Canvass
Jul 29, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 29, 2025 · Original Source
Restaurant · Chicago, IL
Greenhouse Inn Restaurant
6300 N Ridge Ave
Last inspected Jul 29, 2025 · View Map ↗ · Compare ↗
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsLicense
Jul 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 29, 2025 · Original Source
Canvass
Jul 29, 2025
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED INTERIOR OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED CUTTING BOARDS STORED ON FLOOR. INSTRUCTED TO DETAIL CLEAN, SANITIZE, AND TO ELEVATE ALL ITEMS AT LEAST SIX INCHES FROM FLOOR.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED BUILDUP OF GREASE, FOOD DEBRIS, AND SPILLS ON SPILL TRAY OF OVEN. INSTRUCTED TO REMOVE EXCESS FOOD, DETAIL CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED STORAGE AREA AND ENCLOSURE FOR REFUSE, RECYCLABLES, OR RETURNABLES LITTERED WITH UNNECESSARY ITEMS (EX. CRATES, CARDBOARD, FURNITURE, TVS). INSTRUCTED TO REMOVE AND MAINTAIN A MENTIONED AREAS SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jul 29, 2025 · Original Source
Canvass
May 7, 2025
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED STORAGE AREA AND ENCLOSURE FOR REFUSE, RECYCLABLES, OR RETURNABLES LITTERED WITH UNNECESSARY ITEMS (EX. CRATES, & TRASH,). INSTRUCTED TO REMOVE AND MAINTAIN FREE OF UNNECESSARY ITEMS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED EXPOSED FOAM-LIKE CAULK ON THE WALLS AND AROUND PIPES IN WAREWASHING, ABOVE AIR VENTILATION, AND IN CORNERS. INSTRUCTED TO RESURFACE AREA TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED DUST BUILDUP ON PIPES BELOW THREE COMPARTMENT AND ON PIPES AND VETNILATION/ FILTERS OF HEAVY PREP EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL PIPES, FANS, LIGHT SHIELDS AND VENTS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, May 7, 2025 · Original Source
Canvass
Jul 23, 2024
Pass w/ Conditions
8 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
MUST PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
NOTED APPROXIMATELY 12 LBS COOKED MACARONI AND CHEESE HELD AT IMPROPER HOT HOLDING TEMPERATURES INSIDE TWO HOT HOLDING UNITS. MACARONI AND CHEESE AT 103.6F, 109.8F, TO 129F. ALL DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURES FOR TCS FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD CONTAINERS THROUGHOUT MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
MISSING WASTE RECEPTACLES AT HAND WASHING SINKS. MUST PROVIDE AT ALL WASHBOWLS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
MUST USE FOOD SCOOPS FOR BULK FOODS WITH HANDLES THAT ARE STORED INVERTED IN THE FOODS. NOT PAPER CUPS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT THE DISH STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jul 23, 2024 · Original Source