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HOT RED GRILL

6235-6237 N WESTERN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

HOT RED GRILL has been inspected 9 times by Chicago Department of Public Health since April 7, 2010. The most recent inspection, on November 14, 2014, found no infractions.

3 of 9 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: Pests, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on June 7, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on April 7, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 6 separate inspections, most recently on May 12, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 January 31, 2012. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • AT 230PM DURING INSPECTION FOUND NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND HANDLED. MUST ALWAYS HAVE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND COOKED. SERIOUS CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF BOTH DEEP FRYERS. TO REMOVE GREASE BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER/BETTER ORGANIZE MOP SINK ROOM AREA SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND REAR EXPOSED HAND SINK BY THE THREE COMPARTMENT SINKS/ REAR PREP AREA WITHOUT RUNNING HOT WATER,HOT WATER VALVE WAS TURNED OFF UNDER THE SINK. OBSERVED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK. EMPLOYEE TURNED ON HOT WATER VALVE AFTER MY REQUEST.BUSINESS OPERATING AT PRESENT TIME.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED,FOUND BOTH FRONT AND REAR DOOR WIDE OPENED,SCREEN DOOR FOR THE REAR DOOR MESH IS BROKEN,BOTTOM PART. INSTRUCTED TO KEEP DOOR CLOSED,NEED TO REPAIR SCREEN DOOR IF REAR DOOR IS KEPT OPENED. SERIOUS VIOLATION: 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE WASTE GREASE OIL CONTAINER NOT MAINTAINED. EXTERIOR OF THE CONTAINER HAS A BUILD-UP OF GREASE, OIL IS SPLASHED ON GARAGE DOOR. RAT DROPPINGS WERE OBSERVED OUTSIDE AREA IN FRONT EXIT DOOR AND BETWEEN THE BROWN FENCES WHICH IS STORED ON FLOOR AND LEANING AGAINST THE BUILDING,SOUTH AREA.OBSERVED A HOLE UNDER THE STEP OF REAR DOOR AND CEMENT FLOOR. LIDS OF GARBAGE CONTAINER ARE BROKEN AND CHEWED BY ANIMALS,INSTRUCTED TO REPLACE LIDS,CLEAN WASTE OIL CONTAINER AND GARAGE DOOR,TO MINIMIZE RODENTS AND INSECTS ACTIVITIES, REMOVE RAT DROPPINGS FROM MENTIONED AREA. SERIOUS VIOLATION: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TWO REGULAR IRONS ON PREMISES WHICH IS USED TO FLATTEN HAMBURGERS,INSTRUCTED TO REMOVE AND PROVIDE A FOOD GRADE UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED BETWEEN THE FRONT EXPOSED HAND SINK ,STEAM TABLE AND PREP TABLE.INSTRUCTED TO PROVIDE SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF MICROWAVE TOP PART HAS A BUILD-UP OF ENCRUSTED FOOD,INSTRUCTED TO CLEAN AND MAINTAIN. THE SPLASH GUARD WHICH IS INSTALLED BETWEEN THE REAR EXPOSED HAND SINK AND THREE COMPARTMENT SINK HAS A BUILD-UP OD DUST INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE.
  5. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Remains to be corrected by 5/1/12.
  6. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT ENTRANCE DOOR WITH 1/4 OF AN INCH GAP AT THE BOTTOM OF THE DOOR. TWO EXIT DOORS WITH GAP ON THE LFT SIDE OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOORS. CITATION ISSUED SERIOUS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOG, HAMBURGER, GRILLED CHICKEN GYROS,CHILI ETC AT THE TIME OF INSPECTION. CITATION ISSUED SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING THREE DRAIN STOPPER FOR THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING ON THE BIG DINING AREA, MUST INSTALL COVING 4" THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES INSIDE THE WASHROOM. MUST REPLACE. CEILING VENTILATION COVER, WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE PREPARING AND COOKING FOODS MUST WEAR A HAIR RESTRAINT.
  7. License Re-Inspection

    0 infractions

  8. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL GAP IN FLOOR AND ALONG WALL BEHIND 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR SLOW DRAINING 3 COMPARTMENT SINK IN REAR.
  9. License

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL POTATO AND ALL DRY STORAGE BINS AS WELL AS STORED FOODS IN REFIGERATION UNITS.
    • 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. PROVIDE COVERS FOR ALL GARBARGE CONTAINERS THROUGHOUT PREMISES. REMOVE CONTACT PAPER FROM CABINET NEXT TO FRONT DISPLAY COOLER.
    • 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. DETAIL CLEAN INSIDE AND OUTSIDE OF ALL EQUIPMENT THROUGHOUT PREMISES.
    • 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. REMOVE CHEMICALS, TOOLS ETC AND CLEAN FLOOR OF MOP SINK ROOM. STORE ITEMS AT LEAST 6" OFF OF FLOOR. DETAIL CLEAN FLOORS THROUGHOUT PREMISES, ALONG WALLS AND BEHIND EQUIPMENT. REMOVE WATER ON FLOOR IN BASEMENT NEXT TO HOT WATER TANK. DETERMINE SOURCE, REPAIR AND MAINTAIN DRY FLOOR. SEAL GAP IN FLOOR AND ALONG WALL BEHIND 3 COMPARTMENT SINK. MAKE IT SMOOTH AND EASILY CLEANABLE.
    • 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. REPAIR SLOW DRAINING 3 COMPARTMENT SINK IN REAR.
    • 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. REMOVE ALL CONSTRUCTION CLUTTER IN REAR AREA OF DINING ROOM.

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