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TOWER MARKET AND GRILL

216 W JACKSON BLVD, CHICAGO, IL 60606 · Restaurant

Inspection summary

TOWER MARKET AND GRILL has been inspected 6 times by Chicago Department of Public Health since December 17, 2013. The most recent inspection, on April 7, 2015, found no infractions.

2 of 6 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, Protecting food from contamination and Pests.

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 3 times across 3 separate inspections, most recently on December 3, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on December 3, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 3, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 January 13, 2014. 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 7 times across 3 separate inspections, most recently on December 11, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD UP IN THE WALK IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN FILTERS ABOVE THE WOK STATION AND FAN GUARDS IN WALK IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE FOOD ITEMS 6 INCHES OFF THE FLOOR, IN WALK-IN FREEZER.
  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ( PORK CHOPS, CHICKEN, ITALIAN SAUSAGE,TUNA SALAD, CHICKEN SALAD, EGG SALAD, DICED HAM, SPICY SHRIMP AND CALAMARI)IN HOT AND COLD HOLDING PANS DISPLAYED BUFFET STYLE AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 45.8 F-123.9 F DEGREES. INSTRUCTED TO MAINTAIN FOODS AT PROPER TEMPERATURE. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 7LBS AND COST $21.00. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR SIDES OF ICE MACHINE WITH VISIBLE MOLD LIKE SUBSTANCE (BLACK/PINK) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. MUST REMOVE ICE CLEAN AND SANITIZE ICE MACHINE. SERIOUS 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
      • OBSERVED SEVERAL SMALL FLYING INSECTS AT REAR DISHWASHING AREA, CUSTOMER DELI AND DININIG AREA. MUST REMOVE. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD UP IN THE WALK IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN FILTERS ABOVE THE WOK STATION AND FAN GUARDS IN WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE FOOD ITEMS 6 INCHES OFF THE FLOOR, IN WALK-IN FREEZER.
  4. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT FRONT PREP AREA. MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE MISSING LIGHT BULBS IN THE FOLLOWING AREAS; 2 AT HOOD OVER GRILL IN FRONT PREP AREA, AND IN WALK-IN COOLER. PROVIDE SAME. MUST SHIELD LIGHT FIXTURES AT CEILING ABOVE PREP COOLER/TABLE IN FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE REFRIGERATION THERMOMETERS WHERE NECESSARY.
  5. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS MUST BE ON AND AVAILABLE FOR TESTING. ALL HOT HOLDING EQUIPMENT MUST BE ON SITE AND AVAILABLE FOR TESTING.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER ON SITE. MUST PROVIDE
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • ALL HANDSINKS MUST HAVE SOAP AND PAPER TOWELS.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • PROPER SNEEZE GAURD NEEDED AT BUFFET TABLES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • QUINCY SIDE DOOR NOT RODENT PROOFED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE OR PROOF OF CERTIFICATE. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT MUST BE CLEANED AND SANITIZED PRIOR TON OPERATING.
  6. License

    0 infractions

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