Grace African Restaurant

August 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings2

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Failed findings

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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COODED TURKEY TAIL AT TEMP OF 76.4F, STORED INSIDE THE OVEN(WHICH IT WAS OFF); ALSO AT SAME LOCATION COOKED BEEF AT TEMP OF 68.2F.FOUND COOKED AND PELEED EGGS IN WATER AT TEMP OF 76.4F;STORED ON FLOOR NEXT TO PREP TABLE.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUND 7, VALUE 10.CRITICAL VIOLATION:7-38-005(A) H0000 74082-14
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING FOOD AND TOUCHING NON FOOD CONTACT SUCH AS DIRTY RAGS,TO CLEAN THE PREP SURFACE,THAN LEFT THE KITCHEN(OENING THE DOOR WHICH THE SURFACE IS DIRTY) WENT DOWNSTAIRS TO BASEMENT AND RETURNED WITH A CONTAINER WHICH SHE PUSHED FOOD WITH BARE HANDS FROM ONE POT TO THE OTHER WITHOUT WASHING HANDS.FOOD DISCARDED AND DENATURED.POUND 5, VALUE 5.HAND WASHING INFORMATION GIVEN.CRITICAL VIOLATION:7-38-010(A) H000074082-14
code 6Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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. OBSERVED EVIDENCE OF MICE DROPPINGS IN PREP AREA, BEHIND OF CORNER THE REFRIGERATOR(NORTH-WEST SIDE).ALSO OBSERVED A LIVE ROACH BEHIND THE DOOR OF MOP SINK/ STORAGE.OUTER OPENING NOT PROTECTED:OBSERVED THE FRONT DOOR NOT RODENT/INSECT PROOFED,WITH GAPS ON THE BOTTOM OF IT(1/2" TO 1"),INSTRUCTED TO FIX.ALSO UNABLE TO CHECK STORAGES IN BASEMENT AREA, NO KEYS.INSTRUCTED TO PROVIDE IT.KEY HAS BEEN REQUEST SINCE 2009.SERIOUS VIOLATION:7-38-020 H000074083-15
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD(CHICKEN,FISH ALL DIFFERENT KIND OF SOUPS) WERE PREPARED AND STORED.CERTIFIED FOOD HANDLER REPORTED ON PREMISES AFTER HE WAS CALLED VIA PHONE BY EMPLOYEES,(30 MINUTES LATER).INSTRUCTED THAT A CERTIFIED FOOD HANDLER MUST BE ON PREMISES AT ALL TIME.SERIOUS VIOLATION:7-38-012 H000074083-15
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED RAW AND COOKED FOOD STORED IN GROCERY AND GARBAGE PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE PLASTIC BAGS.
code 31
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. BROKEN CHEST FREEZER(INSULATION EXPOSED)INSTRUCTED TO REPAIR IN BASEMENT AREA.
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.DETAIL CLEANING OF INTERIOR OF DEEP FRYER,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPES BEHIND THE COOKING EQUIPMENT,ALL WITH A BUILD-UP OF GREASE.CLEAN AND MAINTAIN.
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. KEEP FLOOR DRY IN BASEMENT AREA, ALSO PROVIDE MISSING FLOOR TILES AROUND FLOOR SEWAGE CAP.DETAIL CLEAN FLOOR THROUGHOUT THE KITCHEN,ALONG THE WALL AND UNDER THE 3 COMPARTMENT SINK,FOOD DEBRIS AND GREASE.RESEAL BASEBOARD THROUGHOUT THE PREP AREA, ALSO PROVIDE BASEBOARD IN WASHROOM
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. DETAIL CLEAN WALLS IN PREP AREA, GREASE BUILD-UP.
code 35
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. OBSERVED LEAKING FAUCET AT 3 COMPARTMENT SINK IN PREP AREA,ALSO LEAKING WASTE WATER PIPE IN BASEMENT AREA, INSTRUCTED TO REPAIR AND MANTAIN.MUST PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK. OBSERVED PAPER USED FOR STOPPERS AT 3 COMPARTMENT SINK,INTRUCTED TO PROVIDE IT.3 STOPPERS.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. FOUND TWO FOOD THERMOMETER STORED INSIDE THE REFRIGERATOR,USED FOR COOLER TEMPERATURE.INSTRUCTED TO REPLACE WITH PROPER THERMOMETERS.
code 40

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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.