CHICAGO, IL - Health inspectors documented violations at GRAND CHINESE KITCHEN during a routine inspection conducted on 08/14/2025.
Located at 1511 E 87TH ST, the facility is part of CHICAGO's diverse food service industry. Routine inspections help maintain consistent safety standards throughout the city's dining establishments.
The inspection identified 5 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation involved hand hygiene and handwashing facilities. Inspectors documented: 38. Insects, Rodents, & Animals Not Present - Comments: Observed Live Roaches Crawling on Floor Near Bulk Grease Containers and Under 3-compartment Sink in Prep Area. Observed Numerous Flying Insects in Prep and Washroom Areas. Instructed Manager to Call an Exterminator for Service, Clean and Sanitize All Areas. Priority Foundation 7-38-020(a) Citation Issued. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The second violation involved pest control. Inspectors documented: 39. Contamination Prevented During Food Preparation, Storage & Display - Comments: Observed Food Items Not Covered in Walk-in Cooler. Instructed Manager to Properly Cover Food to Prevent Contamination.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The third violation concerned certified food protection manager. Inspectors documented: 45. Single-use/single-service Articles: Properly Stored & Used - Comments: Observed Single Service Lids Not Inverted in Rear Prep Area. Instructed Manager to Invert All Lids to Prevent Contamination.. The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Untrained employees may unknowingly create food safety hazards.
The fourth violation related to sanitation and cleanliness. Inspectors documented: 49. Non-food/food Contact Surfaces Clean - Comments: Observed Food Spills and Debris on Interior and Exterior Surfaces of Prep Tables, Coolers, Freezers, Shelving Units, Cooking Equipment. Instructed Manager to Clean and Maintain.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
The fifth violation involved food safety requirements. Inspectors documented: 55. Physical Facilit. Non-compliance with safety standards may create conditions that compromise food safety.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/14/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED OPEN BEVERAGE CONTAINERS ON PREP TABLE. INSTRUCTED MANAGER TO PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS NOT COVERED IN WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY COVER FOOD TO PREVENT CONTAMINATION.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST BUILDUP ON CEILING TILES AND LIGHT SHIELDS, DEBRIS INSIDE LIGHT SHIELDS AND ON FLOORS UNDER EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DAMAGED LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE LIGHT SHIELDS AND MAINTAIN.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES MUST PROVIDE VALID FOOD HANDLER TRAINING.; PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS WITH DEEP GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE STORAGE RACKS IN THE REAR PREP AREA WITH DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS BEHIND/UNDER AND AROUND THE COOKING/COOLING EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.; THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN AN ADEQUATE THERMOMETER ON SITE.; PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS UNDER THE SINKS, IN THE CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLER WITH AN EXPIRED FOOD HANDLER'S CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A CURRENT CERTIFICATE.; PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF 8-9 PANS OF COOKED EGG ROLLS STORED AT ROOM TEMPERATURE ON THE SHELVING UNITS NEAR THE HOT WATER TANK AREA. THE TEMPERATURES OF THE EGG ROLLS RANGED 93.0-116.0F. MANAGER DISCARDED APPROXIMATELY 20LBS AT $150. MUST HAVE HOT HOLDING FOODS AT 135 OR ABOVE. PRIORITY 7-38-005, CITATION ISSUED; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF COLD HOLDING UNITS FOR SALE. 27 EGGS (60.0F) AND CHICKEN WINGS (52.8F) WERE BOTH FOUND IN A TWO DOOR REFRIGERATOR ACROSS FROM THE VENTILATION HOOD AND CHICKEN FOUND AT 53.6F STORED IN A PREP COOLER ACROSS FROM THE VENTILATION HOOD. MANAGER DISCARDED APPROXIMATELY 10LBS AT $60. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH ABOVE.; APPROVED THAWING METHODS USED - Comments: OBSERVED A BOX OF CHICKEN WINGS STORED ON THE FLOOR UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REFRAIN FROM STORING FOOD ON THE FLOOR AND USE PROPER THAWING METHODS SUCH AS SITTING THE TCS FOODS IN A COLD HOLDING UNIT DEFROSTED OR READY TO PREP.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A STRAINER OF FOOD WITH A SHEET TRAY STORED ON THE FLOOR NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO REFRAIN FROM STORING FOODS ON THE FLOOR.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING UNIT NEAR THE HOT WATER TANK WITH FOOD DEBRIS. INSTRUCTED TO CLEAN SAID SHELVING UNIT AND MAINTAIN.; PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/04/2023, REPORT #2575388 #51 5-204.12 OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. #43 3-304.12 OBSERVED TWO TONGS IMPROPERLY STORED ON THE BARRIER BETWEEN THE DEEP FRYER AND THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID TONGS AND MAINTAIN. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED; PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11 OBSERVED 2-3 EMPLOYEES EATING THROUGHOUT THE FOOD PREP AREA. INSTRUCTED MANAGER TO ENSURE THAT EMPLOYEES ARE EATING OPEN FOODS IN DESIGNATED AREAS IN THE FACILITY.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED AN OPEN 10 LB BAG OF FLOUR STORED UNDER THE DRAINBOARD OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID FLOUR TO AVOID POSSIBLE CONTAMINATION AND MAINTAIN.; IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 OBSERVED TWO TONGS IMPROPERLY STORED ON THE BARRIER BETWEEN THE DEEP FRYER AND THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID TONGS AND MAINTAIN.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904.11 OBSERVED TWO SCOOPS STORED INSIDE TWO DRY SPICE STORAGE CONTAINERS WITH RESIDUE BUILD UP. INSTRUCTED TO CLEAN THE UTENSILS MORE FREQUENTLY AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11 OBSERVED MULTIPLE FOODS STORED IN GROCERY BAGS IN THE STAND-UP FREEZER IN THE FOOD PREP AREA. INSTRUCTED TO STORE FOODS IN FOOD GRADE BAGS AND MAINTAIN.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-301.12 OBSERVED ONE MISSING SINK STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.; PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED 2-3 EMPLOYEES EATING THROUGHOUT THE FOOD PREP AREA. INSTRUCTED MANAGER TO ENSURE THAT EMPLOYEES ARE EATING OPEN FOODS IN DESIGNATED AREAS IN THE FACILITY.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE INSIDE OF THE ICE MACHINE ABOVE THE ICE USED FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED AN OPEN 10 LB BAG OF FLOUR STORED UNDER THE DRAINBOARD OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID FLOUR TO AVOID POSSIBLE CONTAMINATION AND MAINTAIN.; IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED TWO TONGS IMPROPERLY STORED ON THE BARRIER BETWEEN THE DEEP FRYER AND THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID TONGS AND MAINTAIN.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED TWO SCOOPS STORED INSIDE TWO DRY SPICE STORAGE CONTAINERS WITH RESIDUE BUILD UP. INSTRUCTED TO CLEAN THE UTENSILS MORE FREQUENTLY AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MULTIPLE FOODS STORED IN GROCERY BAGS IN THE STAND-UP FREEZER IN THE FOOD PREP AREA. INSTRUCTED TO STORE FOODS IN FOOD GRADE BAGS AND MAINTAIN.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED ONE MISSING SINK STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN..
Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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