R J GRUNTS Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS IN NEED OR REPAIR/REPLACE ON 1ST FLOOR AND BASEMENT PREP AREAS. RUST ON STORAGE RACKS IN THE BASEMENT AND IN THE WALK IN PROTEIN COOLER. ALSO DEFROST ICE CREAM COOLERS IN BASEMENT. MAINTAIN ALL.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED PREP TABLES IN THE KITCHEN AND BASEMENT PREP AREAS NOT CLEAN, FOOD DEBRIS PRESENT. STOVE IN BASEMENT PREP AREA, AND INTERIOR SURFACE OF ICE CREAM COOLERS IN THE BASEMENT. MAINTAIN ALL.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; 1ST FLOOR AND BASEMENT PREP AREAS, WALK IN FREEZER IN BASEMENT, AND THE STAFF TOILET ROOM IN THE BASEMENT; FOOD DEBRIS AND DUST PRESENT. MAINTAIN ALL.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL BY DISH MACHINE IN NEED OR REPAIR. HOOD AND FILTERS IN 1ST FLOOR AND BASEMENT PREP AREAS ARE NOT CLEAN, GREASE AND FOOD DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHIELDS IN THE 1ST FLOOR, BASEMENT AND OVER THE SALAD BAR NOT LEAN, UNKNOWN DEBRIS PRESENT. ALSO, REPLACE LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO DERAIL CLEAN ALL, INSTALL WORKING LIGHT AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHIELDS IN THE 1ST FLOOR, BASEMENT AND OVER THE SALAD BAR NOT LEAN, UNKNOWN DEBRIS PRESENT. ALSO, REPLACE LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO DERAIL CLEAN ALL, INSTALL WORKING LIGHT AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.