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CHICAGO GRILL & LEMONADE, INC.

325 S CICERO AVE, CHICAGO, IL 60644 · Restaurant

Inspection summary

CHICAGO GRILL & LEMONADE, INC. has been inspected 2 times by Chicago Department of Public Health since July 22, 2011. The most recent inspection, on September 22, 2015, found no infractions.

1 of 2 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.

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 2 times on July 22, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 5 times on July 22, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on July 22, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

2 inspections

  1. Canvass

    0 infractions

  2. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2-DOOR PREP COOLER AT 55.1F & WALK IN COOLER AT 58.8F WITH FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON BOTH UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNITS AT 40 OR BELOW.(CRITICAL 7-38-005A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES & FOOD APPEARS TO BE UNHOLSUM,SMELLED FOUL ODOR OF COOKED CHICKEN 104.2F-105.1F,3- 40LB. CASES OF RAW CHICKEN HAS A FOUL ODOR & AT 50.6F,51.6F,49.2F IN WALK IN COOLER,SLICED TOMATO 65.3F,SLICED BOLOGNA 64.0F,ITALIAN BEEF 69.2F-66.9F,CORNED BEEF 63.9F,SLIMY GREEN IN COLOR FOUL ODOR POLISH 65.5F,SLIMY GREEN IN COLOR & FOUL ODOR ON RAW HAMBURGERS 66.6F IN 2- DOOR PREP COOLER.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX. 183 LBS.$176.(CRITICAL 7-38-005A).
    • 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.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,RUSTY GREASETRAP AT 3-COMP SINK .MUST REPLACE MISSING OUTLET COVER IN TOILET ROOM,WORN DOOR GASKEYS ON 2- DOOR PREP COOLER.
    • 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.MUST CLEAN GREASE & FOOD DEBRI FROM DEEP FRYERS,PREP TABLES,SINKS,SHELVING UNITS,FAN GUARD COVERS IN WALK IN COOLER,ROLLING CART,FILTERS,POP COOLER,COUNTER TOPS.
    • 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 FLOOR DRAINS ESPECIALLY IN WALK IN COOLER,FLOOR ALONG WALLBASES.MUST REPLACE OR REPAIR DAMAGED FLOORTILES.
    • 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 SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES,WORN FRONT DOOR SWEEP & KEEP DOOR CLOSED.
    • 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.MUST REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA.
    • 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.MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER,NO COLD RUNNING WATER AT HAND SINK IN TOILET ROOM.
    • 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.MUST REMOVE ARTICLES FROM PREP TABLES.

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