The Grove Restaurant

November 2, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURE ON REAR PREP STOVE TOP THAT WAS TURNED OFF. VEGETABLE SOUP AT 102.2F, CHICKEN SOUP AT 92.8F, BEEF GRAVY AT 91.2F, CABBAGE SOUP AT 97.8F. ALL SOUPS DISCARDED. APPROXIMATELY 6 GAL.
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 RECEPTACLE LID WITH LARGE OPEN HOLE IN PLASTIC APPROXIMATELY 1 FT. X 1 FT. MUST REPLACE WITH TIGHT FITTING LID.
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION.
code 21
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 VIOLATION FROM 9-1-10 NOT CORRECTED. #32-MUST INSTALL SPLASH GUARD AT SERVER STATION EXPOSED HAND SINK.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED AND ALL BULK FOOD CONTAINERS LABELED.
code 30
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. KNIVES IMPROPERLY STORED ON METAL RACK SHELVING UNDER TOASTER AND OTHER SHELVED EQUIPMENT. MUST PROVIDE PROPER KNIFE HOLDER.
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. MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND METAL FOOD CART WITH WAFFLE IRON. TWO TALL REACH-IN COOLERS ON COOKS LINE WITH BROKEN DOOR HANDLES AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE SURFACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN ALL. UNUSED DEEP FRYER AND WAFFLE IRON STORED DIRTY IN REAR STORAGE. MUST STORE CLEAN. INTERIOR ICE MACHINE DIRTY, MUST CLEAN. TABLE TOP CAN OPENER AND FLOOR MOUNTED FOOD MIXER DIRTY WITH ENCRUSTED FOOD. MUST CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDER THREE COMPARTMENT SINK.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.
code 36
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. NO HOT WATER AT ONE COMPARTMENT PREP SINK. MUST PROVIDE. LEAK INTO BUS PAN ON FLOOR UNDER THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE NOZZLE TO REACH ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK, NOT A SPRAY ARM FOR ANY COMPARTMENTS ONLY. SPRAY ARM AT DISH WASHING MACHINE SLOP SINK NOT PROPERLY MOUNTED AND REPAIRED WITH DUCT TAPE. MUST MOUNT AS NOT TO SUBMERGE INTO SINK AND REMOVE DUCT TAPE AND PROPERLY REPAIR.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on September 1, 2010: 10 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.