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DOMINICK'S FINER FOODS - STORE # 2775

2021 W CHICAGO AVE, CHICAGO, IL 60622 · Grocery Store

12 inspections

  1. Canvass

    0 infraction

  2. Short Form Complaint

    0 infraction

  3. Réinspection de la plainte

    0 infraction

  4. Plainte

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Evidence of live gnat activity observed in produce section on plums and onions-approximately 10-15 gnats. Also, noted second floor entry door-left side has 1/4 inch gap down center of dual doors. Instructed to remove all live activity and repair entry doors to prevent rodent and insect entry. Serious citation issued 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. Observed three compartment sink in bakery area not properly draining, water coming-up from air gap floor drain. Instructed to detail clean drainline and catch basin to prevent inadequate disposal of drainline water. Serious citation issued 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Bulk storage containers in bakery not labeled. Instructed to label all containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Meat walk-in cooler fan covers not cleaned. Instructed to detail clean. Interior ice machines panels-soda and rear (meat) not cleaned. Instructed to detail clean and sanitize daily. Stroage cabinets and shelves-bakery and deli not cleaned. Instructed to detail clean and sanitize. Dairy (cheese) display cooler not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along walll base and behind equipment-deli, bakery, meat walk-in cooler, and rear storage area. Instructed to detail clean and remove food debris daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ventilation covers in bakery, deli and hot foods not cleaned. Instructed to detail clean.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in packaged seafood cooler. Instructed to provide thermometer visible inside all coolers.
  5. Short Form Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Found no soap at the exposed handsink in the starbuck's food prep area at time of inspection.Instructed to provide,maintain at all times.Critical violation 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food stored in coolers must be dated & labeled,labeling is needed at bulk food containers to identifyfood products stored.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair/replace broken gaskets at the 3 door freezer in the fish dept.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: Thermometers are needed,maintained inside all the walk-in-coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Clutter in the utility sink area, cleaning equipment must be stored properly also personal belongings must be stored in a designated area.
  6. Réinspection de la plainte

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food stored in coolers must be dated & labeled,labeling is needed at bulk food containers to identifyfood products stored.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair/replace broken gaskets at the 3 door freezer in the fish dept.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: Thermometers are needed,maintained inside all the walk-in-coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Clutter in the utility sink area, cleaning equipment must be stored properly also personal belongings must be stored in a designated area.
  7. Plainte

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER AT THE DELI AREA PREPARING SANDWICH FOR CUSTOMER HANDLED MONEY AT REGISTER AND FAILED TO WASH HANDS AFTER CHANGING DIRTY GLOVES.INSTRUCTED ON PROPER HANDWASHING TECHNIQUES PER CITY CODE.CRITICAL VIOLATION 7-38-010(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK/MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE ON THE PREMISES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food stored in coolers must be dated & labeled,labeling is needed at bulk food containers to identifyfood products stored.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair/replace broken gaskets at the 3 door freezer in the fish dept.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must repair water leak at pipe beneath the exposed handsink in the meat cutting room,detail clean dusts accumulations on ventilation covers throughout the food prep areas.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers are needed,maintained inside all the walk-in-coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Clutter in the utility sink area, cleaning equipment must be stored properly also personal belongings must be stored in a designated area.
  8. Plainte

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED PREPARED FOODS BEING STORED IN DISPLAY CASE, NOT HOLDING AT PROPER TEMPERATURE, READING HUMMUS 50.4'F, 10 LBS, $70.00, SAUSAGE 3 LBS, $20.00, AND COOKED TURKEY READING, 51.9, 3 LBS, $22.00, TOTAL COST $112.00, AND 16 LBS, INSTRUCTED TO RESTRICT STORING FOODS TO HIGH ABOVE, IN DISPLAY WHERE AIR DON'T CIRCULATE CRITICAL CITATION ISSUED: 7-38-005 (A)
    • 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. RACKS IN 2 DOOR REACH IN COOLER IN NEED OF REPLACING, SHELVES ARE RUSTY MUST REPLACE, COOKING/BAKING EQUIPMENT IN BAKERY AND DELI IN NEED OF CLEANING TO REMOVE BUILD UP AND FOOD SPILLS, MUST CLEAN SOUP STATION SOUP SNEEZE GUARD, MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 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 THROUGH OUT IN NEED OF DETAIL CLEANING UNDER, BEHIND AND AROUND ALL EQUIPMENT, FLOORS IN SERVICE AREAS IN NEED OF RE GROUTING TO ELIMINATE STANDING WATER AND BUILD UP OF FOOD DEBRIS, MUST CLEAN AND MAINTAIN AT ALL TIMES, MUST DETAIL CLEAN FLOOR INSIDE MILK COOLER, MUST ALSO REPAIR THRESHOLD ON DOOR LEADING OUT TO CHICAGO AVE
    • 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 BAKERY AND PRODUCE IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS, CEILING TILES IN BAKERY IN NEED OF CLEANING TO REMOVE DUST BUILD UP, MUST CLEAN AND MAINTAIN AT ALL TIMES
  9. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION STILL PENDING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VIOLATION STILL PENDING
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING
  10. Complaint-Fire

    5 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. MUST REPLACE MISSING SNEEZE GUARD GLASS AT PIZZA STATION
    • 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 DETAIL CLEAN PIZZA OVEN, SHELVES DOWN GROCERY AISLES, SHELVES IN MILK AND EGG CASE, ALL NEEDS DETAIL CLEANING
    • 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. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER, BEHIND AND AROUND ALL EQUIPMENT, FLOORS IN SERVICE AREAS IN NEED OF REGROUTING TO ELIMINATE STANDING WATER AND BUILD UP OF FOOD DEBRIS, MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 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. INTERIOR THERMOMETERS NEEDED INSIDE ALL 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 CLEAN AND BETTER ORGANIZE ALL STORAGE CLOSETS, REMOVE ALL CLUTTER
  11. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION STILL PENDING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION STILL PENDING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL PENDING
  12. Canvass

    5 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. CUTTING BOARD IN THE DELI IN NEED OF REPLACING WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 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. RACKS IN 2 DOOR REACH IN COOLER IN NEED OF REPLACING. SHELVES ARE RUSTY MUST REPLACE. COOKING/BAKING EQUIPMENT IN BAKERY AND DELI IN NEED OF CLEANING TO REMOVE BUILD UP AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. FLOORS IN SERVICE AREAS IN NEED OF REGROUTING TO ELIMINATE STANDING WATER AND BUILD UP OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALLS IN BAKERY AND PRODUCE IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. CEILING TILES IN BAKERY IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 UNIT ABOVE COOKING EQUIPMENT IN DELI AREA IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. AIR VENTS IN BAKERY IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.