Cooked?✕
The Grove Restaurant
August 8, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings8
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED HOLLANDAISE SAUCE AT 131.0F ON THE STEAM TABLE, SAUSAGE GRAVY AT 129.9F ON THE STEAM TABLE, COOKED SAUSAGES AT 78.4F ON THE STEAM TABLE, EGGS AT 46.7F IN THE COOLER. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: OBSERVED LIVE COCKROACHES AND LIVE FRUIT FLIES IN THE FOOD PREP AREA AND BEHIND THE FRONT SEATING COUNTER. OBSERVED 3 LIVE COCKROACHES ON THE FLOOR UNDER AND AROUND THE DISHWASHING MACHINE. ALSO OBSERVED 10 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT BEHIND THE FRONT SERVICE COUNTER AND IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DETAIL CLEAN THE FLOOR OF THE COOK'S LINE UNDER THE COOKING EQUIPMENT WITH A BUILDUP OF GREASE AND FLOOR OF DRY STORAGE. DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. PATCH AND REPAIR WALLS AND COLUMNS IN THE REAR PREP AREA. DETAIL CLEAN WALLS OF THE PREP AREA THROUGHOUT.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: REPLACE THE BROKEN LIGHT SHIELD ABOVE THE COOK'S PREP LINE.
What changed since the previous inspection?
Compared with Pass w/ Conditions on November 10, 2011: 5 findings appeared for the first time. 3 findings recurred. 4 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.