The Green House Stakes — the Green House Steak
Last inspected: Mar 5, 2014
86
Score
The Green House Stakes — the Green House Steak appears in inspection records six times, starting in 2010. Inspectors last stopped by on Mar 5, 2014. A low risk tier reflects an inspection that turned up minimal issues. No fresh inspection data is available: the latest entry for The Green House Stakes — the Green House Steak dates to Mar 5, 2014.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “walls, ceilings, attached equipment constructed per code”, which has been cited six times.
The Green House Stakes — the Green House Steak's latest score of 86 sits above the Chicago average of 81. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 5, 2014
Reinspection
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: COOKED FOOD NOT PROPERLY LABELED OR DATED. INSTD TO DO SO
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SMALL HOLES NOTED IN BASEMENT FLOOR. INSTD TO SEAL SAME
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LOOSE WALL PANELING NEXT TO EXPOSED HANDSINK. INSTD TO REPAIR SAME.
35
86
Feb 21, 2014
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: MICE DROPPINGS NOTED (OVER 20) IN CABINET UNDER EMPLOYEE TOILET ROOM HANDSINK AND BEHIND DRYER IN BASEMENT. BASEMENT EXIT DOOR AT BOTH BOTTOM CORNERS AND BOTTOM AND TOP CORNERS OF GARAGE DOOR NOT RODENT PROOF, APPROX 1/4 INCH GAPS. GARAGE AREA USED FOR STORAGE. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS AND RODENT PROOF ALL DOORS SO AS TO BE TIGHT FITTING. RECOMMEND TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. CITATION ISSUED 7-38-020 SERIOUS
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: COOKED FOOD NOT PROPERLY LABELED OR DATED. INSTD TO DO SO.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS UNDER AND BEHIND COOKING LINE WITH EXCESSIVE GREASE BUILD-UP. INSTD TO CLEAN SAME. SMALL HOLES NOTED IN BASEMENT FLOOR. INSTD TO SEAL SAME.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LOOSE WALL PANELING NEXT TO EXPOSED HANDSINK. INSTD TO REPAIR SAME.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: SELF CLOSING DEVICES ON TOILET ROOM DOORS IN POOR REPAIR. REPAIR SAME.
37
78
Feb 27, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: THE WALK IN COOLER SHELVES HAVE A DIRTY BUILDUP; WASH, RINSE AND SANITIZE THE COOLER SHELVES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE ICE MACHINE DOOR AND WALK IN COOLER SHELVING AND WALLS ARE DIRTY; WASH,RINSE AND SANITIZE THE ABOVE AND MANITAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: THE BASEBOARDS HAVE HOLES BEHIND THE THREE COMPARTMENT SINK AND GRILL, CLEAN AND REPAIR THE BASEBOARDS UNTIL THEY ARE SANITARY.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: THE KITCHEN WALLS AND CEILINGS ARE GREASY, CLEAN AND REPAINT SO THE WALLS AND CEILINGS ARE LIGHT IN COLOR AND CLEAN.
35
82
Sep 12, 2012
Routine
6 minor violations.
View 6 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INSTRUCTED TO PROPERLY INVERT DISHES ON STORAGE RACK TO AVOID DUST CONTAMINANTS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE MISSING HANDLE AT TWO DOOR COOLER IN KITCHEN. PAINT BOTTOMS OF PREP TABLES AND GREASE RECEPTOR AT THREE COMP SINK. CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT. CLEAN BOTTOM OF FRYER TO REMOVE GREASE AND UNDERNEATH GRILL ON TABLE. REMOVE DUST FROM FAN GUARD OF WALK-IN COOLER AND VENTILATION FANS IN WASHROOMS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER COOKING EQUIPMENT IN KITCHEN AND IN WALK-IN COOLER UNDER SHELVES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL HOLES IN WALLS OF BASEMMENT UNDER, AROUND AND BEHIND TWO COMP SINK AND WASHER/DRYER. REATTACH VENT FAN TO CEILING WHERE LOOSE IN EMPLOYEE WASHROOM. PROVIDE A SIGN FOR DOOR OF EMPLOYEE WASHROOM. SEAL SMALL HOLE AT BOTTOM CORNER OF BASEMENT DOOR (UNABLE TO GET INK PEN THROUGH HOLE).
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE END CAPS FOR LIGHTS IN FOOD PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: REATTACH SELF CLOSING DEVICES TO WASHROOM DOORS AND PROVIDE A SELF CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR.
37
74
Feb 16, 2011
Routine
10 minor violations.
View 10 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.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS & PREPACKAGED SANDWICHES IN WALK IN COOLER HAM 44.9F,COOKED CACTUS 45.6F,POTATOE 45.8F,BEANS 51.4F-58.2F,ENCHILDAS 46.5F,TACOS49.8F,RICE 46.7F,POBLANO PEPPERS 46.2F-46.5F,EGGS 45.6F,PORK 45.8F-46.2F,SAUSAGE SANDWICH 46.9F-47.6F,SOUP47.3F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.100LBS.$300.
3
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.MUST LABLE BULK FOOD STORAGE CONTAINERS & LABLE & DATE COOKED FOODS IN COOLERS & PREPACKED SANDWICHES WITH PROPER INFO.
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.
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.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK IN PREP AREA.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES,GREASE TRAP 3- COMPARTMENT SINK,WALK IN COOLER SHELVES& STORAGE SHELVES IN PREP AREA.MUST REPLACE OR REPAIR MISSING HANDLE ON TOP SIDE OF PREP COOLER,DAMAGED DOOR KNOB ON STAFF TOILET ROOM DOOR,MISSING SIGNS ON STAFF TOILET ROOM DOOR,SINK STOPPERS,DAMAGED LID ON BULK FOOD STORAGE CONTAINER.
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 GREASE & FOOD DEBRI FROM FRYER,SHELVING UNITS,GREASE TRAP 3- COMPARTMENT SINK,GRILL TABLE,WALK IN COOLER FANGUARDS & SHELVING UNITS.
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 FLOOR THROUGHOUT INCLUDING BASEMENT & WALK IN COOLER.MUST GROUT FLOOR IN PREP AREA & MEN'S TOILET ROOM.MUST REPLACE OR REPAIR DAMAGED FLOOR TILES IN PREP AREA & MEN'S TOILET ROOM.
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 CLEAN WALLS IN PREP AREAS.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN PREP AREA,LOOSE CEILING VENT IN PREP AREA,DAMAGED CEILING IN 2ND FL. DINING AREA,MOLDED WALL BASES IN WOMEN'S TOILET ROOM,REAR DOOR NOT TIGHT FITTING ALONG SIDE.
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 END CAPS ON LIGHT SHIELDS IN PREP AREAS.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPLACE MISSING SELF CLOSING DEVICES ON MEN'S & WOMEN'S TOILET ROOM DOORS.
37
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 PLACE STOVE UNDER HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK IN PREP AREA.
38
61
May 20, 2010
Routine
9 minor violations.
View 9 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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, FOUND THE FOLLOWING COOKED FOODS INSIDE A NON-REFRIGERATED VEHICLE, [VAN]; 55 LBS. POTATO TACOS AT 74.4F, 30 LBS. CHILAQUILES [CKD. TORTILLAS WITH RED SAUCE] 68.3F, 30 LBS. EGGS WITH BEANS 68.9, 65LBS. CHICKEN TACOS 67.2F, 55 LBS. EGGS WITH RED AND GREEN SAUCE 82.5F, 30 LBS. CHEESE STUFFED PEPPERS WITH RICE 56.9F. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW, OR HOT 140F OR HIGHER. FOOD DISCARDED, V=$500.00. INADEQUATE FOOD PROTECTION. CITATION ISSUED 7-38-005[A]CRITICAL.
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER REMOVING SOILED UTENSILS, CLEANING PREP TABLES AND PRERARING FOOD, BUT NOT WASHING HIS HANDS. ANOTHER FOOD HANDLER RINSING HIS HAND INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS, WITH WARM WATER AND SOAP, AT THE EXPOSED SINK. THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CITATION ISSUED 7-38-010[A].
6
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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MICROWAVE OVEN, COOKING EQUIPMENT, COOLERS, AND FREEZERS.
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 FLOOR UNDER COOKING EQUIPMENT.
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 SEAL OPENINGS AROUND PIPES IN MENS WASHROOM AND THRU-OUT BASEMENT.
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 PROVIDE DRAIN STOPPERS FOR 3PART SINK.
38
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. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
64
Frequently Asked Questions
When was The Green House Stakes — the Green House Steak last inspected?
The most recent health inspection at The Green House Stakes — the Green House Steak on file is from Mar 5, 2014. The public record contains six inspections in total.
What is the most common violation at The Green House Stakes — the Green House Steak?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited six times, more than any other issue at The Green House Stakes — the Green House Steak.
Has The Green House Stakes — the Green House Steak's inspection record improved over time?
Yes. Recent inspections at The Green House Stakes — the Green House Steak 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 The Green House Stakes — the Green House Steak 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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