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Business Info

Restaurant: Grand Lux Cafe
Address: 111 E Ontario St, Chicago, IL 60611
Type: Restaurant
Total inspections: 9
Last inspection: Jan 18, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING AREAS IN BAR AND PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND 2 LOW TEMPERATURE DISHMACHINES AT FRONT BAR AREA WITH NO SANITIZER. ALL GALLON CONTAINERS WERE EMPTY. INSTRUCTED MANAGER TO FILL AND MAINTAIN BUCKETS AT ALL TIMES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED SANITIZING RINSE SOLUTION
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRUIT FLY ACTIVITY FOUND IN THE FOLLOWING AREAS: FRONT BAR AREA, BARISTA AREA, BOTH REAR DISH MACHINE AREAS. 35-36 FRUIT FLIES NOTED. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY (FRUIT FLIES)
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED, WORN. MUST REPLACE AND MAINTAIN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP AND DEBRIS. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN ALL FLOORS AND MAINTAIN. FLOORS IN DISHAREA IN NEED OF REGROUTING.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRUIT FLY ACTIVITY HAS BEEN MINIMIZED. CONTINUE CLEANING AND PEST SERVICE REGULARLY.

ANY CAULKING ALONG SPLASH GUARDS OF SINKS IN DISHROOMS (X2), BETWEEN THE HOOD UNITS & THE TILED WALLS ALONGSIDE OF THEM- MUST BE REPLACED (WORN OUT/MISSING/IN POOR REPAIR). GASKETS OF MOST COOLER DRAWERS MUST BE REPLACED (TORN/MISSING). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FLOORS IN DISHROOMS MUST BE KEPT DRY & POOR GROUTING IN SECTIONS OF THE DISHROOM, ICE MACHINE ROOM NEED TO BE FIXED-TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
INTERIOR PANELS OF ICE MACHINES, CURTAINS OF DISHMACHINE, FAN GUARDS OF WALK-IN COOLER- MUST BE FREE OF DUST, FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
WALLS UNDER THE DISHMACHINE & 3-COMP SINKS MUST BE FREE OF DEBRIS/FOOD SPLATTER The walls and ceilings shall be in good repair and easily cleaned.
ANY WATER LEAK FROM BOTH ENDS OF THE DISHMACHINE (WHERE SCREWS ARE MISSING OR SEAMS ARE NOT PROPERLY WELDED) MUST BE ADDRESSED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

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. NOT WORKING THERMOMETER AT PREP COOLER. INSTRUCTED MGR TO PROVIDE.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER HANDLING RAW BEEF PATTIES AND SLICED TOMATOES WHITH BARE HANDS WITHOUT WASHING HANDS BETWEEN RAW MEAT AND READY-TO-EAT FOOD ITEMS. HAND SINK IS BLOCKED WITH CUTTING BOARD WHERE SMOOTHIES AND CONDEMINTS ARE SERVED. INSTRUCTED MGR TO HAVE EMPLOYEE TO WASH HANDS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKER RUBBER GASKETS AT DRAWER COOLERS. INSTRUCTED TO REPLACE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER, FAN COVERS IN PREP AND WALK-IN COOLER NOT COOLER. INSTRUCTED MGR TO CLEAN AND MAINTAIN.

DRIPPING AROUND INSULATED PIPES IN WALK-IN COOLER, INSTRUCTED TO INSULATE AND MAINTAIN.
COOLER DOORS GASKETS IN POOR REPAIR THROUGH OUT KITCHENS, INSTRUCTED TO REPLACE GASLETS AND MAINTAIN.
GASKETS AT DRAWER COOLER DOORS NOT CLEAN, FOOD DEBRIS STUCK BETWEEN FOLDS, INSTRUCTED TO CLEAN AND MAINTAIN.
MISSING GROUT AT FLOOR TILES UNDER REAR PREP AREAS, INSTRUCTED TO GROUT AND MAINTAIN.
CLEAN UTENSILS STORED ON FLOOR(LARGE DOUGH MIXER BOWL) INSTRUCTED TO KEEP OFF THE FLOOR.

MISSING COVER FOR BAR ICE BINS, INSTRUCTED MGR TO INSTALL.

INACCURATE THERMOMETER IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
CONDENSATION NOTED ON WALK-IN FREEZER CELING, INSTRUCTED MGR TO ELIMINATE.
FOOD DEBRIS AND TRASH NOTED UNDER GRILL PREP LINE, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD DEBRIS AND TRASH NOTED UNDER GRILL PREP LINE, INSTRUCTED TO CLEAN AND MAINTAIN.
CONDENSATION NOTED ON WALK-IN FREEZER CELING, INSTRUCTED MGR TO ELIMINATE.
INACCURATE THERMOMETER IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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