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CHICAGO SUB & GRILL INC.,

5131 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant

5 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD, FILTERS, AND EXTERIOR OF COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND VENT COVERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB OF EXHAUST HOOD NOT SHIELDED. INSTRUCTED TO INSTALL SHIELD OR SHATTER PROOF BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTURCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. VENTILATION NOT PROVIDED INSIDE TOILET ROOM. INSTRUCTED TO INSTALL VENTILATION OR HAVE WINDOW OPEN DURING ALL HOURS OF OPERATION. EXPOSED HAND SINK IN PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR TO PREVENT SLOW DRAINING.
  3. Plainte

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. WHILE RUNNING AND DRAINING WATER IN MIDDLE OF THREE COMPARTMENT SINK, WATER CLOUDY WITH FOODE DEBRIS COMING UPRIGHT SIDE. INSTRUCTED TO DETAIL CLEAN DRAINLINE AND GREASE TRAP TO PREVENT INADEQUATE DISPOSAL OF DRAIN WATER. SERIOUS CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD, FILTERS, AND EXTERIOR OF COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND VENT COVERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB OF EXHAUST HOOD NOT SHIELDED. INSTRUCTED TO INSTALL SHIELD OR SHATTER PROOF BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTURCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. VENTILATION NOT PROVIDED INSIDE TOILET ROOM. INSTRUCTED TO INSTALL VENTILATION OR HAVE WINDOW OPEN DURING ALL HOURS OF OPERATION. EXPOSED HAND SINK IN PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR TO PREVENT SLOW DRAINING.
  4. Canvass

    0 infraction

  5. Canvass

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • 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. OBSERVED FOOD HANDLER PERFORMING MULTI TASK, PUTTING ON GLOVES, BUT NOT WASHING HER HANDS IN BETWEEN TASK, (PREPARING SANDWICHES, COFFEE, HANDLING MONEY, ETC... INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. POOR HYGIENIC PRACTICES. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENCIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (PREPARING SANDWICHES, SOUP, AT TIME OF INSPECTION). INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; STORAGE SHELVES UNDER FRONT SERVING COUNTERS, MOP SINK, MICROWAVE OVEN, AND GREASE TRAP UNDER 3PART SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR EAST WALL INSIDE WASHROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALSO CLEANING TOWELS MUST BE PROPERLY STORED.