Grand Central Restaurant — Barn and Company
Last inspected: Sep 30, 2013
95
Score
Grand Central Restaurant — Barn and Company has been inspected eight times since 2010. Inspectors last stopped by on Sep 30, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Grand Central Restaurant — Barn and Company's record stops at Sep 30, 2013, more than two years back, so current conditions may differ.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “premises maintained free of litter”, showing up four times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 30, 2013
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXPOSED HANDWASH SINK IN FOOD PREP AREA IS SLOW DRAINING. MUST REPAIR.
38
95
Dec 12, 2012
Reinspection
5 minor violations.
View 5 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE STAINED CEILING TILES IN THE PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELDS FOR THE FIXTURES UNDER THE VENTILATION HOOD.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE SINK STOPPER LEVERS FOR THE 3 COMPARTMENT SINK IN THE PREP AREA. REPLACE THE MISSING HOT WATER HANDLE FOR THE 2 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST STORE WOOD OFF OF THE GROUND OUTSIDE THE ESTABLISHMENT.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE CONTAINERS TO STORE ICE SCOOPS AT THE ICE MACHINES.
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78
Dec 5, 2012
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING COOKED MEATS IN THE HOT HOLDING UNIT: PORK RIBS AT 100.3F, PULLED PORK AT 101.1F, SAUSAGE AT 99.5F. OBSERVED THE FOLLOWING FOODS IN THE COOLER/WALK-IN COOLER: CHICKEN WINGS AT 46.3F, PORK SHOULDER AT 79.3F, BEEF BRISKET AT 78.0F, CHEESE SAUCE AT 44.2F. MANAGEMENT VOLUNTARILY DISCARDED 132# OF FOOD WORTH $402. CRITICAL VIOLATION 7-38-005A.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
16
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE STAINED CEILING TILES IN THE PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELDS FOR THE FIXTURES UNDER THE VENTILATION HOOD.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE SINK STOPPER LEVERS FOR THE 3 COMPARTMENT SINK IN THE PREP AREA. REPLACE THE MISSING HOT WATER HANDLE FOR THE 2 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST STORE WOOD OFF OF THE GROUND OUTSIDE THE ESTABLISHMENT.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE CONTAINERS TO STORE ICE SCOOPS AT THE ICE MACHINES.
43
70
Nov 29, 2011
Reinspection
No violations found.
100
Nov 28, 2011
Reinspection
3 minor violations.
View 3 violations
Previous serious violation corrected, 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION FROM 11-18-11, #18, NOT CORRECTED. AT THIS TIME OF RE-INSPECTION OBSERVED OVER 50 LIVE SMALL FLIES THROUGHOUT BAR AREA ON WALLS, IN DRAINS, AROUND ALL GLASSWARE AND TAPS. SPILLAGE ON FLOOR AND WALLS THROUGHOUT BAR. OBSERVED 30 TO 40 LIVE FLIES ON WALLS AND HANGING ART ON WALLS IN DINING AREA. OBSERVED 10 TO 15 LIVE SMALL FLIES IN BASEMENT AT STORED CLEAN LINEN. 10 IN DRY STORAGE ON WALLS AND 10 AT STORED DIRTY KEGS. MUST CLEAN ALL AFFECTED AREAS AND MAKE ALL NECESSARY REPAIRS TO ELIMINATE ALL FLY ACTIVITY. HAVE PEST CONTROL SERVICE ENTIRE ESTABLISHMENT FOR FLIES. LICENSE SUSPENDED BY C.D.P.H. AT THIS TIME.
14
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: SEE VIOLATION #14.
18
Toxic items properly stored, labeled and used
Inspector notes: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. OBSERVED AT THIS TIME OF RE-INSPECTION EMPLOYEE USING FLYING INSECT SPRAY INSECTICIDE BEHIND BAR AREA SPRAYING ALL STORED CLEAN GLASSWARE, BOTTLES OF LIQUOR, BEER TAPS, WALLS AND BAR SURFACES. INSTRUCTED ALL AREAS MUST BE WASHED AND SANITIZED. INSECTICIDES REMOVED FROM PREMISES AND MUST USE LICENSED PEST CONTROL CO. ONLY.
25
86
Nov 18, 2011
Routine
14 minor violations.
View 14 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. APPROXIMATELY 6 LBS COOKED CHICKEN FOUND HELD IN HOT HOLDING BOX AT 113F TO 119.6F. CHICKEN DISCARDED AND INSTRUCTED TO INCREASE THERMOSTAT FOR HOLDING TEMPERATURE.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED DURING PREPARATION. APPROXIMATELY 5 LBS TOMATOES BEING ROASTED ON OUT DOOR CHARCOAL GRILL ON ESTABLISHMENTS PATIO. TOMATOES DISCARDED AND GRILL TAGGED HELD FOR INSPECTION. MUST REMOVE GRILL FROM PREMISES.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED APPROXIMATELY 20-25 LIVE SMALL FLIES THROUGHOUT DISH MACHINE AREA AND 5-10 THROUGHOUT BASEMENT DRY STORAGE. INSTRUCTED TO HAVE PEST CO. SERVICE ESTABLISHMENT TO ELIMINATE OR MINIMIZE PEST ACTIVITY.
18
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO EXPOSED HAND WASHING SINK IN NEWLY RE-MODELED KITCHEN. MUST INSTALL EXPOSED HAND SINK IN FOOD PREP AREA WITH HOT/COLD RUNNING WATER THAT PROPERLY DRAINS. INSTRUCTED TO USE HAND SINK IN DISH MACHINE ROOM UNTIL SINK IS INSTALLED.
24
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. DIRTY TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BOTTOM SHELVING OF SLICER PREP TABLE RUSTY. MUST REPLACE/REMOVE RUST.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE DIRTY IN SOME AREAS. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER KITCHEN THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN. BRICKS ON FLOOR OF WALK IN COOLER BEING USED TO PROP UP SHELVING. MUST USE CLEANABLE SHELVING ON FLOOR. ALL STORED ITEMS THROUGHOUT BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE AND MAKE ALL FLOORS ACCESSIBLE TO CLEAN. MISSING FLOOR DRAIN COVER UNDER DISH MACHINE. MUST PROVIDE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILE ABOVE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE. HOLE IN WALL AROUND PIPING UNDER KITCHEN THREE COMPARTMENT SINK. MUST SEAL.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 REMOVE THREADED NOZZLE FROM BAR EXPOSED HAND SINK. MUST INSTALL DRAIN LINES AT BAR SODA GUN DISPENSING HOLDERS. DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK AND UNDER DISH MACHINE. MUST CLEAN.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. IMPROPERLY STORED CLEAN LINEN INSIDE DIRTY STORAGE CLOSET IN BASEMENT.
39
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. MUST PROVIDE FOR SALAD PREP COOLER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. MUST REMOVE PILED WOOD FROM GROUND AT OUTDOOR GARBAGE AREA.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP.
42
50
Mar 26, 2010
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR TILES THROUGHOUT FRONT BAR DINING AREA, MUST REPLACE.
34
95
Mar 25, 2010
Routine
11 minor violations.
View 11 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. OBSERVED APPROXIMATELY 1/2 LB COOKED CHILI IN STEAM TABLE @ IMPROPER TEMPERATURE OF 72.3F
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED BLACK, SLIME SUBSTANCE INSIDE ALL FOUR ICE MACHINES WATER RESERVIORS CONTAMINATING WATER USED TO MAKE ICE. ALL MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED, SANITIZED AND INSPECTED BY C.D.P.H.
4
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT DISPENSING CHLORINE SANITIZER WHILE DISHES BEING WASHED. FOUND TO BE 0PPM AFTER SEVERAL ATTEMPTS.MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND SANITIZES TO 100PPM. INSPECTED BY C.D.P.H.
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. APPROXIMATLY 8 DROPPINGS ON FLOOR UNDER REAR BAR, 3 TO 4 BEHIND ELECTRONIC CABLES IN BASEMENT, 10 TO 15 ALONG BASEBOARD IN BASEMENT BEHIND STORED ITEMS. INSTRUCTED MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, REMOVE ALL UNNECESSARY ARTICLES THROUGHOUT BASEMENT AND STORE ALL OTHER ITEMS ELEVATED FROM FLOOR. OPEN 1/2 INCH GAP AT BOTTOM OF EXIT DOOR TO STREET AT REAR BAR. MUST MAKE TIGHT FITTING.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST LABLE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST HAVE DRAIN LINES FROM BAR SODA GUN DISPENSERS TO FLOOR DRAIN. MUST NOT USE TINFOIL AS LINER FOR SHELVING IN BASEMENT.
32
Food and non-food contact surfaces properly designed, constructed and maintained
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR TILES THROUGHOUT FRONT BAR DINING ROOM, MUST REPLACE.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD INSIDE BASEMENT FRUIT/BREAD WALK IN COOLER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 ON RIGHT WASHBOWL AND MISSING COLD HANDLE ON SAME BOWL IN 1ST FLOOR MENS ROOM. NO HOT WATER ON TWO RIGHT WASHBOWLS IN 1ST FLOOR WAMANS WASHROOM. LEAK UNDER KITCHEN THREE COMPARTMENT SINK. MUST REMOVE THREADED NOZZLE ON KITCHEN EXPOSED HAND SINK. MUST INSTALL EXPOSED HAND WASHING SINK AND THREE COMPARTMENT SINK IN BASEMENT PREP AREA OR REMOVE ALL FOOD PREP EQUIPTMENT ie: SLICER.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. MUST REMOVE MOTORCYCLE FROM BASEMENT STORAGE.
41
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Frequently Asked Questions
When was Grand Central Restaurant — Barn and Company last inspected?
The most recent health inspection at Grand Central Restaurant — Barn and Company on file is from Sep 30, 2013. The public record contains eight inspections in total.
What is the most common violation at Grand Central Restaurant — Barn and Company?
Across the inspection record, “premises maintained free of litter” has been cited four times, more than any other issue at Grand Central Restaurant — Barn and Company.
Has Grand Central Restaurant — Barn and Company's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Central Restaurant — Barn and Company have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grand Central Restaurant — Barn and Company means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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