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Grill & Bar

November 13, 2011 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings14
critical findings6

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Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED IN MAIN KITCHEN, DISH MACHINE WASTE WATER DRAINING ONTO FLOOR DUE TO FLOOR DRAIN BEING CLOGGED. PLUMBERS CALLED ON SITE AND CORRECTED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
code 10Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. THE FOLLOWING HAND WASHING FACILITIES FOUND NOT MAINTAINED OR ACCESSIBLE: NO WATER AT CARVED SANDWICH (2ND FLOOR CLUB)PORTABLE KIOSK SINK. EXPOSED HAND SINK AT PORTABLE KIOSK GRILL PHILLY-2 (2ND FLOOR) NOT ACCESSIBLE, FOUND BLOCKED BY HOT HOLDING/SERVING UNIT AND WITHOUT WATER. EXPOSED HAND SINKS WITHOUT WATER AT A.M.P.-2 (#145), AT NACHO#1 (#103), AT FOOD NETWORK (4TH FLOOR). MANAGEMENT MADE ALL ACCESSIBLE AND PROVIDED WATER FOR ALL. CRITICAL CITATION ISSUED 7-38-030.
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. THE FOLLOWING EXPOSED HAND SINKS FOUND WITHOUT SOAP NOR PAPER TOWELS: HAND SINK AT PHILLY CHEESE STEAK 1 (#136), NACHO 2 (#136), HOT DOG CART 200 SOUTH (2ND FLOOR CLUB). MANAGEMENT PROVIDED FOR ALL SINKS. CRITICAL CITATION ISSUED 7-38-030.
code 12Priority
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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. THE FOLLOWING UNABLE TO MAINTAIN ADEQUATE TEMPERATURE: PREP COOLER IN 3RD FLOOR (#302 GRILL) FOUND AT 49.4F WITH FOODS SUCH AS CHEESE AT 52.4.COOLER TAGGED HELD FOR INSPECTION. HOT HOLDING UNIT AT GRIDIRON GRILL (#431 4TH FLOOR) FOUND HOLDING CHICKEN, RANGING IN TEMPERATURES BETWEEN 99.8 TO 117.5. MANAGEMENT INCREASED TEMPERATURE CONTROL. FOUND NACHO CHEESE MACHINE AT RIGHT UPPER GRANDSTAND (#439 4TH FLOOR) HOLDING CHEESE AT 96.6F AND UNABLE TO INCREASE TEMPERATURE CONTROL. MACHINE TAGGED HELD FOR INSPECTION. THE ABOVE TAGGED EQUIPMENT MUST NOT USE UNTIL REPAIRED AND MAINTAINS ADEQUATE TEMPERATURE, C.D.P.H. CONTACTED AND REQUEST FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
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. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES: FOUND 20 LBS COOKED BRISKET UNDER HOT HOLDING LAMP AT PORTABLE CARVED SANDWICH STATION (2ND FLOOR CLUB) RANGING IN TEMPERATURE BETWEEN 115.8F TO 122.3F. 3 LBS CHICKEN TENDERS BETWEEN 121.4F TO 127F UNDER HOT HOLDING LAMP AT #302 GRILL (3RD FLOOR). 3 LBS ASSORTED CHEESE AND 1/2 LB PEPPERONI IN PREP COOLER AT #302 GRILL (3RD FLOOR) WITH TEMPERATURES RANGING FROM 52.4F TO 57.7F. FOUND CHEESE SAUCE RANGING BETWEEN 96.6F TO 97.7F IN HOT HOLDING UNIT IN RIGHT UPPER GRANDSTAND (#439 4TH FLOOR). FOUND FRIED CHICKEN STRIPS AT 127.2F AND CHEESE SAUCE AT 132.2F IN HOT HOLDING UNITS AT GRIDIRON GRILL (#431 4TH FLOOR). FOUND TWO (2) WHOLE CHICKENS AT 123.3F IN MAIN KITCHEN ON PORTABLE FOOD CART. FOUND 6 LBS SAUSAGE AT 122.1F AND 5 LBS CHICKEN AT 115.4F AT ROBINSON'S RIBS (#122) HELD INSIDE STEAM TABLE IMPROPERLY SET UP WITHOUT WATER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. FOUND 20 LBS ITALIAN BEEF AT 69.8F IN HOT HOLDING UNIT AT FIRST DOWN FRANKS (#142). ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $150.00 to $175.00. CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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. OBSERVED AT 302 GRILL (3RD FLOOR), EMPLOYEE WASHING DISHES AT THREE COMPARTMENT SINK WITHOUT SANITIZER DUE TO SANITIZING DISPENSING SYSTEM NOT OPERATING/PROPERLY DISPENSING SANITIZER. MANAGEMENT PROPERLY SET SINK TO PROPERLY WASH, RINSE AND SANITIZE DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
code 8Priority
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. INTERIOR ICE BIN SIDE WALL IN POOR REPAIR WITH OPEN SEAMS IN WALL SEALS AT NACHO #204 (2ND FLOOR CLUB).MUST REPLACE/REPAIR. MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND CONDIMENTS ON TOP OF PREP TABLE AT CHICAGO STYLE #319 AND INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED HAND SINK AND COFFEE PREP AT GRIDIRON GRILL #431 (4TH FLOOR). TORN RUBBER DOOR GASKETS ON PIZZA PREP COOLER IN MAIN KITCHEN. MUST REPLACE. CUTTING BOARDS IN POOR REPAIR, WITH DEEP GROOVES AND STAINED AT MAIN KITCHEN, #311 BURRITO STAND (CLUB LEVEL) AND AT SMOKEHOUSE #442. MUST REPLACE. RUSTY SHELVING INSIDE REACH IN COOLER AT 1ST FRANKS. MUST REPLACE.
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. INTERIOR ICE MACHINE BIN MUST CLEAN AT NACHO #204 (2ND FLOOR CLUB) AND AT #312 (CLUB LEVEL). COOKING AND HOT HOLDING EQUIPMENT NOT CLEAN AT 1ST DOWN FRANKS #432 AND AT SOUTH SIDE BRATS #441. MUST 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. FLOOR DRAINS UNDER FRONT COUNTER EXTREMELY DIRTY AT UPPER GRANDSTAND #433 (CONCOURSE 4TH FLOOR), AT SECOND CITY PIZZA (#443) AND AT SOUTH SIDE BRATS.MUST CLEAN AND MAINTAIN ALL. STANDING WATER ON FLOOR AT REAR ICE BINS AT SMOKEHOUSE #442. MUST REMOVE. MUST CLEAN FLOORS THROUGHOUT CHICAGO HOT DOGS #440, 1ST DOWN FRANKS #438 AND 1ST FRANKS #434.
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. MISSING CEILING TILES ABOVE DISH MACHINE IN MAIN KITCHEN. MUST REPLACE. MUST SEAL HOLES IN WALL AT UTILITY MOP SINK AT UPPER GRANDSTAND #439 (RIGHT CONCOURSE 4TH FLOOR).
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. LEAK UNDER THREE COMPARTMENT SINK RINSE COMPARTMENT AT CHICAGO STYLE #319. LEAK UNDER THREE COMPARTMENT SINK AT SECOND CITY PIZZA (#443) AND UNDER THREE COMPARTMENT AT SOUTH SIDE BRATS #441. LEAK AT HOT WATER NOZZLE OF EXPOSED HAND SINK AND NOZZLE ON UTILITY MOP SINK IN MAIN KITCHEN.DRAIN LINE UNDER THREE COMPARTMENT SINK LEAKING ON RIGHT SIDE AT VENDING 112. MUST REPAIR ALL LEAKS. MUST INSTALL A BACK FLOW PREVENTION DEVICE ON UTILITY MOP SINK AT UPPER GRANDSTAND #439 (RIGHT CONCOURSE 4TH FLOOR). MUST PROVIDE STOPPERS (3) FOR THREE COMPARTMENT SINK AT UPPER GRANDSTAND #433 (CONCOURSE 4TH FLOOR). OBSERVED WASTE WATER DRAIN LINE FROM SMOOTHIE MACHINE DRAINING INTO EXPOSED HAND SINK AT FIRST DOWN FRANKS (#108). MUST HAVE PROPERLY DRAINING TO FLOOR DRAIN.
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. MUST PROVIDE INTERNAL THERMOMETER FOR PIZZA PREP COOLER AT PIZZA #205 (2ND FLOOR CLUB).
code 40
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. OBSERVED EMPLOYEE'S PERSONAL BELONGINGS IN THE FOLLOWING FOOD PREP AREAS: AT NACHO #204 (2ND FLOOR CLUB). AT MAIN KITCHEN AND ON CLEAN LINEN IN LINEN STORAGE ROOM. ALL UNNECESSARY ITEMS THROUGHOUT V.C.A. #429 MUST BE REMOVED.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair, INCLUDING MANAGEMENT STAFF HANDLING AND PREPARING FOODS AT GRIDIRON GRILL #335 (3RD FLOOR).
code 42

What changed since the previous inspection?

Compared with Pass on May 24, 2011: 14 findings appeared for the first time.

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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.