Skip to content
Loading map…

SAND BAKE

1051 W GRANVILLE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

SAND BAKE has been inspected 5 times by Chicago Department of Public Health since August 23, 2013. The most recent inspection, on December 2, 2015, found no infractions.

2 of 5 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 and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on August 21, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 23, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 12 times across 3 separate inspections, most recently on August 21, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 once on August 21, 2014. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE. COOLER AT 52.3F. CRITICAL VIOLATION. CITATION ISSUED. TAGGED REACH IN COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. 5 POUNDS AMERICAN CHEESE AT 53.7F, 5 POUNDS COOKED CHICKEN PIECES AT 58.7F, 7 POUNDS BEEF AT 51.6F, 2 POUNDS DICED TOMATOES AT 49.0F, 2 POUNDS HUMMUS AT 53.6F, AND 5 POUNDS TURKEY AT 53.4F. CRITICAL VIOLATION. CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SINKS NOT CLEAN AT MAIN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND PREMISES CLUTTERED AND DISORGANIZED.MUST CLEAN,SANITIZE, AND ORGANIZE.
  4. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SHELVES INSIDE THE COOLERS AND FREZEERS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD STAINS INSIDE THE THREE DOOR REACH-IN FREEZERS,INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENING ABOVE THE FRONT DOOR BETWEEN THE CEILING AND WALL,INSTRUCTED TO SEAL, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED AT STAFF WASHROOM,NOR ABLE TO OPEN THE WINDOW.INSTRUCTED TO PROVIDE MECHANICAL VENTILATION AT SAID WASHROOM, WHICH IS LOCATED BY THE STAIRCASE,EAST SIDE OF HALLWAY. NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE OF THE COFFEE MACHNE,NEED TO PROVIDE. MECHANICAL DRAIN STOPPERS NOT IN WORKING CONDITION, UNABLE TO STOP WATER INSIDE THE COMPARTMENT. INSTRUCTED TO REPAIR OR PROVIDE THREE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. THREADED FAUCET IS PROVIDED AT THREE COMPARTMENT SINKS, INSTRUCTED TO PROVIDE AN UNTHREADED FAUCET FOR THE SAID SINK.
  5. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY COOLER CASE MAINTAINS AIR TEMP OF 70.1F. INSTRUCTED UNIT MUST MAINTAIN AIR TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005a. NO CITATION ISSUED, NOT OPERATING.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK NOT MAINTAINED,NO COLD RUNNING WATER PROVIDED.INSTRUCTED TO PROVIDED COLD WATER. HAND SOAP DISPENSER IS INSTALLED FAR FROM THE EXPOSED HAND,INSTRUCTED TO RELOCATE SAID SOAP DISPENSER. NO PAPER TOWEL PROVIDED AT WASHBOWL INSIDE THE STAFF WASHROOM. CRITICAL VIOLATION: 7-38-030. NO CITATTION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SHELVES INSIDE THE COOLERS AND FREZEERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD STAINS INSIDE THE THREE DOOR REACH-IN FREEZERS,INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENING ABOVE THE FRONT DOOR BETWEEN THE CEILING AND WALL,INSTRUCTED TO SEAL, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MECHANICAL DRAIN STOPPERS NOT IN WORKING CONDITION, UNABLE TO STOP WATER INSIDE THE COMPARTMENT. INSTRUCTED TO REPAIR OR PROVIDE THREE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. THREADED FAUCET IS PROVIDED AT THREE COMPARTMENT SINKS, INSTRUCTED TO PROVIDE AN UNTHREADED FAUCET FOR THE SAID SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED AT STAFF WASHROOM,NOR ABLE TO OPEN THE WINDOW.INSTRUCTED TO PROVIDE MECHANICAL VENTILATION AT SAID WASHROOM, WHICH IS LOCATED BY THE STAIRCASE,EAST SIDE OF HALLWAY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE OF THE COFFEE MACHNE.NEED TO PROVIDE.

Nearby inspected facilities

Own this business? Add a badge to your website