Food Safety Report: Weber Grill Restaurant, 539 N State St, Chicago, Il, USA.

Chicago, 60654 Illinois, United States

Report date: Oct 14, 2025
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand soap provided at the hand washing sink at the front main prep line area. Instructed to provide and maintain hand soap at all hand washing sinks at all times. Priority foundation violation 7-38-030(c), citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed inadequate hot running water on the premises. The men and women washrooms with water temperature ranging from (78. 6f-80. 0 f) during this inspection. Instructed management a handwashing sinks water temperature must be provided of at least 100 f through a mixing valve or combination faucet. Instructed management to repair and maintain as required. Priority violation 7-38-030(c), citation issued.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed black slimy substances on interior water components of the ice machine, dripping into ice "ice is used for human consumption". Instructed management to turn off machine, remove ice and have interior of ice machine cleaned and sanitized and maintained. Priority foundation violation 7-38-005, citation issued.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed the low temperature dishmachine at front bar area (not-in-use) at this time of inspection;final sanitizing rinse at "0" ppm chlorine concentration. Instructed manager to repair and maintain. The said dishmachine is tagged "held for inspection" at this time. A mechanical dishwashing machines should provide a final sanitizing rinse of either 50 � 100 ppm chlorine (for chemical sanitizing machine) or 180f final rinse (for hot water sanitizing machine). Priority violation 7-38-025,(** see comments below).

37. Food properly labeled; original container
- comments: observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

40. Personal cleanliness
- comments: observed employee with no hair restraint in the food prep area. Instructed to provided hair restraints for all employees in the food prep area.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the front and rear prep areas and bar area. Instructed to resurface or replace the cutting boards and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed to remove chipped paint and rust and repaint or replace the shelves and maintain.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the grease buildup inside of the deep fryers and sides of hot cooking equipments grills,stoves,oven, hot holding equipments at front main prep area and on top of the high temperature dishmachine splashed with debris and maintain.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed no covered waste receptacle provided in the employee unisex washroom. Must provide and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed dirty floors with litter debris under and around the ice machine area and excessive grease build-up underneath all cooking equpments,coolers at front main prep line areas. Instructed to clean floors and floor drains in detail and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hoods/filters to remove accumulation of hanging dusts and maintain.

58. Allergen training as required
- comments: observed the certified food manager without the allergen training certificate. Allergen training is required for all employees that have a city of chicago food sanitation certificate. Instructed to complete training and keep certificate on site.

Source: chicago.gov