Grub Restaurant Chicago
Last inspected: Sep 23, 2015
82
Score
The health department has logged four inspections at Grub Restaurant Chicago, the earliest from 2014. The most recent visit was on Sep 23, 2015. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Grub Restaurant Chicago's inspection history hasn't been updated since Sep 23, 2015; current conditions may have shifted from what the file shows.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited five times.
Grub Restaurant Chicago scores about where you'd expect for a Chicago restaurant. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 23, 2015
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: : 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.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
41
82
Sep 3, 2015
Complaint
10 minor violations.
View 10 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO VALID(XEROX COPY) CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-012(A).
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: SEE VIOLATION #29
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEE VIOLATION #29.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEE VIOLATION #29.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEE VIOLATION #29
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
41
61
Oct 3, 2014
Reinspection
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INVERT ALL MULTI USE ITEMS.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
70
Oct 2, 2014
License
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. MUST REPAIR.
8
Food protected during storage, preparation, display, service and transportation
Inspector notes: 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).
16
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INVERT ALL MULTI USE ITEMS.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
64
Frequently Asked Questions
When was Grub Restaurant Chicago last inspected?
The most recent health inspection at Grub Restaurant Chicago on file is from Sep 23, 2015. The public record contains four inspections in total.
What is the most common violation at Grub Restaurant Chicago?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Grub Restaurant Chicago.
Has Grub Restaurant Chicago's inspection record improved over time?
Yes. Recent inspections at Grub Restaurant Chicago have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Grub Restaurant Chicago 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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