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NORTHWEST FRESH MARKET, LLC

6165 N NORTHWEST HWY, CHICAGO, IL 60631 · Grocery Store

8 inspections

  1. Canvass

    0 infraction

  2. Plainte

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (COOKED VEGETABLES, DELI MEATS, CHEESE, ETC.) ARE HANDLED. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WITH CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ONE BURNER NOT UNDER VENTILATION HOOD AT BAKERY. INSTRUCTED MANAGER MUST REMOVE BURNER OR HAVE ALL COOKING EQUIPMENT UNDER VENTILATION HOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD AT BAKERY, FOOD DEBRIS ON SHELVES AT BAKERY/GELOTTO FRONT SERVICE AREAS AND FOOD DEBRIS ON EXTERIOR OF SINKS AT BAKERY PREP AREA. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS AND UNDER AND AROUND EQUIPMENT AT BAKERY PREP. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALLS IN BAKERY PREP. MUST CLEAN AND MAINTAIN WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE MISSING LIGHT COVER (BY OVEN) IN BAKERY. MUST PROVIDE COVER FOR LIGHT BULBS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER WITH NO HAIR RESTRAINT AT BAKERY. MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER(S).
  3. Réinspection de la plainte

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • STILL NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SOUPS,COOKING AND REHEATING). STILL INSTRUCTED TO ALWAYS HAVE A CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS PREPARED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE INDIVIDUALS CONTAINERS AT THE DISPLAY COOLER NOT PROPERLY LABELED WITH INGREDIENTS USED. ALSO NOTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH NAMES OF PRODUCT AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING DISPLAY AND STORAGE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE DOOR OF WALK IN COOLER AT THE BAKERY SECTION (INNER WALL OF DOOR BROKEN).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY FLOORS IN THE FOLLOWING AREAS; FLOORS INSIDE WALK INSIDE PRODUCE COOLER, FLOORS ALONG WALL UNDERNEATH SHELVING BY THE ICE MACHINE AT THE REAR,FLOORS INSIDE PROOFER USED FOR STORAGE AT THE BAKERY AREA, FLOORS INSIDE MEAT WALK IN COOLER WITH STANDING WATER AND AT THE EXPOSED HAND WASH SINK AT THE DELI DISPLAY PREP AREA. ALSO MUST CLEAN AND MAINTAIN ALL DRAINS ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE OR ORGANIZE HEAVY CLUTTER AND UNNECESSARY ARTICLES INSIDE PROOFER USED FOR STORAGE AND AT THE REAR ROOM BY WALK IN COOLER AT THE BAKERY FOOD PREP AREA AND WHERE EVER NEEDED TO PREVENT PEST HARBORAGE.
  4. Plainte

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SAUSAGE DISPLAY COOLER ON FLOOR BY HOT FOOD DISPLAY TO BE MAINTAINING IMPROPER TEMPERATURE OF 45.9F. INSTRUCTED NOT TO USE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED. PREMISES HAS OTHER COOLERS ON SITE MAINTAINING PROPER TEMPERATURE OF 39.8F.REFRIGERATION SERVICE COMPANY ARRIVED ON SITE TO REPAIR UNIT. CITATION ISSUED FOR CRTICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF FOLLOWING POTENTIAL HAZARDOUS FOOD ITEMS TO BE IMPROPER INSIDE SAUSAGE DISPLAY COOLER, HOT HOLDING UNIT AND SALAD DISPLAY COOLER BETWEEN 120F TO 135F FOR HOT HOLDING AND 43F TO 51F FOR COLD HOLDING TEMPERATURES.(COOKED POTATOES 135.5F, BEEF STEW 131.6F, FISH WITH VEGETABLES 120.1F,MACARONI SALAD 43.6F, SAUSAGE PANZEROTI 44.2F, KIDNEY BEAN SALAD 44.1F,CONTAINERS OF ASSORTED CUT FRUITS 44.1F,ASSORTED BRANDS OF INDIVIDUALLY PACKAGES SAUSAGES (BOBAKS FRANKS 51.3F, ,BAKED CHICKEN SAUSAGE 48.7F, COUNTRY LIVER 49.7F,SMOKED DUCK 48.4F, GARLIC SAUSAGE 50.1F ETC)). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 181.5LB OF PRODUCTS WORTH $957.88 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR ALL FOOD COOLERS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED ACCUMULATION OF MATERIAL AND JUNK (PLYWOOD, MILK CRATES,LARGE CARDBOARD BOXES, CHILDREN'S TOYS ETC) ALONG WALL OUTSIDE PREMISES CREATING A CONDUCIVE ENVIRONMENT FOR PEST HARBORAGE. INSTRUCTED TO ALWAYS CLEAN AND MAINTAIN THE EXTERIOR OF PREMISES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (COOKING,REHEATING ETC)OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE DISPLAYED AS REQUIRED BY LAW. INSTRUCTED TO ALWAYS HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES AND A CITY CERTIFICATE ON DISPLAY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE INDIVIDUALS CONTAINERS AT THE DISPLAY COOLER NOT PROPERLY LABELED WITH INGREDIENTS USED. ALSO NOTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH NAMES OF PRODUCT AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING DISPLAY AND STORAGE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE DOOR OF WALK IN COOLER AT THE BAKERY SECTION (INNER WALL OF DOOR BROKEN).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY FLOORS IN THE FOLLOWING AREAS; FLOORS INSIDE WALK INSIDE PRODUCE COOLER, FLOORS ALONG WALL UNDERNEATH SHELVING BY THE ICE MACHINE AT THE REAR,FLOORS INSIDE PROOFER USED FOR STORAGE AT THE BAKERY AREA, FLOORS INSIDE MEAT WALK IN COOLER WITH STANDING WATER AND AT THE EXPOSED HAND WASH SINK AT THE DELI DISPLAY PREP AREA. ALSO MUST CLEAN AND MAINTAIN ALL DRAINS ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE OR ORGANIZE HEAVY CLUTTER AND UNNECESSARY ARTICLES INSIDE PROOFER UNUSED FOR STORAGE AND AT THE REAR ROOM BY WALK IN COOLER AT THE BAKERY FOOD PREP AREA AND WHERE EVER NEEDED TO PREVENT PEST HARBORAGE.
  5. License Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABELS STATING FRESH SQUEEZED JUICE PRODUCTS HAVE NOT BEEN PASTEURIZED AND MAY CONTAIN HARMFUL BACTERIA WHICH CAN CAUSE SERIOUS ILLNESS. SEE ALSO COMMENTS SECTION AT BOTTOM OF REPORT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED UNVENTED ROTISSERIE OVEN AND BREAD OVEN (HOBART) IN PREP AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION/EXHAUST. INSTALL DIPPER WELL FOR FROZEN DESSERT SCOOP STORAGE.
  6. License

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • PROVIDE WASHABLE WASTE RECEPTACLES IN WASHROOMS
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED NO PROTECTIVE BARRIER INSTALLED BETWEEN CUSTOMER AND PREP AREA (HOT HOLDING AREA BY THE DISPLAY AREA) AND NO BARRIER AT ICE CREAM/JUICER PREP AREA BY FRONT AREA. INSTRUCTED TO PROVIDE BARRIER OR DIVIDER.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABELS STATING FRESH SQUEEZED JUICE PRODUCTS HAVE NOT BEEN PASTEURIZED AND MAY CONTAIN HARMFUL BACTERIA WHICH CAN CAUSE SERIOUS ILLNESS. SEE ALSO COMMENTS SECTION AT BOTTOM OF REPORT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL OPENING/CRACKED AT DRAINBOARD OF 3 COMPARTMENT SINK IN MEAT PREP AREA.------MUST REPAINT UNFINISHED POST INSIDE PRODUCE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN MEAT PREP AREA AND INTERIOR SURFACES OF ICE MACHINE AND MOP SINK IN REAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO SEAL CRACKED FLOORS IN REAR PREP/STORAGE AREA.-----DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT SECOND FLOOR STORAGE AND IN CONDENSER ROOM.---------MUST INSTALL 4 INCH COVE/FLOOR BASEBOARD IN ALL FOOD PREPARATION, WASHING AREA AND IN JUICER/ICE CREAM PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL OPENING AND GAPS ON CEILING AROUND PIPES IN KITCHEN/BAKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED UNVENTED ROTISSERIE OVEN AND BREAD OVEN (HOBART) IN PREP AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION/EXHAUST. INSTALL DIPPER WELL FOR FROZEN DESSERT SCOOP STORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN 2ND FLOOR REAR STORAGE AND INSIDE ELECTRICAL ROOM BEHIND KITCHEN/BAKING PREP AREA.-----------MUST CLEAN AND MAINTAIN REAR OUTSIDE AREA WITH LITTER AND CONSTRUCTION DEBRIS, GRAVEL ETC. REMOVE UNUSED TOP LOADING FROZEN DESSERT MACHINE (NOT INSTALLED, NO HOT/COLD WATER SUPPLIED TO TOP OF MACHINE).
  7. License

    0 infraction

  8. License

    0 infraction