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CAFE RESTAURANT GRAND

2705 W LAWRENCE AVE BLDG, CHICAGO, IL 60625 · Restaurant

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN EXPOSED HAND SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED MULTI-USE UTENSILS AND PLASTIC BAGS INSIDE ABOVE SINK. ALSO A GARBAGE CONTAINER IN FRONT OF SINK. INSTRUCTED EXPOSED SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT AND CHEST FREEZER.
    • 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 COOKING EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BAR AREA. ALSO THRU-OUT BASEMENT.
    • 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 ADEQUATE VENTILATION FOR SMALL FRYER IN KITCHEN.
  3. Complaint

    2 infractions

    • 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. PROVIDE A LARGER GARBAGE CAN FOR FOOD DISPOSAL IN KITCHEN. PROVIDE SMALLER GARBAGE CANS NEAR BOTH HANDSINKS TO ENCOURAGE HAND WASHING. REMOVE ALUMINUM FOIL FROM ALL EQUIPMENT IN KITCHEN. DO NOT USE.
    • 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 ROOM NEAR STAIRS AND SCATTERED THROUGHOUT BASEMENT. REMOVE UNEEDED ITEMS AND STORE REMAINING ITEMS AT LEAST 6" OFF FLOOR.