Dominick's #1703

255 E GRAND AVE, CHICAGO, IL 60611 · Grocery Store

13 inspections

1. Canvass22 juill. 2014

   0 infraction

2. Canvass Re-Inspection15 oct. 2013

   4 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE PIZZA OVEN IN THE DELI PREP AREA, BAKERY EQUIPMENT AND FOOD STORAGE CONTAINERS IN THE BAKERY PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DETAIL CLEAN THE FLOOR OF THE BAKERY PREP AREA. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS TO ELIMINATE PEST HARBORAGE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • DETAIL CLEAN THE WALLS OF THE BAKERY PREP AREA.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • REPLACE THE BROKEN LIGHT SHIELD IN THE FISH/MEAT DEPT. WALK-IN COOLER.
3. Canvass7 oct. 2013

   8 infractions

   • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
     • OBSERVED THE HIGH TEMPERATURE DISHMACHINE IN THE BAKERY PREP AREA WITH AN IMPROPER WASH TEMPERATURE. THE DISHMACHINE WAS WASHING UTENSILS AT 92F. MANAGEMENT INSTRUCTED THAT THE DISHMACHINE WAS WASH UTENSILS AT A MINIMUM OF 120F. MUST REPAIR THE DISHMACHINE SO THAT IT IS WASHING DISHED AND UTENSILS AT THE PROPER TEMPERATURE. CRITICAL VIOLATION 7-38-030.
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILINGS OF THE FOOD PREP AREAS. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES IN THE BAKERY AND DELI FOOD PREP AREAS AND IN THE PRODUCE DISPLAY AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE PIZZA OVEN IN THE DELI PREP AREA, BAKERY EQUIPMENT AND FOOD STORAGE CONTAINERS IN THE BAKERY PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DETAIL CLEAN THE FLOOR OF THE BAKERY PREP AREA. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS TO ELIMINATE PEST HARBORAGE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • DETAIL CLEAN THE WALLS OF THE BAKERY PREP AREA.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • REPLACE THE BROKEN LIGHT SHIELD IN THE FISH/MEAT DEPT. WALK-IN COOLER.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • THE 3 COMPARTMENT SINK IN THE STARBUCKS PREP AREA IS SLOW DRAINING. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY. REPAIR THE LEAK UNDER THE MEAT DEPARTMENT 3 COMPARTMENT SINK.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MUST PROVIDE A THERMOMETER INSIDE OF THE STARBUCKS PREP COOLER.
4. Short Form Complaint14 févr. 2013

   0 infraction

5. Short Form Complaint28 janv. 2013

   0 infraction

6. Réinspection de la plainte8 janv. 2013

   5 infractions

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • PREVIOUS SERIOUS VIOLATION FROM REPORT #1138715 ON 12/26/12 NOT CORRECTED: 18/01 - INADEQUATE INSECT CONTROL. OBSERVED OVER 50 LIVE FRUIT FLIES SCATTERED ON WALLS AND CEILING AT STARBUCKS STATION, BAKERY PREP AREA, MEAT, DELI AND SEAFOOD AREA. ECOLAB TECHNICIANS ONSITE TO KNOCK DOWN ADULT POPULATION AND CLEANING AND SANITIZING OF AFFECTED AREAS WAS PERFORMED BY DOMINICK'S STAFF TO MINIMIZE AND ELIMINATE THE PEST PROBLEM. CRITICAL VIOLATION 7-42-090.
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • SEE VIOLATION #14.
   • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
     • PREVIOUS INSPECTION REPORT SUMMARY FROM 12/26/12 WAS NOT POSTED WHERE IT WAS VISIBLE TO CUSTOMERS. ACCORDING TO MANAGER IT WAS PLACED IN A FRAME BEHIND OTHER PAPERWORK WHERE IT WAS NOT VISIBLE. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT WHERE IT IS VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • REPAIR THE FLOOR COVERING AROUND THE DRAINS IN THE STARBUCKS AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • REPLACE THE MISSING BASEBOARD AROUND THE WALLS OF STARBUCKS ESPECIALLY BEHIND THE COOLER.
7. Short Form Complaint26 déc. 2012

   2 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • INADEQUATE INSECTS CONTROL. FOUND ABOUT 40 LIVE FRUIT FLIES SCATTERD ON WALLS AND CEILING AT STARBUCKS STATION. INSTURCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • STANDING DARK WATER MIXED WITH ORGANICE MATTER AROUND FLOOR DRAIN UNDER STARBUCKS COUNTER. INSTRUCTED TO CLEAN FLOOR AND MINIMIZE STANDING WATER.
8. Short Form Complaint19 nov. 2012

   4 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FOUND SEVERAL DISPLAY AND REACH IN COOLERS NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER IN THE MEAT DEPARTMENT, AFC SUSHI, DELI AND IN THE FRONT OF THE STORE.AMBIENT TEMPS. RANGED FROM 50.1F TO 65.4F. INSTRUCTED TO HAVE ALL UNITS SERVICED SO AS TO MAINTAIN A TEMP. OF 40F OR LOWER. COOLERS WERE SERVICED AND REFILLED WITH FREON AND NOW MAINTAIN THE PROPER TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE COOLERS ABOVE AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 46.2F - 60.2F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. ALL FOOD ITEMS WERE DISCARDED, A COMBINED WEIGHT OF 41LBS. VALUED AT $492.79 @ AFC SUSHI; MEAT DEPARTMENT/DISPLAY COOLERS-122LBS. VALUED AT $767.29, 69LBS. $415.11 & 538LBS. VALUED AT $4,772.70; DELI DISPLAY COOLERS- 309LBS. VALUED AT $2,154.72; SALAD BAR DISPLAY COOLERS 325LBS. VALUED AT $1,621.75 AND BAKERY-QUANTITY, 954 VALUED AT $1,643.
   • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
     • FOUND NO RUNNING HOT WATER PER CITY CODE ON THE PREMISES WHILE PREPARING/HANDLING FOOD (OBSERVED THE PREPARING OF FOOD IN FOOD PREP AREAS.) INSTRUCTED TO PROVIDE AND MAINTAIN. PLUMBER ARRIVED AND THE HOT WATER WAS RESTORED. CRITICAL VIOLATION 7-38-030
   • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
     • OBSERVED A SMALL, BROWN BIRD FLYING IN THE FRONT OF THE STORE. INSTRUCTED TO REMOVE BIRD FROM THE PREMISES. CORRECTED DURING THE INSPECTION. CRITICAL VIOLATION 7-38-020
9. Plainte3 oct. 2012

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • RUSTY SHELVES NOTED IN DELI AND FRESH MEAT WALK-IN COOLERS, INSTRUCTED TO REMOVE RUST AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • SHELVES IN THE DELI STATION NOT CLEAN, FOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS ALONG WALLBASE IN KITCHEN, BAKERY AND DRY FOOD STORAGE ROOMS NOT CLEAN, STANDING WATER IN BAKERY AND IN WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • FLY TRAP INSTALLED ABOVE PREP TABLE IN DELI STATION, INSTRUCTED TO REMOVE TO AN AREA WHERE THERE ARE NO OPEN FOOD OR CLEAN UTENSILS.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MISSING THERMOMETER IN DELI STATION PREP COOLERS, INSTRUCTED TO INSTALL IN THE WARMEST PART.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • FOOD HANDLER AT STARBUCKS STATION NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
10. Plainte27 avr. 2012

    4 infractions

    • 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. PALLET OF BANANA BOXES STORED NEXT TO MOP SINK/WASHING AREA. INSTRUCTED TO STORE AWAY.
    • 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. RUSTY SHELVES NOTED IN SEAFOOD WALK-IN COOLER, INSTRUCTED TO REMOVE.
    • 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. SPILLS NOTED UNDER COUNTER IN STARBUCKS STATION. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. INADEQUATE LIGHTING IN MEAT WALK-IN COOLER. INSTRUCTED TO PROVIDE.
11. Plainte11 juill. 2011

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOLLOWING NEED CLEANING: MOP SINK INTERIOR, FLOORS AROUND POTWASHER & BEHIND OVEN IN BAKING AREA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDER 3-COMP SINK IN BAKERY AREA NEED CLEANING DUE TO FOOD STAINS/DUST/DIRT. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE PROPER LIGHTING INSIDE A SMALL WALK-IN COOLER AT FRONT OF MEAT/FISH PREP AREA. 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.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS AT DELI SECTION MUST HAVE INTERNAL THERMOMETERS. 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.
12. Canvass25 févr. 2011

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL COOLER/FREEZER DOOR GASKETS THAT ARE IN POOR REPAIR AT WEST AREA OF THE PREMISES MUST BE REPLACED. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUSTY AIR VENTS ON MOST OF THE OPEN COOLER/FREEZER CASES MUST BE CLEANED, DIAPERS OF DISPLAY COOLERS MUST BE REPLACED, MILK SHELVINGS MUST BE KEPT CLEAN ALSO. DUSTY COMPRESSORS/FAN GUARDS OF MOST COOLERS MUST BE CLEANED TOO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS INSIDE MEAT & PRODUCE COOLERS, ALONG MOST BASEBOARDS UNDER SINKS IN VARIOUS PREP AREAS, MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE/RE-DO CAULKING ON SPLASH GUARDS AROUND SINKS, DUE TO MOLD BUILD-UP. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX LEAK AT THE RIGHT PIPE UNDER THE 3-COMP SINK IN THE PRODUCE COOLER & RE-ATTACH THE HANDSINK (TO THE WALL) BESIDE THIS SINK , AT THE SAME AREA. 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.
13. Plainte1 févr. 2010

    5 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. INTERIOR OF REACH IN COOLERS AND RUBBER GASKETS IN NEED 0F CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 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. FLOORS IN ALL WALK-IN COOLERS AND FREEZERS IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. FLOORS IN SERVICE DEPARTMENTS IN NEED IN OF CLEANING UNDER AND AROUND EQUIPMENT.
    • 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. WALLS IN SERIVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD IN WALK-IN COOLER IN POOR REPAIR. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. VENTILATION HOOD ABOVE FRYERS IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.