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M & A GRILL, INC.

1646 W 18TH ST, CHICAGO, IL 60608 · Restaurant

4 inspections

  1. Canvass

    0 infraction

  2. Canvass

    4 infractions

    • 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 POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012
    • 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. CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DIRT BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. FAUCET AT THE 3 COMPARTMENT SINK HAS A STEADY STREAM OF WATER COMMING OUT WHEN THE WATER IS TURNED OFF. INSTRUCTED TO REPAIR OR REPLACE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. FOUND CLUTTER IN THE BASEMENT BOXES, BAGS, WOOD OLD UNUSED EQUIPMENT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  3. License Re-Inspection

    0 infraction

  4. License

    9 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND SEWAGE, WASTE WATER PIPE BROKEN IN NEED OF REPAIR OUT SIDE BY THE BASEMENT DOOR. INSTRUCTED TO REPAIR SAME SO PLUMBING WORKS PROPERLY.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. PREMISES HAS ALL-ZONE RECIEPT AND DOES NOT HAVE A PEST CONTROL LOG BOOK. NEED TO HAVE MSDS SHEETS (MATERIAL SAFTY DATA SHEETS) , MAP WHERE BAIT BOX WILL BE PUT ECT. INSTRUCTED TO PROVIDE. FRONT DOOR ONE INCH GAP AT THE BOTTOM OF THE DOOR AND MOST OF THE DOOR IS GLASS NEED TO REPLACE IT, AND THE BACK DOORS ON INCH GAP AT THE BOTTOM OF THE DOORS AND BASEMENT DOOR A FOUR INCH GAP AT THE BOTTOM OF THE DOOR AND WON'T SHUT PROPERLY. INSTRUCTED TO MAKE THE DOORS TIGHT FITTING AND RODENT PROOFED. WEST WALL IN THE BASEMENT HAS A FOUR FOOT BY FOUR FOOT OPENING NOT INSECT OR RODENT PROOFED. INSTRUCTED TO REPAIR THE SAME.SERIOUS VIOLATIONS 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL THE EQUIPMENT THROUGHOUT PREMISES.
    • 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. CLEAN THE FLOORS THROUGHOUT PREMISES. REPLACE FLOOR TILES IN THE STORAGE AREA IS IN POOR CONDITION.
    • 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. SEAL ALL HOLES IN THE WALLS AND IN THE CEILINGS THROUGHOUT 1ST FLOOR AND IN THE BASEMENT SO NO INSECT OR RODENT HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE LIGHT BULBS IN PREP AREA AND DINING ROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PEOVIDE A SPRING OR OTHER DOOR CLOSERS TO THE TOILET ROOMS SO DOOR CLOSES PROPERLY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST PROVIDE A UTILITY/MOP WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE ON 1ST FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. CLUTTER IN THE 1ST FLOOR REAR AND IN THE BASEMENT. INSTRUCTED TO REMOVE ALL THE CLUTTER AND UNNECESSARY ITEMS AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.