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AFANDINA GROCERY & MEAT MARKET, INC

4605 N KEDZIE AVE, CHICAGO, IL 60625 · Grocery Store

Inspection summary

AFANDINA GROCERY & MEAT MARKET, INC has been inspected 4 times by Chicago Department of Public Health since November 19, 2013. The most recent inspection, on January 16, 2015, 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, Pests and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on November 22, 2013. 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 2 times across 2 separate inspections, most recently on November 22, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 22, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 11 times across 3 separate inspections, most recently on December 3, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 once on December 3, 2013. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL UNDER 3 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR TO BE SMOOTH AND EASILY CLEANABLE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF-CLOSING. MUST INSTALL SELF-CLOSONG DEVICE.
  3. License Re-Inspection

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF REACH IN FREEZER AT THE DISPLAY AREA TO BE IMPROPER AT 29.7F. INSTRUCTED NOT TO USE UNTIL APPROPRIATE TEMPERATURE OF 0F OR BELOW IS ATTAINED.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK TO BE READING 79.8F, HOT WATER TEMPERATURE AT WASHROOM HAND SINK 69.5F. INSTRUCTED TO RESTORE HOT RUNNING WATER TO ALL SINKS.
    • 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, 1/4 INCH OPENING TO OUTSIDE AT BOTTOM OF DOOR. MUST RODENT PROOF DOOR.
    • 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 right side of three compartment sink, water coming up middle of sink. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of waste water.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED PIPING OF 3 SINK AT THE 3 COMPARTMENT SINK LEAKS, ALLOWING WATER TO LEAK ON TO THE FLOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.... MUST REPLACE AND MAINTAIN CUTTING BOARD AT THE PREP AREA WHICH HAS DARK STAINS AND OPEN SEAMS. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION. MUST PROVIDE PROPER RAISED SHELVING FOR ELEVATION 6" OFF THE FLOOR AND 6" AWAY FROM THE WALL FOR BETTER PEST MONITORING.INSTRUCTED TO PROVIDE PROPER SHELVING THAT IS SMOOTH AND EASILY CLEANABLE (REMOVE PEELING PAINT), ALSO MUST NOT USE FOIL PAPER TO LINE SHELVES INSIDE REACH IN COOLER AT THE DISPLAY AREA. REPLACE OR REPAIR BROKEN PANEL AT BASE OF REACH IN FREEZER AT THE REAR. NO DRAINBOARD AT 3 COMPARTMENT SINK, MUST INSTALL (HAS MULTI-USE SCOOPS FOR BULK FOOD/SPICES DISPLAYS AND MEAT GRINDER/BAND SAW AND COFFEE GRINDER).SPLASHGUARDS ARE NEEDED AT BOTH SIDES OF THE EXPOSED HANDSINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN CHEST FREEZERS WITH ICE BUILT UP..... CLEAN SHELVES AT THE DISPLAY AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CRACKED TILE ON WALL BEHIND MEAT SLICER AND CRACK AT COVING ON WALL BY THE REACH IN FREEZER AT THE FRONT DISPLAY AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN VENTS INSIDE WALK IN COOLER AND DISPLAY CASE AT THE PREP AREA WITH DUST AND MOLD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • BULK FOOD/SPICE SERVICE SCOOPS, FOR CUSTOMER SELF-SERVICE, IMPROPERLY STORED. MUST PROVIDE PROTECTIVE SLEEVES AND ATTACH WASHABLE TETHER FOR SCOOPS.
  4. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF REACH IN FREEZER AT THE DISPLAY AREA TO BE IMPROPER AT 29.7F. INSTRUCTED NOT TO USE UNTIL APPROPRIATE TEMPERATURE OF 0F OR BELOW IS ATTAINED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING ASSORTED FOOD ITEMS INSIDE REACH IN FREEZER TO BE IMPROPER BETWEEN 25F TO 33F BEING OFFERED FOR SALE. VEGETABLE (JUTE PLANT)32.5F, SOMOZA 33.1F, PARATHA 25.3F, BASTERMA (BEEF)36.3F, GREEN FAVA VEGETABLES 30.1F. ALL LABELED KEEP FROZEN. CRITICAL VIOLATION 7-38-005A.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK TO BE READING 79.8F, HOT WATER TEMPERATURE AT WASHROOM HAND SINK 69.5F. INSTRUCTED TO RESTORE HOT RUNNING WATER TO ALL SINKS. CRITICAL VIOLATION 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED UTILITY SINK, BEING USED AS HAND WASH SINK, AT THE PREP/UTENSIL WASHING AREA CLOGGED. PREMISES DOES NOT HAVE ANOTHER EXPOSED HAND WASH SINK AT THIS TIME. CRITICAL VIOLATION 7-38-030. MUST INSTALL EXPOSED HAND SINK IN PREP/UTENSIL WASHING AREA.
    • 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, 1/4 INCH OPENING TO OUTSIDE AT BOTTOM OF DOOR. SERIOUS VIOLATION 7-38-020. MUST RODENT PROOF DOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED PIPING OF 3 SINK AT THE 3 COMPARTMENT SINK LEAKS, ALLOWING WATER TO LEAK ON TO THE FLOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.... MUST REPLACE AND MAINTAIN CUTTING BOARD AT THE PREP AREA WHICH HAS DARK STAINS AND OPEN SEAMS. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION. MUST PROVIDE PROPER RAISED SHELVING FOR ELEVATION 6" OFF THE FLOOR AND 6" AWAY FROM THE WALL FOR BETTER PEST MONITORING.INSTRUCTED TO PROVIDE PROPER SHELVING THAT IS SMOOTH AND EASILY CLEANABLE (REMOVE PEELING PAINT), ALSO MUST NOT USE FOIL PAPER TO LINE SHELVES INSIDE REACH IN COOLER AT THE DISPLAY AREA. REPLACE OR REPAIR BROKEN PANEL AT BASE OF REACH IN FREEZER AT THE REAR. NO DRAINBOARD AT 3 COMPARTMENT SINK, MUST INSTALL (HAS MULTI-USE SCOOPS FOR BULK FOOD/SPICES DISPLAYS AND MEAT GRINDER/BAND SAW AND COFFEE GRINDER).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN CHEST FREEZERS WITH ICE BUILT UP..... CLEAN SHELVES AT THE DISPLAY AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CRACKED TILE ON WALL BEHIND MEAT SLICER AND CRACK AT COVING ON WALL BY THE REACH IN FREEZER AT THE FRONT DISPLAY AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN VENTS INSIDE WALK IN COOLER AND DISPLAY CASE AT THE PREP AREA WITH DUST AND MOLD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • BULK FOOD/SPICE SERVICE SCOOPS, FOR CUSTOMER SELF-SERVICE, IMPROPERLY STORED. MUST PROVIDE PROTECTIVE SLEEVES AND ATTACH WASHABLE TETHER FOR SCOOPS.

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