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A & D FOOD MARKET INC

1456 S PULASKI RD, CHICAGO, IL 60623 · Grocery Store

6 inspections

  1. Canvass

    0 infraction

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STORE SHELVES, COUNTERS, THREE COMPARTMENT SINK SHELVING, BACKSLASH AND SURFACES ARE DUSTY AND DIRTY; WASH, RINSE AND SANITIZE THE ENTIRE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE MEAT SAW AND SLICEING MACHINE ARE DIRTY IN THE CORNERS AND CREVICES OF THE MACHINES; WASH, RINSE AND SANITIZE THE EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY THROUGHOUT, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS IN THE REAR OF THE STORE ARE DIRTY, WASH AND REPAINT THE DIRTY WALLS.AMD REMOVE OLD FLY PAPER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER WAS FOUND IN THE MILK COOLER, INSTALL A WORKING THERMOMETER IN EVERY REFRIGERATOR.
  3. Canvass Re-Inspection

    0 infraction

  4. Canvass

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR EXIT DOOR NOT RODENT PROOFED AT BOTTOM AS REQUIRED, EVIDENCE OF FRUIT FLIES, FLIES AND SOME MOUSE DROPPINGS OBSERVED ON FLOOR IN STORAGE AREA. MUST CORRECT ALL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY DURING INSPECTION AS REQUIRED. (MANAGER ARRIVED AT END OF INSPECTION).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • : All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN CUTTING BOARDS,MISSING WALL OUTLET COVERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL SHELVING UNITS,PREP TABLES,MEAT SLICER,SAW MACHINE,GARBAGE CANS,3- COMP SINK,MOP SINK,WALL VENTS,REACH IN COOLERS,MEAT DISPLAY UNIT.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT ALONG WALLBASES & UNDER DISPLAY SHELVES,BASEMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN & PAINT WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 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 LIGHTS IN BASEMENT & LIGHT SHIELDS IN PREP AREA & WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 VENTILATION IN TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.MUST PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE,ELIMINATE,ORGANIZE MASSIVE AMOUNT OF CLUTTER & ARTICLES IN BASEMENT & THROUGHOUT PREMISES.
  5. Canvass Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN CUTTING BOARDS,MISSING WALL OUTLET COVERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL SHELVING UNITS,PREP TABLES,MEAT SLICER,SAW MACHINE,GARBAGE CANS,3- COMP SINK,MOP SINK,WALL VENTS,REACH IN COOLERS,MEAT DISPLAY UNIT.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT ALONG WALLBASES & UNDER DISPLAY SHELVES,BASEMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN & PAINT WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 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 LIGHTS IN BASEMENT & LIGHT SHIELDS IN PREP AREA & WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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 VENTILATION IN TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: 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.MUST PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE,ELIMINATE,ORGANIZE MASSIVE AMOUNT OF CLUTTER & ARTICLES IN BASEMENT & THROUGHOUT PREMISES.
  6. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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.OBSERVED EVIDENCE OF LIVE FRUIT FLY ACTIVITY FLYING THROUGHOUT PREMISES MORE THAN 20 ,ALSO BLOCKS & BAGS OF POISON ON FLOOR IN BETWEEN COOLERS,UNDER DESK,UNDER SHELVING UNITS,IN BASEMENT ALONG WALLS.FRONT & REAR DOORS NOT TIGHT FITTING.MUST REMOVE POISON & RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/27/11.(SERIOUS 7-38-020)CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANGERS CERTIFICATE POSTED TO VIEW AND ON SITE.WHILE READY TO EAT SLICING OF LUNCHEON MEATS (HAM,BOLOGNA) IS BEING SERVED.MUST POST & PROVIDE CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN CUTTING BOARDS,MISSING WALL OUTLET COVERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL SHELVING UNITS,PREP TABLES,MEAT SLICER,SAW MACHINE,GARBAGE CANS,3- COMP SINK,MOP SINK,WALL VENTS,REACH IN COOLERS,MEAT DISPLAY UNIT.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT ALONG WALLBASES & UNDER DISPLAY SHELVES,BASEMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN & PAINT WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 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 LIGHTS IN BASEMENT & LIGHT SHIELDS IN PREP AREA & WHERE NEEDED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 VENTILATION IN TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.MUST PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE,ELIMINATE,ORGANIZE MASSIVE AMOUNT OF CLUTTER & ARTICLES IN BASEMENT & THROUGHOUT PREMISES.