THE GREEN DOOR

678 N ORLEANS ST, CHICAGO, IL 60654 · Restaurant

7 inspections

1. Toiles4 déc. 2014

   3 infractions

   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • NOTED RUSTY SHELVES AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE FOIL LINING CLEAN AND MAINTAIN SHELVES.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.
2. Toiles28 mai 2014

   12 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • NOTED TEMPERATURE OF 2 SERVICE COOLERS (SALAD COOLER AND MAIN COOLER) AT THE KITCHEN TO BE IMPROPER AT 47.3F AND 52.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. REPAIR PERSON ARRIVED ON SITE AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS AND INSIDE ONE COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-CHICKEN 56.8F, CHEESE 51.2F,TOMATOES 52.2F, GOAT CHEESE 56.5F,HAMBURGER 48.8F,CHICKEN 45.8F,GUACAMOLE 46.2F, STUFFED PEPPERS 45.6F.MANGER IMMEDIATELY DISPOSED OF 69LBS OF FOOD WORTH $159.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • NOTED EMPLOYEES PREPARING FOOD; WHILE WEARING GLOVES, WENT TO THE BASEMENT WALK IN COOLER ON SEVERAL OCCASIONS TO GET FOOD, THEN BACK TO THE PREP AREA AND CONTINUED PREPARING THE FOOD TO BE SERVED AT THE SAME TIME WIPING GLOVES ON APRON.EMPLOYEE NEVER CHANGED THE GLOVES AT ANY TIME FOR SEVERAL MINUTES AND WHEN THEY FINALLY REMOVED THE GLOVES, DID NOT WASH THEIR HANDS. ALSO NOTED EMPLOYEE WITHOUT WEARING GLOVES PICK FOOD ITEMS (SLICED TOMATO,LETTUCE AND ONIONS) AND PLACE IT ON A CUSTOMERS PLATE READY TO BE SERVED AND STILL DID NOT WASH HANDS AT ANY TIME.INSTRUCTED TO ALWAYS HANDS AT ALL TIMES AND TO USE SERVING SPOONS OR TONGS TO PICK FOOD. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
   • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
     • NOTED NO SOAP AND PAPER TOWELS AT THE HAND WASH SINKS OF THE BASEMENT FOOD PREP AND BAR PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES.MANAGER IMMEDIATELY HAD EMPLOYEE PLACE SOAP AND PAPER TOWELS AT THE HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
     • NOTED A VERY THICK BLACK,GRAYISH AND SLIMY SUBSTANCE INSIDE INNER LINING AND UPPER COMPARTMENT OF ICE MACHINE DRIPPING UNTO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE COMPANY ARRIVED AT ABOUT 2:10 PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN AND AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE FOIL LINING CLEAN AND MAINTAIN SHELVES.....NOTED LOSE/THORN RUBBER GASKET AT THE SERVICE COOLER AND UPRIGHT FREEZER AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • INSTRUCTED TO CLEAN MEAT SLICERS,KNIVES STORED BETWEEN POLES AND OTHER COOKING EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP AREA....ALSO NOTED PINK SLIMY SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.....NOTED HEAVY ICE BUILT UP INSIDE CHEST FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP/DRY STORAGE AREA AND BEHIND COOKING STOVE AT KITCHEN WITH THICK GREASE, DIRT AND DEBRIS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • NOTED HEAVY CLUTTER AT THE BASEMENT FOOD PREP/DRY STORAGE ESPECIALLY AT AREA USED FOR EMPLOYEES CHANGING. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • NOTED EMPLOYEES DRINKING AT THE KITCHEN WHILE PREPARING FOOD. INSTRUCTED THAT ALL EMPLOYEES CAN NOT EAT OR DRINK AT THE PREP AREA. ALL EMPLOYEES MUST EAT AT A DESIGNATED AREA.
3. Toiles16 juill. 2013

   2 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MEAT SLICER IN BASEMENT PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
4. Toiles20 juill. 2012

   5 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST DEFROST ALL ICE BOX FREEZERS TO REMOVE ICE AND FROST BUILD UP. MUST CLEAN INTERIOR BOTTOM SHELF OF COOLERS AND REFRIGERATORS. MUST ALSO REPLACE OR REPAINT RUSTY 2DR COOLER WIRE RACKS AT MAIN KITCHEN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • MUST REPAIR HOLES IN WALLS AT STAIRCASE LEADING TO THE BASEMENT STORAGE AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST REPAIR LOOSE FAUCET BASE AT LADIES RESTROOM IN THE BASEMENT.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • MUST DECLUTTER AND BETTER ORGANIZE DRY STORAGE AREA IN THE BASEMENT.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • MUST PROPERLY STORE ICE SCOOPER IN AN ICE RECEPTACLE AT ALL TIMES.MUST ALSO PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
5. Suppression des étiquettes20 mai 2011

   5 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE BOTTOM OF THE OUTSIDE EXIT DOOR OFF OF THE KITCHEN. REPAINT OR REPLACE THE RUSTED SHELVES IN THE PREP COOLERS. PROVIDE A NEW LID FOR THE CONTAINER USED TO STORE CROUTONS. REPLACE THE WOODEN SHELVES USED TO STORE CLEAN DISHES IN THE DISHROOM. THE DRAIN LINES AND THE COLD PLATES COME INTO CONTACT WITH CONSUMABLE ICE AT BOTH ICE BINS BEHIND THE BAR. MUST SEPARATE DRAIN LINE AND COLD PLATE FROM CONSUMABLE ICE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS AND FAN COVERS IN THE WALK-IN COOLER, MEAT SLICER IN BASEMENT, SLIDING DOOR TRACKS OF THE BASEMENT FREEZER.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILDUP ON THE WALL AND CEILING ABOVE THE STAND UP PREP COOLER. OBSERVED EXCESSIVE NUMBER OF COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. THERE IS NO CEILING IN SEVERAL AREAS OF THE BASEMENT WHERE FOOD IS STORED. MUST PROVIDE CEILING TILES OVER EQUIPMENT AND STORAGE AREAS.
   • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OEPRATIONAL. MUST REPAIR.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • OBSERVED THE CONDENSATION DRAIN LINE BELOW THE COMPRESSOR UNIT LEAKING WATER IN THE WALK-IN COOLER. MUST REPAIR THE LEAK.
6. Toiles17 mai 2011

   7 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 50F INSIDE. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE AIR TEMPERATURE BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-005A.
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE OF THE 3 DOOR PREP COOLER AT IMPROPER TEMPERATURES: TUNA SALAD AT 47F, RAW CHICKEN AT 44-47F, PORK CHOPS AT 47F, STEAK AT 47F, CRAB AT 50F, CUT TOMATOES AT 55F, ROAST BEEF AT 44F, CHEESE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 54# OF FOOD WORTH $162. CRITICAL VIOLATION 7-38-005A.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE BOTTOM OF THE OUTSIDE EXIT DOOR OFF OF THE KITCHEN. REPAINT OR REPLACE THE RUSTED SHELVES IN THE PREP COOLERS. PROVIDE A NEW LID FOR THE CONTAINER USED TO STORE CROUTONS. REPLACE THE WOODEN SHELVES USED TO STORE CLEAN DISHES IN THE DISHROOM. THE DRAIN LINES AND THE COLD PLATES COME INTO CONTACT WITH CONSUMABLE ICE AT BOTH ICE BINS BEHIND THE BAR. MUST SEPARATE DRAIN LINE AND COLD PLATE FROM CONSUMABLE ICE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS AND FAN COVERS IN THE WALK-IN COOLER, MEAT SLICER IN BASEMENT, SLIDING DOOR TRACKS OF THE BASEMENT FREEZER.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILDUP ON THE WALL AND CEILING ABOVE THE STAND UP PREP COOLER. OBSERVED EXCESSIVE NUMBER OF COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. THERE IS NO CEILING IN SEVERAL AREAS OF THE BASEMENT WHERE FOOD IS STORED. MUST PROVIDE CEILING TILES OVER EQUIPMENT AND STORAGE AREAS.
   • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OEPRATIONAL. MUST REPAIR.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • OBSERVED THE CONDENSATION DRAIN LINE BELOW THE COMPRESSOR UNIT LEAKING WATER IN THE WALK-IN COOLER. MUST REPAIR THE LEAK.
7. Toiles16 mars 2010

   3 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed accumilated dust build up on fan covers of prep reach in coolers and slight lime build up inside ice machine. Must clean and maintain all unclean equipment.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. Observed stained ceiling tiles at both 1st and lower level prep areas. Must replace all damaged/stained ceiling tiles.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • 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 for all coolers.