PASS W/ CONDITIONS
Risk 1 (High)
BARBECUE KING RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 4, 2016
Canvass
License #32172
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISHMACHINE IS NOT SANITIZING. CHEMICAL READING AT 0 PPM. INSTRUCTED TO HAVE MACHINE SERVICED AND THAT THE CHLORINE CHEMICAL READING MUST BE AT 100PPM AT ALL TIMES. CRITICAL VIOLATION ISSUED 7-38-030. (SEE COMMENTS BELOW).
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT TO REMOVE GREASE OBSERVED. CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE. CLEAN BOTTOMS OF PREP TABLES AND STORAGE SHELVES.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS AROUND UNDER AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. CLEAN FLOOR IN WALK-IN COOLER UNDERNEATH SHELVES AND UNDER SINKS IN REAR OF KITCHEN AND BEHIND LOW TEMP DISHMACHINE.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS AROUND UNDER AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. CLEAN FLOOR IN WALK-IN COOLER UNDERNEATH SHELVES AND UNDER SINKS IN REAR OF KITCHEN AND BEHIND LOW TEMP DISHMACHINE.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection