Three J'S BBQ & Restaurant
Passed most recently but 3 prior failures on record
2012-08-14 Pass Complaint-Fire Re-inspection 1 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN EXTERIOR OF ALL COOKING EQUIPMENT.
2012-08-07 Fail Complaint-Fire CRITICAL 4 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
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. C...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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 $...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN EXTERIOR OF ALL COOKING EQUIPMENT.
2012-01-25 Pass Canvass Re-Inspection 6 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.INST...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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 co...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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 E...
2012-01-17 Fail Canvass CRITICAL 8 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
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...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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.EVIDEN...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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 ...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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 A...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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 cle...
2011-10-06 Pass Complaint 5 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN STEAM TABLE REAR PREP
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.CLEAN CEILING VENTS IN SIDE DINING ROOM
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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.
2011-04-12 Pass Short Form Complaint 4 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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 prov...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE CLUTTER IN REAR AND YARD
2011-01-19 Pass Canvass 6 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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 RUS...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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 EQ...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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 prov...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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 RE...
2010-11-10 Pass Canvass Re-Inspection 3 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST DATE AND LABEL FOOD IN WALK-IN COOLER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN, SANITIZE AND MAINTAIN WALLS AROUND ALL SINKS AND REMOVE EXCESS GREASE/DIRT FROM VENTILATION HOOD.
2010-11-03 Fail Canvass CRITICAL 9 ▾
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
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
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
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 DATE...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. MUST DATE AND LABEL FOOD IN WALK-IN COOLER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST AND/OR PAINT RACKS IN WALK-IN COOLER, REACH IN CHEST FREEZER AND BOTTOM OF PREP TABLES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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 CL...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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 WA...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.