Laymon's BBQ Catering and Homemade Sausages
Last inspected: Jul 23, 2015
70
Score
Laymon's BBQ Catering and Homemade Sausages has been inspected seven times since 2013. The newest entry in the record is dated Jul 23, 2015. Diners should read medium risk as a signal that some issues exist but aren't extreme. Laymon's BBQ Catering and Homemade Sausages's record stops at Jul 23, 2015, more than two years back, so current conditions may differ.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly two violations before.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing four times across the record.
Laymon's BBQ Catering and Homemade Sausages' latest score of 70 falls below the Chicago average of 81. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jul 23, 2015
Complaint
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 THE FOLLOWING: CUTTING BOARD, POTATO SLICER ON REAR WALL, DEEP FRYER BOTTOM CABINET, MINI GRILL EXTERIOR, SURFACE AREA UNDER GRILL, PREP TABLES, EXTERIOR SURFACES OF DEEP FREEZERS AND DISPOSAL UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOORS THROUGHOUT UNDER COOKING EQUIPMENT TO REMOVE GREASE, IN CLOSET WHERE FURNACE LOCATED, UNDER AROUND AND BEHIND OTHER KITCHEN EQUIPMENT. SOME LOOSE, MISSING AND DAMAGED FLOOR TILE OBSERVED THROUGHOUT (UNDER COOKING EQUIPMENT, PREP AREA, AND WASHROOM FLOOR IN POOR REPAIR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL HOLES IN WALL UNDER THREE COMP SINK AROUND PIPE. SEAL HOLE AROUND PIPE IN WALL OF WASHROOM AND FURNACE ROOM. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM WINDOW AIR CONDITIONING UNITS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NO LIGHT SHIELDS OBSERVED ON ONE SET OF LIGHTS IN THE DISHWASHING AREA; PROVIDE SHIELDS.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: TOILET ROOM DOOR NOT SELF CLOSING; PROVIDE A SELF CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP. EXTERIOR OF GREASE RECEPTOR UNDER THE THREE COMP SINK IS RUSTY; PAINT GREASE RECEPTOR. MOP SINK BASIN IS IN POOR REPAIR, WATER LEAKS FROM THE SINK THROUGH A HOLE THAT IS IN THE SINK; MUST REPAIR OR REPLACE SINK. MUST INSTALL A VENTILATION FAN IN THE EMPLOYEE WASHROOM OR PROVIDE A SCREEN FOR THE WINDOW IN THE WASHROOM TO PROVIDE VENTILATION.
38
Food handler requirements met
Inspector notes: ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
45
70
Jun 10, 2015
Reinspection
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 THE FOLLOWING: CUTTING BOARD, SLICER ON PREP TABLE, POTATO SLICER ON REAR WALL, DEEP FRYER BOTTOM CABINET, MINI GRILL EXTERIOR, SURFACE AREA UNDER GRILL, PREP TABLES, EXTERIOR SURFACES OF DEEP FREEZERS AND DISPOSAL UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOORS THROUGHOUT UNDER COOKING EQUIPMENT TO REMOVE GREASE, IN CLOSET WHERE FURNACE LOCATED, UNDER AROUND AND BEHIND OTHER KITCHEN EQUIPMENT. SOME LOOSE, MISSING AND DAMAGED FLOOR TILE OBSERVED THROUGHOUT (UNDER COOKING EQUIPMENT, PREP AREA, AND WASHROOM FLOOR IN POOR REPAIR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL HOLES IN WALL UNDER THREE COMP SINK AROUND PIPE. SEAL HOLE AROUND PIPE IN WALL OF WASHROOM AND FURNACE ROOM. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM WINDOW AIR CONDITIONING UNITS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NO LIGHT SHIELDS OBSERVED ON ONE SET OF LIGHTS IN THE DISHWASHING AREA; PROVIDE SHIELDS.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: TOILET ROOM DOOR NOT SELF CLOSING; PROVIDE A SELF CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP. EXTERIOR OF GREASE RECEPTOR UNDER THE THREE COMP SINK IS RUSTY; PAINT GREASE RECEPTOR. MOP SINK BASIN IS IN POOR REPAIR, WATER LEAKS FROM THE SINK THROUGH A HOLE THAT IS IN THE SINK; MUST REPAIR OR REPLACE SINK. MUST INSTALL A VENTILATION FAN IN THE EMPLOYEE WASHROOM OR PROVIDE A SCREEN FOR THE WINDOW IN THE WASHROOM TO PROVIDE VENTILATION.
38
Food handler requirements met
Inspector notes: ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
45
70
Jun 3, 2015
Routine
8 minor violations.
View 8 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED A BBQ PIT (DRUM BARREL STYLE) OUTSIDE OF ESTABLISHMENT THAT OWNER USES TO COOK MEAT. INSTRUCTED OWNER THAT NO COOKING IS ALLOWED OUTSIDE PER THE CHICAGO MUNICIPAL CODE TO ENSURE THAT FOOD IS PROTECTED FROM CONTAMINATION AND THE ELEMENTS. INSTRUCTED THAT ALL FOOD MUST BE COOKED ON EQUIPMENT THAT IS PROPERLY VENTED. INSTRUCTED TO REFRAIN FROM COOKING OUTSIDE AND TO USE COOKING EQUIPMENT INSIDE OF ESTABLISHMENT THAT IS PROPERLY VENTED. REMOVE OUTSIDE COOKING GRILL FROM PREMISES. SERIOUS VIOLATION 7-38-005(A) ISSUED.
16
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CUTTING BOARD, SLICER ON PREP TABLE, POTATO SLICER ON REAR WALL, DEEP FRYER BOTTOM CABINET, MINI GRILL EXTERIOR, SURFACE AREA UNDER GRILL, PREP TABLES, EXTERIOR SURFACES OF DEEP FREEZERS AND DISPOSAL UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOORS THROUGHOUT UNDER COOKING EQUIPMENT TO REMOVE GREASE, IN CLOSET WHERE FURNACE LOCATED, UNDER AROUND AND BEHIND OTHER KITCHEN EQUIPMENT. SOME LOOSE, MISSING AND DAMAGED FLOOR TILE OBSERVED THROUGHOUT (UNDER COOKING EQUIPMENT, PREP AREA, AND WASHROOM FLOOR IN POOR REPAIR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL HOLES IN WALL UNDER THREE COMP SINK AROUND PIPE. SEAL HOLE AROUND PIPE IN WALL OF WASHROOM AND FURNACE ROOM. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM WINDOW AIR CONDITIONING UNITS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NO LIGHT SHIELDS OBSERVED ON ONE SET OF LIGHTS IN THE DISHWASHING AREA; PROVIDE SHIELDS.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: TOILET ROOM DOOR NOT SELF CLOSING; PROVIDE A SELF CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP. EXTERIOR OF GREASE RECEPTOR UNDER THE THREE COMP SINK IS RUSTY; PAINT GREASE RECEPTOR. MOP SINK BASIN IS IN POOR REPAIR, WATER LEAKS FROM THE SINK THROUGH A HOLE THAT IS IN THE SINK; MUST REPAIR OR REPLACE SINK. MUST INSTALL A VENTILATION FAN IN THE EMPLOYEE WASHROOM OR PROVIDE A SCREEN FOR THE WINDOW IN THE WASHROOM TO PROVIDE VENTILATION.
38
Food handler requirements met
Inspector notes: ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
45
67
Mar 18, 2014
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: LOOSE FLOOR TILES IN PREP AREA. INSTRUCTED TO REPLACE OR REPAIR FLOOR TILES.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE REFRIGERATOR AND METAL STEM THERMOMETERS .
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: INSTRUCTED EMPLOYEE TO WEAR HAIR RESTRAINT.
42
86
Oct 1, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE HOOD,FILTERS AND THE COOKING ECUIPMENT HAS SOME GREASE BUILDUP. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS THEY HAVE ICE BUILDUP INSIDE THEM.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: THE FLOORS AND BASEBOARDS AROUND THE EXPOSED HAND SINK AND PREP AREA ARE DIRTY. MUST REPAIR THEM SO THEY ARE SMOOTH EASY TO CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL ALL HOLES IN THE WALL THROUGHOUT THE PREMISES SO NO INSECT OR RODENT HARBORAGE.
35
86
May 24, 2013
Reinspection
No violations found.
100
May 20, 2013
License
6 minor violations.
View 6 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: THE CUTTING BOARDS ARE SCORED UP AND VERY DARK COLORED, CLEAN AND SANITIZE THE CUTTING BOARDS SO THEY ARE SANITARY.
4
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: THE CEILING ABOVE THE FURNACE AND THE PIPE BELOW THE THREE COMPARTMENT SINK HAVE RODENT RUB MARKS AND SEVERAL RODENT DROPPINGS WERE FOUND IN THE OFFICE AND FURNACE ROOM. REMOVE ALL EVIDENCE OF RODENT ACTIVITY AND FILL IN THE GAPS AND OPENINGS TO REDUCE PEST HARBORAGE.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO SANITATION MANAGER, OBTAIN PROOF OF A CITY CERTIFIED MANAGER.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: THE THREE COMPARTMENT SINK HAS PLUMBERS PUTTY REPAIRS INSIDE OF THE COMPARTMENTS AND NO ATTACHED DRAINBOARD, REPAIR OR REPLACE THE SINK SO IT IS SMOOTH, SANITARY AND EASY TO MAINTAIN AND HAS ATTACHED METAL DRAIN BOARDS AND SANITARY STOPPERS..
24
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: THE FLOORS AND BASEBOARDS AROUND THE EXPOSED HAND SINK AND PREP AREA ARE DIRTY AND HAVE GAPS, REPAIR SO THEY ARE SMOOTH AND SANITARY.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THE BATHROOM HAS NO VENTILATION, INSTALL A VENT FAN TO OUTSIDE AIR OR A SCREENED WINDOW WILL ALSO WORK. THE COOKING VENT FILLTERS ARE DIRTY, CLEAN THE FILTERS.
38
74
Frequently Asked Questions
When was Laymon's BBQ Catering and Homemade Sausages last inspected?
The most recent health inspection at Laymon's BBQ Catering and Homemade Sausages on file is from Jul 23, 2015. The public record contains seven inspections in total.
What is the most common violation at Laymon's BBQ Catering and Homemade Sausages?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at Laymon's BBQ Catering and Homemade Sausages.
Has Laymon's BBQ Catering and Homemade Sausages' inspection record improved over time?
No. Recent inspections at Laymon's BBQ Catering and Homemade Sausages have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Laymon's BBQ Catering and Homemade Sausages 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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