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GRK GREEK KITCHEN

111 W MONROE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

GRK GREEK KITCHEN has been inspected 12 times by Chicago Department of Public Health since November 26, 2014. The most recent inspection, on August 2, 2023, found no infractions.

3 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: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on May 15, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on May 17, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 3, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on July 18, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 8 times across 6 separate inspections, most recently on May 15, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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. Complaint

    1 infraction

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTH NEAR HANDSINK BEHIND FRONT SERVICE COUNTER. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
  4. Canvass Re-Inspection

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS NOT LABELED WITH BUSINESS ADDRESS AND INGREDIENTS LOCATED FOR SALE AT THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROVIDE PROPER LABEL FOR INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS AND MAINTAIN.
  5. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (HUMMUS) AT IMPROPER COLD HOLDING TEMPERATURES IN INDIVIDUAL SMALL CONTAINERS LOCATED IN THE FRONT FOOD PREP AREA; 1 LB OF HUMMUS AT 72.0F AND 1 LB OF GREEK YOGURT AT 72.0F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATON 7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED FRONT FOOD PREP AREA EXPOSED HAND SINK ONLY ABLE TO MAINTAIN 77F AT THE TIME OF THE INSPECTION. INSTRUCTED MANAGER TO REPAIR FRONT EXPOSED HAND SINK SO THAT THE FRONT EXPOSED HAND SINK REACHES A MINIMUM HOT WATER TEMPERATURE OF 85F AT ALL TIMES AND TO PROPERLY WASH HANDS AT THE REAR EXPOSED HAND SINK UNTIL FRONT EXPOSED HAND SINK IS REPAIRED AND MAINTAINING A MINIMUM HOT WATER TEMPERATURE OF 85F. CRITICAL VIOLATON 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS NOT LABELED WITH BUSINESS ADDRESS AND INGREDIENTS LOCATED FOR SALE AT THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROVIDE PROPER LABEL FOR INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MINOR FOOD DEBRIS ON THE FLOORS OF THE WALK IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MINOR ACCUMULATED DUST ON THE FANS LOCATED IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED DOWNWARD INSIDE OF THE UTILITY SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
  6. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED THE GYRO SLICER STORED ON A SOILED TOWEL. INSTRUCTED TO STORE THE GYRO SLICER ON A CLEAN DRY SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A BLOWN LIGHT BULB UNDER THE LEFT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE SODA NOZZLES WITH ACCUMULATED DEBRIS. INSTRUCTED TO SOAK, CLEAN AND SANITIZE THE SODA NOZZLES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WET WIPING CLOTHS ON COUNTER TOPS. INSTRUCTED TO STORE WET WIPING CLOTHS IN SANITIZER.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION, NO SANITAIZER FOUND IN FINAL RINSE TUB AT 3-COMP SINK WHILE UTENSILS BEING WASHED. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION, FOUND SNEEZE GUARD TOO SHORT (56" )WHERE CUSTOMERS MOUTH REACHING OVER THE VERTICAL SNEEZE GUARD OVER OPEN FOOD ITEMS. INSTRUCTED MGR TO INSTALL ADEQUATE BARRIER THAT PREVENTS CUSTOMERS CONTAMINATION, ie. SERIOUS CITATION ISSUED. 7-38-005.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOOD STRAINER WITH LOOSE WIRES, INSTRUCTED TO USE UTENSILS IN GOOD REPAIR..
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER THE REAR PREP AREA PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED A 2 DOOR PREP COOLER ON THE SERVING LINE WITH NO THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS AT ALL TIMES.
  11. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO WATER SUPPLY LINE ABOVE TOP LOADING SOFT SERVE ICE CREAM MAKER FOR PROPER WASHING. INSTRUCTED TO INSTALL ONE WITH HOT AND COLD WATER LINES.
  12. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE SNEEZE GUARD FOR STEAM TABLES AND ICE CREAM CONDEMENTS, INSTRUCTED TO INSTALL AN EFFECTIVE ONE (5 FEET ABOVE GROUND MINIMUM FOR VERICAL ONES)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO WATER SUPPLY LINE ABOVE TOP LOADING SOFT SERVE ICE CREAM MAKER FOR PROPER WASHING. INSTRUCTED TO INSTALL ONE WITH HOT AND COLD WATER LINES.

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