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Bsmooth

11601 W TOUHY AVE

100

BiteKarma Score

BiteKarma generates a score based off of a restaurants performance over the past four inspections. The scale is from 0-100.

SUMMARY

  • 55% Pass Rate
  • 68 Total Inspections
  • 3 Perfect Inspections
  • 34 Repeat Violations

Repeat Violations

These are issues inspectors noted more than once for this restaurant.
  • PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  • CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
  • ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
  • PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
  • INSECTS, RODENTS, & ANIMALS NOT PRESENT
  • NON-FOOD/FOOD CONTACT SURFACES CLEAN
  • THERMOMETERS PROVIDED & ACCURATE
  • ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  • MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
  • FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  • WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
  • TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
  • ALLERGEN TRAINING AS REQUIRED
  • ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
  • PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
  • PROPER COLD HOLDING TEMPERATURES
  • GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
  • PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
  • CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
  • FOOD PROPERLY LABELED; ORIGINAL CONTAINER
  • PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
  • APPROVED THAWING METHODS USED
  • PERSONAL CLEANLINESS
  • UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
  • WIPING CLOTHS: PROPERLY USED & STORED
  • SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
  • MISCELLANEOUS / PUBLIC HEALTH ORDERS
  • PROPER DATE MARKING AND DISPOSITION
  • SEWAGE & WASTE WATER PROPERLY DISPOSED
  • SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
  • COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE
  • FOOD-CONTACT SURFACES: CLEANED & SANITIZED
  • PROPER HOT HOLDING TEMPERATURES
  • HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

HISTORY