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A & T GRILL

7036 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

A & T GRILL has been inspected 6 times by Chicago Department of Public Health since June 23, 2010. The most recent inspection, on August 15, 2013, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 2 separate inspections, most recently on August 6, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 25, 2012. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 25, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 23, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 15 times across 5 separate inspections, most recently on August 6, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • LABEL AND DATED FOOD PRODUCTS IN COOLERS AND FREEZERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REPLACE BOTTOM OF KITCHEN COUNTER,EXTREMELY DIRTY AND HAS EXPOSED RAW WOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKED AND RAW FOOD STORED IN GROCERIES PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD GRADE CONTAINERS WITH LIDS, TO PROPERLY STORE FOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED BOTTOM OF DEEP FRYER, GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RAW WOOD FLOOR INSIDE THE WALK-IN COOLER MUST BE RE-PAINT OR REPLACE,SURFACE MUST BE SMOOTH, CLEANABLE,AND NON-ABSORBENT MATERIAL,BASEMENT AREA. NEED TO REMOVE ENCRUST FOOD INSIDE THE WALK-IN COOLERS UNDER SHELVES AND CORNERS.UNEVEN FLOOR UNDER THE DISH MACHINE MUST BE REPLACED WITH A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
  3. Complaint

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND TWO DOOR SMALL COOLER AT IMPROPER TEMPERATURE:AIR TEMP OF 53.9F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE . POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: FRESH EGGS.UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE ABOVE UNIT:1 DOZEN OF BROWN EGGS,AND TWO DOZEN OF WHITE EGGS,BOTH AT IMPROPER TEMPERATURE 52.3F AND 54.5F. PRODUCTS DISCARDED AND DENATURED. POUNDS 4, VALUE. CRITICAL VIOLATION: 7-38-005(A)
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CONTAMINATION.WE (CERTIFIED FOOD HANDLER, MANAGER AND MYSELF) OBSERVED INTERIOR OF ICE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. UNIT WAS TURNED OFF. TAGGED ICE MACHINE "HELD FOR INSPECTION" DO NOT USE BY ICE IN BAGS FROM A RETAIL FOOD LICENSE BUSINESS, KEEP RECEIPTS. INSTRUCTED TO CLEAN AND SANITIZE UNIT. CRITICAL VIOLATION: 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZED SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEES WASHING AND RINSING POT AND PANS, ALSO MULTI USE UTENSILS,AT THREE COMPARTMENT SINK,WHICH THE SAME UTENSILS WERE USED BY THE COOK AND EMPLOYEE TO STORE COOKED FOOD.PERSONALLY SET UP THREE COMPARTMENT SINK:WASH,RINSE AND SANITIZE 100PPM. CRITICAL VIOLATION:7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENING NOT PROTECTED. FOUND REAR DOOR NOT TIGHT FITTING TO FRAME DOOR, GAPS ON THE BOTTOM OF THE DOOR, SIDE AND TOP.(GAP OF 1" TO 1"1/2"). ALSO SCREEN DOOR IN POOR REPAIR, SCREEN MESH IS BROKEN. INSTRUCTED TO REPAIR BOTH DOORS. PEST CONTROL LOG BOOK NOT PROVIDED, ONLY ONE RECEIPT OF SERVICE WAS PROVIDED. INSTRUCTED TO PROVIDE A COMPLETE PEST CONTROL LOG BOOK. SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-16-2011, REPORT #579807 #32-INSTRUCTED TO REPAIR TOILET TISSUE HOLDERS IN THE TOILETS,REPAIR CABINETS AT SERVING ICE BIN,AND IN LADIES TOILET, PROVIDE COVER FOR ICE BIN,REPAIR PREP COUNTER TOP AT SERVING ICE BIN AND IN REAR KITCHEN ,AND CUTTING BOARDS AT FRONT AND REAR KITCHEN. #34-SEAL BASE BOARDS ALONG WALLS IN REAR. #38- PROVIDE EXPOSE HAND WASH SINK AT FRONT PREP /SERVING AREA. SERIOUS VIOLATION:7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • LABEL AND DATED FOOD PRODUCTS IN COOLERS AND FREEZERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKED AND RAW FOOD STORED IN GROCERIES PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD GRADE CONTAINERS WITH LIDS, TO PROPERLY STORE FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REPLACE BOTTOM OF KITCHEN COUNTER,EXTREMELY DIRTY AND HAS EXPOSED RAW WOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED BOTTOM OF DEEP FRYER, GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RAW WOOD FLOOR INSIDE THE WALK-IN COOLER MUST BE RE-PAINT OR REPLACE,SURFACE MUST BE SMOOTH, CLEANABLE,AND NON-ABSORBENT MATERIAL,BASEMENT AREA. NEED TO REMOVE ENCRUST FOOD INSIDE THE WALK-IN COOLERS UNDER SHELVES AND CORNERS.UNEVEN FLOOR UNDER THE DISH MACHINE MUST BE REPLACED WITH A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
  4. Tag Removal

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR TOILET TISSUE HOLDERS IN THE TOILETS,REPAIR CABINETS AT SERVING ICE BIN,AND IN LADIES TOILET, PROVIDE COVER FOR ICE BIN,REPAIR PREP COUNTER TOP AT SERVING ICE BIN AND IN REAR KITCHEN ,AND CUTTING BOARDS AT FRONT AND REAR KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN DEBRIS ON FLOORS UNDER SEAT BOOTHS IN THE DINING AND UNDER STORAGE SHELVES IN STORAGE AREAS,AND SEAL BASE BOARDS ALONG WALLS IN REAR.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • INSTRUCTED TO REPAIR DRIPPING ON FAUCET AT ICE BIN AND PROVIDE EXPOSE HAND WASH SINK PREP/SERVING AREA.
  5. Complaint

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND ICE MACHINE WITH BLACK MOLDS INSIDE THE ICE MACHINE PAN OF ICE BEING MADE DRIPPING INTO ICE FOR SERVICE TO THE PUBLIC.CITATION ISSUED 7-38-005(A)SERIOUS INSTRUCTED TO DISCONTINUED SERVICE OF ICE FROM SAID EQUIPMENT.INSTRUCTED TO HAVE THE ICE MACHINE CLEAN AND SANITIZED PROFESSIONALLY AND PROVIDE SERVICE RECEIPT BY REINSPECTION.THE ABOVE SAID EQUIPMENT IS TAGGED.CDI
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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 TOILET TISSUE HOLDERS IN THE TOILETS,REPAIR CABINETS AT SERVING ICE BIN,AND IN LADIES TOILET, PROVIDE COVER FOR ICE BIN,REPAIR PREP COUNTER TOP AT SERVING ICE BIN AND IN REAR KITCHEN ,AND CUTTING BOARDS AT FRONT AND REAR KITCHEN.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS UNDER SEAT BOOTHS IN THE DINING AND UNDER STORAGE SHELVES IN STORAGE AREAS,AND SEAL BASE BOARDS ALONG WALLS IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 DRIPPING ON FAUCET AT ICE BIN AND PROVIDE EXPOSE HAND WASH SINK AT FRONT PREP /SERVING AREA.
  6. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers, freezers, must date and label all foods in coolers, freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of caulking by dish machine, in state of disrepair, shall be repair/replaced. storage shelving that had exposed raw wood, peeling paint shall be repair.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooking equipment, cooler shelving not clean need detailed cleaning(crevices).
    • 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. floors under heavy euipment, cooking equipment, storage shelving on 1st.floor/bsmt. not clean need detailed cleaning(corners).
    • 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. Use dustless cleaning methods. damaged/stained ceiling tiles in prep area, dining areas shall be replaced, ceiling tiles that had stains, damaged in bsmt. storage areas, and bathrooms, shall be repair/replaced.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area, storage area not clean need cleaning. broken light shield in rear kitchen shall be replaced/repair.
    • 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. 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. exhaust vents(ventilation) in kitchen areas, dining room, and bathroom not clean need cleaning.

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