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GLADY'S RESTAURANT

1225 E 87TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

GLADY'S RESTAURANT has been inspected 5 times by Chicago Department of Public Health since January 22, 2021. The most recent inspection, on December 6, 2023, found no infractions.

1 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: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on October 13, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times on January 22, 2021. 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 3 times on January 22, 2021. 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 2 times on January 22, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 once on January 22, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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. Complaint Re-Inspection

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED 3 COMP SINK NEAR DISH MACHINE WITH LOW WATER PRESSURE; OBSERVED 1 OF 2 STALL TOILETS TURNED OFF IN MEN'S TOILET ROOM; OBSERVED 3 COMP SINK WITH HOT WATER NOZZLE BROKEN. HOT WATER ACQUIRED THROUGH EMPTY SANITIZER NOZZLES. INSTRUCTED MANAGER TO REPAIR ALL PLUMBING ACCORDINGLY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED INADEQUATE LIGHTING IN DISH AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
  3. Complaint

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 25 RODENT DROPPINGS THROUGHOUT FACILITY INCLUDING: IN STORAGE GARAGE, ON FLOORS, ON SHELVING, AND IN MOP SINK ROOM. INSTRUCTED MANAGER TO CLEAN AN SANITIZE AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 COMP SINK NEAR DISH MACHINE WITH LOW WATER PRESSURE; OBSERVED 1 OF 2 STALL TOILETS TURNED OFF IN MEN'S TOILET ROOM. INSTRUCTED MANAGER TO REPAIR ALL PLUMBING ACCORDINGLY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING IN DISH AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
  4. License Re-Inspection

    2 infractions

    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP AT 2ND 3-COMPARTMENT SINK IN PREP AREA. INSTRUCTED TO INSTALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT NOT SHIELDED INSIDE WALK IN COOLER. MUST SHIELD.
  5. License

    19 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP WITH APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED AT FRONT WAITRESS SERVICE STATION IN DINING ROOM. INSTRUCTED TO INSTALL WITH SOAP AND TOWEL DEVICE. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICE AT HANDWASHING SINKS INSIDE WASHROOMS AND HANDWASHING SINK IN PREP AREA. MUST INSTALL. PRIORITY FOUNDATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • MUST PROVIDE ALL EQUIPMENT FOR REINSPECTION. COOLER FOR PREP AREA MUST BE ON SITE AND MUST HAVE COOLER DRAWERS UNDER COOKING EQUIPMENT ON AND MAINTAINING 41.0F OR BELOW. PRIORITY VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FRONT ,SIDE DOOR IN DINING ROOM AND REAR ENTRY DOOR NOT PROTECTED FROM RODENT ENTRY AT BOTTOM AREAS. INSTRUCTED TO REPAIR ALL DOORS TO BE TIGHT-FITTING.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON SITE. 67 MICE DROPPINGS INSIDE FURNACE / MOP SINK ROOM, 13 MICE DROPPINGS IN SCATTERED AREAS ON STORAGE SHELVES IN REAR STORAGE AREA. INSTRUCTED TO CLEAN/ SANITIZE ALL AREAS. PRIORITY FOUNDATION
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO ATTACHED DRAINBOARD AT 2ND 3-COMPARTMENT SINK IN PREP AREA. INSTRUCTED TO INSTALL AT 3-COMPARTMENT SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZER KIT FOR SANITIZER THAT WILL BE USE AT 3-COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ALL STORAGE SHELF UNITS NOT CLEAN OF DEBRIS,ETC. INSTRUCTED TO CLEAN/ MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP AT 2ND 3-COMPARTMENT SINK IN PREP AREA. INSTRUCTED TO INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE INSIDE STALLS IN WOMEN WASHROOM. INSTRUCTED ALL WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER , ARTICLES ON SHELVES IN REAR STORAGE AREA AND FURNACE ROOM FLOOR. ALSO OBSERVED FIRE PIT IN PREP AREA OWNER STATES WILL NOT BE USED FOR BUSINESS. EQUIPMENT MUST BE DECOMMISSIONED.INSTRUCTED ANY UNUSED EQUIPMENT MUST BE REMOVED.INSTRUCTED ANY EQUIPMENT REMAINING ON SITE MUST BE KEPT CLEAN/ MAINTAINED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT NOT SHIELDED INSIDE WALK IN COOLER. MUST SHIELD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR NEW HIRED EMPLOYEES.

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