Grand Avenue Shrimp House

5358 W Grand Ave, Chicago, IL 60639

Seafood

Last inspected: Oct 5, 2017

Score

Medium Risk

Inspectors have visited Grand Avenue Shrimp House five times, with records going back to 2011. The latest inspection on file is from Oct 5, 2017. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. No fresh inspection data is available: the latest entry for Grand Avenue Shrimp House dates to Oct 5, 2017.

Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.

“Food and non-food contact equipment utensils clean” comes up most often, recorded three times in the inspection record.

The city-wide average sits at 81, which Grand Avenue Shrimp House's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 5, 2017

Routine

6 minor violations.

View 6 violations

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS SHRIMP AND COLE SLAW., WERE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector notes: OBSERVED NO CHEMICAL TEST KIT ON SITE, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE CHEMICAL TEST KIT TO DETERMINE PROPER CONCENTRATION OF SANITIZING SOLUTION. MANAGER CORRECT VIOLATION DURING INSPECTION. SERIOUS VIOLATION 7-38-030

Food in original container, properly labeled: customer advisory posted as needed

Inspector notes: OBSERVED BULK FOOD CONTAINER IN BREADING ROOM WITH NO LABEL. INSTRUCTED OPERATOR TO PROVIDE LABEL. MAINTAIN AT ALL TIMES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector notes: OBSERVED ALUMINUM FOIL USED AS LINER AT BOTH PREP TABLE SHELVING AREAS, IN COOK LINE AREA. INSTRUCTED OPERATION TO REMOVE AND TO ENSURE SERVICES ARE SMOOTH AND EASILY CLEANABLE. MAINTAINED AT ALL TIMES.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector notes: OBSERVED INTERNAL COMPARTMENT OF DEEP FRYER, LOCATED IN COOK LINE AREA WITH EXCESSIVE GREASE BUILDUP. INSTRUCTED OPERATION TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector notes: OBSERVED CHIPPED AND PEELED PAINT ON ALL WALLS, IN BREADING ROOM. INSTRUCTED OPERATION TO ENSURE ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE. SEAL SURFACE AND MAINTAINED AT ALL TIMES.

Aug 2, 2016

Routine

1 minor violation.

View 1 violation

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector notes: OBSERVED THE REAR POTATO CHOPPER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.

Dec 2, 2015

Routine

3 minor violations.

View 3 violations

Food in original container, properly labeled: customer advisory posted as needed

Inspector notes: FOUND BULK FOOD NOT LABELED.(PASTA, FLOUR,ETC.)

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector notes: FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector notes: FOUND WALLS INSIDE WALK IN COOLER NOT CLEAN.MUST CLEAN AND SANITIZE.

Aug 29, 2014

Routine

1 minor violation.

View 1 violation

Refrigeration and metal stem thermometers provided and conspicuous

Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Feb 1, 2011

Routine

3 minor violations.

View 3 violations

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. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACE OF MOP SINK IN THE BASEMENT.

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. INSTRUCTED TO FIX BROKEN FLOOR TILES OR LEVEL IN FOOD PREP AREA.-------MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT.

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. INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. REMOVE ALL UNNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.

Frequently Asked Questions

When was Grand Avenue Shrimp House last inspected?

The most recent health inspection at Grand Avenue Shrimp House on file is from Oct 5, 2017. The public record contains five inspections in total.

What is the most common violation at Grand Avenue Shrimp House?

Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Grand Avenue Shrimp House.

Has Grand Avenue Shrimp House's inspection record improved over time?

No. Recent inspections at Grand Avenue Shrimp House have averaged around six violations per visit, up from roughly two earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Grand Avenue Shrimp House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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Score: 90 — Low Risk

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