Johnny's Grill
Last inspected: Oct 9, 2013
78
Score
Johnny's Grill has been inspected four times since 2010. Johnny's Grill was last inspected on Oct 9, 2013. A low risk rating suggests inspectors haven't found much to be concerned about lately. No fresh inspection data is available: the latest entry for Johnny's Grill dates to Oct 9, 2013.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “food in original container, properly labeled” is the recurring theme, flagged three times.
That's lower than the typical Chicago restaurant, which scores around 81. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 9, 2013
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OPEN FOODS IN THE 2-DOOR COOLER ARE NOT LABELED OR DATED, LABEL AND DATE ALL OPEN POTENTIALLY HAZARDOUS FOODS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: KNIVES LEFT IN DIRTY SPACE BETWEEN THE CUTTING BOARD AND GRILL ARE DIRTY, STORE CLEAN KNIVES IN A SANITARY EASY TO CLEAN PLACE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: THE FRONT GRILL COUNTER SHELVES HAS CHIPPED PAINT AND DAMAGED SURFACES, REPAINT THE COUNTER SHELVES.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: THE FLOOR PERIMITER IS DIRTY THROUGHOUT THE REAR COOLER AREA, CLEAN THE FLOORS FROM CORNER TO CORNER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: THE WALLS AROUND THE GRILL AREA AND BEHIND THE GARBAGE CAN ARE GREASY, CLEAN THE WALLS FROM TOP TO BOTTOM.
35
78
Jan 10, 2012
Routine
8 minor violations.
View 8 violations
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 REPAIR OR REPLACE REAR COOLER EXTERIOR DOOR HANLDE.MUST REPLACE OR REPAIR COOLER DOOR GASKET.
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. MUST CLEAN ALL FRONT COUNTER SHELING UNITS, REMOVE ALUMINUM FROM SHELVES, CLEAN EXTERIOR OF SODA DISPENSING MACHINE.MUST CLEAN GREASE BUILD UP FROM UNDER MAIN GRILL, EXTERIOR OF FRYER. MUST REPLACE OR RESAND CUTTING BOARDS.MUST CLEAN EXTERIOR OF ICE MACHINE BID LID.
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.MUST CLEAN FLOORS THROUGHOUT PREMISES UNDER, AROUND AND BEHIND ALL HEAVY EQUIPMENT AND CABINETS.
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.MUST REPAIR HOLE AT WALL IN HALLWAY LEADING TO BASEMENT STAIRCASE.
35
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 LIGHTSHIELDS AND ENDS FOR ALL LIGHTING LOCATED ABOVE ALL FOOD PREP AREAS.
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.MUST PROVIDE 3 SINK STOPPERS AT 3COMP SINK IN FRONT PREP AREA. MUST REPAIR OR REPLACE HOT WATER FAUCET HANDLE AND TIGHTEN BOTH FAUCETS AT FAUCET BASE OF UTILITY SINK IN REAR AREA.
38
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 THERMOMETERS AT ALL COOLERS AND FREEZERS ON PREMISES.
40
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.OBSERVED FOOD SERVICE EMPLOYEES HANDLING FOOD WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGEMENT TO WEAR HAIR RESTAINTS WHILE FOODS ARE HANDLED AT ALL TIMES.
42
67
Oct 22, 2010
Reinspection
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INSTRUCTED TO REMOVE KNIVES STORED BETWEEN WALL AND WOOD SHELVES AT REAR,AND STORE PROPERLY.
31
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTEDTO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK AT FRONT PREP AREA.
38
86
Oct 15, 2010
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND 3DOZENS OF FRESH EGGS ON PREP TABLE AT FRONT PREP/SERVING AREA AT IMPROPER TEMPERATURES RANGING FROM 55.6F TO 78.2F AT THE TIME OF INSPECTION DURING PREPARATION AND SERVICE.CITATION ISSUED 7-38-005(A)CRITICAL INSTRUCTED CHEF NOT TO HAVE SUCH AMOUNT OF EGGS OR OTHER POTENTIALLY HAZARDOUS FOODS OUT IN ROOM TEPERATURE AT ONCE RATHER IN THE CHEF PREP COOLER MAINTAINING 40F OR BELOW. FACILITY WAS CITED FOR SAME PRACTICE LAST INSPECTION.MANAGER VOLUNTRILY DISCARDED ABOVE SAID FOODS AT TOTAL COST OF $50.00.CDI.
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. OBSERVED NON-COMPLIANCE OF PREVIOUS MINOR VIOLATIONS OF 06-22-09 REPORT #159492 #s 31,32, 35,36,37,38b,40,42,& 44. 31 FOUND CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES THROUGHOUT FACILITY NOT PROPERLY STORED,INSTRUCTED TO INVERT. 32 MUST REMOVE 2nd DRAIN BOARD ON 3COMP.SINK BY EXPOSE HAND WASH SINK,MUST PROVIDE SPLASH GUARD AT EXPOSE HAND WASH SINK ON PREP AREA FOOD HOLDING SIDE.RUSTED SHELVES INSIDE REACH IN COOLER AT REAR,BASE OF MEAT SLICER AT SAME REAR LOCATION AND DAMAGED TOP OF PREP TABLE NEEDS REPAIR.35 WALLS BY MEAT SLICER NEEDS CLEANING.36 MUST REPLACE MISSING LIGHT SHIELDS AT FRONT AND REAR PREP AREAS.37 MUST REPAIR DISLOCATED SELF CLOSING DEVICE ON TOILET DOOR,AND REPAIR DAMAGE TOILET TISSUE HOLDER. 38b MANAGEMENT HAD VENT ON HOOD SEALED OR COVERED AT REAR PREP KITCHEN,INSTD. TO REPAIR FOR PROPER VENTILATION. 40 MUST PROVIDE METAL STEM THERMOMETR INSIDE ALL COOLERS. 42 OBSERVED FOODSERVICE EMPLOYEES HANDLING FOODS WITH NO HAIR RESTRAINT ,INSTD. TO HAVE HAIR RESTRAIN ON WHILE FOODS ARE HANDLED.44 MANAGER ALLOWS CUSTOMERS USE STAFF TOILET IN #2PREP AREA NO CUSTOMER IN PREP AREA TOILET FOR STAFF.CITATION ISSUED 7-42-090 SERIOUS
29
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. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN COOLERS .
30
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. INSTRUCTED TO REMOVE KNIVES STORED BETWEEN WALL AND WOOD SHELVES AT REAR,AND STORE PROPERLY.
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. INSTRUCTED TO REPAIR PREP TABLE AT FRONT PREP AREA BY HAND WASH SINK WITH DAMAGED TOP.ALSO MUST REPLACE SINK DRAIN STOPPER ON 3COMP.SINK STAFF USING PLASTIC BAG TO CLOSE SINK HOLE.
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. MOP SINK WITH STAINS AND DEBRIS NEEDS CLEANING.
33
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. INSTRUCTED TO CLEAN WALLS UNDER HOOD AT REAR PREP AREA WITH FOOD STAINS .
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. INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK AT FRONT PREP AREA
38
67
Frequently Asked Questions
When was Johnny's Grill last inspected?
The most recent health inspection at Johnny's Grill on file is from Oct 9, 2013. The public record contains four inspections in total.
What is the most common violation at Johnny's Grill?
Across the inspection record, “food in original container, properly labeled” has been cited three times, more than any other issue at Johnny's Grill.
Has Johnny's Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Johnny's Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Johnny's Grill 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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