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THE GRILL ON 47TH STREET INC.

4359 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

THE GRILL ON 47TH STREET INC. has been inspected 8 times by Chicago Department of Public Health since September 23, 2016. The most recent inspection, on December 1, 2022, found no infractions.

2 of 8 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 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 4 times across 2 separate inspections, most recently on February 1, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on February 5, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on December 9, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 9, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 December 9, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D): EQUIPMENT ON FLOOR IN WALK IN COOLER. INSTD TO STORE PROPERLY ELEVATED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11: SINGLE SERVICE ARTICLES IMPROPERLY STORED WITH MOUTH PIECE EXPOSED. INSTD TO STORE PROPERLY (I.E. HANDLE UP).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): EXCESSIVE FOOD DEBRIS ACCUMULATION NOTED ON THE FOLLOWING: INTERIOR OF MICROWAVE, INTERIOR OF ALL COOLERS/FREEZERS, STORAGE SHELVES THROUGH OUT INCLUDING SHELVING UNITS IN WALK IN COOLER, AND COOKING EQUIPMENT. INSTD TO CLEAN AND MAINTAIN SAME.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15: SMALL LEAK AT PIPE UNDERNEATH 3-COMPARTMENT SINK. INSTD TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114: CLUTTER/UNNECESSARY ITEMS (SHAVING CREAM, ETC)IN REAR STORAGE AREA. INSTD TO REMOVE ITEMS AND ORGANIZE REAR STORAGE AREA
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE 60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • : 8-404.13(B:4): PREVIOUS CORE VIOLATION FROM 12/9/2019 REPORT 2352928 NOT CORRECTED: 58: MISSING ALLERGEN TRAINING AS REQUIRED FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION. PRIORITY FOUNDATION 7-42-090
  3. Canvass

    10 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK IN COOLER: EGGS 46.5, PORK STEW 45.2F, CHICKEN 50.2F, BEEF 45.3F. MOLE SAUCE 44.2F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 30LBS $200 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW. CITATION ISSUED 7-38-005(A) PRIORITY VIOLATION
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLER IN POOR REPAIR, UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL AIR TEMPERATURE OF 45.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED, ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005(A) PRIORITY
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • EQUIPMENT ON FLOOR IN WALK IN COOLER. INSTD TO STORE PROPERLY ELEVATED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • SINGLE SERVICE ARTICLES IMPROPERLY STORED WITH MOUTH PIECE EXPOSED. INSTD TO STORE PROPERLY (I.E. HANDLE UP).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE FOOD DEBRIS ACCUMULATION NOTED ON THE FOLLOWING: INTERIOR OF MICROWAVE, INTERIOR OF ALL COOLERS/FREEZERS, STORAGE SHELVES THROUGH OUT INCLUDING SHELVING UNITS IN WALK IN COOLER, AND COOKING EQUIPMENT. INSTD TO CLEAN AND MAINTAIN SAME.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SMALL LEAK AT PIPE UNDERNEATH 3-COMPARTMENT SINK. INSTD TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALK IN COOLER FLOOR AND FLOOR THROUGH OUT PREMISES INCLUDING UNDER, BEHIND COOKING EQUUPMENT AND AROUND LEGS/WHEELS OF ALL EQUIPMENT NOT CLEAN, EXCESSIVE FOOD DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLUTTER/UNNECESSARY ITEMS (SHAVING CREAM, ETC)IN REAR STORAGE AREA. INSTD TO REMOVE ITEMS AND ORGANIZE REAR STORAGE AREA .
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE 60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM 12/9/2019 REPORT 2352928 NOT CORRECTED: 58: MISSING ALLERGEN TRAINING AS REQUIRED FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION. PRIORITY FOUNDATION 7-42-090
  4. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE POLICY AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS (COOKED PORK, COOKED BEANS, COOKED RICE, ETC) NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED FOR ANIMAL DERIVED FOODS (EGGS COOKED TO ORDER). INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MISSING LABELS ON DRY STORAGE CONTAINERS. INSTD TO PROVIDE LABEL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD AT PREP COOLER HEAVILY STAINED WITH DEEP, DARK GROOVES. INSTD TO REPLACE CUTTING BOARD AND MAINTAIN CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION.
  5. Canvass

    0 infractions

  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED REAR TABLE NEXT TO 3 COMPARTMENT SINK WITH PLASTIC AND PAPER TAPE ON IT, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NON COMPLIANCE WITH IDPH FOOD HANDLER REQUIREMENTS, INSTRUCTED TO PROVIDE.
  7. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR SEAL THE WOOD BASEBOARD IN THE FOOD PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXPOSED WOOD AROUND THE DOORFRAME AND AROUND THE PIPE CHASE IN THE ROOM WHERE THE MOP SINK IS LOCATED. MUST PAINT, COVER OR SEAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PAINT DRYWALL IN THE REAR STORAGE ROOM TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. PROVIDE CEILING TILES WHERE MISSING IN ROOM WHERE MOP SINK IS LOCATED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHTBULB IN THE DISHWASHING AREA MUST BE SHIELDED OR SHATTERPROOF. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE DRAIN LINE FROM THE WALK-IN COOLER CONDENSER UNIT DRAINS INTO A BUCKET ON THE FLOOR. MUST ROUTE THE DRAIN TO A FLOOR DRAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A WORKING VENTILATION FAN IN THE CUSTOMER WASHROOM OR BE ABLE TO OPEN THE WINDOW FOR VENTILATION.
  8. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. THE WALK-IN COOLER IS TURNED OFF AT THIS TIME. MUST REPAIR AND MAINTAIN AT 40F AND BELOW. CHEST FREEZER AT 29.6F. MUST MAINTAIN THE FREEZER AT 0F AND BELOW. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AND PAPER TOWELS PROVIDED AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA, AND NO PAPER TOWELS PROVIDED IN EMPLOYEE WASHROOM. MUST PROVIDE SOAP OR PAPER TOWELS AT ALL HANDWASHING SINKS. CRITICAL VIOLATION 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO GARBAGE DUMPSTER PROVIDED ON THE PREMISES. MUST PROVIDE A GARBAGE DUMPSTER OR A SIGNED CONTRACT WITH A WASTE HAULING COMPANY. SERIOUS VIOLATION 7-38-020.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS PROVIDED. MUST PROVIDE THE CORRECT TEST STRIPS FOR THE TYPE OF SANITIZER THAT WILL BE USED. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT THE UNFINISHED DRYWALL BEHIND THE TOILET IN THE CUSTOMER WASHROOM. PAINT OR SEAL THE WOOD BASEBOARD IN THE FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE CONCRETE FLOOR OF THE DISHWASHING AREA MUST BE PAINTED OR SEALED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR THE LIGHT FIXTURES IN THE DISHWASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK INSTALLED ON THE PREMISES. MUST PROVIDE. MUST PROVIDE WORKING VENTILATION FANS IN BOTH WASHROOMS OR BE ABLE TO OPEN WINDOWS FOR VENTILATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS AND FREEZERS MUST HAVE A WORKING THERMOMETER INSIDE. MUST PROVIDE. A METAL STEM PROBE THERMOMETER IS NEEDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESSIVE CLUTTER FROM THE REAR STORAGE ROOM.

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