Three J's BBQ & Restaurant
Last inspected: Aug 14, 2012
95
Score
Public records show nine inspections at Three J's BBQ & Restaurant stretching back to 2010. On Aug 14, 2012, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer. No fresh inspection data is available: the latest entry for Three J's BBQ & Restaurant dates to Aug 14, 2012.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing eight times across the record.
The city-wide average for Chicago sits at 81, putting Three J's BBQ & Restaurant on the better side of that line. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 14, 2012
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN EXTERIOR OF ALL COOKING EQUIPMENT.
33
95
Aug 7, 2012
Complaint
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: WALK IN COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 50.1F. MUST REPAIR.MUST MAINTAIN 40F OR BELOW.COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST NOT USE TO STORE FOODS.MUST USE COOLER ON PREMISES THATS 40F OR BELOW AND FREEZERS FOR FOOD STORAGE. CRITICAL CITATION ISSUED
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE ALK IN COOLER,NOT DATED.COOKED OXTAILS-50F,MACARONI AND CHEESE-66F,59F,COOKED GREENS-58F,COOKED CHICKEN-56F,COOKED BEANS-48F,BEEF 47.8F,CABBAGE-50F.TOTAL OF 260LBS AT COST $400.00.FOOD WAS REMOVED AND DISCARDED.CRITICAL CITATION ISSUED.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSEVED IMPROPER PEST CONTROL,EVIDENCE OF 40 MICE DROPPINGS ON FLOORS AND STORAGE SHELVES IN SUPPLY STORAGE ROOM. MUST CLEAN AND SANITIZE.SERIOUS CITATION ISSUED.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN EXTERIOR OF ALL COOKING EQUIPMENT.
33
82
Jan 25, 2012
Reinspection
6 minor violations.
View 6 violations
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.MUST STILL REPAIR BROKEN DOOR OF HAND SINK IN FRONT AREA.
32
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.EXTERIOR,INTERIOR OF DEEP FRYERS,STOVE STILL NOT CLEAN.MUST CLEAN.
33
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. OPENING/GAP AT LOWER WALL IN REAR DINING ROOM AT WINDOW.MUST SEAL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.NO LIGHT SHIELD IN WALK IN COOLER AND SOME LIGHT SHIELDS IN PREP AREA.INSTALL SAME.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.VENTILATION FAN NOT WORKING OVER STOVE IN REAR DISH AREA.MUST REPAIR OR REMOVE STOVE.
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 COMPLETE REMOVAL OF CLUTTERED/ARTICLES,UNUSED EQUIPMENT FROM REAR AREA.
41
74
Jan 17, 2012
Routine
8 minor violations.
View 8 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.3- COMP SINK NOT SET UP,EMPLOYEE WASHING FOOD UTENSILS IN UNCLEAN WATER WITHOUT PROPERLY SANITIZING FOOD UTENSILS. INSTRUCTED EMPLOYEE TO SET UP SINK,WASH,RINSE AND SANITIZE ALL FOOD UTENSILS NO SANITIZER .-CDI CRITICAL CITATION ISSUED
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.EVIDENCE OF IMPROPER PEST CONTROL, 30 DROPPINGS ON FLOOR AROUND,FURNACE ROOM,OFFICE. CLEAN/SANITIZE ALL AREA.CITATION ISSUED
18
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, .LID OF FREEZER IN POOR REPAIR.MUST REPAIR ALSO RUSTY SHELVING IN WALK IN COOLER,PREP TABLE AT BOTTOM,STORAGE UNITS. MUST REPAIR OR REPLACE,REPLAIR BROKEN DOOR UNDER HAND SINK IN FRONT AREA COUNTER,REPAIR PEELING WOOD AT PREP HANDSINK.
32
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.EXTERIOR OF FOOD EQUIPMENT,PREP TABLES INTERIOR SHELVES IN WALK IN COOLER,STOVE,DEEP FRYERS,FLOOR OF WALK IN COOLER.MUST CLEAN.
33
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.OPENING/GAP AT LOWER WALL IN REAR DINING ROOM AT WINDOW.MUST SEAL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.NO LIGHT SHIELD IN WALK IN COOLER AND SOME MISING LIGHT SHIELDS IN PREP AREA. INSTALL SAME.
36
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.LEAKY PIPE UNDER 3- COMP SINK,FAUCET IN REAR AREA.MUST REPAIR. VENTILATION NOT WORKING OVER STOVE IN REAR DISH AREA.MUST REPAIR OR REMOVE STOVE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.CLUTTER ON PREMISES IN STORAGE AREAS.MUST REMOVE,ORGANIZE AREAS,AND REMOVE CLUTTER AND UNUSED EQUIPMENT FROM REAR AREA.
41
67
Oct 6, 2011
Complaint
5 minor violations.
View 5 violations
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.OBSERVED RUSTY COOLER STORAGE SHELVES INSTRUCTED TO RESEAL/ OR REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN STEAM TABLE REAR PREP
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.NEED TO REPAIR THE FLOOR FRONT AT HAND SINK
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.CLEAN CEILING VENTS IN SIDE DINING ROOM
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED SOME CLUTTER IN SIDE ROOM INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
41
78
Apr 12, 2011
Complaint
4 minor violations.
View 4 violations
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. RUSTY TABLE STORAGE, SEAL RAW WOOD AROUND HAND SINK
32
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.CONTINUE TO CLEAN COOKING EQUIPMENT DAILY.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELDS THRU-OUT.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE CLUTTER IN REAR AND YARD
41
82
Jan 19, 2011
Routine
6 minor violations.
View 6 violations
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.OBSERVED RUSTY TABLE STORAGE RACK IN REAR PERE AREA ALSO REAR DISH AREA STORAGE RACKS RUSTY ALSO INSTRUCTED TO REMOVE RUST. RESEAL NON TOXIC SEALER AND SEAL RAW WOOD EXPOSED HAND SINK AND IN MENS ROOM.
32
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.NEED TO CLEAN INTERIOR OF OVEN,, MICROWAVE FRYER DOORS, EXTERIOR OF STOVE TOP, CHAR GRILL, ALSO FILTERS ABOVE COOKING EQUIPMENT.
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.MUST REPLACE BROKEN FLOOR TILES UNDER AND AROUND ALL EQUIPMENT AND FRONT COUNTER AREA.
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.NEED TO CLEAN EXCESSIVE GREASE FROM VENTILATION HOOD.ALSO REATTACH CEILING TILES THAT ATR COMMING DOWN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELDS NEED CLEANING THRU OUT AND REPLACE ALL BROKEN LIGHT SHIELDS.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED CLUTTER IN REAR YARD, 2 BBQ GRILLS, LARGE BINS, TIRES, STORAGE CARTS, GARAGE POOR REPAIR, ALSO CLUTTER BY LADIES RESTROOM, EAST STORAGE AND REAR STORAGE AREA INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
41
74
Nov 10, 2010
Reinspection
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST DATE AND LABEL FOOD IN WALK-IN COOLER.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REPLACE ALL BROKEN/MISSING FLOOR TILES UNDER COOKING EQUIPMENT AND WHEREVER NEEDED. DETAIL CLEAN, SANITIZE AND MAINTAIN FLOORS IN WALK IN COOLER. MUST PROVIDE A COVER FOR THE FLOOR DRAIN IN REAR BY CHEST FREEZER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN, SANITIZE AND MAINTAIN WALLS AROUND ALL SINKS AND REMOVE EXCESS GREASE/DIRT FROM VENTILATION HOOD.
35
86
Nov 3, 2010
Routine
9 minor violations.
View 9 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: FOUND NO SOAP AT THE EXPOSED HANDWASHING SINK IN THE REAR PREP AREA AND I HAD TO WAIT SEVERAL MINUTES BEFORE THE MANAGER PROVIDED THE SOAP. INSTRUCTED TO ALWAYS HAVE SOAP AT ALL HAND WASHING SINKS. CRITICAL VIOLATION 7-38-030 CITATION #64217-13
12
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. PREVIOUS MINOR VIOLATIONS NOT CORRECTED/MAINTAINED FROM REPORT #157923 AND 17488 DATED MAY 20, 2009 WRITTEN BY *374. INSTRUCTED TO CORRECT AND MAINTAIN: 33/1 CLEAN EXTERIOR OF FRYER, BOTTOM OF FRYER CABINET, REMOVE DUST FROM VENTS OVER COOKING EQUIPMENT, CLEAN BOTTOM OF ALL PREP TABLES, STEAM TABLES, ETC. 34/1 CLEAN FLOORS IN DETAIL AROUND/UNDER ALL KITCHEN EQUIPMENT. 35/1 CLEAN WALLS BEHIND COOKING EQUIPMENT. REPLACE ANY DAMAGED CEILING TILES. 38/1* VENTILATION FAN IN WOMEN'S WASHROOM NOT WORKING; REPAIR. 40/1 PROVIDE WORKING THERMOMETERS FOR ALL COOLERS/FREEZERS. 41/1 ORGANIZE AND MAINTAIN ALL REAR STORAGE AREAS. REMOVE ITEMS STORED INSIDE UTILITY SINK (APRON, BAGS, ETC.) SINK MUST BE CLUTTER FREE.
29
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. MUST DATE AND LABEL FOOD IN WALK-IN COOLER.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE RUST AND/OR PAINT RACKS IN WALK-IN COOLER, REACH IN CHEST FREEZER AND BOTTOM OF PREP TABLES.
32
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. MUST DETAIL CLEAN RACKS INSIDE WALK-IN COOLER-REMOVE FOOD/DIRT DEBRIS, REMOVE EXCESS ICE IN REACH-IN FREEZERS AND CLEAN INTERIOR OF DEEP FRYERS, STOVE, EXTERIOR OF GREASE TRAPS AND SHELVES/DRAWERS BEHIND FRONT COUNTER.
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. MUST REPLACE ALL BROKEN/MISSING FLOOR TILES UNDER COOKING EQUIPMENT AND WHEREVER NEEDED. DETAIL CLEAN, SANITIZE AND MAINTAIN FLOORS IN WALK IN COOLER. MUST PROVIDE A COVER FOR THE FLOOR DRAIN IN REAR BY CHEST FREEZER.
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. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN WALLS AROUND ALL SINKS AND REMOVE EXCESS GREASE/DIRT FROM VENTILATION HOOD.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR THE LEAK AT THE BASE OF THE FAUCET ON THE 3 COMPARTMENT SINK ON THE SIDE AND LEAK AT THE PIPE UNDER THE RIGHT COMPARTMENT OF 3-COMP. SINK IN REAR.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored.
39
64
Frequently Asked Questions
When was Three J's BBQ & Restaurant last inspected?
The most recent health inspection at Three J's BBQ & Restaurant on file is from Aug 14, 2012. The public record contains nine inspections in total.
What is the most common violation at Three J's BBQ & Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at Three J's BBQ & Restaurant.
Has Three J's BBQ & Restaurant's inspection record improved over time?
Yes. Recent inspections at Three J's BBQ & Restaurant have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Three J's BBQ & Restaurant 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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