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Chicago Grill & Lemonade, Inc.

July 22, 2011 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2-DOOR PREP COOLER AT 55.1F & WALK IN COOLER AT 58.8F WITH FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON BOTH UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNITS AT 40 OR BELOW.(CRITICAL 7-38-005A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES & FOOD APPEARS TO BE UNHOLSUM,SMELLED FOUL ODOR OF COOKED CHICKEN 104.2F-105.1F,3- 40LB. CASES OF RAW CHICKEN HAS A FOUL ODOR & AT 50.6F,51.6F,49.2F IN WALK IN COOLER,SLICED TOMATO 65.3F,SLICED BOLOGNA 64.0F,ITALIAN BEEF 69.2F-66.9F,CORNED BEEF 63.9F,SLIMY GREEN IN COLOR FOUL ODOR POLISH 65.5F,SLIMY GREEN IN COLOR & FOUL ODOR ON RAW HAMBURGERS 66.6F IN 2- DOOR PREP COOLER.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX. 183 LBS.$176.(CRITICAL 7-38-005A).
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,RUSTY GREASETRAP AT 3-COMP SINK .MUST REPLACE MISSING OUTLET COVER IN TOILET ROOM,WORN DOOR GASKEYS ON 2- DOOR PREP COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM DEEP FRYERS,PREP TABLES,SINKS,SHELVING UNITS,FAN GUARD COVERS IN WALK IN COOLER,ROLLING CART,FILTERS,POP COOLER,COUNTER TOPS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR DRAINS ESPECIALLY IN WALK IN COOLER,FLOOR ALONG WALLBASES.MUST REPLACE OR REPAIR DAMAGED FLOORTILES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES,WORN FRONT DOOR SWEEP & KEEP DOOR CLOSED.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: 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.MUST REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER,NO COLD RUNNING WATER AT HAND SINK IN TOILET ROOM.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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 REMOVE ARTICLES FROM PREP TABLES.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.