The Grove Restaurant

August 25, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

← Back to the current restaurant page

Failed findings

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. FOUND TWO DISPLAY PREP COOLERS AT IMPROPER TEMPERATURE(PREP COOLER IN KITCHEN MAINTAIN TEMP OF 47.7F TO 48,2F;DISPLAY COOLER IN WAITRESS STATION AT TEMP OF 47.1F TO 50F) TAGGED BOTH UNIT"HELD FOR INSPECTION" DO NOT USE. POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH UNITS(COLESLAW, CUCUMBER DRESSING, BLUE CHEESE ETC.)FAX A LETTER WHEN UNITS MAINTAINS TEMP OF 40F AND BELOW(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO62674-18
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. FOUND COOKED FOOD STORED IN STEAM TABLE AT IMPROPER TEMPERATURE:WHITE RICE AT TEMP OF 110F TO 112F; SPANISH RICE AT TEMP OF 117F TO 120F; CHILI AT TEMP OF 109F; COLD FOOD STORED INSIDE THE DISPLAY PREP COOLERS:COLESLAWS AT TEMP OF 46.2F, HOME MADE RANCH DRESSING AT TEMP OF 47.1F, BLUE CHEESE AT TEMP OF 53.6F;CUT FRUIT AT TEMP OF 47F, SLICED TOMATOES AT TEMP OF 53.4F, CORNED BEEF HASH AT TEMP OF 53.6F,MILK AT TEMP OF 46.8F, GUACAMOLE AT TEMP OF 46.7F TO 48.6F;RICE PUDDING AT TEMP OF 46.9F.POUNDS 10 VALUE20.CRITICAL VIOLATION:7-38-005(A) HOOOO62674-18
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER AND GROUND NOT MAINTAINED.OBSERVED LID OF WAST OIL CONTAINER WITH LAYERS OF GREASE BUILD UP,GROUND HAS BUILD-UP OF GREASE WHICH IS PARTIALLY COVERED WITH PEBBLES AND DIRT,EXCESSIVE FLIES ON TOP AND AROUND THE CONTAINER AND AREA.INSTRUCTED TO KEEP LID AND AREA CLEAN AT ALL TIME TO MINIMIZE INSECT ACTIVITIES.SERIUOS VIOLATION:7-38-020 HOOOO62675-10
code 19
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-02-2010,REPORT #1701 #30.OBSERVED PREPARED FOODS WITHOUT A LABEL OF NAME OF CONTENTS AND DATE PREPARED.MUST LABEL AND DATE ALL FOODS. #33.DETAIL CLEAN THE FOLLOWING:PREP TABLE, FOOD AND EQUIPMENT,FOOD THE FLOOR DRY UNDER THREE COMPARTMENT SINK AND DISH MACHINE.RE GROUT THE FLOOR IN FRONT OF THE DISH MACHINE. #35. RE GLUE THE BASEBOARD WALLS AROUND THE DISH MACHINE AND THE EXPOSED HAND SINK IN THE FRONT PREP AREA.DETAIL CLEAN WALLS OF ALL PREP AREAS. SERIOUS VIOLATION:7-42-090 HOOOO62675-10
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.PROVIDE UTENSILS WITH HANDLE TO PICK UP DRY FOO INGREDIENT.
code 31
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. PROVIDE A KNIFE RACK FOR KITCHEN AREA,DO NOT STORE KNIFE ON TOP SERVING COUNTER.PROVIDE SPLASH GUARD AT EXPOSED HANDSINK (BETWEEN SINK AND PREP COUNTER) IN WAITRESS PREP AREA.
code 32
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. REMOVE CARDBOARD FROM WALL ABOVE THE GAS PANEL, PROVIDE A SURFACE THAT IS SMOOTH ,CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE EXCESS FOAM FROM IT.
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.PROVIDE VENTILATION IN WOMEN'S WASHROOM.WATER PIPE UNDER THE THREE COMPARTMENT SINK IN LEAKING,INSTRUCTED TO REPAIR.
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. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.
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. UNABLE TO CHECK STORAGE NEXT TO EXIT DOOR, DUE TO TOO MUCH CLUTTER, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES,ELEVATE ITEMS NEEDED.
code 41

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

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.