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FIVE STAR CERTIFIED INC

935 W 87TH ST, CHICAGO, IL 60620 · Grocery Store

7 inspections

  1. Canvass

    0 infraction

  2. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN BETWEEN EQUIPMENT ON DISPLAY FLOOR AND AT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED/STAINED CEILING TILES AT FRONT COUNTERS AND WHERE NECESSARY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE UNUSED EQUIPMENT THROUGHTOUT STORE AND MAINTAIN AT ALL TIMES.
  3. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PRODUCTS PACKAGED IN MEAT DEPARTMENT MUST ALSO INCLUDE THE FOLLOWING ON THE LABELS: COMMON NAME OF PRODUCT, NAME, ADDRESS, CITY& ZIP CODE OF PACKER OR PREPARER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OLD STAINED CEILING TILES WERE REPLACED: HOWEVER, DUE TO THE RECENT SNOW STORM AS WELL AS THE RAIN, THE ROOF STILL NEEDS REPAIRING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINBOARD PURCHASED AND INSTALLED ON 2 COMPARTMENT SINK, REMOVE AND ATTACH IT TO THE 3 COMPARTMENT SINK. NACHOS AND CHEESE NOT BEING SOLD AT THIS TIME
  4. Canvass

    13 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND PRE-COOKED GROUND BEEF FOR NACHOS STORED IN WALK-IN COOLER AT 45.8F-ALL COOKED FOODS THAT ARE COOLED MUST REACH 40 DEGREES WITHIN 6 HOURS(140-70 IN 2 HOURS AND FROM 70-40 WITHIN 4 HOURS)-CITATION ISSUED-CRITICAL 7-38-005(A)-PRODUCT VOLUNTARILY DISCARDED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 30-40 MICE DROPPINGS NOTED IN REAR LIQUOR STORAGE ROOM ALONG THE BASES OF THE WALLS AND ALONG WOODEN LEDGES OF WALLS-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REPAIR BOTTOM OF LEFT FRONT DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY, SEAL UP ALL OPENINGS FOUND AND REQUEST SERVICE CALL FROM PEST CONTROL COMPANY-CITATION ISSUED-SERIOUS 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 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.THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 12-8-10 ON REPORT# 289268 NOT CORRECTED:-32-REMOVE CRATES OF FLOOR AND PROVIDE PALLETS OR SHELVING FOR STORAGE IN WALK-IN COOLER AND STORAGE AREAS. REPLACE SOILED CARDBOARD ON CHIP RACKS.-33-All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SLICER, SAW, SINKS, LEDGES, SHELVES, ETC-34-The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS (CIGARETTE BUTTS, DIRT, DEBRIS). REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS.-35- The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING AND STAINED CEILING TILES IN MEAT PREP AND SALES AREAS. SEAL ALL OPENINGS IN BRICK ALONG WEST WALL BEHIND CHIPS IN FRONT SALES AREA.-36- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS AND END CAPS IN MEAT PREP AREA AND WALK-IN COOLER-38-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 LEAKING DRAINPIPE UNDER SINK IN FIRST WASHROOM. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK. INSTALL AN EXPOSED HAND SINK BEHIND FRONT COUNTER OR SERVE NACHOS WITH GROUND BEEF AND CHEESE IN REAR PREP AREA.-41-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 UNUSED EQUIPMENT AND UNNECESSARY ARTICLES ABOVE WALK-IN COOLERS AND IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE-CITATION ISSUED-SERIOUS 7-42-090 FOR NON COMPLIANCE WITH EXISTING VIOLATIONS
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PRODUCTS PACKAGED IN MEAT DEPARTMENT MUST ALSO INCLUDE THE FOLLOWING ON THE LABELS: COMMON NAME OF PRODUCT, NAME, ADDRESS, CITY& ZIP CODE OF PACKER OR PREPARER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST COILS IN LARGE MEAT WALK-IN COOLER, AND DUST FROM FAN GUARD IN SMALL WALK-IN COOLER. CLEAN ALL MICROWAVE OVENS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE VIOLATION#29
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION#29
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS AND DOORS THROUGHOUT INCLUDING INSIDE WALK-IN COOLERS)..
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE VIOLATION #29.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE VIOLATION #29.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE VIOLATION #29
  5. Short Form Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CRATES OF FLOOR AND PROVIDE PALLETS OR SHELVING FOR STORAGE IN WALK-IN COOLER AND STORAGE AREAS. REPLACE STAINED CUTTING BOARDS IN MEAT PREP AREA (CIGARETTE BURNS, DEEP GROOVES, ETC). REPLACE SOILED CARDBOARD ON CHIP RACKS.
    • 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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SLICER, SAW, SINKS, LEDGES, SHELVES, ETC
    • 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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS (CIGARETTE BUTTS, DIRT, DEBRIS). REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS.
    • 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. REPLACE MISSING AND STAINED CEILING TILES IN MEAT PREP AND SALES AREAS. SEAL ALL OPENINGS IN BRICK ALONG WEST WALL BEHIND CHIPS IN FRONT SALES AREA. WALLS NEED REPAIR UNDER SINK AND BEHIND TOILETS IN WASHROOMS.
    • 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. PROVIDE LIGHT SHIELDS AND ENDCAPS IN MEAT PREP AREA AND WALK-IN COOLER
    • 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. REPAIR LEAKING DRAINPIPE UNDER SINK IN FIRST WASHROOM. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK. INSTALL AN EXPOSED HAND SINK BEHIND FRONT COUNTER OR SERVE NACHOS WITH GROUND BEEF AND CHEESE IN REAR PREP AREA.
    • 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES ABOVE WALK-IN COOLERS AND IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.
  6. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CRATES OF FLOOR AND PROVIDE PALLETS OR SHELVING FOR STORAGE IN WALK-IN COOLER AND STORAGE AREAS. REPLACE STAINED CUTTING BOARDS IN MEAT PREP AREA (CIGARETTE BURNS, DEEP GROOVES, ETC). REPLACE SOILED CARDBOARD ON CHIP RACKS.
    • 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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SLICER, SAW, SINKS, LEDGES, SHELVES, ETC
    • 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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS (CIGARETTE BUTTS, DIRT, DEBRIS). REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS.
    • 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. REPLACE MISSING AND STAINED CEILING TILES IN MEAT PREP AND SALES AREAS. SEAL ALL OPENINGS IN BRICK ALONG WEST WALL BEHIND CHIPS IN FRONT SALES AREA. WALLS NEED REPAIR UNDER SINK AND BEHIND TOILETS IN WASHROOMS.
    • 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. PROVIDE LIGHT SHIELDS AND ENDCAPS IN MEAT PREP AREA AND WALK-IN COOLER.
    • 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. REPAIR LEAKING DRAINPIPE UNDER SINK IN FIRST WASHROOM. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK. INSTALL AN EXPOSED HAND SINK BEHIND FRONT COUNTER OR SERVE NACHOS WITH GROUND BEEF AND CHEESE IN REAR PREP AREA.
    • 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES ABOVE WALK-IN COOLERS AND IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.
  7. Canvass

    8 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 30-40 MICE DROPPINGS ALONG WALLS IN REAR LIQUOR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 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. REMOVE CRATES OF FLOOR AND PROVIDE PALLETS OR SHELVING FOR STORAGE IN WALK-IN COOLER AND STORAGE AREAS. REPLACE STAINED CUTTING BOARDS IN MEAT PREP AREA (CIGARETTE BURNS, DEEP GROOVES, ETC). REPLACE SOILED CARDBOARD ON CHIP RACKS.
    • 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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SLICER, SAW, SINKS, LEDGES, SHELVES, ETC
    • 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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS (CIGARETTE BUTTS, DIRT, DEBRIS). REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS.
    • 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. REPLACE MISSING AND STAINED CEILING TILES IN MEAT PREP AND SALES AREAS. SEAL ALL OPENINGS IN BRICK ALONG WEST WALL BEHIND CHIPS IN FRONT SALES AREA. WALLS NEED REPAIR UNDER SINK AND BEHIND TOILETS IN WASHROOMS.
    • 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. PROVIDE LIGHT SHIELDS IN MEAT PREP AREA AND WALK-IN COOLER.
    • 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. REPAIR LEAKING DRAINPIPE UNDER SINK IN FIRST WASHROOM. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK. INSTALL AN EXPOSED HAND SINK BEHIND FRONT COUNTER OR SERVE NACHOS WITH GROUND BEEF AND CHEESE IN REAR PREP AREA.
    • 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES ABOVE WALK-IN COOLERS AND IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.