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HALAL CHICAGO MEAT MARKET

2243 W DEVON AVE, CHICAGO, IL 60659 · grocery/butcher

4 inspections

  1. Canvass

    0 infraction

  2. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT/INSPECTION # 233531 DATED 5.5.10.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION/REPORT # 233531 DATED 5.5.10.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION/REPORT # 233531 DATED 5.5.10.
  3. Tag Removal

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • VIOLATION CORRECTED ON 5.5.10
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • VIOLATION CORRECTED ON 5.5.10
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST COMPLY WITH VIOLATIONS NOTED ON REPORT #233531 DATED 5.5.10.
  4. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 3 DOOR DISPLAY FREEZER CONTAINING POTENTIALLY HAZARDOUS FOODS NOTED IN VIOLATION #3 AT TEMPERATURE OF 34.6 DEGREES F. INSTRUCTED MANAGER TO HAVE UNIT MAINTAINED TO HOLD PROPER TEMPERATURE OF 0 DEGREES F AND BELOW. TAGGED HELD FOR INSPECTION. CITATION # 57998-13.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND A VARIETY OF POTENTIALLY HAZARDOUS FOODS IN A 3 DOOR DISPLAY FREEZER NOTED IN VIOLATION #2 AT IMPROPER TEMPERATURES. FOUND PACKAGES OF HOT DOGS, CHICKEN MARHANI, PACKAGED LUNCH MEAT, A VARIETY OF PIZZAS, BREADED CHICKEN, CHOPPED BROCCCLI, OKRA AND GROUND BEEF PATTIES AT TEMPERATURES RANGING FROM 36.5 - 38.8 DEGREES F. PACKAGES WERE LABELED KEEP FROZEN. FOODS WERE EXTREMELY SOFT TO THE TOUCH AND DRIPPING JUICES WHEN SQUEEZED. INSTRUCTED MANAGER TO DENATURE AND DESTROY. MANAGER COMPLIED. TOTAL WEIGHT 380 LBS TOTAL VALUE $ 2057. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION # 57998-13
    • 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. PROPERLY COVER AND LABEL MEATS IN REFRIGERATION UNITS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PROPERLY COVER AND LABEL MEATS IN REFRIGERATION UNITS.
    • 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. DETAIL CLEAN ALL REFRIGERATION UNITS WITH SPECIAL ATTENTION TO UNUSED MEAT DISPLAY UNIT NEXT TO DISPLAY COOLER. REMOVE DUCT TAPE AND REPAIR MEAT DISPAY UNIT NEXT TO DISPLAY COOLER.
    • 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. REPLACE MISSING FLOOR TILES IN REAR STORAGE AREA AND AS NEEDED THROUGHOUT PREMISES.
    • 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. REMOVE MILK CRATES USED FOR SHELVING IN FRONT GROCERY AREA AND REPLACE WITH PROPER SHELVING AT LEAST 6" INCHES OFF FLOOR. PAINT OR SEAL ALL RAW WOOD INCLUDING SHELVES THROUGHOUT PREMISES. REPLACE DAMAGED CEILING TILES IN FRONT GROCERY AREA ON RIGHT SIDE NEXT TO COOLER. REMOVE ACCUMULATED DUST AND GRIME ON WALLS AND CEILING IN REAR STORAGE AREA AND DISH WASHING AREA AND THROUGHOUT PREMISES. REPAIR WALL IN EMPLOYEE WASHROOM RIGHT OF TOILET, SEAL HOLE BEHIND MOP SINK AND HOLES THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE AND ACCESS. FINISH WALLS IN REAR STORAGE AREA. REPAIR LOOSE BASEBOARDS THROUGHOUT PREMISES.
    • 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. PROVIDE LIGHT SHIELDS WITHTHROUGHOUT END CAPS IN ALL REFRIGERATION UNITS PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • All plumbing fixtures, such as toilets, sinks, washbasins, etc. LEVEL 3 COMPARTMENT SINK TO PROVIDE PROPER DRAINING. REPAIR DAMAGES TOP OF 3 COMPARTMENT SINK. IF WELDING, MAKE WELD SMOOTH AND EASILY CLEANABLE. REPAIR LEAK FROM FAUCET OF 1 COMPARTMENT SINK. PROVIDE DRAIN BOARD FOR 3 COMPARTMENT SINK. REPAIR DRAIN IN OUTSIDE (REAR) WITH STANDING BRACKISH WATER AND MAINTAIN DRAINS NEAR GREASE TRAP TO CONTROL STRONG SEWER ODOR. LABEL 1 COMPARTMENT SINK AS MOP SINK. 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. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.
    • 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 BOXES AND CLUTTER OUTSIDE (REAR).