UNITED GRILL Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN OR POSTER AT THE REAR DISH AREA HAND WASHING SINK. MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: MUST REMOVE ALL DEAD COCKROACHES FROM THROUGHOUT THE REAR DISHWASHING/PREP AREA AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED HEAVY RUST BUILD UP ON THE METAL SHELVING THROUGHOUT THE REAR DISHWASHING/PREP AREA. MUST REMOVE RUST FROM ALL SHELVING AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN THE GREASE AND FOOD BUILD UP OFF ALL KITCHEN EQUIPMENT, INSIDE ALL COOLERS, ON ALL SURFACES OF THE FRONT AND REAR THREE COMPARTMENT SINKS, AND BENEATH THE FRONT COUNTERS AND FLAT TOP GRILL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAK COMING FROM THE THREE COMPARTMENT SINK DRAINAGE PIPE. INSTRUCTED MANAGEMENT TO REPAIR ALL PLUMBING AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED IN THE SIDE STORAGE ROOM (WHERE TO-GO ITEMS/CHEMICALS ARE STORED). MUST REMOVE ALL ITEMS THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ARTICLES AND STORE THEM ON SHELVING 6" OFF THE FLOOR TO PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN HEAVY GREASE BUILD UP OFF FLOORS AND WALLS THROUGHOUT THE COOKS LINE EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED A BURNED OUT LIGHT BULB INSIDE THE REAR DISH/PREP AREA. INSTRUCTED TO REPLACE BURNED OUT BULB AND PROVIDE ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED A BURNED OUT LIGHT BULB INSIDE THE REAR DISH/PREP AREA. INSTRUCTED TO REPLACE BURNED OUT BULB AND PROVIDE ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.