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PEREZ, INC

4129 S ARCHER AVE, CHICAGO, IL 60632 · Grocery Store

11 inspections

  1. Canvass

    0 infraction

  2. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • Observed no valid city of Chicago food sanitation manager certification on site. Must have a valid city of Chicago food sanitation manager certification posted in plain view of customers at all times. No city of Chicago food sanitation manager on site while TCS foods (chorizo, steak tacos, etc.) being cooked. Must have a city of Chicago certified food manager on site at all times when TCS foods are being prepped, cooked and/or served. Priority foundation violation 7-38-012. Citation issued.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Observed no employee health policy on site. Must provide written employee health policy. Priority foundation violation.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Observed no vomit and diarrhea clean up policy on site. Must provide written procedure for the clean up of vomit and diarrheal events, with corresponding equipment. Priority foundation violation.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Observed hand sinks and washbowl sinks do not have required signage. Must provide hand washing signs at all hand sinks and washbowl sinks. Must maintain same.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Observed all prepped TCS (time/temperature control for safety) foods in cooler without proper labels. Must label all prepped, TCS foods with common name and discard date. Priority foundation violation.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Observed no metal stem thermometers on site. Must provide metal stem thermometer to accurately measure internal food temperatures of TCS foods. Priority foundation violation.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Observed coolers without required thermometers. Must place a thermometer in a conspicuous spot in all refrigeration units.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Observed gaps between wall/floors in front dining room. Must install coving in this area to prevent pest entry. Must maintain same.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Observed excessive clutter in rear prep area. Must discard or relocated any unnecessary items, organize clutter to prevent pest harborage. Must maintain same.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No proof of allergen training on site. Must provide proof of allergen training for all food sanitation managers.
  3. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTREME CLUTTER IN BASEMENT. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE AREA. ELEVATE ALL STOCK 6 INCHES.
  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLBASE AND IN CORNERS THROUGH OUT REAR NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD WITH DEEP GROOVES IN BUTCHER AREA. CUTTING BOARD MUST BE REPLACED AND MAINTAINED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ACCUMULATION ON DELI SLICER. DELI SLICER NEEDS TO BE TAKEN APART END CLEANED IN DETAIL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN UNDER AND BEHIND LARGE EQUIPMENT AND SHELVING. CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL IN DISREPAIR IN REAR PREP NEAR 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN FRONT AREA ON SHELVES BEHIND REGISTER, IN BUTCHER AREA, AND THROUGHOUT KITCHEN. REMOVE ALL NON FOOD RELATED ITEMS. ORGANIZE SHELVES TO PREVENT RODENT/INSECT HARBORAGE. OBSERVED UNUSABLE EQUIPMENT IN KITCHEN INCLUDING NON WORKING REACH IN REFRIGERATOR AND MIRCROWAVE. REPAIR EQUIPMENT OR REMOVE FROM PREMISES.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ALTHOUGH KITCHEN IS NOT BEING USED TO SERVE PUBLIC AT THIS TIME. OBSERVED FAMILY UTILIZING KITCHEN TO COOK FAMILY MEALS AND DINE WITHIN MARKET AT LONG FAMILY STYLE TABLE. KITCHEN WAS LICENSED FOR RETAIL FOOD SERVICE AND IS NOT TO BE USED FOR PRIVATE USE.
  6. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVES INSIDE WALK-IN COOLER
  7. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOOR NOT RODENT PROOF HAS A 1/4 INCH GAP AT BOTTOM OF DOOR MUST REPAIR TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVES INSIDE WALK-IN COOLER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR CEILING IN BASEMENT NEAR STAIRS HAS OPENINGS INTO CEILING MUST REPAIR TO PREVENT RODENT ENTRY
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS IN THE REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM WALL NEAR REAR EXIT DOOR TO PREVENT RODENT HARBORAGE
  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR OF GREASE TRAP RUSTY. INSTD TO PAINT SAME AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN MEAT SLICER,CUTTING BOARDS,COOKING EQUIPMENT,FILTERS AT HOOD,REACH IN COOLERS,DEFROST ALL REACH IN CHEST FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE BASEMENT STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP ON THEM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN BOTH BASEMENTS. FOUND CLUTTER IN THE REAR PREA AREA AND IN THE BASEMENT BOXES, BAGS,OLD UNUSED EQUIPMENT ECT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR OF GREASE TRAP RUSTY. INSTD TO PAINT SAME AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER, INTERIOR OF COOLERS/FREEZERS NEED DETAILED CLEANING, FREE OF DEBRIS/FOOD SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN CORNERS AND ALONG WALLBASE NEED DETAILED CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FRONT DOOR THRESHOLD IN POOR REPAIR, LOOSE. INSTD TO REPAIR SAME AND HAVE TIGHT-FITTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER FRONT EXPOSED HANDSINK. REPAIR SAME. PROVIDE PROPER COVER FOR SUMP PUMP.
  10. Canvass Re-Inspection

    11 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHILE FOOD IS BEING PREPARED & SERVED.MUST BE ON SITE AT ALL TIMES.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: 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.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS FOR 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SAW MACHINE,MEAT SLICER,CUTTING BOARDS,COOKING EQUIPMENT,FILTERS AT HOOD,REACH IN COOLERS,DEFROST ALL REACH IN & CHEST FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT INCLUDING BASEMENT.REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN BOTH PREP AREAS & WHERE NEEDED.MUST SEAL HOLE IN FLOOR BEHIND ICE FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL,REPAIR OR REPLACE MISSING & DAMAGED WALLBASES THROUGHOUT,REAR GARAGE DOOR SWEEP,ALL OPENINGS AROUND PIPES.MUST REMOVE MOLD BUILD UP AT WALLBASES BEHIND COOKING EQUIPMENT.MUST CLEAN WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS & END CAPS IN BOTH PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3-COMPARTMENT SINK & PIPE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE IN ALL COLD HOLDING UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN BOTH BASEMENTS.
  11. Canvass

    12 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.OBSERVED WASTE WATER OVERFLOWING FROM DRAIN PIPES OF 3-COMPARTMENT SINK THAT ARE NOT CONNECTED TO DRAIN WHEN WATER IS TURNED ON AT SINK.MUST REPAIR AND MAINTAIN AT ALL TIMES.
    • 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.OBSERVED EVIDENCE OF MOUSE DROPPINGS SCATTERED IN VARIOUS AREAS MORE THAN 60 ON FLOOR NEXT TO FURNANCE,ICE FREEZER,REACH IN & CHEST FREEZERS,REAR POT & PAN STORAGE,MORE THAN 10 FLIES FLYING AROUND PREMISES.ALSO FRONT DOOR NOT TIGHT FITTING ALONG BOTTOM & CENTER,REAR GARAGE DOOR THE SAME.ALSO NO CURRENT STATE LICENSE OR DIAGRAM OF MAP.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/3/10 & PROVIDE LICENSE & MAP.
    • 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.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.
    • 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.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING 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.MUST PROVIDE SINK STOPPERS FOR 3-COMPARTMENT SINK.
    • 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.MUST CLEAN SAW MACHINE,MEAT SLICER,CUTTING BOARDS,COOKING EQUIPMENT,FILTERS AT HOOD,REACH IN COOLERS,DEFROST ALL REACH IN & CHEST FREEZERS.
    • 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.MUST CLEAN FLOORS THROUGHOUT INCLUDING BASEMENT.REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN BOTH PREP AREAS & WHERE NEEDED.MUST SEAL HOLE IN FLOOR BEHIND ICE FREEZER.
    • 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.MUST SEAL,REPAIR OR REPLACE MISSING & DAMAGED WALLBASES THROUGHOUT.MUST REMOVE MOLD BUILD UP AT WALLBASES BEHIND COOKING EQUIPMENT.MUST CLEAN WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS & END CAPS IN BOTH PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE IN ALL COLD HOLDING UNITS.
    • 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN BOTH BASEMENTS.