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ALEX'S GROCERY

5716 W 63RD ST, CHICAGO, IL 60638 · Grocery Store

Inspection summary

ALEX'S GROCERY has been inspected 5 times by Chicago Department of Public Health since August 29, 2018. The most recent inspection, on April 12, 2022, found no infractions.

1 of 5 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on August 2, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on November 8, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 18, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on August 29, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on November 8, 2021. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL NON FOOD SURFACES IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND CLUTTER. CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • GARBAGE CAN IN WASHROOM IN NEED OF COVER. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  3. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MISSING CLEANING SUPPLIES ON PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE ALL NECESSARY SUPPLIES (GLOVES, FACE MASK, DISINFECTANT EFFECTIVE AGAINST NOROVIRUS, ETC) PRIORITY FOUNDATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALL BEHIND UTILITY SINK IN POOR REPAIR, HOLE IN WALL AND MISSING TILES. INSTD TO REPAIR WALL SO AS TO SMOOTH, EVEN AND EASILY CLEANABLE.
  4. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCREDURE FOR VOMITING, AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 OBSERVED SEVERAL ITEMS SPICES, CHILIES, BEANS PRE-PACKAGED FOR RETAIL SALE, WITH NO LABLES. INSTRUCTED ON PROPER LABELS.
  5. License

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME. NO FOOD BEING PREPARED OR SERVED AT THIS TIME. INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCREDURE FOR VOMITING, AND DIREAHAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 OBSERVED NO HAND SINK IN THE PREP/DISH AREA, INSTRUCTED TO INSTALL HANDSINK WITH PROPER HOT AND COLD RUNNING WATER CONECTED TO PROPER DRAIN. 7-38-030(c). NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 OBSERVED NO THERMOMETER ON PREMISES AT THIS TIME TO TAKE FOOD TEMPERATURE, INSTRUCTED TO PROVIDE METAL STEM THERMOMETER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 OBSERVED SEVERAL ITEMS SPICES, CHILIES, BEANS PRE-PACKAGED FOR RETAIL SALE, WITH NO LABLES. INSTRUCTED ON PROPER LABELS.
    • 46. GLOVES USED PROPERLY
      • 3-304.15 OBSERVED NO GLOVES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO TEST STRIPS FOR THE CHLORINE SANITIZER, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.B OBSERVED NO FOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.

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