SEP 23
2015
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
GRUB RESTAURANT CHICAGO.
BEAT. 46/100
1230 W TAYLOR ST · WEST LOOP, CHICAGO
Last inspected September 23, 2015 · passed
Failed 2 of 4 inspections. 3 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
4
1 passed · 1 w/ conditions · 2 failed
VIOLATIONS
30
includes 3 critical
RECORDS COVER
11 MONTHS
since Oct 2014
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
: CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
SEP 32015FAILED10 violationsDETAILS
SEP 3
2015
FAILED
10 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID(XEROX COPY) CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-012(A).
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 10-2-14 ON REPORT#1497435 NOT CORRECTED. -33-: MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS. -35- MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE. -36-PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.-38- MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE. NON COMPLIANT VIOLATION SERIOUS 7-42-090.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SEE VIOLATION #29
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEE VIOLATION #29.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
SEE VIOLATION #29.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SEE VIOLATION #29
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
OCT 32014PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
OCT 3
2014
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
ONE UPRIGHT REACH IN COOLER IN THE FRONT PREP AREA AT 44.9 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INVERT ALL MULTI USE ITEMS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
OCT 22014FAILED9 violations2 CRITICALDETAILS
OCT 2
2014
FAILED
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
NOTED AN UPRIGHT COOLER IN THE FRONT PREP AREA AT 46.7 DEGREES F. ALSO NOTED THE PREP COOLER IN THE MIDDLE PREP AREA AT 47 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. THE HOT AND COLD HOLDING UNITS ALONG THE FRONT SERVICE LINE,THE REACH IN FREEZER IN THE REAR, THE SMALL PREP COOLER IN THE FRONT PREP AREA AND THE REAR 6 DOOR REACH IN COOLER ARE NOT ON AND OPERATING AT THIS TIME. MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT EACH UNIT MAITAINS PROPER TEMPERATURES.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. MUST REPAIR.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. MUST FINISH INSTALLING THE BARRIER AT THE FRONT HOT HOLDING STATION. MUST ALSO PROVIDE A CLEAR SEPARATION ALONG THE LEFT SIDE OF THE FRONT COUNTER TO PROTECT THE SMALL PREP COOLER AND THE FRONT PREP AREA. (INSTALL BEHIND AND ALONG SIDE THE COOLER/COUNTER).
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INVERT ALL MULTI USE ITEMS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
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 →