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CRYSTAL GARDEN

700 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

CRYSTAL GARDEN has been inspected 10 times by Chicago Department of Public Health since June 10, 2011. The most recent inspection, on August 31, 2022, found no infractions.

2 of 10 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: Handwashing and staff hygiene, Cleaning and sanitizing and 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on August 2, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 2, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on August 22, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 9, 2014. 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 17 times across 7 separate inspections, most recently on June 28, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHEESE SAUCE, CHOPPED BEEF, CHOPPED TOMATOES, ETC. WERE BEING PREPARED, SERVED OR STORED. INSTRUCTED SITE THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHENEVER TCS FOODS ARE PREPARED, SERVED OR STORED. CERTIFIED MANAGER ARRIVED ON SITE AT 927AM PRIORITY FOUNDATION VIOLATION # 7-38-012 CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN REAR FOOD PREP AREA. INSTRUCTED SITE TO PROVIDE HAND WASHING SIGNS. MAINTAIN AT ALL TIMES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT ON SITE, AT TIME OF INSPECTION. INSTRUCTED SITE TO PROVIDE CHEMICAL TEST KIT TO DETERMINE PROPER CONCENTRATION OF SANITIZING SOLUTION. SITE CORRECT VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLER CERTIFICATE REQUIREMENTS NOT MEET. INSTRUCTED SITE TO MEET ILLINOIS FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A BROKEN RESTROOM DOOR HANDLE AT THE STAFF RESTROOM. MUST REPAIR/REPLACE AND MAINTAIN ABOVE STATED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LOOSE COLD WATER FAUCET HANDLE AT THE BAR 3-COMP SINK, A LEAKING FAUCET AT SAME. ALSO FOUND A LEAKING HOT WATER FAUCET HANDLE AT THE FIRST HAND WASHING SINK ON THE RIGHT HAND SIDE OF THE MEN'S RESTROOM.MUST REPAIR AND MAINTAIN ABOVE STATED.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE UPPER PORTION ALSO OBSERVED DUST BUILD UP ON EMPLOYEES WASHROOM VENTILATION COVER. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AND EMPLOYEES WASHROOM VENTILATION COVERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SOME PREP AREA CEILING TILES PAPER PEELING. MUST REPLACE DAMAGED CEILING TILES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST MAKE THERMOMETERS CONSPICUOUS INSIDE ALL COOLERS.
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BINS AT THE BAR WITHOUT LIDS. INSTRUCTED TO PROVIDE AND MAINTAIN LIDS FOR THE ICE BINS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A GAP AT THE BOTTOM OF THE DOOR OF THE WALK IN COOLER NEAR THE HALLWAY. INSTRUCTED TO REPAIR AND MAINTAIN THE DOOR OF THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR OF THE WALK IN COOLER INSIDE OF THE PREP AREA RISING AND PANELS DETACHED. INSTRUCTED TO REPAIR AND MAINTAIN THE WALK IN COOLER FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELDS MISSING OR IN DISREPAIR THROUGHOUT THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHT SHIELDS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EMPLOYEE RESTROOM VENTILATION NOT WORKING. INSTRUCTED TO PROVIDE AND MAINTAIN VENTILATION IN THE RESTROOM.
  7. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK INGREDIENTS UNLABELED. LABEL AND MAINTAIN ALL BULK FOOD CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE WALK IN FREEZER LOCATED IN THE KITCHEN AND INSIDE OF THE WALK IN COOLER LOCATED IN THE HALL WAY. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINK RIGHT FAUCET NOT ATTACHED TO THE BASE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINK LEFT FAUCET WATER LINE LEAKING IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BAR 3 COMPARTMENT SINK WITHOUT DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOOD RACKS STORED DIRECTLY ON FLOOR AT DISWASHING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN UNDER DISHWASHING AREAS.
  9. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS FOR ICE BIN AT BAR AREA, INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM OF ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CAULKING AT THE SPLASHGUARD TO THE RIGHT OF THE DISHMACHINE IS IN POOR REPAIR (MISSING/WORN OUT), MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY FAN GUARDS OF COOLERS NEED CLEANING & MAINTAINING. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 2-LIGHT FIXTURES HAVE BURNT-OUT BULBS IN THE DRY STORAGE ROOM AT 1ST FLOOR-MUST REPLACE. 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY SODA/MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY CLEANING & PEST MONITORING. 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.

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