APR 11
2012
PASS W/ CONDITIONS
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
GARDEN GRILL.
YOUR CALL. 68/100
3129 W ARMITAGE AVE · LOGAN SQUARE, CHICAGO
Last inspected April 11, 2012 · passed with conditions
1 of 3 inspections passed, 1 failed, 1 passed with conditions. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
1 passed · 1 w/ conditions · 1 failed
VIOLATIONS
7
includes 2 critical
RECORDS COVER
4 MONTHS
since Dec 2011
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE AT THIS TIME WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, WITH A VALID CERTIFICATE POSTED AND AVAILABLE SERIOUS CITATION ISSUED: 7-38-012
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. MUST REPAIR LEAKING PIPES UNDER THREE COMPARTMENT SINK IN KITCHEN AREA
DEC 82011FAILED5 violations2 CRITICALDETAILS
DEC 8
2011
FAILED
5 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.WALK-IN-COOLER AMBIENT AIR MEASURED 47.6F MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AND HOT HOLDING STEAMTABLE MUST BE ON TO MEASURE HOT HOLDING TEMPERATURE MUST BE CAPABLE OF HOLDING 140F OR ABOVE.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND PARKING LOT DOOR TO FOOD ESTABLISHMENT NOT INSECT/RODENT PROOFED LIGHT COMING THRU MUST MAKE DOOR TIGHT FITTING ALL ACCROSS THE BOTTOM.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.A SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK LEFT SIDE NEXT TO PREP TABLE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS WERE NOTED IN HOT WATER TANK CLOSET.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.FOUND WATER LEAKING AT PIPE BENEATH THE 1 COMP SINK-MUST REPAIR AND ENSURE THAT ALL COOKING EQUIPMENTS ARE CONNECTED AND OPERABLE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →