The Green Door

• resultPass w/ Conditions
• critical violations4
• last inspectedMay 28, 2014
• address678 N Orleans St, Chicago 60654

Is The Green Door clean?

The Green Door is currently listed as closed by Chicago Department of Public Health, as of its inspection on May 28, 2014. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at The Green Door?

These are the violations recorded at the most recent inspection on May 28, 2014, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • NOTED TEMPERATURE OF 2 SERVICE COOLERS (SALAD COOLER AND MAIN COOLER) AT THE KITCHEN TO BE IMPROPER AT 47.3F AND 52.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. REPAIR PERSON ARRIVED ON SITE AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS AND INSIDE ONE COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-CHICKEN 56.8F, CHEESE 51.2F,TOMATOES 52.2F, GOAT CHEESE 56.5F,HAMBURGER 48.8F,CHICKEN 45.8F,GUACAMOLE 46.2F, STUFFED PEPPERS 45.6F.MANGER IMMEDIATELY DISPOSED OF 69LBS OF FOOD WORTH $159.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • NOTED EMPLOYEES PREPARING FOOD; WHILE WEARING GLOVES, WENT TO THE BASEMENT WALK IN COOLER ON SEVERAL OCCASIONS TO GET FOOD, THEN BACK TO THE PREP AREA AND CONTINUED PREPARING THE FOOD TO BE SERVED AT THE SAME TIME WIPING GLOVES ON APRON.EMPLOYEE NEVER CHANGED THE GLOVES AT ANY TIME FOR SEVERAL MINUTES AND WHEN THEY FINALLY REMOVED THE GLOVES, DID NOT WASH THEIR HANDS. ALSO NOTED EMPLOYEE WITHOUT WEARING GLOVES PICK FOOD ITEMS (SLICED TOMATO,LETTUCE AND ONIONS) AND PLACE IT ON A CUSTOMERS PLATE READY TO BE SERVED AND STILL DID NOT WASH HANDS AT ANY TIME.INSTRUCTED TO ALWAYS HANDS AT ALL TIMES AND TO USE SERVING SPOONS OR TONGS TO PICK FOOD. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
• 🌡️food received at unsafe tempscritical
  Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • NOTED NO SOAP AND PAPER TOWELS AT THE HAND WASH SINKS OF THE BASEMENT FOOD PREP AND BAR PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES.MANAGER IMMEDIATELY HAD EMPLOYEE PLACE SOAP AND PAPER TOWELS AT THE HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • NOTED A VERY THICK BLACK,GRAYISH AND SLIMY SUBSTANCE INSIDE INNER LINING AND UPPER COMPARTMENT OF ICE MACHINE DRIPPING UNTO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE COMPANY ARRIVED AT ABOUT 2:10 PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN AND AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE FOIL LINING CLEAN AND MAINTAIN SHELVES.....NOTED LOSE/THORN RUBBER GASKET AT THE SERVICE COOLER AND UPRIGHT FREEZER AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN AND AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE FOIL LINING CLEAN AND MAINTAIN SHELVES.....NOTED LOSE/THORN RUBBER GASKET AT THE SERVICE COOLER AND UPRIGHT FREEZER AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO CLEAN MEAT SLICERS,KNIVES STORED BETWEEN POLES AND OTHER COOKING EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP AREA....ALSO NOTED PINK SLIMY SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.....NOTED HEAVY ICE BUILT UP INSIDE CHEST FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP/DRY STORAGE AREA AND BEHIND COOKING STOVE AT KITCHEN WITH THICK GREASE, DIRT AND DEBRIS.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP/DRY STORAGE AREA AND BEHIND COOKING STOVE AT KITCHEN WITH THICK GREASE, DIRT AND DEBRIS.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • NOTED HEAVY CLUTTER AT THE BASEMENT FOOD PREP/DRY STORAGE ESPECIALLY AT AREA USED FOR EMPLOYEES CHANGING. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • NOTED EMPLOYEES DRINKING AT THE KITCHEN WHILE PREPARING FOOD. INSTRUCTED THAT ALL EMPLOYEES CAN NOT EAT OR DRINK AT THE PREP AREA. ALL EMPLOYEES MUST EAT AT A DESIGNATED AREA.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • NOTED EMPLOYEES DRINKING AT THE KITCHEN WHILE PREPARING FOOD. INSTRUCTED THAT ALL EMPLOYEES CAN NOT EAT OR DRINK AT THE PREP AREA. ALL EMPLOYEES MUST EAT AT A DESIGNATED AREA.

When was The Green Door last inspected?

The Green Door has 7 inspections on record going back to March 16, 2010.

The Green Door vs Near North Side

Near North Side runs 53% clean across 2,889 tracked restaurants — 1,514 clean, 253 mid, 1,113 cooked.

Against the 2,889 spots Cooked tracks in Near North Side, this one comes out cleaner than 0% of them.

Other spots in Near North Side

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• ✓ Luxbar
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• ? Le Meridien Chicago
  cooked · August 17, 2010
• ✓ Un Cork It
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• ✓ Main Kitchen
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See every restaurant inspection in Near North Side →

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 May 28, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.