LINCOLN PARK MARKET INC

2500 N CLARK ST, CHICAGO, IL 60614 · Grocery Store

5 inspections

1. Toiles30 janv. 2014

   0 infraction

2. Toiles13 mai 2013

   8 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOODS MUST BE LABELED.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • DIRTY BULK FOOD CONTAINERS. MUST CLEAN. EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS IN THE FOLLOWING WITH DIRT, DEBRIS, GREASE. UNDER COOKS LINE EQUIPMENT, UNDER REAR SODA STORAGE SHELVING, UNDER STORAGE THROUGHOUT HALLWAY BULK STORAGE. ALL ITEMS MUST BE STORED ELEVATED AND ORGANIZED FROM HALLWAY STORAGE. MUST NOT USE CLOTH TOWELS ON FLOOR UNDER GAS STOVE.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • EXCESSIVE GREASE ON WALLS AT COOKS LINE EQUIPMENT. VENTILATION IN LADIES WASHROOM FALLING OUT OF CEILING. MUST REPAIR.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • DEEP FRYER MUST BE UNDER VENTILATION OR REMOVED FROM PREMISES. MISSING TOILET TANK TOP ON MENS TOILET AND COVERED WITH CARDBOARD. MUST NOT USE CARDBOARD TO REPAIR TOILET.
   • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
     • ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT IN FOOD PREP AREAS.
   • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
     • UNAUTHORIZED PERSONNEL ARE NOT ALLOWED IN THE FOOD PREP AREA.
3. Toiles20 juin 2012

   7 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE DELI COOLER WITH AN AIR TEMPERATURE OF 50F, 3 DOOR REACH-IN DISPLAY CASE COOLER WITH A TEMPERATURE OF 50F, AND DAIRY AISLE COOLER WITH AN AIR TEMPERATURE OF 49F. ALL UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. A REFRIGERATION TECHNICIAN WAS ONSITE DURING THE INSPECTION TO REPAIR ALL COOLERS. DELI COOLER WAS AT 30.4F AT END OF INSPECTION, WHILE THE DAIRY DISPLAY CASE WAS AT 37.7F, AND THE REACH-IN DISPLAY COOLER WAS AT 41.5F. CRITICAL VIOLATION 7-38-005A.
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HAM AT 56.1F, CHEESES AT 56.6F, TURKEY AT 55.7F, ROAST BEEF AT 56.3F, HUMMUS AT 50.3F, KEFIR AT 50.1F, HALF AND HALF AT 48.3F, FRENCH ONION DIP AT 47.1F, SALSA AT 48.7F, ORANGE JUICE AT 50.0F, DAIRY CREAMER AT 47.3F, GOAT MILK AT 48.0F, GUACAMOLE AT 44.0F, CHEESE SPREAD AT 46.7F, YOGURT AT 43.5-49.7F, MILK AT 46.4F, EGGS AT 45.1F, COTTAGE CHEESE AT 46.4F, SOUR CREAM AT 47.1F, LIQUID EGGS AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 1000# OF FOOD WORTH $10,000. CRITICAL VIOLATION 7-38-005A.
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 150.0F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • DETAIL CLEAN THE SHELVES OF THE DAIRY AISLE COOLER, INTERIOR OF PREP AND REACH-IN DISPLAY COOLERS, LIGHT SHIELDS IN DELI PREP AREA, 3 COMPARTMENT SINK IN MEAT ROOM, MICROWAVE AT DELI COUNTER.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • DETAIL CLEAN THE FLOOR OF THE WALK-IN FREEZER.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • MUST PROVIDE A LIGHT SHIELD INSIDE OF THE WALK-IN COOLER.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • REPAIR THE LEAKING AND SPRAYING WATER FROM THE FAUCETS AT THE 3 COMPARTMENT SINKS IN THE DELI PREP AREA AND MEAT ROOM.
4. Plainte abrégée26 oct. 2010

   6 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • REMARQUES DE VIOLATION
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • REMARQUES DE VIOLATION
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • REMARQUES DE VIOLATION
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • REMARQUES DE VIOLATION
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • REMARQUES DE VIOLATION
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • REMARQUES DE VIOLATION
5. Toiles11 août 2010

   8 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND VARIOUS KIND OF PASTA SALADS(PASTA WITH CHICKEN-TUNA -COOKED VEGETABLE AND ETC)AT TEMP OF 46.5F TO 49.6F; COOKED BREAST CHIKEN AT TEMP OF 46.7F TO 49F.BOTH PRODUCTS WERE STORED INSIDE THE DISPLAY COOLER IN DELI DEPT, AND BOTH PRODUCTS WERE COOKED ON 8-10-10.FOUND COOKED CHICKEN INSIDE THE OVEN (OVEN WAS TURNED OFF)AT TEMP OF 41.3F- 53.6F - 88F- 99.6F TO 106F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.INFORMATION GIVING ON TIME AND TEMPERATURE, ALSO ON COOLING PROCESS.FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 30, VALUE164.75.CRITICAL VIOLATION:7-38-005(a) HOOOO62654-16
   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO WEAR FOOD GLOVES AND HANDLED READY TO EAT FOOD(SALAD,COOKED CHICKEN ETC)INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-010(A) H000062654-16
   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • All food not stored in the original container shall be stored in properly labeled containers.PROVIDE FOOD LABELS FOR REPACKED FOOD THAT IS SOLD TO COSTUMERS.(MUST HAVE NAME OF INGREDIENTS, FOR ALLERGY PURPOSE)
   • 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.WALK-IN COOLER IN DELI DEPARTMENT HAS A GAP BETWEEN DOORS,INSTRUCTED TO REPLACE BROKEN RUBBER GASKET.
   • 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.CLEAN SHELVES IN PREP PRODUCE AREA, FOOD DEBRIS AND RUST ON THEM
   • 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 FLOOR BEHIND GREASE TRAPS,UNDER THE BOTH 3 COMPARTMENT SINKS, SCRAPE ENCRUSTED DEBRIS.REMOVE RUST BASE OF EAST WALL IN MEAT DEPARTMENT, AND PROVIDE A BASEBOARD(SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL).
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELD IN DELI DEPARTMENT,ABOVE STOVE,AND PROVIDE LIGHT SHIELD WITH END CAPS ABOVE PREP TABLE,IN DELI DEPARTMENT.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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.OBSERVED FAUCETS IN DELI DEPARTMENT AND MEAT DEPARTMENT WRAPPED WITH WASHCLOTH(HEAVILY LEAKING)INSTRUCTED TO REPAIR BOTH FAUCETS