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Harvest Grill

September 7, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings2

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS, LOCATED AT FRONT COUNTER AND COLD SIDE STATIONS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE. MAINTAIN AT ALL TIMES.
code 10Priority
water/temperature at the sink offcritical

Official wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed
Inspector note: 3-301.11 (B) (B)- OBSERVED FOOD HANDLER PREPPING RAW AVOCADO, READY TO EAT FOOD, FOR AVOCADO PUREE AT BACK PREP AREA WITH BARE HAND CONTACT. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS NOT ALLOWED, USE BARRIERS SUCH AS TONGS, SINGLE USE GLOVES, TO PREVENT BARE HAND CONTACT. MANAGER CORRECTED VIOLATION DURING INSPECTION. MANAGER VOLUNTARILY DISCARDED AND DENATURED 5LBS, AT A VALUE OF $18.00. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.
code 9Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3-501.16 (A) (2) (A)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), AT IMPROPER TEMPERATURE, IN THE FOLLOWING AREAS: -WALK IN COOLER: 51.3F, 3LBS OF PORK SAUSAGE, AT VALUE OF $2.00 62.0F, 10LBS OF (POUCHED) LIQUID EGGS, AT A VALUE OF $8.00 60.0F, 5LBS, SHELLED EGGS, AT A VALUE OF $8.00 56.7F, 3LBS OF HARD BOILED EGGS, AT A VALUE OF $5.00 60.2, 2LBS OF FETA CHEESE, AT A VALUE OF $8.00 -4 DRAWER COOLER: 59.3F, 3.5LBS OFLAMB MEAT BALLS, AT A VALUE OF $ 12.00 49.8F, 1.50LBS OF COOKED PEAS, AT A VALUE OF $2.50 47.8F, 1.5LBS OF SAUTEED OINIS, AT A VALUE OF $0.45 47.6F, .25LBS OF SLICED CUCUMBERS, AT A VALUE OF $0.25 47.8F, 80Z OF PANADA CHEESE, AT A VALUE OF $8.00 48.9F, 3LBS OF MINT YOUGURT, AT A VALUE OF $2.00 47.8F, 2LBS CREAM FRESH CHEESE, 10OZ, AT A VALUE OF $2.00 49.8F, 7.5LBS OF HOUSE MADE BBQ, AT A VALUE OF $2.00 61.3F, 4LBS OF ITALIAN SAUSAGE, AT A VALUE OF $3.00 60.0F, 5LBS OF COOKED BUFFALO WINGS, AT A COST OF $7.00 60.0F, 5LBS OF BLANCHED POTATOE FIRES, AT A VALUE OF $0.70 54.3F, 3LBS OF CANTALOUPE FRUIT SALAD, AT A VALUE OF $1.20 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT OF 55LBS AT A VALUE OF $70.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: 4-301.11- OBSERVED 4 DRAWER TOP LOADING REACH IN COOLER UNIT AT IMPROPER TEMP OF 66.5F, HOLDING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS). UNIT WAS TAGGED DURING INSPECTION. SITE INSTRUCTED NOT TO USE UNIT. INSTRUCTED SITE TO SERVICE UNIT AND ENSURE TEMPERATURE IS BELOW 41F. INSTRUCTED SITE TO CONTACT CDPH FOR TAG REMOVAL. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
code 33

What changed since the previous inspection?

Compared with Pass on May 26, 2017: 3 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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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.