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THE GRAND SANDWICH

2351 W GRAND AVE, CHICAGO, IL 60612 · Restaurant

Inspection summary

THE GRAND SANDWICH has been inspected 5 times by Chicago Department of Public Health since August 9, 2017. The most recent inspection, on April 14, 2020, 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times on February 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 February 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 8, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 May 15, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on February 8, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE AND NECESSARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT COULD OCCUR IN FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS IN 2 DOOR REFRIGERATOR (DELI MEAT,CUT FRUIT, CHEESE, TUNA, CUT FRUIT, BEANS) WITHOUT PROPER DATE MARKING. INSTRUCTED TO PROVIDE DISCARD DATES ON ALL SAID FOOD ITEMS HELD ON SITE FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED ALL BULK FOOD INGREDIENT CONTAINERS WITHOUT LABELS ON BOTTOM OF STORAGE RACKS, AND FOOD ITEMS INSIDE REFRIGERATION UNITS. INSTRUCTED TO PROVIDE PROPER LABELS WITH CONTENTS NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES, STORAGE RACKS, AND STOVE AREA UNPROPERLY STORED. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS AT FRONT SANDWICH PREP AREA WITH DEEP CUTS AND DARK STAINS.INSTRUCTED TO REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRUMBLED WALL OPENINGS AND MISSING COVING IN EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE AND ENCLOSE BOTTOM WALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKED FLOORING BEHIND FRONT COUNTER AND REAR PREP AREA NEAR REAR FOOD PREP TABLE AREA. INSTRUCTED TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES FOR FOOD EMPLOYEES .INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND HOT HOLDING UNIT. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER: HAM AT 45.3F, TURKEY AT 45.1F, SALAMI AT 44.4F, BOLOGNA AT 45.9F AND CHEESE AT 43.3F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE HOT HOLDING UNIT: COOKED CORN AT 123.4F, CHILI AT 127.6F, AND REFRIED BEANS AT 131.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $190. CRITICAL VIOLATION 7-38-005A.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY WAS DISPLAYED ON THE PREMISES. I DISPLAYED THE NEW INSPECTION REPORT SUMMARY ON THE WALL. SERIOUS VIOLATION 7-42-010B.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE TORN DOOR GASKET INSIDE THE DOOR OF THE SANDWICH PREP COOLER. REPAIR THE TORN SCREEN AT THE REAR EXIT DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR THE CRACKED FLOORING BEHIND THE FRONT COUNTER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR THE SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SEVERAL FOOD HANDLING EMPLOYEES DO NOT HAVE A FOOD HANDLER CERTIFICATE. MUST PROVIDE CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.
  4. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT COUNTER HAS RAW EXPOSED WOOD. MUST SEAL CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACK FLOW PREVENTOR ON ICE MACHINE AND MOP SINK CORRECT AND MAINTAIN
  5. License

    0 infractions

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