RICH'S DELI & LIQUOR, INC

857 N WESTERN AVE, CHICAGO, IL 60622 · Grocery Store

27 inspections

1. Canvass Re-Inspection21 juill. 2025

   11 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (DELI MEATS SLICED,CHICKEN,CABBAGE,ETC) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • 3-305.11 : OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS ON 1ST & 2ND FL. MUST ELEVATE AND STORE ON SHELVING UNITS .
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON PREP TABLES AND SHELVING UNITS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19 : MUST REMOVE FOIL LINED ON SHELVING UNITS IN 2ND FL PREP AREA.MUST ELIMINATE CRATES USED FOR FOOD STORAGE ON SALES FLOOR, WALK IN COOLERS ,2ND FL. DRY STORAGE AND BASEMENT.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-501.12 : MUST REPAIR OR REPLACE WORN / DEEP GROOVES ON CUTTING BOARD ON 2ND FL. PREP AREA.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-501.11 : MUST REPAIR OR REPLACE BROKEN PLEXI-GLASS ON HOT HOLDING UNIT,MISSING DOOR HANDLES ON DELI DISPLAY UNITS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • : 4-601.11(C) : MUST CLEAN EXCESSIVE WHITE BUILD UP ON FANGUARD COVERS IN 2ND FL. WALK IN COOLER.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.13 : MUST CLEAN EXCESSIVE FOOD DEBRIS & DIRT BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND STANDING POOLING WATER IN BASEMENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.114 : MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN 2ND FL. DRY FOOD STORAGE AREAS AND 1ST FL. DISH WASHING AREA.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.16 MUST SCRAPE CHIPPING PAINT ON CEILING IN 2ND FLOOR PREP AREA NEAR FREEZER.
2. Canvass10 juill. 2025

   20 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR A VALID FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CABBAGE,CHICKEN,SAUSAGE,ETC)MUST BE ON SITE ,PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HAND WASHING SINK NOT ACCESSIBLE IN 1ST FL. DELI PREP AREA OBSERVED (2-TRAYS ) WITH RAW CHICHEN ACROSS THE BASIN OF SINK.INSTRUCTED TO REMOVE TRAY AND KEEP HAND SINK ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED 2ND FL. HAND WASHING SINK SOAP DISPENSER NOT OPEARABLE SOAP WAS PROVIDED DURING INSPECTION FOR HAND WASHING.INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION )(COS)
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND DRYING DEVICES AT HAND WASHING SINK IN REAR TOILET ROOM.PAPER TOWELS WERE PROVIDED AT HAND SINK DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO COLD RUNNING WATER AT HAND SINK IN REAR TOILET ROOM MUST REPAIR OR REPLACE .
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 0.0 PPM'S AT BOTH 3- COMPARTMENT SINKS BY FEMALE EMPLOYEES. OBSERVED DISHES BEING WASHED WITH A SCRUBBER WITH SOAP AND RINSED UNDER RUNNING WATER AND PLACED ON DRAINBOARD TO DRY. INSTRUCTED MANAGER ON HOW TO SET UP SINK TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)
   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3.5LBS. COOKED CHICKEN -87.3F-123.8F.8LBS. COOKED FISH-114.3F.2LBS. COOKED RICE-102.0F.1LB. COOKED SAUSAGE-117.9F.3.5LBS. COOKED GRAVY-126.4F. IN HOT HOLDING UNIT AND INSIDE OF DUMBWAITER PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.18LBS. $90.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 10LBS. CUT WATERMELON-66.4F ON COLD HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 10LBS. $8.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)(CITATION ISSUED)
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED EVIDENCE OF APPX. 20 OR MORE RAT DROPPINGS ON FLOOR AND SHELVING UNIT IN BASEMENT AND ON 2ND FL. DRY FOOD STORAGE AREA. MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.ALSO APPX. 6 OR MORE LIVE LARGE FLIES ON SALES FLOOR IN REAR BY COOLERS AND APPX. 12- OR MORE LIVE SMALL FLIES IN REAR STORAGE AREA AND IN BASEMENT. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/10/25 (PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS ON 1ST & 2ND FL. MUST ELEVATE AND STORE ON SHELVING UNITS .
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • MUST INVERT MULTI-USE UTENSILS ON PREP TABLES AND SHELVING UNITS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REMOVE PAPER LINED ON SALES FLOOR DISPLAY SHELVES AND FOIL LINED ON SHELVING UNITS IN 2ND FL PREP AREA.MUST ELIMINATE CRATES USED FOR FOOD STORAGE ON SALES FLOOR, WALK IN COOLERS ,2ND FL. DRY STORAGE AND BASEMENT.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REPAIR OR REPLACE WORN / DEEP GROOVES ON CUTTING BOARD ON 2ND FL. PREP AREA.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REPAIR OR REPLACE BROKEN PLEXI-GLASS ON HOT HOLDING UNIT,MISSING DOOR HANDLES ON DELI DISPLAY UNITS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST CLEAN EXCESSIVE WHITE BUILD UP ON FANGUARD COVERS IN 2ND FL. WALK IN COOLER
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST CLEAN EXCESSIVE FOOD DEBRIS & DIRT BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND STANDING POOLING WATER IN BASEMENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT AND 2ND FL. DRY FOOD STORAGE AREAS AND 1ST FL. DISH WASHING AREA.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED SEVERAL MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
3. Canvass21 nov. 2024

   5 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED FOIL LINING THE SHELVING IN THE THREE COMP SINK AREA IN THE MAIN KITCHEN AND ALSO LINING THE SHELVING ACROSS FROM THE WALK IN COOLING UNIT. INSTRUCTED TO REMOVE ALL.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED BROKEN SELF CLOSING DEVICE ON TOILET ROOM DOOR IN THE MAIN KITCHEN AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CLUTTER OF BOXES AND OUT OF DATE ITEMS IN THREE COMPARTMENT SINK AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED GREASE BUILD UP ON THE HOOD VENTIALTION SYSTEM AND FILTERS IN THE MAIN KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO ALLERGEN TRAINING CERTIFICATION FOR VIKRORIIA ANIKIIENKO (NEW CERTIFIED MANAGER PENDING) INSTRUCTED TO OBTAIN AND PROVIDE ON SITE.
4. Canvass Re-Inspection21 déc. 2023

   3 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED CONTAINERS OF BEEF AND PORK STORED ON THE FLOOR IN THE WALK-IN COOLER AND JARS OF FOOD AND BEVERAGES STORED ON THE FLOORS IN THE AISLES THROUGHOUT THE FACILITY. INSTRUCTED TO PLACE ALL FOOD AT LEAST SIX INCHES ABOVE THE GROUND OR PROVIDE ADDITIONAL SHELVING TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON-SITE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO PROOF OF ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.
5. Canvass14 déc. 2023

   7 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN, BEEF, POTATOES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.
   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED HOT TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURES: 10LBS OF BAKED CHICKEN THIGHS AT 84.7F AND 5LBS OF BAKED CHICKEN WINGS AT 91.2F INSIDE OF DELI HOT HOLDING UNIT. INSTRUCTED MANAGEMENT THAT ALL HOT-HOLDING TCS FOODS MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED VALUED APPROX $53. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED CONTAINERS OF BEEF AND PORK STORED ON THE FLOOR IN THE WALK-IN COOLER AND JARS OF FOOD AND BEVERAGES STORED ON THE FLOORS IN THE AISLES THROUGHOUT THE FACILITY. INSTRUCTED TO PLACE ALL FOOD AT LEAST SIX INCHES ABOVE THE GROUND OR PROVIDE ADDITIONAL SHELVING TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • OBSERVED THREE-COMPARTMENT SINK NOT MAINTAINED. WHEN WATER FROM ONE COMPARTMENT IS DRAINED, WATER BACKS UP INTO ADJACENT COMPARTMENTS. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED OR CLEAN GREASE TRAP. PRIORITY FOUNDATION VIOLATION, 7-38-025. CITATION ISSUED.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON-SITE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.
6. Réinspection de la plainte15 juin 2022

   0 infraction

7. Plainte11 mai 2022

   12 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, POTATOES, DELI MEAT) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 140 RAT DROPPINGS IN THE HALLWAY NEAR THE DELI, CORNER IN THE REAR NEAR THE DISPLAY COOLER WHERE POTATO SALADS ARE HELD, LEADING TO THE BASEMENT, AND CORNER OF THE DOCK AREA. ALSO OBSERVED 3 LIVE RAT IN THE BASEMENT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION #7-38-020(A). CITATION ISSUED.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED AN APPX. "1/2-3/4" IN RIGHT AND LEFT CORNER OF REAR LOADING DOCK DOOR. MUST MAKE DOOR TIGHT FITTING.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED BOXES OF FOOD STORED ON FLOOR IN THE WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
   • 40. PERSONAL CLEANLINESS
     • OBSERVED FEMALE EMPLOYEES IN FOOD PREP WITH NO HAIR RESTRAINTS WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN PREPARING FOOD AND WORKING WITH EXPOSED FOOD.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE SALES FLOOR. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED FOOD DEBRIS AND SPLASH UNDERNEATH THE SHELVES IN THE PRODUCE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CLUTTER STORED ON FLOOR IN DISH AREA, OFFICE AREA, AND IN BASEMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE. MUST ORGANIZE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CEILINGS TILE PANELS IN THE DISH AREA AND WATER STAINED CEILING TILES THROUGHOUT THE FACILITY (DELI AREA AND SALES FLOOR FRONT AND BACK). INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES. OBSERVED LEAKING CEILING IN THE BASEMENT AND REAR SALES FLOOR. INSTRUCTED TO REPAIR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED POOLING WATER DOWNSTAIRS. INSTRUCTED TO CLEAN AND MAINTAIN DRY.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED FLICKERING LIGHTS ON THE CEILING NEAR THE PRODUCE AREA ON THE SALES FLOOR. INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING THROUGHOUT THE FACILITY.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO CERITFIED CITY OF CHICAGO MANAGER WITH AN ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON FILE.
8. Canvass18 févr. 2022

   8 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, POTATOES, DELI MEAT) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED AN APPX. "1/2-3/4" IN RIGHT AND LEFT CORNER OF REAR LOADING DOCK DOOR. MUST MAKE DOOR TIGHT FITTING.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED BOXES OF FOOD STORED ON FLOOR IN THE WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
   • 40. PERSONAL CLEANLINESS
     • OBSERVED FEMALE EMPLOYEES IN FOOD PREP WITH NO HAIR RESTRAINTS WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN PREPARING FOOD AND WORKING WITH EXPOSED FOOD.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CLUTTER STORED ON FLOOR IN DISH AREA AND OFFICE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE. MUST ORGANIZE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CEILINGS TILE PANELS IN THE DISH AREA AND WATER STAINED CEILING TILES THROUGHOUT THE FACILITY (DELI AREA AND SALES FLOOR FRONT AND BACK). INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED FLICKERING LIGHTS ON THE CEILING NEAR THE PRODUCE AREA ON THE SALES FLOOR. INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING THROUGHOUT THE FACILITY.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO CERITFIED CITY OF CHICAGO MANAGER WITH AN ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON FILE.
9. Plainte16 sept. 2020

   10 infractions

   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED MASHED POTATOES BEING HOT HELD IN DELI HOT HOLD UNIT AT IMPROPER TEMPERATURE: MASHED POTATOES HELD AT 123.8F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 10LBS OF PRODUCT VALUED AT APPROXIMATELY $28. INSTRUCTED TO MAINTAIN ALL HOT AT ITEMS AT OR ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED THE FOLLOWING TCS ITEMS HELD AT IMPROPER TEMPERATURE IN THE STATED AREAS: COOKED PORK CHOPS HELD IN DELI DISPLAY CASE AT 74.1F AND COOKED FISH HELD IN WALK-IN COOLER AT TEMPERATURES BETWEEN 62.1-72.6F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20LBS OF PRODUCT VALUED AT APPROXIMATELY $100. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED UNDER VIOLATION #21. NO ADDITIONAL CITATION.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED SOME CONTAINERS OF COOKIES AVAILABLE AT DELI COUNTER LABELED WITH ONLY NAME OF FACILITY. INSTRUCTED TO ADD ALLERGEN INFORMATION BUSINESS CONTACT INFORMATION.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARD IN DELI AREA IN FRONT OF HOT HOLD SECTION COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LOOSE HANDLE ON TOILET IN WOMEN'S EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED TRASH RECEPTACLE IN WOMEN'S EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BUILD UP OF BLACK SLIME IN JOINTS OF 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN, SANITIZE, CAULK, AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • REPEAT CORE VIOLATION. SEE VIOLATION #60.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2356504 ON 1/10/2020 NOT CORRECTED: "OBSERVED NO FOOD HANDLER'S CERTIFICATES DURING INSPECTION. INSTRUCTED TO COMPLY." INSTRUCTED TO HAVE ALL FOOD HANDLERS COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
   • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
     • OBSERVED 2 CUSTOMERS IN STORE AT TIME OF INSPECTION NOT WEARING MASKS. PHOTOGRAPHS TAKEN. INSTRUCTED TO REQUIRE ALL CUSTOMERS TO WEAR MASKS WHEN IN THE STORE. CITATION ISSUED. MUST APPEAR IN COURT.
10. Canvass Re-Inspection17 janv. 2020

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SEVERAL BOXES OF OIL, FRUIT, AND VEGETABLES STORED ON THE FLOOR IN THE HALLWAY LEADING TO THE 2ND FLOOR KITCHEN. INSTRUCTED THAT ALL FOOD ITEMS SHOULD BE 6 INCHES OR ABOVE OFF THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK MILK CRATES USED TO STORE FRUITS AND VEGETABLES THROUGHOUT THE FACILITY AS WELL AS THE 2ND FLOOR KITCHEN. INSTRUCTED TO REMOVE AND PROVIDE ALTERNATIVE STORAGE METHODS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3 COMPARTMENT SINK IN WAEREWASHING AREA IN THE 2ND FLOOR KITCHEN. MUST REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S CERTIFICATES DURING INSPECTION. INSTRUCTED TO COMPLY.
11. Canvass10 janv. 2020

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE REQUIRED KIT ITEMS(GLOVES,MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS STORED IN FRONT HOT HOLDING UNIT. OBSERVED COOKED RIBS AT 91.5 DEGREES F AND CHICKEN AT 96.3 DEGREES F., PORK PEROGI 104.3 DEGREE F. INSTRUCTED TO MAINTAIN TCS FOODS AT 135.F OR ABOVE. PIC IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD ITEMS APPROXIMATELY 13 LBS VALUE OF$ 70.00. PRIORITY VIOLATION 7-38-005. CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SEVERAL BOXES OF OIL, FRUIT, AND VEGETABLES STORED ON THE FLOOR IN THE HALLWAY LEADING TO THE 2ND FLOOR KITCHEN. INSTRUCTED THAT ALL FOOD ITEMS SHOULD BE 6 INCHES OR ABOVE OFF THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK MILK CRATES USED TO STORE FRUITS AND VEGETABLES THROUGHOUT THE FACILITY AS WELL AS THE 2ND FLOOR KITCHEN. INSTRUCTED TO REMOVE AND PROVIDE ALTERNATIVE STORAGE METHODS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3 COMPARTMENT SINK IN DISHWASHING AREA IN THE 2ND FLOOR KITCHEN. MUST REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OVERFLOWING TRASH AT THE OUTSIDE DUMPSTER WITH THE LIDS UNABLE TO CLOSE. INSTRUCTED THAT THE DUMPSTER LID MUST BE TIGHT FITTING TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S CERTIFICATES DURING INSPECTION. INSTRUCTED TO COMPLY.
12. Canvass25 févr. 2019

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE REQUIRED KIT ITEMS(GLOVES,MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN REAR FOOD PREP AREA IN THE 2ND FLOOR MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, HAND SOAP AND HAND DRYING DEVICES. PRIORITY FOUNDATION VIOLATION 7-38-030. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS ON HAND WASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN FRONT PREP AREA IN THE 2ND FLOOR. MUST PROVIDE AND MAINTAIN.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS STORED IN FRONT HOT HOLDING UNIT. OBSERVED PORK AT 124.1F AND CHICKEN AT 109.7F. INSTRUCTED TO MAINTAIN TCS FOODS AT 135.F OR ABOVE. PIC IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD ITEMS APPROXIMATELY 13 LBS VALUE OF$ 49.0. PRIORITY VIOLATION 7-38-005. CITATION ISSUED -COS
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO RODENT PROOF BOTTOM OF REAR RECEIVING DOORS AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND EQUIPMENT MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE CHEMICAL TEST KIT TO DETERMINE PROPER SOLUTION CONCENTRATION OF SANITIZING. INSTRUCTED PIC TO PROVIDE CHEMICAL TEST STRIPS FOR THE 3-COMPARTMENT SINK TO TEST THE STRENGTH OF THE SANITIZER. PIC WENT RO BUY TEST STRIPS AND PROVIDE AT END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED-COS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3 COMPARTMENT SINK IN REAR DISHWASHING AREA IN THE 1ST FLOOR. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN FLOOR TILES IN REAR STORAGE AREAS NEAR TO WASHROOM AND IN FRONT ON 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER DAMAGED CEILING TILES ABOVE FRONT DISPLAY SHELVING AND REAR AREA BY 3-COMPARTMENT SINK. MUST REPAIR REPLACE AND MAINTAIN.
13. Plainte21 févr. 2018

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES IN THE FOLLOWING AREAS OF THE DELI COUNTER: SMOKE SALMON AT 58.3F, FRIED CHICKEN AT 65.5F, COOKED CHICKEN LIVER AT 66.9F, COOKED PORK CHOPS AT 66.9F, COOKED CATFISH AT 65.6F AND FISH(WHITEN)AT 79.9F AND INSIDE THE HOT HOLDING UNIT: PORK BUTT AT 114.8F, CHICKEN AT 109.8F AND FISH(WHITING) AT 99.8F. A TOTAL OF 80LBS OF FOOD AT $350 WAS DISCARDED AND DENATURED. CRITICAL CITATION #7-38-005(A) WAS ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST AND CLEAN TO INTERIOR OF THE WALK IN FREEZER. DETAIL CLEAN THE INTERIOR OF THE DISPLAY FREEZER TO REMOVE DEBRIS AND/OR SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS THROUGH OUT PREMISES TO REMOVE SPILLS,LITTER AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING AND DAMAGED CEILING TILES IN THE REAR DISH WASHING ROOM ON THE 1st FLOOR. MUST REPAIR AND MAINTAIN. MUST DETAIL CLEAN THE WALLS BEHIND HEAVY EQUIPMENT ON THE 2nd FLOOR PREP AREA TO REMOVE FOOD SPLATTER AND DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
14. Plainte23 août 2017

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED ON TOP OF THE DELI COUNTER: FISH AT 108F, AND PIEROGIS AT 53.2F. OBSERVED THE FOLLOWING FOODS STORED IN THE STEAM TABLE: STEW AT 116.8F, BOILED POTATOES AT 108.3F, CHICKEN AT 115.3F. OBSERVED THE FOLLOWING FOODS STORED IN THE DELI COOLERS: PORK AT 45.4F, AND HERRING FILETS AT 44.6F. MANAGEMENT VOLUNATRILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $326. CRITICAL VIOLATION 7-38-005A.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • UNHYGIENIC FOOD HANDLING PRACTICES OBSERVED BY FOOD HANDLERS. OBSERVED FOOD HANDLING EMPLOYEES CHANGE THEIR GLOVES WITHOUT WASHING THEIR HANDS BEFORE PUTTING ON NEW GLOVES. MANAGEMENT AND EMPLOYEES INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE EXTERIOR OF THE STOVES AND OVENS IN THE 2ND FLOOR KITCHEN, PREP TABLES, WIRE STORAGE RACKS IN THE WALK-IN COOLER, AND FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE ROOM BEHIND THE DELI COUNTER. REMOVE THE CARDBOARD BOXES LINING THE FLOOR IN THE HALLWAY TO THE 2ND FLOOR KITCHEN. CLEAN THE FLOOR OF THE 2ND FLOOR WALK-IN COOLER IN THE KITCHEN. CLEAN THE FLOOR OF THE BASEMENT WITH CARDBOARD PIECES, LITTER AND TRASH, AND BROKEN GLASS ON THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE STAINED CEILING TILES IN THE ROOM BEHIND THE DELI COUNTER. CLEAN THE WALLS OF THE 2ND FLOOR KITCHEN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT SHIELD IN THE ROOM BEHIND THE DELI COUNTER.
15. Canvass Re-Inspection27 mars 2017

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DETAIL CLEAN THE ICE MACHINE LOCATED UPSTAIRS TO REMOVE BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE GREEN CRATES USED TO STORE PRODUCE ITEMS ON THE SOUTH AISLE IS SOILED WITH FOOD DEBRIS AND GRAY BUILDUP. INSTRUCTED TO REPLACE LINERS OR DETAIL CLEAN AND SANITIZE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.
16. Canvass23 mars 2017

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: THE FOLLOWING FOOD ITEMS WERE STORED INSIDE OF THE HOT-HOLDING DISPLAY CASE ON TOP OF FOOD CONTAINERS THAT FIT INTO THE STEAM TABLE SLOT: BREADED FISH FILLETS AT 88.3F, LEMON FISH FILLETS AT 80.1F, TRAY OF PORK AT 98.2F, TRAY OF BREADED PORK AT 79.9F, CHICKEN AT 63.8F, TRAY OF BREADED FISH AND ONIONS AT 89.4, CABBAGE ROLLS IN RED SAUCES AT 112.8F, CHICKEN CUTLETS AT 82.4F, POTATOES AT 85.6F, MIXED VEGETABLE AT 84.5, CABBAGE AT 83.2F. FOUND A TRAY OF COOKED PORK LOIN AT 92.3F, GROUND PORK AT 52.3F, AND CHICKEN AND VEGETABLES AT 113.0F IN THE PREP AREA ON THE 2ND FLOOR. INSTRUCTED MANAGER TO NOT STORE FOOD ITEMS IN THE HOT-HOLDING UNIT ON TOP OF TRAYS OF FOOD THAT FIT INTO THE SLOT BECAUSE THE FOOD WILL NOT MAINTAIN A TEMPERATURE OF 140F OR ABOVE. MANAGER VOLUNTARILY DISCARDED 70# OF FOOD WORTH $375. CRITICAL VIOLATION 7-38-005A
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE REAR BATHROOM NEAR THE GARAGE DOOR WHERE DELIVERIES ARE RECEIVED IS NOT MAINTAINED: THE HOT WATER IS TURNED OFF AND THE SINK HAS 4 INCHES OF STANDING WATER DUE TO INSUFFICIENT DRAINING. 48 HOUR NOTICE GIVEN; EMPLOYEES INSTRUCTED TO USE THE 2 OTHER EMPLOYEE WASHROOMS UNTIL SINK IS REPAIRED. FACILITY MUST CONTACT A PLUMBER TO PROVIDE HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE ADEQUATE DRAINING FOR THE HAND SINK LOCATED INSIDE OF THE BATHROOM. CRITCAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DETAIL CLEAN THE ICE MACHINE LOCATED UPSTAIRS TO REMOVE BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE GREEN CRATES USED TO STORE PRODUCE ITEMS ON THE SOUTH AISLE IS SOILED WITH FOOD DEBRIS AND GRAY BUILDUP. INSTRUCTED TO REPLACE LINERS OR DETAIL CLEAN AND SANITIZE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE BASE OF THE FAUCET HEAD ON THE 3-COMPARTMENT SINK ON THE 1ST FLOOR. INSTRUCTED TO REMOVE THE TOWEL THAT IS WRAPPED AROUND THE LEAK, CONTACT A PLUMBER TO REPAIR/REPLACE GASKET AND MAINTAIN.
17. Canvass Re-Inspection14 juin 2016

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT INSIDE THE WALK-IN FREEZER IN THE KITCHEN ,INSTRUCTED TO PROVIDE. NO END CAPS ARE PROVIDED AT LIGHT SHIELD AT PRODUCE CASE WITH OPENED PRODUCE,INSTRUCTED TO PROVIDE.
18. Canvass7 juin 2016

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DISPLAY COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:47.6F- 48.7F- 50.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED VARIOUS KIND OF SOUPS AND VARIOUS KIND OF SALADS. COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED UNIT: VARIOUS KIND OF SOUP(36 POUND)LETCO SOUP 59.1F; TOMATOES SOUP AT TEMP OF 55.7F; SOREL SOUP AT TEMP OF 56.6F; BEEF TRIPE AT TEMP OF 48.6F; SARKRAUT SOUP AT TEMP OF 53.4F; CHICKEN SOUP AT TEMP OF 58.4F; VARIOUS KIND OF CREAMY AND COLD AND COOKED SALADS(15 POUND) AT TEMP OF 47.6F-48.7 TO 50.1F. FOUND COOKED POTENTIALLY HAZARDOUS FOOD AT ROOM TEMPERATURE STORED ON TOP THE SERVING FRONT COUNTER: PORK LOIN AT 52.2F-57.2FAND 58.7F; SMOKED FISH AT TEMP OF 63.7F; FRIED FISH AT TEMP OF 112.6F TO 113F; FRIED COD AT TEMP OF 98F; COOKED SAUSAGE AT TEMP OF 58.8F TO 59.7F; RIBS AT TEMP OF 62.6F;COOKED PEICES OF CHICKEN AT TEMP OF 58.9F TO 63.8F; WHOLE CHICKEN AT OF 54.6F; REPACKED MIXED COLD LUNCH MEAT AT TEMP OF 44.2F-44.9F AND 53.F; COOKED SANDWICHES STEAK AT TEMP OF 57.8F TO 59.3F; COOKED GROUND PORK AT TEMP OF 57.6F TO 61.3F; COOKED CHICKEN LEGS AT TEMP OF 55.5F TO 58.6F; MUSHROOM PIEROGI AT TEMP OF 80.3F TO 86.1F; COOKED POTATOES FINGERS(GNOCCHI)AT TEMP OF 57.2F; POTATOES DUMPLINGS AT TEMP OF 57.8F; CHEESE PIEROGI AT TEMP OF 58.8F TO 59.9F; COOKED CABBAGE PIEROGI AT TEMP OF 81.8F;COOKED POTATOES AND CHEESE PIEROGI AT TEMP OF 80.2F-85.4F AND 85.4F. SMOKED MECKERELS AT TEMP OF 63.7F. COOLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. FOOD MENTIONED ABOVE WAS DISCARDED AND DENATURED.POUNDS 206,VALUE 615. CRITICAL VIOLATION:7-38-005(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIP PROVIDED ON PREMISES FOR BOTH THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE,TO BE ABLE TO CHECK SANITIZER SOLUTION(ppm) SERIOUS VIOLATION:7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND THREE COMPARTMENT SINK AT REAR DELI AREA NOT MAINTAIN. WASTE /SOLID GREASY WATER BACKING UP ON TWO OF THE THREE COMPARTMENT SINK WHEN WATER IS TURNED ON AT FAUCET..INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS UNDER COOLERS,SHELVES IN SELLING AREA,STORAGES,UNDER COOKING EQUIPMENTS IN THE KITCHEN AT SECOND FLOOR.NEED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT INSIDE THE WALK-IN FREEZER IN THE KITCHEN ,INSTRUCTED TO PROVIDE. NO END CAPS ARE PROVIDED AT LIGHT SHIELD AT PRODUCE CASE WITH OPENED PRODUCE,INSTRUCTED TO PROVIDE.
19. Canvass Re-Inspection21 sept. 2015

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST AND MAINTAIN THE WALK-IN FREEZER. OBSERVED RUSTED SHELVES IN THE WALK-IN COOLER. MUST PAINT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS AT LEAST 6" OFF OF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING OF THE 2ND FLOOR PREP AREA. SCRAPE AND REPAINT THE CHIPPED PAINT FROM THE CEILING OF THE 2ND FLOOR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A LIGHT SHIELD MISSING ABOVE THE DELI COOLER. MUST INSTALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT SHIELD ABOVE THE 3 COMPARTMENT SINK IN THE ROOM BEHIND THE DELI COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 1 ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK IN THE 2ND FLOOR KITCHEN.
20. Canvass14 sept. 2015

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORES AT IMPROPER TEMPERATURES ON TOP OF THE DELI COUNTER AND IN THE STEAM TABLE. OBSERVED THE FOLLOWING ITEMS STORED AT IMPROPER TEMPERATURES ON TOP OF THE DELI COUNTER: FISH AT 114.8F, CHICKEN AT 91.9F, PIEROGIS AT 53.2F, PORK RIBS AT 122.5F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE IN THE STEAM TABLE: CHICKEN AT 134.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH APPROXIMATELY $500. CRITICAL VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE 2ND FLOOR FOOD PREP AREA. 15 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST AND MAINTAIN THE WALK-IN FREEZER. OBSERVED RUSTED SHELVES IN THE WALK-IN COOLER. MUST PAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS AT LEAST 6" OFF OF THE FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A LIGHT SHIELD MISSING ABOVE THE DELI COOLER. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 1 ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK IN THE 2ND FLOOR KITCHEN.
21. Canvass9 avr. 2014

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • STEAM TABLE NOT MAINTAINING PROPER TEMPERATURE 93.2F. INSTRUCTED MANAGER TO REPAIR STEAM TABLE TO MAINTAIN 140F OR ABOVE. STEAM TABLE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF COOKED PORK 51F-124.9F, COOKED CHICKEN 59.2F-84.6F, PIEROGI 80.4F, COOKED HAMBURGER 54.6F DISPLAYED FOR SALE AND STORED ON TOP OF DISPLAY COOLER. IMPROPER TEMPERATURE OF COOKED RIBS 77.4F, COOKED FISH 98.7-112.3F, COOKED HAM HOCK 104.2F DISPLAYED FOR SALE AND STORED ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $510, 120LBS OF PRODUCT. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE ARTICLES ON TOP OF PREP COOLER AND REMOVE OFF FLOOR IN DELI PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST DEPOSITS ON SHELVES IN WALK-IN COOLER IN SECOND FLOOR KITCHEN AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE AND REAR DISPLAY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN SECOND FLOOR KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN ALL AREAS. SECURE VENTILATION FAN IN REAR WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN DELI PREP AREA, DISH WASHING AREA, AND REAR DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, AND STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
22. Canvass Re-Inspection6 mars 2013

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods in coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table, meat grinder, sinks, utensils and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and remove grease build-up.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling not maintained in areas. Instructed to replace damaged ceiling tile.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs in walk-in unit and above produce display case not shielded. Instructed to shield all bulbs and provide end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Rear toilet room sink leaking at bottom drainline. Instructed to repair to prevent leak.
23. Canvass26 févr. 2013

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during display and sservice. Observed numerous ready-to-eat foods on top of counter in butcher area at improper temperature. Found Cooked chicken [email protected] F to 76.9F, Smoked Pork Butt [email protected], Assorted Cooked Fish [email protected] F to 102.5 F, Assorted Pierogi [email protected] F to 57.8 F, Potato Pancake [email protected] F to 94.4 F, Stuffed Cabbage [email protected] F, Assorted Pork [email protected] F to 118.5 F, Potatoes [email protected] F.Instructed manager that potentially hazardous foods must maintain 140 F or above and 40 F or below. Manager voluntarily denatured and discarded, value $580, 164 lbs. Critical citation issued 7-38-005(A).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment on first floor,sink slow draining and water with oil and food particles coming up left and right sides. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of water. Serious citation issued 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods in coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table, meat grinder, sinks, utensils and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and remove grease build-up.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling not maintained in areas. Instructed to replace damaged ceiling tile.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs in walk-in unit and above produce display case not shielded. Instructed to shield all bulbs and provide end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Rear toilet room sink leaking at bottom drainline. Instructed to repair to prevent leak.
24. Canvass Re-Inspection16 juin 2011

    0 infraction

25. Canvass14 juin 2011

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND AN ASSORTED AMOUNTS OF COOKED FOODS FISH,CHICKEN,PIROGIES,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. FOUND INTERNAL TEMPERATURES RANGING FROM 70.6F'-90.7F'. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED. DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID POTENTIALLY HAZARDOUS FOODS. APPROXIMATELY TOTAL 150 POUNDS, TOTAL DOLLAR VALUE $600.00, INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT UNDER REFRIGERATION AT 40F OR BELOW, ALL HOT FOODS AT 140F' OR ABOVE AND NOT IN THE TEMPERATURE DANGER ZONE. CRITICAL CITATION ISSUED. 7-38-005A.
    • 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. STANDING SEWER WASTE WATER IN BASEMENT AREA, INCLUDING BEVERAGE STORAGE. STRONG, FOUL ODORS, SEWER WATER ALL OVER FLOOR AND POOLED IN SOME AREAS. LIVE INSECTS VISIBLE ON WASTE WATER SURFACE. CRITICAL CITATION ISSUED. 7-38-030. MUST REPAIR ANY PLUMBING LEAKS AND/OR BACK-UP. WASH AND SANITIZE FLOORS AND SURFACES. REMOVE WOOD PALLETS (AND ANY OTHER UNWASHABLE SURFACES) IN CONTACT WITH WASTE WATER. ELIMINATE INSECTS.
    • 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. SLIDING DOORS NEEDED AT FRONT HOT HOLDING UNIT TO MAINTAIN FOOD AT PROPER TEMPERATURE, AND REPAINT ALL CHIPPING AND RUSTY SHELVING, DOWN GROCERY AISLE AND DISPLAY CASES. PROVIDE ADDITIONAL RAISED SHELVING (6 INCHES) TO STORE FOODSTOCK. REMOVE MILKCRATES CURRENTLY BEING USED TO FACILITATE CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH-OUT BASEMENT ARE LITTERED, DIRTY AND WET. MUST CLEAN AND MAINTAIN BASEMENT FLOOR.
    • 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 CLEAN AND BETTER MAINTAIN BASEMENT AREA, MUST REMOVE ALL UNUSED ITEMS FROM PREMISES
26. Canvass Re-Inspection4 oct. 2010

    1 infraction

    • 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.FOUND ELECTRIC BREAD OVEN IN USE BEHIND DELI COUNTER MUST BE REMOVED/DISCONNECTED OR VENTED AS REQUIRED.
27. Canvass23 sept. 2010

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND AN ASSORTED AMOUNT OF COOKED FOODS IE. FISH,CHICKEN,PIEROGIS,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE,DISPLAY.FOUND INTERNAL TEMPERATURES RANGING FROM 89.6F-110F DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED,DENATURED SAID POTENTIALLY HAZARDOUS FOODS.APPROXIMATELY TOTAL 170#,TOTAL DOLLAR VALUE$670.00.INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT UNDER REFRIGERATION AT 40F OR BELOW,ALL HOT FOODS AT 140F OR ABOVE AND NOT IN THE TEMPERATURE DANGER ZONE.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE LOCATED ON 2ND FLOOR KITCHEN-TAGGED HELD FOR INSPECTION.MUST DETAIL CLEAN,SANITIZE SAID EQUIPMENT.NOTIFY THE CDPH VIA FAX 312-746-4240 WHEN READY,TAG REMOVAL.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • 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.OBSERVED FOOD HANDLERS IN KITCHEN LOCATED IN 2ND FLOOR PERFORMING MULTIPLE TASKS,CHANGING SOILED GLOVES THEN RETURNING TO HANDLE FOODS AND NOT WASHING HANDS PER CITY CODE ALSO FOUND NO SOAP AT EXPOSED HANDSINK.
    • 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 APPROXIMATELY 50 LIVE FRUIT FLIES IN VARIOUS AREAS OF GROCERY STORE,KITCHEN LOCATED IN SECOND FLOOR,CLUTTERED DRY STORAGE AREAS,CLUTTERED SIDE DOCK AREAS.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE ALL CLUTTERED AREAS,KEEP FLOORS DRY CONTROL.PEST CONTROL CO SERVICE NOW RECCOMENDED.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED NOR VISIBLE TO CUSTOMERS AS REQUIRED.
    • 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.THE FOLLOWING REQUIRES DETAIL CLEANING ALL COOKING EQUIPMENTS STOVES,OVENS, INTERIOR/EXTERIOR OF COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES,3 COMP SINKS,BEHIND COUNTERS,CABINETS ETC.
    • 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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner THROGHOUT 1,2ND FLOORS.
    • 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.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 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.LIGHT BULBS INSIDE THE WALK-IN-COOLERS NOT SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.FOUND ELECTRIC BREAD OVEN IN USE BEHIND DELI COUNTER MUST BE REMOVED/DISCONNECTED OR VENTED AS REQUIRED.
    • 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.INSTRUCTED TO DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS AND REMOVE ALL CLUTTER THROUGHOUT THE PREMISES,ELEVATE STOCK 6" OFF FLOOR FOR EASIER CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Ice scoops must be stored in clean dry place. Wiping cloths must be stored in sanitizing solution.