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GRANGE HALL BURGER BAR

844 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

GRANGE HALL BURGER BAR has been inspected 13 times by Chicago Department of Public Health since May 3, 2010. The most recent inspection, on January 24, 2017, found no infractions.

1 of 13 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 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 3 times across 2 separate inspections, most recently on December 1, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 April 16, 2014. 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 27 times across 11 separate inspections, most recently on December 5, 2016. 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 9 times across 9 separate inspections, most recently on December 5, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 10, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD AT 1ST FLOOR PREP LINE IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON GREASE TRAP(1ST FLOOR), BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELF FRAMES IN BASEMENT. INSTD TO REMOVE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNCLEAN LIGHTSHIELD IN 1ST FLOOR PREP AREA. CLEAN SAME
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD IN 1ST FLOOR PREP AREA. REPLACE SAME
  3. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD AT 1ST FLOOR PREP LINE IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON GREASE TRAP(1ST FLOOR), BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELF FRAMES IN BASEMENT. INSTD TO REMOVE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNCLEAN LIGHTSHIELD IN 1ST FLOOR PREP AREA. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD IN 1ST FLOOR PREP AREA. REPLACE SAME.
  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK IN COOLER UNABLE TO MAINTAIN PROPER TEMPERAURE, INTERNAL TEMPERATURE OF 47.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE TO PROPERLY STORE POTENTIALLY HAZARDOUS FOODS. VIOLATION 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN WALK IN COOLER: EGGS 47.8F, BLUE CHEESE 47.0F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 15LBS, $40 VALUE. VIOLATION 7-38-005A CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD AT 1ST FLOOR PREP LINE IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON GREASE TRAP(1ST FLOOR), BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELF FRAMES IN BASEMENT. INSTD TO REMOVE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNCLEAN LIGHTSHIELD IN 1ST FLOOR PREP AREA. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD IN 1ST FLOOR PREP AREA. REPLACE SAME.
  5. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK IN 1ST FLOOR PREP AREA WHERE FOOD HANDLERS CURRENTLY PREPARING FOOD, NOT CONVENIENT OR ACCESSIBLE. CONTAINERS, UNCLEAN CLOTHS AND WIRE SCRUB PADS IN BASIN OF SINK. INSTD TO KEEP BASIN EMPTY AND ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK. INSTD TO REPAIR SAME. 1 BURNER STOVE IN BASEMENT PREP AREA WITHOUT VENTILATION. PROVIDE PROPER VENTILATION OR REMOVE. VENTILATION IN TOILET ROOMS IN POOR REPAIR. REPAIR SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.
  6. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(BURGERS, FRIED VEGETABLES) WERE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL CONTACT PAPER FROM SHELVES THROUGHOUT BASEMENT PREP/DISHWASHING AREA AND PAINT ALL RUSTY SURFACES. PAINT RUSTY EXTERIORS OF BOTH GREASE TRAPS IN BOTH PREP AREAS.. REMOVE ICY BUILD-UP FROM ALL DEEP FREEZERS IN BASEMENT PREP AREA AND PAINT RUSTY INTERIOR(S) AND EXTERIORS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR OF ICE MACHINE IN BASEMENT, CABINET INTERIORS AND SIDES OF DEEP FRYERS IN FIRST FLOOR PREP AREA, INTERIORS OF DEEP FREEZERS NEAR STAIRS LEADING UP TO FIRST FLOOR, EXTERIOR OF ICE CREAM MACHINE, STORAGE RACKS AND SHELVES IN BASEMENT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT BASEMENT, IN FIRST FLOOR PREP AREA AND IN FURNACE ROOM ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, AND GREASE PRESENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AND CEILINGS THROUGHOUT WHERE DIRT AND STAINS ARE PRESENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT(MOP SINK AND MOP BUCKETS) MUST BE KEPT CLEAN. MUST CLEARLY DESIGNATE AN AREA FOR PERSONAL BELONGINGS THAT IS MAINTAINED FREE OF CLUTTER. MUST ALSO ELIMINATE CLUTTER IN REAR SECTION OF BASEMENT WHERE STORAGE CAGE IS LOCATED AND PROVIDE ACCESS TO DOOR BLOCKED OFF IN SAME AREA.
  7. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE CONSUMABLE ICE BIN COVERS AT ICE BIN BEHIND BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE OVERHEAD BACK FLOW DEVICE AT THE BASEMENT MOP SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL WASH RAGS IN A SANITIZING SOLUTION.
  8. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH IN COOLER AT 50.1 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW. CRITICAL VIOLATION. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE CONSUMABLE ICE BIN COVERS AT ICE BIN BEHIND BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE OVERHEAD BACK FLOW DEVICE AT THE BASEMENT MOP SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL WASH RAGS IN A SANITIZING SOLUTION.
  9. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE SPILL AND DEBRIS IN BASEMENT.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAINT RUSTY GREASETRAP BOXES AT MAIN KITCHEN AND UNDER 3COMP SINK IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN GREASY FLOOR AT MAIN KITCHEN UNDER STOVE AND GRILLS.MUST MAINTAIN FLOORS DRY AND CLEAN IN THE MECHANICAL ROOM.
  11. Canvass

    3 infractions

    • 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. UNFINISHED WOODEN SHELVES AT SERVER WATER STATION, INSTRUCTED TO FINISH SO ITS UNABSORBED AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. FAN COVERS IN WALK-IN COOLER WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. FOOD DEBRIS NOTED ON FLOOR BETWEEN BREAD OVEN AND WALL, INSTRUCTED TO CLEAN.
  12. Complaint

    4 infractions

    • 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. SOME FLOOR DRAINS IN BASEMENT NEED CLEANING & FLOORS IN WATER HEATER ROOM MUST BE CLEAN, WITH STUFF ELEVATED OFF THE FLOORS.
    • 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. FOOD STAINS/SPLATTER ON WALL OR CEILING AROUND PREP AREAS IN BASEMENT KITCHEN MUST BE KEPT CLEAN.
    • 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. FOUND A CLOGGED DRAIN IN THE COOLER ACROSS COOKING EQUIPMENT AT FIRST FLOOR KITCHEN, MUST FIX.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED, FOR EASY ACCESS TO CLEANING & PEST MONITORING.
  13. Canvass

    4 infractions

    • 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. Must fix an open seam around the basin of sprayer sink at dishmachine. to prevent water from dripping onto floors.
    • 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. Must clean interior panel of ice machine & some door gaskets of coolers in basement.
    • 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. Floors along wallbases behind equipment/grease traps around drains, due to food debris/dirt build-up.
    • 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. Interior of hood & some attachments to it (first floor) are dusty, must clean.

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