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COBBLESTONES BAR & GRILL

514 W PERSHING RD, CHICAGO, IL 60609 · Restaurant

Inspection summary

COBBLESTONES BAR & GRILL has been inspected 5 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on September 9, 2013, found no infractions.

2 of 5 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.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 across 2 separate inspections, most recently on May 27, 2011. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 4 times on September 17, 2010. 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 3 times across 3 separate inspections, most recently on June 15, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Tag Removal

    1 infraction

    • 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. ELEVATE STORAGE OFF FLOOR BY DESK IN BASEMENT.
  4. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. DISH MACHINE NOT PROVIDING THE PROPER SANITIZING CONCENTRATION OF CHEMICAL FOR SANITIZING LOW TEMP DISH MACHINE OF CHLORINE 0ppm,NOT MAINTAINED. HELD FOR INSPECTION TAGGED ON MACHINE. MUST NOT USE UNTIL SERVICED. PREMISES MUST NOT USE MACHINE,CONTACT CDPH TO REMOVE TAG. MUST USE 3- COMP SINK TO WASH,RINSE,SANITIZE FOOD EQUIPMENT AND UTENSILS. CDI CRITICAL CITATION ISSUED.
    • 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.ELEVATE STORAGE OFF FLOOR BY DESK IN BASEMENT.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELVES UNDERNEATH PREP TABLES. REPAIR WALLS AND CEILING PANELS INSIDE WALK-IN COOLER-INTERIOR MUST BE WELL CONSTRUCTED. REPLACE MISSING PANEL ON INTERIOR SIDE OF DOOR TO WALK-IN COOLER(MUST BE AN EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CAN OPENER & HOLSTER ON PREP TABLE, OVEN OF COOKING STOVE, HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIOR OF ICE MACHINE AND UNUSED 3 COMP. SINK INN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS THROUGHOUT INCLUDING BASEMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS & CEILINGS IN FOOD PREP AND DISH WASHING AREAS. REPLACE ALL MISSING WALL COVE IN FOOD PREP AND DISH WASHING AREAS AND RE-SEAL ALL LOOSE WALL COVE THROUGHOUT. PAINT RAW WOOD BASEBOARDS IN MEN'S WASHROOM. CLEAN DUSTY CEILING VENTS IN WASHROOMS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A SPLASH GUARD AT DESIGNATED EXPOSED HAND SINK IN KITCHEN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.

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