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GRANERO

2529 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

GRANERO has been inspected 12 times by Chicago Department of Public Health since February 24, 2011. The most recent inspection, on August 4, 2023, found no infractions.

7 of 12 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: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on May 29, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 4 times across 2 separate inspections, most recently on June 5, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 across 2 separate inspections, most recently on June 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on June 5, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 29, 2019. For example: PROPER COLD HOLDING TEMPERATURES

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.

12 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(O) Inspector Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Violation Codes: 2-501.11 Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION -NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Violation Codes: 3-501.17 Inspector Comments: OBSERVED IMCOMPLETE DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS STORED INSIDE OF COOLERS.MUST PROVIDE USE BY DATES.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Violation Codes: 3-603.11 Inspector Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU FOR CONSUMING RAW AND UNDERCOOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN THE FOOD IS NOT IN ORIGINAL PACKAGE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER .
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD HANDLERS FOR EMPLOYEES.MUST ENROLL AND MAINTAIN
  4. Canvass

    20 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION -NO CITATION ISSUED)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A LOW TEMPERATURE DISH MACHINE NOT BEING USED AT THIS TIME ,PUT NOT OPERABLE.NOT ABLE TO GET DISH MACHINE TURNED ON .MUST REPAIR OR REPLACE DISH MACHINE AND USE 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE DISHES .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS STORED INSIDE OF WALK IN COOLER SUCH AS 3LBS. COOKED PORK 54.3F,3LBS. COOKED PORK 48.2F,3LBS. COOKED CHICKEN 45.7F,1LBS. COOKED CORN ON COB 47.1F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.10LBS.$30.(PRIORITY 7-38-005)
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMCOMPLETE DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS STORED INSIDE OF COOLERS.MUST PROVIDE USE BY DATES.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU FOR CONSUMING RAW AND UNDERCOOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN THE FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 15 OR MORE RODENT DROPPINGS INSIDE OF LOWER DEEP FRYER CABINET .MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/29/19.(PRIORITY FOUNDATION7-38-020(A)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTIUSE UTENSILS ON LOWER PREP TABLES AND DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE FOIL FROM LOWER SHELVES OF PREP TABLES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER AND MISSING FAN GUARD COVER INSIDE OF WALK IN COOLER.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT DISH MACHINES IN REAR DISH WASHING AREA AND BAR AREA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINETS,LOWER POT STORAGE AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED 1 OF 2 URINALS IN MEN'S TOILET ROOM HAS A BROKEN OFF TOILET HANDLE FOR FLUSHING.MUST REPAIR AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND KEEP DRY WATER ON FLOOR IN BAR AREA.MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN LIQUOR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOPSINK CLOSET AREA,DJ BOOTH,LIQUOR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED LOWER WALL AT FRONT ENTRY DOOR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP AT HOOD AND FILTERS OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.MUST ENROLL AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A SPLASHGUARD AT EXPOSED HANDSINK IN NORTH SIDE OF KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT BUILDUP ON INTERIOR PORTION OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND MISSING FLOOR TILE IN KITCHEN STORAGE AREA. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  7. Canvass

    0 infractions

  8. Canvass

    0 infractions

  9. Canvass

    0 infractions

  10. License Re-Inspection

    0 infractions

  11. License Re-Inspection

    1 infraction

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.3 COMP SINK IN KITCHEN NOT MAINTAINED,REMOVE PLUMBER CAULKED MATERIAL FOUND INSIDE 3 COMP SINK.INSTRUCTED MANAGER TO REPLACE/REPAIR USING A LIGHT WELD TO SMOOTH,EASILY CLEANABLE SURFACE.
  12. License-Task Force

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.3 COMP SINK IN KITCHEN NOT MAINTAINED IE.AS WATER IS FILLED IN MIDDLE COMPARTMENT SEEPING ONTO RIGHT COMPARTMENT.INSTRUCTED MANAGER TO REPLACE/REPAIR USING A LIGHT WELD TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 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.INSTRUCTED MANAGER TO INSTALL SPLASHGUARDS AT EXPOSED HANDSINK LOCATED IN KITCHEN,BEHIND BAR AREA,PROVIDE MISSING SINK STOPPERS FOR 3 COMP SINK IN KITCHEN.
    • 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.INSTRUCTED MANAGER TO FINISH WALL SECTION ABOVE COOKING EQUIPMENTS IN KITCHEN AREA TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.INSTRUCTED MANAGER TO PROVIDE MISSING END CAPS TO LIGHT BULBS LOCATED IN KITCHEN.

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