INDO-PAK MEAT&GROCERY,LLC
3922 W Lawrence AVE, CHICAGO, IL 60625 · Grocery Store
10 inspections
- Canvass
3 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- INSTRUCTED TO SEAL OR REPAINT RAW WOOD IN REAR STORAGE AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO CLEAN AND REORGANIZE SECOND FLOOR STORAGE AREA.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
13 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
- 40. PERSONAL CLEANLINESS
- NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
- 40. PERSONAL CLEANLINESS
- NOTED EMPLOYEE IN FOOD PREP WITH LONG HAIR NO HAIR RESTRAIN WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN PREPARING FOOD AND WORKING WITH EXPOSED FOOD
- 41. WIPING CLOTHS: PROPERLY USED & STORED
- WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD,COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED SEVERAL CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- BACKFLOW PREVENTION DEVICE NOT LOCATED.- IN THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICE AND MAINTAINED
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN EMPLOYEE UNISEX BATHROOM
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED FLOOR CARPETS ON UPSTAIRS DRY STORAGE ROOM. MUST REMOVE AND HAVE SMOOTH EASY CLEANABLE FLOORS
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST REPAIR CEILING OVER UPSTAIRS DRY STORAGE ROOM, AND MUST CLEAN STAINS FROM WALLS IN FRONT SERVICE AND REAR PREP AREA
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT
- 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
- NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE. NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION: 7-42-010(B),NO CITATION ISSUED
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
11 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- 2-102.14(N)-NO EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- 2-501.11-NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
- 22. PROPER COLD HOLDING TEMPERATURES
- 3-501.16(A:2,&B)- FOUND 2 BOXES OF GROUND BEEF IN THE PREP AREA ON TOP OF THE PREP TABLES AT IMPROPER TEMPERATURE. TEMPERATURE RANGES FROM 69.0F TO 79.0F. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST BE STORED INSIDE THE WALK IN COOLER AND MUST MAINTAIN A TEMPERATURE OF 41.0F OR LOWER. MANAGER DISCARDED THE SAID PRODUCT WORTH $400.00, 100 LBS TOTAL. CRITICAL VIOLATION 7-38-005 CITATION ISSUED.
- 41. WIPING CLOTHS: PROPERLY USED & STORED
- 3-304.14-WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD,COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- 4-201.11-OBSERVED BLACK GROCERY BAG BEING USED TO STORE FROZEN MEAT. MUST REPLACE WITH FOOD GRADE STORAGE BAG. DEFROST ALL CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- 4-501,11- REPAIR OR REPLACE RIPPED OFF RUBBER GASKET ON THE DOOR OF THE REACH IN COOLER WITH YOGURT AND FRESH VEGETABLES AND MAINTAIN.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- 4-501.12-CUTTING BOARD WITH DEEP CUTS. AND DARK STAINS. MUST CLEAN,SANITIZE AND REFINISH AND MAINTAIN.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- 4-101.17- RAW WOOD OF THE SHELVINGS FOR THE PRE PACKAGED SNACKS IN THE REAR AREA. MUST PAINT OR SEALED THE RAW WOOD AND MAINTAIN.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- 5-204.12-BACKFLOW PREVENTER DEVICE NOT LOCATED.- IN THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICE AND MAINTAINED.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- 6-501.19-INSTRUCTED TO INSTALL SELF CLOSER DEVICE ON THE WASHROOM DOOR DUE TO LOCATION IS CLOSE TO THE PREP AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- 6-201.11- WATER STAINED CEILING TILES INSIDE THE EMPLOYEE'S WASHROOM. MUST REPLACE AND MAINTAIN.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
0 infraction
- Canvass
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- STAINED AND PITTED CUTTING BOARDS, INSTRUCTED TO REPAIR OR REPLACE, AND RAW WOOD CHIPPING SURFACES REAR STORAGE AREA, INSTRUCTED TO RESEAL, NO SPLASH GUARD AT EXPOSED HAND SINK NEXT TO 3 COMPARTMENT SINK, INSTRUCTED TO INSTALLED,
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- CRACKED LIGHT SHIELD IN PREP AREA, INSTRUCTED TO REPLACE,
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- FAUCET LEAKING AT 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR,
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- SMELLY ODORS IN BATHROOM AND WALK-IN COOLER, INSTRUCTED TO CLEAN AND SANITIZE DAILY, CLUTTER IN SECOND FLOOR STORAGE AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
4 infractions
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- NOTED WET MOP USED FOR MOPPING THE FLOOR AT THE 3 COMPARTMENT SINK. INSTRUCTED TO USE THE UTILITY SINK FOR MOBBING AND CLEANING THE FLOOR. ALSO INSTRUCTED TO CLEAN AND SANITIZE 3 COMPARTMENT SINK BEFORE USE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NOTED DEEP CUTS ON CUTTING BOARD AT THE REAR MEAT PREP AREA. INSTRUCTED TO CLEAN OR REPLACE AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED LEAKAGE ON PIPPING UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO CLEAN, REMOVE AND/OR ORGANIZE CLUTTER AT THE REAR TO PREVENT HIDING PLACES FOR PEST.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- Canvass Re-Inspection
0 infraction
- Canvass
8 infractions
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
- FOUND NO PAPER TOWEL AND HAND SOAP ON THE EXPOSED HAND SINK AND NO PAPER TOWEL ON THE WASHBOWL SINK IN THE WASHROOM. INSTRUCTED MANAGER THAT ALL HANDWASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL AND SOAP ALL THE TIMES. MANAGER PROVIDED THE PAPER TOWEL AND SOAP ON THE EXPOSED HAND SINK AND PAPER TOWEL ON THE WASHBOWL SINK IN THE WASHROOM WHILE I WAS STILL DOING THE INSPECTION. CITATION ISSUED CRITICAL 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
- FOUND EVIDENCE OF LIVE ROACHES ON THE DOOR AND WALLS OF THE WASHROOM, AND BEHIND THE 3 COMPARTMENT SINK OVER 8 TOTAL. INSTRUCTED TO ELIMINATE THE ROACHES, INFORM THE PEST CONTROL COMPANY. CITATION ISSUED SERIOUS 7-38-020.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- MUST REMOVE KNIVES STORED ON THE PREP TABLE WALLS. MUST STORE THEM ON THE KNIVE RACK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN, SANITIZE AND ORGANIZE PREP TABLE BOTTOM SHELVE,ALL THE MEAT CUTTER AND GRINDER,CHOPPING BOARD AND PREP TABLES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST ELEVATE ALL BOXES, EQUIPMENT ON THE 2ND FLOOR PRAYER ROOM AND BASEMENT, TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR. STANDING WATER ON THE BASEMENT. MUST DRY THE FLOOR TO PREVENT INSECTS HARBORAGE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALLS BEHIND THE MEAT CUTTER PRAP TABLE NEEDS DETAIL CLEANING.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAKING ON THE FAUCET NECK CONNECTOR OF THE EXPOSED HAND SINK. MUST REPAIR AND MAINTAIN.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- CLUTTER IN THE BASEMENT(OLD SHELVINGS, PIECES OF WOODS, GARBAGE BAGS, ETC). INSTRUCTED TO DISPOSE UNUSED SHELVINGS,WOODS, GARBAGE BAGS,ETC TO PREVENT RODENT INSECTS/HARBORAGE.
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
- License Re-Inspection
0 infraction
- License
9 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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.facilities failed to maintain proper temperatures of 40f or less coolers, walk in coolers not plugged in/working.mgmt., was advised that all coolers must be plugged in and working properly in order to pass license inspection.(no citation issued due to license inspection on 3/102010).
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
- Adequate and convenient hand washing facilities shall be provided for all employees.must provide paper towels, soap to all sinks.(no citation issued due to license inspection on 3/10/2010.
- 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.above had no proof of pest control service, or log book at time of license inspection on 3/10/2010.,also front entrance/exit door not rodent proofed, shall be repair/replaced.(gaps on sides of door).no citation issued due to license inspection on 3/10/2010.
- 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.peeling paint, rust on storage shelving, shall be repair.
- 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.non food contact surfaces of cooler shelving, storage shelving not clean need 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.floors in 1st.fioor, and bsmt. not clean need detailed cleaning(corners).
- 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.damaged ceiling tiles shall be replaced, walls that had peeling paint, exposed wood, holes, gaps, shall be repair.
- 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. 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 shields, shall be provided.
- 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in bsmt shall be removed.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE