The Graystone Tavern

September 15, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED SMALL BLACK MINI-FRIDGE AT IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES F. OBSERVED SMALL SILVER MINI-FRIDGE AT IMPROPER AMBIENT TEMPERATURE OF 56 DEGREES F. NOTED POTENTIALLY HAZARDOUS FOODS STORED IN EACH OF THESE COOLERS. INSTRUCTED THAT ALL COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE UNITS ARE HOLDING 40 DEGREES OR BELOW AND THE CDPH HAS REMOVED THE TAGS. CRITICAL VIOLATION: 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: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES THROUGHOUT KITCHEN. IN THE STEAM TABLE, NOTED 2 LBS OF PRODUCT WORTH $15: CHICKEN, 88 DEGREES F; AU JUS, 118 DEGREES F; COOKED ONIONS, 91 DEGREES F; COOKED PEPPERS, 93 DEGREES F. IN THE SMALL BLACK MINI FRIDGE, NOTED 4 LBS OF PRODUCT WORTH $10: SOUR CREAM, 51 DEGREES F; CHEESE, 47 DEGREES F. IN THE SILVER MINI FRIDGE, NOTED 40 LBS OF PRODUCT WORTH $85: FISH, 58 DEGREES F; SAUSAGE, 54 DEGREES F; BEEF, 56 DEGREES F; SHRIMP, 50 DEGREES F; CHICKEN, 51 DEGREES F; CHEESE, 48 DEGREES F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 140 DEGREES OR ABOVE AND ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREP, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
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: OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE IN BASEMENT. NOTED APPROX. 15 DROPPINGS IN FURNACE ROOM IN BACK LEFT CORNER AND APPROX. 6 DROPPINGS NEAR WALL UNDER AND TO RIGHT OF MOP SINK. INSTRUCTED TO ELIMINATE RODENT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED SERVICE BY LICENSED PEST CONTROL. SERIOUS VIOLATION: 7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED CARDBOARD BEING USED TO LINE BOTTOM OF COOLERS. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN EQUIPMENT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. MUST DEFROST ICE ACCUMULATION IN SMALL GRAY AND BLACK REACH IN COOLERS. MUST REPAIR LEFT SIDE OF BASEMENT CHEST FREEZER LID WHERE INSULATION IS EXPOSED. MUST PAINT OR SEAL THE FOLLOWING SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE: THE WOODEN BASE OF THE ANGRY ORCHARD TAP AND THE SHELVES ON THE GRAY METAL-FRAMED SHELVING IN THE BASEMENT DRY STORAGE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN OILY RESIDUE FROM INTERIOR OF FRYERS AND SIDE OF FLAT TOP GRILL. MUST CLEAN SHELVING AND INTERIOR OF SMALL BLACK AND SILVER REACH IN COOLERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN PARTICULATE MATTER FROM FLOOR THROUGHOUT PERIMETER OF BASEMENT. MUST REPAIR BROKEN/MISSING COVING UNDER 3 COMPARTMENT SINK. MUST CLEAN DARK BLACK STAINS ON FLOOR IN 1ST FLOOR DRY STORAGE AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED WALLS THROUGHOUT ALL KITCHEN PREP AREAS IN NEED OF REPAIR: NOTED PLASTIC WALL COVERING DETACHING FROM WALLS AND CEILING, CORNER GUARDS MISSING AND EXPOSING DRYWALL, UNSEALED DRYWALL PANELING AT REAR KITCHEN EXIT, EXPOSED DRYWALL AND FRAMING AROUND REAR KITCHEN SERVICE WINDOW. MUST REPAIR AND MAINTAIN ALL WALLS IN FOOD PREP AND STORAGE AREAS TO BE SMOOTH, EASILY CLEANABLE AND FREE OF POSSIBLE PEST HARBORAGE AREAS. MUST CLEAN FOOD RESIDUE FROM WALLS SURROUNDING 3 COMPARTMENT SINK.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS IN BASEMENT WHERE COOLERS ARE LOCATED.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OBSERVED CLUTTER IN BASEMENT STORAGE AREAS. IN BETWEEN LIQUOR STORAGE SHELVES, NOTED BOXES, BINS AND OTHER UNUSED/EXCESS MATERIALS. NOTED ITEMS CLUTTERING FLOOR IN REAR STORAGE ROOM, INCLUDING CHRISTMAS SUPPLIES, MAINTENANCE MATERIALS AND UNUSED EQUIPMENT. MUST REMOVE UNUSED MATERIALS FROM PREMISES AND ORGANIZE REMAINING MATERIALS TO BE AT LEAST 6 INCHES OFF THE FLOOR. MUST NOT STORE EMPLOYEE BELONGINGS (BAG, JACKET) ON DRY STORAGE SHELVES IN KITCHEN. MUST PROVIDE LOCKERS OR STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE MATERIALS. MUST STORE ALL MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR.
code 41

What changed since the previous inspection?

Compared with Pass on September 13, 2016: 6 findings appeared for the first time. 3 findings recurred. 3 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.