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ALTGELD GARDEN LIQUOR INC

13118 S ELLIS AVE, CHICAGO, IL 60827 · Grocery Store

Inspection summary

ALTGELD GARDEN LIQUOR INC has been inspected 6 times by Chicago Department of Public Health since March 9, 2012. The most recent inspection, on June 29, 2018, found no infractions.

2 of 6 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 October 12, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 27, 2018. 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 October 12, 2012. 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 6 times across 3 separate inspections, most recently on October 12, 2012. 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 2 separate inspections, most recently on October 12, 2012. For example: TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

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.

6 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO RUNNING HOT OR COLD WATER AT THE HAND SINK IN THE WASHROOM AS REQUIRED. INSTRUCTED THAT HOT AND COLD RUNNING WATER IS REQUIRED FOR HANDWASHING AT THE WASHROOM SINK AT ALL TIMES; MUST PROVIDE. CRITICAL VIOLATION 7-38-030 ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE AND DOORS NOT RODENT PROOFED. FOUND THIRTY OR MORE MOUSE DROPPINGS ON PREMISES IN CORNER AREAS OF STORAGE ROOM ON THE FLOOR; MUST CLEAN AREAS TO REMOVE DROPPINGS OBSERVED. ALSO OBSERVED HOLES IN THE SIDES OF BOTH REAR EXIT DOORS LEAVING OUTER OPENINGS UNPROTECTED; MUST SEAL HOLES AND COMPLETELY RODENT PROOF DOORS. SERIOUS VIOLATION 7-38-020 ISSUED.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NACHO CHEESE AT IMPROPER HOT HOLDING TEMPERATURE OF 120F. INSTD MGR TO MAINTAIN HOT FOODS 140F OR ABOVE AT ALL TIMES. MGR VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. CITATION ISSUED 7-38-005A CRITICAL.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDSINK ON SITE. PREMISES SELLS NACHOS W/CHEESE. INSTD TO PROVIDE EXPOSED HANDSINK IN SAME AREA. INSTD TO CEASE AND DESIST SELLING SAME UNTIL EXPOSED HANDSINK PROVIDED AND APPROVAL OBTAINED FROM HEALTH DEPT. CITATION ISSUED 7-38-030 CRITICAL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MGR ON DUTY, NOR CERTIFICATE POSTED WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (NACHOS W/CHEESE). INSTD TO PROVIDE SAME. CITATION ISSUED 7-38-012 SERIOUS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO 3-COMPARTMENT SINK ON PREMISES TO PROPERLY WASH, RINSE, AND SANITIZE MULTI-USE EQUIPMENT FOR NACHOS W/CHEESE. INSTD TO PROVIDE SAME WITH GREASE INTERCEPTOR AND ATTACHED METAL DRAINBOARD IF PLANS TO SELL NACHOS W/CHEESE, OR PREPARE/SERVE ANY OTHER POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED 7-38-030 SERIOUS.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • NO HOT WATER AT HANDSINK. INSTD TO PROVIDE SAME AT ALL TIMES. CITATION ISSUED 7-38-030 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVES THRU-OUT. INSTD TO PAINT SAME WITH NON-TOXIC PAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT UNDER AND BEHIND STORAGE SHELVES, HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES IN WALLS/CEILINGS THRU-OUT. SEAL ALL HOLES.
  5. Complaint Re-Inspection

    1 infraction

    • 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.SOME CEILING AREAS IN POOR REPAIR/LEAKING.MUST REPAIR.
  6. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FACILITIES WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 46.2F.MUST MAINTAIN PROPER TEMPERATURE REQUIRED OF 40F OR BELOW.COOLER TAGGED. MUST NOT USE COOLER FOR STORING FOODS.-CDI CRITICAL CITATION ISSUED 7-38-005A
    • 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 4 GALLONS OF DEANS MILK STORED INSIDE WALK IN COOLER AT 47.6F.MUST MAINTAIN MILK AT 40F OR BELOW AT ALL TIME AND ALL POTENTIALLY HAZARDOUS FOODS.MILK WAS REMOVED FROM COOLER AND DISGARDED,CDI.CRITICAL CITATION ISSUED 7-38-005B1 -MILK COST $2.00
    • 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.EVIDENCE OF IMPROPER PEST CONTROL.RODENT (MICE) DROPPINGS ON PREMISES,(15 DROPPINGS UNDER STORAGE SHELVING OF STORED T-SHIRTS,ALONG STORAGE BEHIND FRONT COUNTER-18,12 DROPPINGS BETWEEN PALLETS AND FLOOR IN MANAGER LIQUOR CLOSET). SERIOUS CITATION ISSUED 7-38-020.
    • 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.STORAGE SHELVES NOT SEALED,CLEAN BEHIND FRONT COUNTERS.MUST SEAL/PAINT.ALSO DISPLAY SHELVING RUSTY.MUST REPAIR.
    • 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.DEBRIS BUILD-UP UNDER STORAGE PALLETS THRU-OUT PREMISES AND STORAGE ON FLOORS-FRONT/REAR.MUST ELEVATE ALL STORAGE OFF FLOORS AT LEAST 6-INCHES AND CLEAN UNDER ALL PALLETS.
    • 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.OBSERVED SOME CEILING AREAS LEAKING WATER IN STORE.MUST REPAIR LEAKS/ROOF.ALSO OPENING IN WALLS /UPPER,LOWER IN WASHROOM AND AT DOOR LEADING TO LIQUOR ROOM.MUST REPAIR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.NO SELF CLOSING DEVICE ON WASHROOM DOOR.MUST INSTALL.
    • 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.OBSERVED CLUTTER OF ARTICLES AND STORAGE IN SEVERAL AREAS OF PREMISES STORAGE CLOSET, BY HOT WATER TANK,BEHIND FRUNT COUNTER NEAR COOLERS.MUST ORGANIZE ALL AREAS.

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