LA ESTRELLA

6540 S PULASKI RD, CHICAGO, IL 60629 · Grocery Store

8 inspections

1. Toiles11 juin 2013

   0 infraction

2. Toiles18 avr. 2012

   7 infractions

   • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
     • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.NO HOT WATER ON SITE AT TIME OF INSPECTION. HOT WATER TANK ON LOW TEMP NOT ALLOWING FOR HOT WATER. TANK WAS ADJUSTED. HOT WATER NOW ON SITE.CITICAL VIOLATION 7-38-030 CITATION ISSUEDNO HOT WATER ON SITE.
   • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
     • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED. CONTAINERS OPEN WITH DEBRIS ON GROUND. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. AREA WAS CLEANED AT END OF INSPECTION.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN PRODUCE AREA IN NEED OF REPLACING. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL WALK IN COOLERS, AND REACH IN COOLERS. SHELVES IN NEED OF CLESNING TO REMOVE ALL BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT BACKROOM AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN REAR AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. ALL UNUSED EQUIPMENT MUST BE ORGANIZED AND KEPT IN ORDER. MUST CORRECT AND MAINTAIN.
3. Réinspection de la plainte20 sept. 2011

   4 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • THE FOLLOWING IN NEED OF CLEANING: ALL PRODUCE TABLES ON SALES FLOOR, ALL PREP TABLES, INTERIOR OF HOT CASE, AND SALES TABLES. MUST CLEAN AND SANITIZE ALL EQUIPMENT AND MAINTAIN AT ALL TIMES.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • WALLS IN BACK ROOM IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • LIGHT SHIELDS NEEDED AT ALL SERVICE AREAS. MEAT COUNTER, PRODUCE AND REAR PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • ALL UNECESSARY CLUTTER IN BASEMENT, BACK ROOM AND 2ND FLOOR MUST BE REMOVED.
4. Plainte13 sept. 2011

   7 infractions

   • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
     • All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH PEACHES IN BEGINNING STAGES OF SPOILAGE WITH HEAVY FRUIT FLY ACTIVITY FEEDING ON FRUIT. FOUND A LARGE POT OF PORK FAT WITH A DEAD FLY IN POT. INSTRUCTED MANAGER TO DISCARD FRUIT AND PORK FAT. MUST CLEAN AND MAINTAIN AREA AT ALL TIMES. CRITICAL VIOLATION 7-38-005(B) CITATION ISSUED. SOUND SOURCE OF FOOD.
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • 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. FOUND HEAVY FLY ACTIVITY IN BACKROOM AND REAR AREA OF STORE. 20 HOUSE FLIES, 25 FRUIT FLIES FEEDING (FRUIT). ALL AREAS IN NEED OF DETAIL CLEANING AND SANITIZING. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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. THE FOLLOWING IN NEED OF CLEANING: ALL PRODUCE TABLES ON SALES FLOOR, ALL PREP TABLES, INTERIOR OF HOT CASE, AND SALES TABLES. MUST CLEAN AND SANITIZE ALL EQUIPMENT AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE BASEMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL DEAD FLIES, AND STANDING WATER, FLOORS IN BACK ROOM IN NEED OF DETAIL CLEANING IN CORNERS AND UNDER ALL EQUIPMENT. MUST CLEAN AND SANITIZE IN ALL AREAS. MUST MAINTAIN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN BACK ROOM IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. LIGHT SHIELDS NEEDED AT ALL SERVICE AREAS. MEAT COUNTER, PRODUCE AND REAR PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. ALL UNECESSARY CLUTTER IN BASEMENT, BACK ROOM AND 2ND FLOOR MUST BE REMOVED.
5. Licence14 mars 2011

   0 infraction

6. Réinspection des toiles23 févr. 2011

   5 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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 PRODUCE TABLES, FRUIT RACK, HOT TABLE, MEAT COUNTER ALL IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR AREA AND 2ND FLOOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF DEBRIS. MUST CLEAN AND MAINTAIN
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. LIGHTING IN REAR PREP AREA MUST BE BRIGHTER. CORRECT AND MAINTAIN AT ALL TIMES.
   • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOORS IN NEED OF SELF CLOSING DEVICE. TOILET ROOMS IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. PREMISES HAS CLUTTER THROUGHOUT 1ST AND 2ND FLOOR. MUST REMOVE ANY UNUSED EQUIPMENT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
7. Toiles16 févr. 2011

   9 infractions

   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • 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. OUTER OPENINGS NOT PROTECTED. FRONT, SIDE AND REAR DOORS NOT RODENT PROOFED. MUST SEAL ALL OUTER OPENINGS. 1/4 GAP IN DOORS. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTER OPENINGS NOT PROTECTED.
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATED POSTED OR ON SITE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. DELI MEATS. MUST PROVIDE AND HAVE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO SANITATION CERTIFICATE ON SITE.
   • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
     • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK AT MEAT COUNTER FAUCET DOES NOT REACH ALL 3 COMPARTMENTS. MUST PROVIDE NOZZLE LONG ENOUGH TO REACH. MUST USE SINK AT REAR PREP AREA TO WASH, RINSE AND SANITIZE. GREASE TRAP IN NEED OF CLEANING. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. DISHWASHING FACILITIES IN POOR REPAIR.
   • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 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. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPT#250561 6-3-10 INSP#371. #34 CLEAN FLOOR IN BASEMENT, #41 CLUTTER IN BASEMENT MUST BE ORGANIZED. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATIONS NOT CORRECTED.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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 PRODUCE TABLES, FRUIT RACK, HOT TABLE, MEAT COUNTER ALL IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR AREA AND 2ND FLOOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF DEBRIS. MUST CLEAN AND MAINTAIN.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. LIGHTING IN REAR PREP AREA MUST BE BRIGHTER. CORRECT AND MAINTAIN AT ALL TIMES.
   • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOORS IN NEED OF SELF CLOSING DEVICE. TOILET ROOMS IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. PREMISES HAS CLUTTER THROUGHOUT 1ST AND 2ND FLOOR. MUST REMOVE ANY UNUSED EQUIPMENT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
8. Plainte3 juin 2010

   3 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN THE COOKING EQUIPMENT, REACH IN CHEST FREEZER AND HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE BASEMENT HAS ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. CLUTTER IN THE BASEMENT. INSTD. TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.