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Grub Restaurant Chicago

October 2, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: NOTED AN UPRIGHT COOLER IN THE FRONT PREP AREA AT 46.7 DEGREES F. ALSO NOTED THE PREP COOLER IN THE MIDDLE PREP AREA AT 47 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. THE HOT AND COLD HOLDING UNITS ALONG THE FRONT SERVICE LINE,THE REACH IN FREEZER IN THE REAR, THE SMALL PREP COOLER IN THE FRONT PREP AREA AND THE REAR 6 DOOR REACH IN COOLER ARE NOT ON AND OPERATING AT THIS TIME. MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT EACH UNIT MAITAINS PROPER TEMPERATURES.
code 2Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. MUST REPAIR.
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. MUST FINISH INSTALLING THE BARRIER AT THE FRONT HOT HOLDING STATION. MUST ALSO PROVIDE A CLEAR SEPARATION ALONG THE LEFT SIDE OF THE FRONT COUNTER TO PROTECT THE SMALL PREP COOLER AND THE FRONT PREP AREA. (INSTALL BEHIND AND ALONG SIDE THE COOLER/COUNTER).
code 16
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: INVERT ALL MULTI USE ITEMS.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
code 38

What changed since the previous inspection?

Compared with No Entry on September 30, 2014: 9 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.