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LITTLE GREEK CORNER INC.

131 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

LITTLE GREEK CORNER INC. has been inspected 6 times by Chicago Department of Public Health since December 1, 2015. The most recent inspection, on September 10, 2019, found no infractions.

2 of 6 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 Handwashing and staff hygiene.

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 once on April 20, 2017. 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 once on April 20, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 20, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on December 1, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 December 1, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the prep cooler: 10lbs of lamb stew @ 47.5F and 8lbs of gyro meat (lamb and beef) @ 46.4F. Instructed all potentially hazardous foods must be held at 40F or less, or 140F or higher at all times. Operator voluntarily discarded denatured foods during inspection, totaling in value at $150. Critical violation 7-38-005(a).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no city of Chicago certified food manager on site while potentially hazardous foods (gyro meat; soup, etc.) being cooked. Instructed must have city of Chicago certified food manager on site at all times when potentially hazardous foods are being cooked, prepped or served. Serious violation 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed several potentially hazardous foods without proper labels in walk in cooler, and prep cooler. Must label all potentially hazardous foods with date when held more than 24 hours. Must maintain same.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed food handlers without proper hair restraints in prep area. Must provide hair restraints (hats, hair nets, etc.) for all food handling employees while in food preparation area (while in booth). Must maintain same.
  4. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE SPOONS BEING STORED IMPROPERLY. INSTRUCTED TO STORE ALL SINGLE SERVICE ARTICLES INVERTED OR WITH THE HANDLE PRESENTED TO THE CONSUMER.
  5. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL FOOD HANDLERS HAVE BEEN PROPERLY CERTIFIED. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET FOOD HANDLER REQUIREMENTS WITHIN 30 DAYS OF EMPLOYMENT.
  6. License

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • ENCLOSED GARBAGE WASTE AND GREASE STORAGE AREA NOT PROPERLY MAINTAINED. OVERFLOWING GARBAGE IN DUMPSTERS AND GREASE ON TOP OF LID. ALL LIDS MUST BE KEPT CLOSED(BOXES PROPERLY BROKEN DOWN)AND EXTERIOR OF GREASE RECEPTACLE MUST BE KEPT CLEAN. SERIOUS VIOLATION 7-38-020. NO CITATION.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • WATER WITH FOOD DEBRIS BACKING UP ONTO THE FLOOR WHEN WATER WAS DRAINED FROM ONE OF THE SECTIONS OF THE 3 COMPARTMENT SINK. INSTRUCTED TO HAVE DRAIN SERVICED. SERIOUS VIOLATION 7-38-030. NO CITATION ISSUED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DIRT AND DEBRIS FROM THE BASES OF THE WALLS THROUGHOUT FOOD PREP AREA AND CLEAN ENTIRE FLOOR INSIDE MOP SINK CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE EXCESSIVE DUST BUILD-UP FROM EXHAUST VENTS IN BOTH WASHROOMS.

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