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THE GARAGE

116 N ABERDEEN ST, CHICAGO, IL 60607 · Restaurant

11 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY SHELF UNDERNEATH PREP TABLE IN REAR FOOD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: FOOD AND GREASE BUILD-UP ON THE SIDES OF COOKING EQUIPMENT IN FRONT FOOD PREP AREA, EXTERIORS OF BOTH REACH-IN COOLERS IN REAR FOOD PREP AREA, STORAGE RACKS AND SHELVES IN REAR ENCLOSED STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, TRASH, FOOD, CLOTHING, GREASE-BUILD-UP).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FOOD SPLATTERS & STAINS, DIRT, AND RUST FROM ALL WALLS AND DOORS THROUGHOUT ALL AREAS OF ESTABLISHMENT. SEAL LARGE OPENINGS IN BRICK WALL(S) IN DINING ROOM AREA. CLEAN DUST BUILD-UP IN UUPER WALL VENTS NEAR HOT WATER TANK CLOSET AND FROM EXHAUST VENT IN WEST WASHROOM. CLEAN BASEBOARDS IN BOTH WASHROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY ORGANIZE ALL ARTICLES STORED IN STORAGE RO0M NEAR OFFICE(ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR).
  3. Complaint

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MARINATED STEAK IN A DEEP(GREATER THAN 20 INCHES IN DEPTH, FILLED HALF WAY) IN REACH-IN COOLER AT 49.1F. INSTRUCTED TO COOL ALL POTENTIALLY HAZARDOUS FOODS IN SHALLOW CONTAINERS. PRODUCT AT IMPROPER TEMPERATURE DISCARDED. CRITICAL VIOLATION 7-38-005(A). 10LB VALUED AT $55 DISCARDED.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEES WASHING AND RINSING MULTI-USE EQUIPMENT(USING RUNNING WATER FROM THE FAUCETS) WITHOUT SANITIZING( NO SANITIZING SOLUTION IN 3RD COMPARTMENT OF 3 COMPARTMENT SINK). INSTRUCTED TO SET UP SINKS TO PROPERLY WASH, RINSE, AND SANITIZE ALL MULTI-USE EQUIPMENT. 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, LARGE GAP GREATER THAN 1/4 INCH OBSERVED ON SOUTH END OF FRONT DOOR. MUST REPAIR DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY. 4 LARGE FLIES OBSERVED ON PREMISES IN REAR ENCLOSED STORAGE AREA AND IN REAR FOOD PREP AREA. MUST CONTACT PEST CONTROL COMPANY AND REQUEST APPROVED FLY CATCHING DEVICE(S) FOR ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE DUMPSTER NOT PROPERLY MAINTAINED, EXCESSIVE GREASE AND FOOD DEBRIS OBSERVED ON TOP OF LID. MUST KEEP THE EXTERIOR OF THE RECEPTACLE CLEAN. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATION NOTED 4-10-15 ON REPORT# 1532795 NOT CORRECTED:-45-: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training. NON COMPLIANT VIOLATION SERIOUS 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY SHELF UNDERNEATH PREP TABLE IN REAR FOOD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: FOOD AND GREASE BUILD-UP ON THE SIDES OF COOKING EQUIPMENT IN FRONT FOOD PREP AREA, EXTERIORS OF BOTH REACH-IN COOLERS IN REAR FOOD PREP AREA, STORAGE RACKS AND SHELVES IN REAR ENCLOSED STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, TRASH, FOOD, CLOTHING, GREASE-BUILD-UP).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FOOD SPLATTERS & STAINS, DIRT, AND RUST FROM ALL WALLS AND DOORS THROUGHOUT ALL AREAS OF ESTABLISHMENT. SEAL LARGE OPENINGS IN BRICK WALL(S) IN DINING ROOM AREA. CLEAN DUST BUILD-UP IN UUPER WALL VENTS NEAR HOT WATER TANK CLOSET AND FROM EXHAUST VENT IN WEST WASHROOM. CLEAN BASEBOARDS IN BOTH WASHROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY ORGANIZE ALL ARTICLES STORED IN STORAGE RO0M NEAR OFFICE(ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SEE VIOLATION #29.
  4. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS AND ROOMS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, FOOD, DROPPINGS, GREASE).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING WALL COVE IN HOT WATER TANK CLOSET.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  5. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MARINATED CHICKEN WITH A PREP DATE OF 4/9 FOUND AT 51.9F IN 2-DOOR REACH-IN COOLER IN REAR FOOD PREP AREA. 20LB VALUED AT $60 VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 25 RAT DROPPINGS NOTED SCATTERED ALONG THE FLOOR BASES IN REAR ENCLOSED FOOD/EQUIPMENT STORAGE AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND IN FLOOR, AND WALLS TO PREVENT RODENT ENTRY, AND REQUEST SERVICE FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • EXCESSIVE GREASE BUILD-UP NOTICED ON THE EXTERIOR OF THE GREASE DUMPSTER AS WELL AS ON THE FLOOR IN SAME AREA WHICH IS STORED INSIDE THE REAR FOOD/EQUIPMENT STORAGE AREA. MUST CLEAN ALL AFFECTED AREAS AND PROPERLY MAINTAIN RECEPTACLE. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE OR REMOVE GREASY STORAGE SHELVES NEXT TO GREASE RECEPTACLE IN REAR ENCLOSED FOOD/EQUIPMENT STORAGE, SURFACE IS NOT EASILY CLEANABLE. PAINT RUSTY SHELF IN FRONT FOOD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST THOUROUGHLY CLEAN THE INTERIORS AND EXTERIORS OF ALL METAL FOOD STORAGE CONTAINERS(HEAVILY DISCOLORED, IF NO LONGER EASILY CLEANABLE MUST REPLACE), CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT IN FRONT FOOD PREP AREA, AND LEGS OF TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS AND ROOMS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, FOOD, DROPPINGS, GREASE).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DIRT,STAINS AND DUST BUILD-UP FROMM ALL WALLS AND DOORS THROUGHOUT WHERE PRESENT. REPLACE MISSING WALL COVE IN HOT WATER TANK CLOSET. CLEAN DUST BUILD-UP FROM CEILING VENTS IN WASHROOMS AND THROUGHOUT WHERE PRESENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTER IN MOP CLOSET AND IN REAR ENCLOSED FOOD/EQUIPMENT STORAGE AREA. MUST PROPERLY ORGANIZE ALL AREAS, ELEVATING ALL ARTICLES 6 INCHES OFF THE FLOOR, AND ALL HEAVY EQUIPMENT(COOLERS AND FREEZERS) AWAY FROM THE WALLS WHICH WILL ALLOW EASY ACCESS FOR CLEANING, SERVICING BY PEST CONTROL AND INSPECTING. ALL MOPS MUST BE PROPERLY STORED UPRIGHT WHEN NOT IN USE TO AIR DRY TO PREVENT INSECT BREEDING. CLEAN OR REPLACE MOP BUCKET.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  6. Recent Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR. (SMALL DOOR)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE TOILET BOWL IN THE EAST WASHROOM. ALSO DETAIL CLEAN THE VENT COVERS IN THE WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PROVIDE BASEBOARDS WHERE MISSING IN THE HOT WATER HEATER CLOSET. DETAIL CLEAN FLOORS UNDER EQUIPMENT IN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR OR REMOVE MOP SINK INSIDE INTERIOR REAR CLOSET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN HOT WATER TANK CLOSET AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  7. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 32LBS OF COOKED PORK AND CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 52-80 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR. (SMALL DOOR)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE TOILET BOWL IN THE EAST WASHROOM. ALSO DETAIL CLEAN THE VENT COVERS IN THE WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PROVIDE BASEBOARDS WHERE MISSING IN THE HOT WATER HEATER CLOSET. DETAIL CLEAN FLOORS UNDER EQUIPMENT IN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR OR REMOVE MOP SINK INSIDE INTERIOR REAR CLOSET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN HOT WATER TANK CLOSET AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  8. Consultation

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENT COVERS IN WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY PIPE UNDER THE 1ST COMPARTMENT OF THE THREE COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  9. Consultation

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENT COVERS IN WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY PIPE UNDER THE 1ST COMPARTMENT OF THE THREE COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENT COVERS IN WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY PIPE UNDER THE 1ST COMPARTMENT OF THE THREE COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  11. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN FAN COVER INSIDE REACH IN COOLER TO REMOVE DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL CRACKS/GROOVES INTO FLOORS IN PREP AREAS.