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GRAHAM ELLIOT

217 W HURON ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

GRAHAM ELLIOT has been inspected 6 times by Chicago Department of Public Health since March 19, 2010. The most recent inspection, on August 22, 2014, found no infractions.

2 of 6 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, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 31, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 11, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on October 11, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 6 times across 3 separate inspections, most recently on October 11, 2013. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 October 11, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND ABOUT 10 LBS OF SEVERL FOOD ITEMS ( MEATS AND CHEESES )THAT WERE VACUUM PACKAGED IN FACILITY WITHOUT DEPARTMENT APPROVAL, MACHINE IS TAGGED, NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR APPROVAL GUIDLINES. ITEMS DISCARDED VALUED AT $50.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD ITEMS STORED ON FLOOR, MUST KEEP ALL FOODS STORED 6" OFF FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOP BUCKETS AND HEADS STORED TOO CLOSE TO ICE MAKER, INSTRUCTED TO KEEP AWAY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SANITIZING TEST STRIPS MUST BE PROVIDED FOR ALL TYPES OF SANITIZERS USED ON PREMISES (QUATS, IODIDNE). CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. RUSTY SHELVINGS IN THE WALK-IN COOLERS MUST BE RE-SEALED. BOTTOM GASKET OF BAR COOLER DOOR IS RIPPED, MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUSTY FAN GUARDS, CONDENSERS OR COMPRESSORS OF COOLERS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILE BETWEEN THE COFFEE STATION & KITCHEN ENTRY WAY MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COLD-HOLDING UNITS THRU-OUT PREMISES MUST HAVE INTERNAL THERMOMETERS. 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.
  4. Canvass

    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. DETAIL CLEAN THE FLOOR BEHIND THE BAR.
  5. Short Form Complaint

    0 infractions

  6. Canvass

    4 infractions

    • 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. Observed dust build up on prep coolers condensers. Must clean and maintain equipment also must clean interior of ice machine.
    • 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 under and around bulk containers in 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. Handwash bowl draining slowly by dishmachine. Must repair and maintain sink.
    • 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. Must provide thermometers inside bar cooler and walk in coolers.

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