Granny B's

• resultPass w/ Conditions
• critical violations3
• last inspectedJuly 30, 2019
• address2632 W 71St St, Chicago 60629

Is Granny B's clean?

Granny B's is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on July 30, 2019. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Granny B's?

These are the violations recorded at the most recent inspection on July 30, 2019, in plain English, with the city's own wording underneath.

• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • OBSERVED SOME BULK CONTAINERS NOT LABELED IN DRY STORAGE AREA. INSTRUCTED LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
• 📄consumer advisory missing
  Consumer Advisory Provided For Raw/Undercooked Food • OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE STATEMENT ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADIVISORY AND DISCLOSURE. ALL ANIMAL DERIVED FOOD WHICH CAN BE ORDERED RAW OR UNDERCOOKED MUST BE CLEARLY LABELED AS SUCH. PRIORITY FOUNDATION 7-38-005
• 🌡️thermometers missing
  Thermometers Provided & Accurate • OBSERVED NO THERMOMETER IN REACH-IN COOLER IN BEVERAGE AREA. INSTRUCTED MANAGER TO PROVIDE ACCURATE THERMOMETER AND MAINTAIN.
• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN PREP AREA. INSTRUCTED TO POST HAND WASHING SIGN AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
• 🧊food not cooled down right
  Proper Date Marking And Disposition • OBSERVED SEVERAL TCS FOOD ITEMS NOT DATED IN REACH-IN COOLERS. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 25 HOURS MUST BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, DISCARDED, OR CONSUMED. PRIORITY FOUNDATION 7-38-005
• ⚠️Single-Use/Single-Service Articles: Properly Stored & Used • OBSERVED SINGLE SERVICE UTENSILS AND CONTAINERS NOT INVERTED. INSTRUCTED TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
  Single-Use/Single-Service Articles: Properly Stored & Used • OBSERVED SINGLE SERVICE UTENSILS AND CONTAINERS NOT INVERTED. INSTRUCTED TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • OBERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, ROLLING CARTS, STEAM TABLES, PREP TABLES, COOLERS, AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • OBSERVED DAMAGED AND MISSING FLOOR TILES IN PREP AREA. INSTRUCTED MANAGER TO REPLACE FLOOR TILES AND MAINTAIN. OBSERVED STAINED CEILING TILES IN REAR STORAGE AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED OPENINGS AROUND PIPE FITTINGS IN PREP AND STORAGE AREAS. INSTRUCTED TO SEAL ALL OPENINGS AND MAINTAIN. • OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON FLOORS IN PREP, STORAGE, DISH WASHING AND DINING AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED NO LIGHT SHIELDS IN REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
  Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED NO LIGHT SHIELDS IN REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
• ⚠️All Food Employees Have Food Handler Training • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  All Food Employees Have Food Handler Training • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
• 🥜allergen training missing
  Allergen Training As Required • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

When was Granny B's last inspected?

Granny B's has 28 inspections on record going back to June 4, 2010. The 12 most recent are shown below.

Granny B's vs Chicago Lawn

Chicago Lawn runs 64% clean across 514 tracked restaurants — 328 clean, 77 mid, 106 cooked.

Against the 514 spots Cooked tracks in Chicago Lawn, this one comes out cleaner than 21% of them.

Other spots in Chicago Lawn

• ✓ Sixty Six O One Club
  clean · August 3, 2016
• ? Marquette Food
  cooked · September 11, 2014
• ? Rockwell Food Market Inc
  cooked · April 29, 2020
• ✓ George's Carryouts
  clean · August 22, 2017
• ? Park Food Mart
  cooked · October 6, 2011
• ? Supersteak Hoagie Sub & Grill
  cooked · October 12, 2012

See every restaurant inspection in Chicago Lawn →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated July 30, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.