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LARAMIE GRILL & SUB INC.

344 N LARAMIE AVE, CHICAGO, IL 60644 · Restaurant

Inspection summary

LARAMIE GRILL & SUB INC. has been inspected 2 times by Chicago Department of Public Health since June 11, 2018. The most recent inspection, on September 13, 2018, found no infractions.

1 of 2 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, Pests and Handwashing and staff hygiene.

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 on June 11, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times on June 11, 2018. 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 once on June 11, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 11, 2018. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 3 times on June 11, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 59F. THE CHEST FREEZERS WERE NOT TURNED ON. NO HOT HOLDING EQUIPMENT WAS AVAILABLE TO MAINTAIN TEMPERATURES OF HOT FOODS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F, TURN ON AND MAINTAIN FREEZERS BELOW 0F, AND INSTALL ADDITIONAL PREP COOLER AND HOT HOLDING EQUIPMENT. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AT THE WASHROOM HANDWASHING SINK AND TOILET PAPER IN THE WASHROOM. 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
      • NO PEST CONTROL LOG BOOK PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO COMMERCIAL GARBAGE DUMPSTER PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A GARBAGE DUMPSTER OR A SIGNED CONTRACT FROM A WASTE HAULING COMPANY. ALSO, OBSERVED GARBAGE AND LITTER ALONG SIDE OF THE BUILDING WHERE DUMPSTER WILL BE STORED. MUST CLEAN AND MAINTAIN ALLEY WHERE GARBAGE DUMPSTER IS TO BE STORED. SERIOUS VIOLATION 7-38-020.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS PROVIDED TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO FOOD STORAGE SHELVES PROVIDED IN THE WALK-IN COOLER. MUST INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE DEEP FRYERS AND STAINLESS STEEL PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL THE HOLES IN THE FLOOR IN THE WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE PROPER LIGHTING AND A LIGHT SHIELD AROUND THE LIGHT FIXTURE IN THE WALK-IN COOLER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • THE WASHROOM DOOR MUST BE SELF-CLOSING BECAUSE IT OPENS INTO THE FOOD PREP AREA. MUST INSTALL A SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION HOOD FILTERS WHERE MISSING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND THERMOMETERS INSIDE OF ALL COOLERS AND FREEZERS.

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