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71ST & PARNELL MARKET, INC.

524 W 71ST ST, CHICAGO, IL 60621 · Grocery Store

Inspection summary

71ST & PARNELL MARKET, INC. has been inspected 4 times by Chicago Department of Public Health since September 10, 2010. The most recent inspection, on November 20, 2014, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 8, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 8, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 3 separate inspections, most recently on August 8, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on August 8, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS AND FREEZERS NOT MAINTAINING PROPER TEMPERATURES. 10 DOOR FRESH MEAT DISPLAY COOLER 80.2F,5 DOOR FREEZER 68.4,5 DOOR REACHIN COOLER 78.3. VIOLATION CRITICAL 7-38-005(A) ,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE FRONT DOOR IS BROKEN AND WON'T CLOSE PRPERLY AND THE RAR DOOR HAS A 1/4 GAP NOT TIGHT FITTING OR RODENT PROOFED. SERIOUS CITATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVES IN THE WALKIN COOLER AND SOME RAW WOOD IN FOOD PREP AREAS. SEAL ALL RAW WOOD AND REMOVE THE RUST AND PAINT SHELVES IN REACH IN COOLERS AND SOME DISPLAY SHELVES. PROVIDE LEGS FOR THE UTILITY MOP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE SLICER. DEFROST BOX FREEZERS FOR MEAT AND ICE CREAM. NEED TO CLEAN COOLER INTERIOR AND MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO REPAIR FLOOR IN THE REAR AREA BIG HOLES IN THEM MADE BY THE FIREMEN AND BY THE 3 COMPARTMENT,BY THE FURNACE HALLWAY AND IN THE REAR STORE ROOM. NEED TO REPAIR ALL THE FLOORS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR ALL THE LARGE HOLES IN THE WALLS AND CEILINGS REAR AREAS MADE BY THE FIRE MEN. CLEAN ALL THE SMOKE DAMAGE WALLS AND PAINT THEM,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCETS AT THE 3-CMPARTMENT SINK DRIPPING WATER FROM THEM. MUST TERAIR OR REPLACE THE FAUCETS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR STOREROOM. REMOVE THE CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  3. Canvass

    6 infractions

    • 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.NEED TO REMOVE CARDBOARD FROM COOLER STORAGE SHELVES.
    • 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.NEED TO CLEAN AND SANITIZE REAR BAND SAW, SLICER. DEFROST BOX FREEZERS. FOR MEAT AND ICECREAM. NEED TO CLEAN COOLER INTERIOR AND MICROWAVE.
    • 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.NEED TO REPAIR FLOOR IN RESTROOM, NEED TO SEAL REAR FLOOR UNDER 3 COMP. SINK.
    • 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.FRONT WALL NEEDS REPAIR.
    • 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.NEED TO RESEAL WATER DAMAGED CEILING THRU-OUT. AND REPAIR HOLE IN REAR WALL BEHIND BOX MEAT FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN SIDE AND REAR STORAGE AREAS NEED TO REMOVE ITEMS NOT BEING USED.
  4. Canvass

    5 infractions

    • 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. RUSTY SURFANCE AND SOME RAW WOOD IN FOOD PREP AREAS. SEAL ALL RAW WOOD AND RUSTY SHELVES, i.e.SHELVES IN REACH IN COOLERS AND SOME DISPLAY SHELVES.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT, REPLACE ALL MISSING /DAMAGED FLOOR TILES THROUGHOUT PREVENTING ANY INSECT ENTRANCE/HORBAGE.
    • 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. DETAIL CLEAN ALL WALLS THROUGHOUT FRONT AND REAR, REMOVING ALL FOOD, AND OTHER STAINS IN WALLS, INCLUDING THE SIDE WALK IN COOLER. REMOVE ALL CHIPPED PAINT ON CEILINGS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPLACE SELF CLOSING TOILET DOOR.
    • 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. REPLACE ALL THOMOMETERS IN ALL COOLERS.

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