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THE GREEN DOOR

678 N ORLEANS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

THE GREEN DOOR has been inspected 7 times by Chicago Department of Public Health since March 16, 2010. The most recent inspection, on December 4, 2014, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 5 times across 3 separate inspections, most recently on May 28, 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 2 times on May 28, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 28, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 26 times across 7 separate inspections, most recently on December 4, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 3 separate inspections, most recently on May 28, 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.

7 inspections

  1. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE FOIL LINING CLEAN AND MAINTAIN SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.
  2. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF 2 SERVICE COOLERS (SALAD COOLER AND MAIN COOLER) AT THE KITCHEN TO BE IMPROPER AT 47.3F AND 52.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. REPAIR PERSON ARRIVED ON SITE AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS AND INSIDE ONE COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-CHICKEN 56.8F, CHEESE 51.2F,TOMATOES 52.2F, GOAT CHEESE 56.5F,HAMBURGER 48.8F,CHICKEN 45.8F,GUACAMOLE 46.2F, STUFFED PEPPERS 45.6F.MANGER IMMEDIATELY DISPOSED OF 69LBS OF FOOD WORTH $159.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES PREPARING FOOD; WHILE WEARING GLOVES, WENT TO THE BASEMENT WALK IN COOLER ON SEVERAL OCCASIONS TO GET FOOD, THEN BACK TO THE PREP AREA AND CONTINUED PREPARING THE FOOD TO BE SERVED AT THE SAME TIME WIPING GLOVES ON APRON.EMPLOYEE NEVER CHANGED THE GLOVES AT ANY TIME FOR SEVERAL MINUTES AND WHEN THEY FINALLY REMOVED THE GLOVES, DID NOT WASH THEIR HANDS. ALSO NOTED EMPLOYEE WITHOUT WEARING GLOVES PICK FOOD ITEMS (SLICED TOMATO,LETTUCE AND ONIONS) AND PLACE IT ON A CUSTOMERS PLATE READY TO BE SERVED AND STILL DID NOT WASH HANDS AT ANY TIME.INSTRUCTED TO ALWAYS HANDS AT ALL TIMES AND TO USE SERVING SPOONS OR TONGS TO PICK FOOD. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AND PAPER TOWELS AT THE HAND WASH SINKS OF THE BASEMENT FOOD PREP AND BAR PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES.MANAGER IMMEDIATELY HAD EMPLOYEE PLACE SOAP AND PAPER TOWELS AT THE HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A VERY THICK BLACK,GRAYISH AND SLIMY SUBSTANCE INSIDE INNER LINING AND UPPER COMPARTMENT OF ICE MACHINE DRIPPING UNTO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE COMPANY ARRIVED AT ABOUT 2:10 PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN AND AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE FOIL LINING CLEAN AND MAINTAIN SHELVES.....NOTED LOSE/THORN RUBBER GASKET AT THE SERVICE COOLER AND UPRIGHT FREEZER AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN MEAT SLICERS,KNIVES STORED BETWEEN POLES AND OTHER COOKING EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP AREA....ALSO NOTED PINK SLIMY SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.....NOTED HEAVY ICE BUILT UP INSIDE CHEST FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP/DRY STORAGE AREA AND BEHIND COOKING STOVE AT KITCHEN WITH THICK GREASE, DIRT AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED HEAVY CLUTTER AT THE BASEMENT FOOD PREP/DRY STORAGE ESPECIALLY AT AREA USED FOR EMPLOYEES CHANGING. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED EMPLOYEES DRINKING AT THE KITCHEN WHILE PREPARING FOOD. INSTRUCTED THAT ALL EMPLOYEES CAN NOT EAT OR DRINK AT THE PREP AREA. ALL EMPLOYEES MUST EAT AT A DESIGNATED AREA.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER IN BASEMENT PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST ALL ICE BOX FREEZERS TO REMOVE ICE AND FROST BUILD UP. MUST CLEAN INTERIOR BOTTOM SHELF OF COOLERS AND REFRIGERATORS. MUST ALSO REPLACE OR REPAINT RUSTY 2DR COOLER WIRE RACKS AT MAIN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLES IN WALLS AT STAIRCASE LEADING TO THE BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LOOSE FAUCET BASE AT LADIES RESTROOM IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE DRY STORAGE AREA IN THE BASEMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER IN AN ICE RECEPTACLE AT ALL TIMES.MUST ALSO PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
  5. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE BOTTOM OF THE OUTSIDE EXIT DOOR OFF OF THE KITCHEN. REPAINT OR REPLACE THE RUSTED SHELVES IN THE PREP COOLERS. PROVIDE A NEW LID FOR THE CONTAINER USED TO STORE CROUTONS. REPLACE THE WOODEN SHELVES USED TO STORE CLEAN DISHES IN THE DISHROOM. THE DRAIN LINES AND THE COLD PLATES COME INTO CONTACT WITH CONSUMABLE ICE AT BOTH ICE BINS BEHIND THE BAR. MUST SEPARATE DRAIN LINE AND COLD PLATE FROM CONSUMABLE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS AND FAN COVERS IN THE WALK-IN COOLER, MEAT SLICER IN BASEMENT, SLIDING DOOR TRACKS OF THE BASEMENT FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILDUP ON THE WALL AND CEILING ABOVE THE STAND UP PREP COOLER. OBSERVED EXCESSIVE NUMBER OF COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. THERE IS NO CEILING IN SEVERAL AREAS OF THE BASEMENT WHERE FOOD IS STORED. MUST PROVIDE CEILING TILES OVER EQUIPMENT AND STORAGE AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OEPRATIONAL. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE CONDENSATION DRAIN LINE BELOW THE COMPRESSOR UNIT LEAKING WATER IN THE WALK-IN COOLER. MUST REPAIR THE LEAK.
  6. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 50F INSIDE. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE AIR TEMPERATURE BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE OF THE 3 DOOR PREP COOLER AT IMPROPER TEMPERATURES: TUNA SALAD AT 47F, RAW CHICKEN AT 44-47F, PORK CHOPS AT 47F, STEAK AT 47F, CRAB AT 50F, CUT TOMATOES AT 55F, ROAST BEEF AT 44F, CHEESE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 54# OF FOOD WORTH $162. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE BOTTOM OF THE OUTSIDE EXIT DOOR OFF OF THE KITCHEN. REPAINT OR REPLACE THE RUSTED SHELVES IN THE PREP COOLERS. PROVIDE A NEW LID FOR THE CONTAINER USED TO STORE CROUTONS. REPLACE THE WOODEN SHELVES USED TO STORE CLEAN DISHES IN THE DISHROOM. THE DRAIN LINES AND THE COLD PLATES COME INTO CONTACT WITH CONSUMABLE ICE AT BOTH ICE BINS BEHIND THE BAR. MUST SEPARATE DRAIN LINE AND COLD PLATE FROM CONSUMABLE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS AND FAN COVERS IN THE WALK-IN COOLER, MEAT SLICER IN BASEMENT, SLIDING DOOR TRACKS OF THE BASEMENT FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILDUP ON THE WALL AND CEILING ABOVE THE STAND UP PREP COOLER. OBSERVED EXCESSIVE NUMBER OF COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. THERE IS NO CEILING IN SEVERAL AREAS OF THE BASEMENT WHERE FOOD IS STORED. MUST PROVIDE CEILING TILES OVER EQUIPMENT AND STORAGE AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OEPRATIONAL. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE CONDENSATION DRAIN LINE BELOW THE COMPRESSOR UNIT LEAKING WATER IN THE WALK-IN COOLER. MUST REPAIR THE LEAK.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed accumilated dust build up on fan covers of prep reach in coolers and slight lime build up inside ice machine. Must clean and maintain all unclean equipment.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Observed stained ceiling tiles at both 1st and lower level prep areas. Must replace all damaged/stained ceiling tiles.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide thermometers for all coolers.

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