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DOMINICK'S # 12/0012

6009 N BROADWAY, CHICAGO, IL 60660 · Grocery Store

Résumé des inspections

DOMINICK'S # 12/0012 a été inspecté 12 fois par Chicago Department of Public Health depuis le 28 janvier 2010. La dernière inspection, le 7 avril 2014, n'a relevé aucune infraction.

1 des 12 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Protection des aliments contre la contamination.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 10 fois dans 7 inspections distinctes, la plus récente le 23 août 2013. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé une fois le 28 juin 2012. Par exemple : SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 34 fois dans 10 inspections distinctes, la plus récente le 23 août 2013. Par exemple : ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 12 fois dans 10 inspections distinctes, la plus récente le 23 août 2013. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Autres constatsRisque faible

    Constats qui n'entrent pas dans les catégories ci-dessus, comme les suivis confirmant qu'une infraction antérieure a été corrigée, ou des exigences propres à ce type d'établissement.

    Relevé 10 fois dans 8 inspections distinctes, la plus récente le 23 août 2013. Par exemple : SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

12 inspections

  1. Toiles

    0 infraction

  2. Plainte

    7 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NOTED FOOD NOT IN SOUND CONDITION. MOLD ON MUSHROOM INSIDE 6 BOXES OF INDIVIDUALLY PACKAGED CONTAINERS(OYSTER BRAND) ON SHELVING AT THE PRODUCE DISPLAY COOLER BEING OFFERED FOR SALE. ALSO MUSHROOM TEMPERATURE WAS IMPROPER 51.8F. MANAGER IMMEDIATELY REMOVED PRODUCTS AND DESTROYED THEM THROUGH DENATURING PROCESS. (SEE VIOLATION #03 FOR LB AND COST). CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B).
    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURE OF SOME PARTS OF PRODUCE DISPLAY COOLER TO BE IMPROPER AT 51.4F. MANAGER IMMEDIATELY CALLED REPAIR COMPANY. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. REPAIR PERSON ARRIVED ON SITE DURING INSPECTION AT 11:45 AM.BY END OF INSPECTION STILL SOME PARTS OF DISPLAY ARE NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED TO MONITOR AND NOT TO USE FOR KEEPING POTENTIALLY HAZARDOUS FOOD ITEMS OR CUT VEGETABLES UNTIL EQUIPMENT IS FULLY MAINTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS (CUT VEGETABLES MARKED KEEP REFRIGERATED) AT THE PRODUCE DISPLAY COOLER (ASSORTED BOXES OF MUSHROOMS 53.4F,ASSORTED BRAND OF CARROTS 51.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 131LB OF FOOD WORTH $288.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED ICE BUILT INSIDE WALK IN FREEZER SEAFOOD PREP AREA.INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. MUST ALSO CLEAN SHELVES INSIDE SEAFOOD WALK IN COOLER AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS IN THE FOLLOWING AREAS AND MAINTAIN FREE OF DIRT, OLD FOOD PARTICLES AND TRASH: REAR GENERAL MERCHANDISE BACK ROOM ALONG WALL AND UNDERNEATH PALLET,INSIDE BAKERY WALK IN COOLER AND AT THE PRODUCE PREP/STORAGE AREA. MUST ALSO DETAIL CLEAN ALL FLOOR DRAINS THROUGH OUT PREMISES AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED ACCUMULATION OF DIRT,DUST AND FOOD PARTICLES INSIDE VENTS THROUGHOUT DISPLAY COOLERS AND FREEZERS AT THE FRONT SELLING AREA AND FANS INSIDE INSIDE PRODUCE PREP WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE CLUTTER AND UNNECESSARY ARTICLE FROM FROM THE FOLLOWING AREAS:REAR DRY STORAGE,UNDERNEATH STAIRWAY TO EMPLOYEE LUNCH ROOM (2ND FLOOR),ON SHELVES AT THE BAKERY AND WHERE EVER NECESSARY TO PREVENT HIDING PLACES FOR PEST.
  3. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ICE BUILD UP FLOOR/WALL INSIDE BAKERY WALK IN COOLER. MUST REMOVE ALL ICE BUILD UP INSIDE COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF ALL SINKS, FOOD DEBRIS ON SHELVES AT ALL PREP AREAS ALSO OBSERVED STARBUCKS ICE MACHINE TUBE UNCLEAN. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD DEBRIS/INSIDE FLOOR DRAIN AT MEAT PREP. MUST CLEAN AND MAINTAIN FLOOR DRAINS
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS IN PREP AREAS. MUST CLEAN AND MAINTAIN WALLS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS FOR INTERIOR OF ALL WALK IN COOLERS.
  4. Toiles

    7 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • FOUND TWO BAGS OF MUSSELS STORED ON TOP OF OTHER MUSSELS WITH A DIFFERENT PACK DATE AND HARVEST DATE. ALSO 10 EACH OYSTER, WITH THE FOLLOWING INFORMATION: PACK DATE JUN 12,2012, STORED ON TOP OF DIFFERENT SLIMY SUBSTANCE CONTAINER WHICH HAD AN OLD SHELLFISH TAG WITH DIFFERENT HARVEST DATE JUN 4,2012, AND PACK DATE:JUN 8,2012. INSTRUCTED TO KEEP EACH PRODUCT WITH SHELLFISH TAG AND NO COMMINGLING. FOOD DISCARDED AND DENATURED. POUNDS 6.5, VALUE 26.07. CRITICAL VIOLATION:7-38-005(B-2)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: DICED FETA CHEESE MIX WITH OLIVES AT TEMP OF 55.6F STORED AT BUFFET CASE, PRODUCT MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED POUNDS 3.4, VALUE 26.29.,ALSO INSTRUCTED TO STORE FOOD PRODUCTS AT COLD BUFFET. CRITICAL VIOLATION:7-38-005(A)
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. CLEAN AND SANITIZE UNIT. CRITICAL VIOLATION:7-38-005(A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR OF ICE MACHINE AT STARBUCKS AREA,MINERAL BUILD-UP. CLEAN AND ORGANIZE INTERIOR OF CABINETS IN DELI DEPARTMENT,PRODUCE, BAKERY ETC. ORGANIZE DELIVERED FOOD INSIDE THE WALK-IN COOLERS AND FREEZERS. CLEAN OR REPLACE PLASTIC CURTAINS WITH STAINED FOOD INSIDE THE WALK-IN FREEZER IN BAKERY AREA. CLEAN INTERIOR OF MICROWAVE(ENCRUSTED FOOD) AT STAFF LUNCH ROOM,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR AT DELI DEPARTMENT, SPECIALLY CORNERS,ALONG THE WALLS.ALSO UNDER AND AROUND FOOD EQUIPMENT, FOOD DEBRIS.ELEVATE STOCK 6" OFF THE FLOOR INSIDE THE WALK-IN COOLERS AND FREEZERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE MISSING WALL TILES ON WEST WALL BY THE EXPOSE SINK IN FISH DEPARTMENT.CLEAN WALL UNDER THE THREE COMPARTMENT SINK AND WEST WALL BY THE DISH MACHINE IN BAKERY DEPARTMENT . SEAL CEILING HOLE AT PRODUCE PREP AREA, AROUND PIPE BY THE CONDENSER UNIT
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR WATER PIPE UNDER THE THREE COMPARTMENT SINK AT BAKERY. REPAIR LEAKING FAUCET AT DELI DEPARTMENT,ALSO REPAIR OR REPLACE WATER SPRAYER AT SAME SINK.PROVIDE UN THREAD FAUCET THROUGHOUT THE PREMISES.
  5. Réinspection de la plainte

    1 infraction

    • 39. LINENE: CLEAN ET SILED PROPERLY
      • INSTRUCTED TO PROVIDE A BUCKET WITH SANITIZING WATER 100ppM OR QUART 200ppm FOR WIPE CLOTHS AT STAR BUCKS COFFEE PREP AREA LAYING ALOVER 3COMP.SINKS.
  6. Plainte

    6 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND NONCOMPLIANCE OF PREVIOUS MINOR VIOLATIONS OF 10-28-10 REPORT #339252 #s 34&35 AT THIS TIME. 34( OBSERVED ACCUMULATED FOOD, PAPER DEBRIS AND GRIME ON FLOORS IN PREP AREAS, INSIDE GRATED DRAINS, UNDER SHELVING AND AROUND HEAVY EQUIPMENT THROUGHOUT STORE. MUST DETAIL CLEAN FLOORS. #35(MOLD LIKE SUBSTANCE ON WALLS IN MEAT PREP ROOM AND SCATTERED THROUGHOUT PREP AREAS IN STORES. DETAIL CLEAN ALL WALLS AS NEEDED. REPAIR HOLE IN WALL IN PORTER CAGE IN REAR. MISALIGNED REAR DOORS IN STORAGE AREAS. MUST REPAIR).CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY REINSPECTION NEXT WEEK. HEARING FOR TICKET #H000073115-10 WILL BE ON 09-15-11 AT 400 W SUPERIOR AVE. ROOM 107 AT 10:00am.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON STORAGE CABINETS IN PRODUCE PREP/STORAGE ROOM.MUST REMOVE LININGS ON DISPLAY COOLERS TO ALLOW AIRFLOW PROPERLY CIRCULATE.REDUCE THE LENGTH OF CHEMICAL DISPENSER HOSE ON 3COMP.SINKS IN SOME PREP AREAS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON HAND WASH SINKS,TOILET BOWLS TOILET SEATS IN THE GROCERY STORE FOR CUSTOMERS AND ON 2NDFL FOR EMPLOYEES RESTROOMS,COUNTER AT SODA DISPENSING MACHINE,EXPOSE HAND WASH SINKS THROUGHOUT PREP AREAS INCLUDING PHARMACY AND EMPLOYEE LUNCH ROOM ON 2NDFL ,CABINET UNDER COFFEE GRINDER MACHINE,MINI ICOMP. &EXPOSSE HAND WASH SINKS IN STAR BUCKS,EXTERIORS OF DEEPFRYER & STORAGE COUNTER SHELVES,3COMP.SINKS, DISH MACHINE,& INSIDE HOOD WALLS IN BAKERY, AND MICROWAVE OVEN ON 2NDFL AT STAFF LUNCH ROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO ELEVATE BOXES OF PRODUCTS ON FLOOR IN PHARMACY STORAGE ROOM,REPAIR DAMAGED FLOOR BRACKETS IN RESTROOMS 1STFL AND 2NDFL,AND DAMAGED FLOOR TILES IN PRODUCE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. REPAIR WATER FOUNTAINS ON 2NDFL.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE A BUCKET WITH SANITIZING WATER 100ppm OR QUART 200ppm FOR WIPE CLOTHS AT STAR BUCKS COFFEE PREP AREA LAYING ALOVER 3COMP.SINKS.
  7. Plainte abrégée

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • WALL OF WALK IN COOLER IN BASEMENT AND DISPLAY FREEZER IN AISLE 12. MUST REPAIR. WATER ON FLOOR IN WALK IN COOLER IN BAKERY. DETERMINE SOURCE AND REPAIR. 33. Food and non-food contact equipment utensils clean, free of abrasive detergents
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GRIME ON DOUGH MIXER IN BAKERY. MUST DETAIL CLEAN EQUIPMENT IN ALL PREP AREAS AS NEEDED TO REMOVE FOOD DEBRIS AND DUST.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DEBRIS AND GRIME ON FLOORS IN PREP AREAS, INSIDE GRATED DRAINS, UNDER SHELVING AND AROUND HEAVY EQUIPMENT THROUGHOUT STORE. MUST DETAIL CLEAN FLOORS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MOLD LIKE SUBSTANCE ON WALLS IN MEAT PREP ROOM AND SCATTERED THROUGHOUT PREP AREAS IN STORES. DETAIL CLEAN ALL WALLS AS NEEDED. REPAIR HOLE IN WALL IN PORTER CAGE IN REAR. MISALIGNED REAR DOORS IN STORAGE AREAS. MUST REPAIR
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR AND CLEAN DRAIN IN PRODUCE AREA AND CLEAN REMAINING DRAINS IN ALL PREP AREAS AS NEEDED TO PREVENT PEST HARBORAGE. REPAIR LEAK FROM FAUCET IN 3 COMPARTMENT SINK IN BAKERY AND MEAT PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS INCLUDING WALK IN COOLERS AND FREEZERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE AND ORGANIZE ACCUMULATED BOXES AND CLUTTER UNDER STAIRS IN REAR AND SCATTERED THROUGHOUT REAR STORAGE AREAS. STORE REMAINING ITEMS AT LEAST 6" OFF FLOOR
  8. Suppression des étiquettes

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. violation still present.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. violation still present.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. violation still present
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. violation still present
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. violation still present
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • 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. violation still present
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • 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. violation still present
  9. Suppression des étiquettes

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #339252 DATED 10.18.10.
  10. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND A FREE STANDING, DISPLAY REFRIGERATION UNIT CONTAINING POTENTIALLY HAZARDOUS FOODS NOTED IN VIOLATION 3 AT MEASURED AIR TEMPERATURE OF 50.1. UNIT IS LOCATED ACROSS FROM DELI AREA. INSTRUCTED MANAGER TO HAVE UNIT REPAIRED. TAGGED HELD FOR INSPECTION. CITATION #63778-15 COURT DATE 12.09.10, 400 W SUPERIOR, ROOM 112 AT 10 AM. WHEN UNIT IS REPAIRED FAX LETTER TO 312-746-4240.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND 2 BUCKETS OF CCHERRY FRUIT FILLING ON SHELVES (AMBIENT AIR) IN BAKERY. BUCKETS WERE LABLED "REFRIGERATE AFTER OPENING.". FILLING WAS AT TEMPERATURES RANGING FROM 61.8-66.5 DEGREES F. ALSO NOTED SHORTCAKES WITH NOTED FILLING. ALSO FOUND IN DISPLAY REFRIGERATOR NOTED IN VIOLATION #2 THE FOLLOWING: AN ASSORTMENT OF READY MADE MEALS INCLUDING BEEF, CHICKEN, MIXED TURKEY SALADS, A VARIETY OF MEAT AND SANDWICHES, COOKED CHICKEN AND PREPACKAGED SALADS WITH CHEESE AT TEMPERATURES RANGING FROM 49.1 - 55.2 DEGREES F. INSTRUCTED MANAGER TO DISPOSE AND DENATURE ALL FOODS. MANAGER COMPLIED. TOTAL WEIGHT 151 LBS, VALUE $407. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION ISSUED #63778-15. COURT DATE 12.09.10, 400 W SUPERIOR, ROOM 112, 10 AM.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ACCUMULATED ICE ON WALL OF WALK IN COOLER IN BASEMENT AND DISPLAY FREEZER IN AISLE 12. MUST REPAIR. WATER ON FLOOR IN WALK IN COOLER IN BAKERY. DETERMINE SOURCE AND REPAIR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. NOTED ACCUMULATED GRIME ON DOUGH MIXER IN BAKERY. MUST DETAIL CLEAN EQUIPMENT IN ALL PREP AREAS AS NEEDED TO REMOVE FOOD DEBRIS AND DUST.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED FOOD, PAPER DEBRIS AND GRIME ON FLOORS IN PREP AREAS, INSIDE GRATED DRAINS, UNDER SHELVING AND AROUND HEAVY EQUIPMENT THROUGHOUT STORE. MUST DETAIL CLEAN FLOORS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. MOLD LIKE SUBSTANCE ON WALLS IN MEAT PREP ROOM AND SCATTERED THROUGHOUT PREP AREAS IN STORES. DETAIL CLEAN ALL WALLS AS NEEDED. REPAIR HOLE IN WALL IN PORTER CAGE IN REAR. MISALIGNED REAR DOORS IN STORAGE AREAS. MUST REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. REPAIR AND CLEAN DRAIN IN PRODUCE AREA AND CLEAN REMAINING DRAINS IN ALL PREP AREAS AS NEEDED TO PREVENT PEST HARBORAGE. REPAIR LEAK FROM FAUCET IN 3 COMPARTMENT SINK IN BAKERY AND MEAT PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • 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. PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS INCLUDING WALK IN COOLERS AND FREEZERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • 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 REMOVE AND ORGANIZE ACCUMULATED BOXES AND CLUTTER UNDER STAIRS IN REAR AND SCATTERED THROUGHOUT REAR STORAGE AREAS. STORE REMAINING ITEMS AT LEAST 6" OFF FLOOR.
  11. sfp/complaint

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.exposed raw wood in reach in island cooler shall be repair/removed.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of produce cooler shelving not clean need detailed cleaning(crevices).non food contact surfaces of sea food storage shelving, racks not clean need detailed cleaning.non food contact surfaces of shelving of coolers need cleaning in meat, deli department, dairy department.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment in deli prep areas need cleaning(corners).floors in bakery, meat department prep areas, coolers need cleaning.floors in rear storage areas under shelving, pallets not clean need detailed cleaning.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.damaged, stained ceiling tiles in lunchroom shall be replaced.ceiling tiles in produce, bakery, and deli prep areas need cleaning.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • 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.light shields in prep areas, not clean need cleaning.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in prep areas, walk in coolers, bathrooms not clean need detailed cleaning.
  12. Plainte

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of dairy cooler shelving not clean need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in walk in freezer, dairy walk in cooler not clean need detailed cleaning(corners), floors in rear storage areas under shelving need cleaning.floors under heavy equipment in produce area need cleaning.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls, ceiling tiles in deli prep area not clean need cleaning, damaged ceiling tile by deli prep area shall be replaced.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • 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.missing light shield in fish department rear storage areas shall be provided.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents ventilation in coolers, prep areas, rear storage areas not clean need detailed cleaning.

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