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GREEK DELIGHT INC

700 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

GREEK DELIGHT INC has been inspected 13 times by Chicago Department of Public Health since June 3, 2010. The most recent inspection, on August 7, 2018, 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.

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.

  • 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 November 30, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 25 times across 11 separate inspections, most recently on June 16, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 5 times across 4 separate inspections, most recently on June 20, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 June 16, 2017. For example: FOOD HANDLER REQUIREMENTS MET

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on March 3, 2015. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKS AT THE FAUCET BASE OF THE 3-COMP SINK AND THE HOT WATER FAUCER HANDLE.ALSO FOUND A LOOSE COLD WATER FAUCER HANDLE AT SAME. MUST REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND ONE FOOD PREP STAFF MEMBER WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATE. INSTRUCTED TO ALWAYS PROVIDE IDPH FOOD HANDLER'S CERTIFICATE. NEW EMPLOYEES MUST OBTAIN WITHIN 30 DAYS OF HIRE.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDENSATION IS LEAKING FROM THE COPPER PIPE INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO REPAIR PIPE TO PREVENT CONDENSATION FROM CONTAMINATING FOOD ITEMS. NO OPEN FOOD ITEMS WERE STORED DIRECTLY UNDER THE LEAKY PIPE AT TIME OF INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN TO REMOVE HEAVY DUST BUILDUP AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CARDBOARD USED AS A LINER ON THE DRY FOOD STORAGE RACK AND THE FLOORS OF THE WALK-IN COOLER. INSTRUCTED TO USE NON-ABSORBENT MATERIALS AS LINERS ONLY.
  4. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF RAW CHICKEN AT 46.5-51.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE SHELVES INSIDE THE FRONT DISPLAY COOLER. MUST DISCARD ALL BROKEN OR CRACKED MULTI-USE CONTAINERS AND LIDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SHELVING RACKS ABOVE THE 3 COMPARTMENT SINK AND REMOVE DUST AND GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR AND REAR EXTERIOR OF THE FRYER. DETAIL CLEAN THE VENT COVERS IN THE WALK IN COOLER AND REMOVE DUST BUILD UP.
  5. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN EXHAUST FAN COVERES IN WALK-IN COOLER OF DUST BUILD-UP.
  6. Canvass Re-Inspection

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • VIOLATION NOT CORRECTED AFTER 48HR NOTICE TO REPAIR. EXPOSED HANDWASH SINK IN PREP AREA IN POOR REPAIR, NOTED HOT WATER CUT OFF AT VALVE UNDER SINK DUE TO LEAK AT VALVE. MUST REPAIR. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN EXHAUST FAN COVERES IN WALK-IN COOLER OF DUST BUILD-UP.
  7. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDWASH SINK IN PREP AREA IN POOR REPAIR, NOTED HOT WATER CUT OFF AT VALVE UNDER SINK DUE TO LEAK AT VALVE. MUST REPAIR. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN EXHAUST FAN COVERES IN WALK-IN COOLER OF DUST BUILD-UP.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SIDE OF GRILL WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN SIDES OF EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOOD VENTS OVER THE DEEP FRYERS IN THE PREP AREA WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES DISPLACED OVER THE WALK IN COOLER. INSTRUCTED TO PLACE THE CEILING TILES CORRECTLY AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINK COLD KNOB MISSING ON THE LEFT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  9. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE THE CARDBOARD FROM THE FLOOR OF THE WALK-IN COOLER.
  10. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED GYRO SAUCE AT 46.7F, COOKED CHICKEN AT 50.1F, AND COOKED PORK AT 44.0F, ALL INSIDE OF THE PREP COOLER. MANAGER VOLUNTARILY DISCARDED 15# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1138239 ON 4/24/12 NOT CORRECTED: 36/01 - NO LIGHTING INSIDE WALK-IN FREEZER, INSTRUCTED TO PROVIDE. 36/01 - SALAD DISPLAY COOLER LIGHTS NOT SHIELDED, INSTRUCTED TO SHIELD. SERIOUS VIOLATION 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE THE CARDBOARD FROM THE FLOOR OF THE WALK-IN COOLER AND AREA OUTSIDE OF THE WALK-IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE STEAM TABLE, AND PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WIPING CLOTHS IN A CONTAINER OF SANITIZER SOLUTION.
  11. Canvass

    5 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. SODA FOUNTAIN DISPENSERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES INSIDE WALK-IN COOLER NOT CLEAN, DIRT STUCK ON, CARD BOARD COVERING SURFACES, INSTRUCTED TO REMOVE CARD BOARDS AND CLEAN SHELVES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. NO LIGHTING INSIDE WALK-IN FREEZER, INSTRUCTED TO PROVIDE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. SALAD DISPLAY COOLER LIGHTS NOT SHIELDED, INSTRUCTED TO SHIELD.
    • 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. NO GREASE TRAP FOR 3-COMP SINK, INSTRUCTED TO INSTALL.
  12. 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. MUST SAND/BLEACH ALL CUTTING BOARDS WITH GROOVES, & MAINTAIN.
    • 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 THE DUST BUILD-UP UNDER THE STOVE'S BURNERS & ANY ATTACHMENTS TO THESE AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 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. MUST FIX LEAKY PIPE UNDER RIGHT SIDE OF 3-COMP SINK, LEAKY FAUCET AT SAME SIDE OF SAID SINK & PROVIDE MISSING PORTION OF THE COLD WATER FAUCET HANDLE AT SAME SECTION OF THIS SINK.
  13. 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. CUTTING BOARDS IN NEED OF REPLACING WORN, WITH CUTS. MUST REPLACE AND MAINTAIN.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST 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. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE FOOD SPILLS.

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