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Business Info

Restaurant: The Green House Stakes
Address: 2700 S Millard Ave, Chicago, IL 60623
Type: Restaurant
Total inspections: 3
Last inspection: Sep 12, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, FOUND THE FOLLOWING COOKED FOODS INSIDE A NON-REFRIGERATED VEHICLE, [VAN]; 55 LBS. POTATO TACOS AT 74.4F, 30 LBS. CHILAQUILES [CKD. TORTILLAS WITH RED SAUCE] 68.3F, 30 LBS. EGGS WITH BEANS 68.9, 65LBS. CHICKEN TACOS 67.2F, 55 LBS. EGGS WITH RED AND GREEN SAUCE 82.5F, 30 LBS. CHEESE STUFFED PEPPERS WITH RICE 56.9F. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW, OR HOT 140F OR HIGHER. FOOD DISCARDED, V=$500.00. INADEQUATE FOOD PROTECTION. CITATION ISSUED 7-38-005[A]CRITICAL.
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. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER REMOVING SOILED UTENSILS, CLEANING PREP TABLES AND PRERARING FOOD, BUT NOT WASHING HIS HANDS. ANOTHER FOOD HANDLER RINSING HIS HAND INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS, WITH WARM WATER AND SOAP, AT THE EXPOSED SINK. THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CITATION ISSUED 7-38-010[A].
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MICROWAVE OVEN, COOKING EQUIPMENT, COOLERS, AND FREEZERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR UNDER COOKING EQUIPMENT.
The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES IN MENS WASHROOM AND THRU-OUT BASEMENT.
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. MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK.
All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS & PREPACKAGED SANDWICHES IN WALK IN COOLER HAM 44.9F,COOKED CACTUS 45.6F,POTATOE 45.8F,BEANS 51.4F-58.2F,ENCHILDAS 46.5F,TACOS49.8F,RICE 46.7F,POBLANO PEPPERS 46.2F-46.5F,EGGS 45.6F,PORK 45.8F-46.2F,SAUSAGE SANDWICH 46.9F-47.6F,SOUP47.3F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.100LBS.$300.
All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE BULK FOOD STORAGE CONTAINERS & LABLE & DATE COOKED FOODS IN COOLERS & PREPACKED SANDWICHES WITH PROPER INFO.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK IN PREP AREA.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES,GREASE TRAP 3- COMPARTMENT SINK,WALK IN COOLER SHELVES& STORAGE SHELVES IN PREP AREA.MUST REPLACE OR REPAIR MISSING HANDLE ON TOP SIDE OF PREP COOLER,DAMAGED DOOR KNOB ON STAFF TOILET ROOM DOOR,MISSING SIGNS ON STAFF TOILET ROOM DOOR,SINK STOPPERS,DAMAGED LID ON BULK FOOD STORAGE CONTAINER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM FRYER,SHELVING UNITS,GREASE TRAP 3- COMPARTMENT SINK,GRILL TABLE,WALK IN COOLER FANGUARDS & SHELVING UNITS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT INCLUDING BASEMENT & WALK IN COOLER.MUST GROUT FLOOR IN PREP AREA & MEN'S TOILET ROOM.MUST REPLACE OR REPAIR DAMAGED FLOOR TILES IN PREP AREA & MEN'S TOILET ROOM.
The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS IN PREP AREAS.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN PREP AREA,LOOSE CEILING VENT IN PREP AREA,DAMAGED CEILING IN 2ND FL. DINING AREA,MOLDED WALL BASES IN WOMEN'S TOILET ROOM,REAR DOOR NOT TIGHT FITTING ALONG SIDE.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AREAS.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPLACE MISSING SELF CLOSING DEVICES ON MEN'S & WOMEN'S TOILET ROOM DOORS.
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.MUST PLACE STOVE UNDER HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK IN PREP AREA.

VIOLATION CORRECTED.
VIOLATION CORRECTED.
INSTRUCTED TO PROPERLY INVERT DISHES ON STORAGE RACK TO AVOID DUST CONTAMINANTS.
REPLACE MISSING HANDLE AT TWO DOOR COOLER IN KITCHEN. PAINT BOTTOMS OF PREP TABLES AND GREASE RECEPTOR AT THREE COMP SINK. CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT. CLEAN BOTTOM OF FRYER TO REMOVE GREASE AND UNDERNEATH GRILL ON TABLE. REMOVE DUST FROM FAN GUARD OF WALK-IN COOLER AND VENTILATION FANS IN WASHROOMS.
CLEAN FLOORS UNDER COOKING EQUIPMENT IN KITCHEN AND IN WALK-IN COOLER UNDER SHELVES.
SEAL HOLES IN WALLS OF BASEMMENT UNDER, AROUND AND BEHIND TWO COMP SINK AND WASHER/DRYER. REATTACH VENT FAN TO CEILING WHERE LOOSE IN EMPLOYEE WASHROOM. PROVIDE A SIGN FOR DOOR OF EMPLOYEE WASHROOM. SEAL SMALL HOLE AT BOTTOM CORNER OF BASEMENT DOOR (UNABLE TO GET INK PEN THROUGH HOLE).
PROVIDE END CAPS FOR LIGHTS IN FOOD PREP AREA.
REATTACH SELF CLOSING DEVICES TO WASHROOM DOORS AND PROVIDE A SELF CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR.

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Takes reservations:

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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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