
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, AND REMOVE TAPE AT LEAKING PIPES UNDER THE SAME SINK, MUST PROPERLY REPAIR
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ALL CLUTTER IN BASEMENT STORAGE AREA, CLEAN AND BETTER MAINTAIN, AND REMOVE SMELLY ODORS BY MOP SINK AREA
41
67
Mar 22, 2012
Reinspection
No violations found.
100
Feb 24, 2012
Reinspection
7 minor violations.
View 7 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.CONTINUED EVIDENCE OF INADEQUATE WASTE WATER DISPOSAL MUST CONSULT WITH LICENSED PLUMBER PER CITY CODE TO MAKE NECESSARY REPAIRS AS REQUIRED.. Inadequate sewage and waste water disposal at three compartment sink. While running and draining water in three compartment, water coming back-up air gap floor drain that's under utility sink and draining on basement floor. Water draining all over food preparation area floor. Instructed to detail clean grease trap and drainline and repair plumbing connection to prevent inadequate disposal of waste water.
10
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. CONTINUED TO OBSERVE EVIDENCE OF MICE DROPPINGS IN VARIOUS AREAS OF KITCHEN BENEATH THE CHEST FREEZER,SEAL ALL OPENINGS AROUND PLUMBING FIXTURES BENEATH THE 3 COMP SINK.Instructed to remove all activity, detail clean and sanitize areas and have licensed pest control service premises.ALSO FRONT DOOR BOTTOM RIGHT CORNER MUST BE TIGHT FITTING TO PREVENT PEST ENTRY.
13
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, AND FREEZER WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP.
33
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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA, ALONG THE WALLS AND IN ALL CORNERS INCLUDING FLOORS THROUGHOUT BASEMENT.NOTE:REMOVE STANDING WATER ON FLOORS IN BASEMENT MAINTAIN FLOORS DRY AT ALL TIMES.
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. WALLS THROUGHOUT KITCHEN, WASHROOM AND HALLWAY IN NEED OF DETAIL CLEANING AND/OR REPAINTING.MUST REPAIR WATER SEAPAGE IN (BASEMENT) ON EAST WALL ALONG STAIRCASE,SOUTH WALL SAME AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NOTED UNVENTED STOVE AT KITCHEN AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION (UNDER HOOD) OR REMOVE THE SAID STOVE.-----------MUST REPAIR HEAVY LEAKY DRAINPIPE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST CLEAN AND MAINTAIN REAR OUTSIDE AREA INCLUDING BEHIND GREASE DUMPSTER AND OUTSIDE LANDING LEADING TO BASEMENT MAINTAIN GROUND DRAIN VISIBLE,FREE OF DEBRIS TO ELIMINATE POOLS OF STANDINNG WATER.
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Jan 31, 2012
Complaint
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: Facilities not maintaining proper temperature. Found rear 2 door cooler at improper temperature. Found internal temperature at 46.2 F while storing potentially hazardous foods. Instructed that coolers must maintain 40 F or below. Critical citation issued 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found cooked chicken 15 lbs at 77.6 F-89.1 F, Ribs 5lbs at 48.7 F and Chicken 20 lbs at 47.6 F. Instructed that potentailly hazardous foods must maintain 40F or below cold and hot at 140 F or higher. Critical citation issued 7-38-020. Value 80.00 Manager voluntarily denatured and discarded.
3
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: Inadequate sewage and waste water disposal at three compartment sink. While running and draining water in three compartment, water coming back-up air gap floor drain that's under utility sink and draining on basement floor. Water draining all over food preparation area floor. Instructed to detail clean grease trap and drainline and repair plumbing connection to prevent inadequate disposal of waste water. Critical citation issued 7-38-030.
10
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: Evidence of rodent infestation found on premises. Found mice droppings in front prep area-approximately 20, in same area north east corner- approximately 10, in rear preparation area behind cooking equipment under exhaust hood-approximately 40-50, on top landing of basement stairs-approximately 30 and on shelf of bottom prep table-approximately 20 plus. Instructed to remove all activity, detail clean and sanitize areas and have licensed pest control service premises. Critical citation issued 7-38-020.
13
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, AND FREEZER WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA, ALONG THE WALLS AND IN ALL CORNERS INCLUDING FLOORS THROUGHOUT BASEMENT.----------MUST REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT (CASHIER AREA) AND AT REAR AREA (BY EXIT DOOR).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS THROUGHOUT KITCHEN, WASHROOM AND HALLWAY IN NEED OF DETAIL CLEANING AND/OR REPAINTING.----------MUST CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE KITCHEN WITH GREASE AND DUST BUILD-UP.---------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE FRONT CASHIER AREA. SEVERAL OPENINGS AND HOLES IN WALLS AT BASEBOARD. INSTRUCTED TO SEAL ALL OPENINGS.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED UNVENTED STOVE AT KITCHEN AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION (UNDER HOOD) OR REMOVE THE SAID STOVE.-----------MUST REPAIR HEAVY LEAKY FAUCET NECK AT 3 COMPARTMENT SINK AND LEAKY DRAINPIPE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT SINK.--------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED AT KITCHEN AREA. MUST REORGANIZE.-----------MUST REMOVE UNNECESSARY ARTICLES STORED ON TOP OF COOLERS.---------MUST CLEAN AND MAINTAIN REAR OUTSIDE AREA INCLUDING BEHIND GREASE DUMPSTER.
41
58
Jan 5, 2012
Routine
7 minor violations.
View 7 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, AND FREEZER WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA, ALONG THE WALLS AND IN ALL CORNERS INCLUDING FLOORS THROUGHOUT BASEMENT.----------MUST REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT (CASHIER AREA) AND AT REAR AREA (BY EXIT DOOR).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS THROUGHOUT KITCHEN, WASHROOM AND HALLWAY IN NEED OF DETAIL CLEANING AND/OR REPAINTING.----------MUST CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE KITCHEN WITH GREASE AND DUST BUILD-UP.---------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE FRONT CASHIER AREA.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED UNVENTED STOVE AT KITCHEN AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION (UNDER HOOD) OR REMOVE THE SAID STOVE.-----------MUST REPAIR HEAVY LEAKY FAUCET NECK AT 3 COMPARTMENT SINK AND LEAKY DRAINPIPE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT SINK.--------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED AT KITCHEN AREA. MUST REORGANIZE.-----------MUST REMOVE UNNECESSARY ARTICLES STORED ON TOP OF COOLERS.---------MUST CLEAN AND MAINTAIN REAR OUTSIDE AREA INCLUDING BEHIND GREASE DUMPSTER.
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70
Frequently Asked Questions
When was Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory last inspected?
The most recent health inspection at Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory on file is from Jan 24, 2013. The public record contains six inspections in total.
What is the most common violation at Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory.
Has Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory's inspection record improved over time?
Yes. Recent inspections at Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Chicken' Rib Factory — Auntie Remus Chicken' Rib Factory 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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