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ANDY'S GROCERY

3001 S AVERS AVE, CHICAGO, IL 60623 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND ONE EIGHT DOOR REFRIGERATION UNIT WITH POTENTIALLY HAZARDOUS FOODS INSIDE. UNITS AMBIENT AIR TEMP WAS AT 55.9F, OWNER WENT ON ROOF AND MADE AN ADJUSTMENT TO UNIT AND GOT IT DOWN TO 46.7F. INSTRUCTED OWNER THAT UNIT MUST BE MAINTAINED AT 40F AND BELOW. UNIT TAGGED HELD FOR INSPECTION. INSTTRUCTED OWNER TO CONTACT THE CDPH WHEN UNIT FIXED TO HAVE TAG REMOVED AND TO RESUME USING UNIT.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND NUMEROUS POTENTIALLY HAZARDOUS FOODS INSIDE REFRIGERATION UNIT MENTIONED IN VIOLATION #02. THESE ITEMS INCLUDE: RAW MEAT, MILK, EGGS, YOGURT, SOUR CREAM, CHEESE, SAUSAGE, HOT DOGS AND LUNCHMEATS. INSTRUCTED OWNER TO DISGARD ITEMS VALUED AT $300.00 APPROXIMATELY 50LBS. TEMPS OF MEAT AND EGGS AT 50F.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR BOTTOM OF TWO DOOR FREEZER IN MIDDLE OF STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF STOVE TO REMOVE RUST STAINS OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BASEMENT FLOOR HAS A HOLE IN CONCRETE; SEAL. ALSO CLEAN BASEMENT FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL PANEL AT END OF REFRIGERATION UNIT WHERE NEEDED. REPAIR WALL IN BASEMENT AND PROVIDE WALL COVING IN BASEMENT ALONG WALLBASE WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE RUST FROM THE TOP OF THE GREASE TRAP AT THREE COMP SINK. PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK. MOP SINK HAS A SPRAYER FOR THE FAUCET; INSTRUCTED TO PROVIDE A BACKFLOW DEVICE TO SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY CLUTTER FROM BASEMENT AREA.
  3. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE FOIL & CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMP SINK.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & 3- COMP SINK,SINK STOPPERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN LIGHT SHIELDS,CUTTING BOARD,MEAT SLICER,MICROWAVE,VENTILATION VENTS,REACH IN FREEZER.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES & UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE LOOSE & DAMAGED FLOOR TILES & GROUT THE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES,LOOSE & MISSING WALL BASES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST PROVIDE SUMP PUMP LID.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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 ELEVATE,ORGANIZE,REMOVE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT.
  4. Canvass

    11 infractions

    • 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.OBSERVED INADEQUATE WASTE WATER DISPOSAL.OBSERVED APPX 2-3 FEET OF CLEAR STANDING WATER IN HALF OF BASEMENT & AT BASEMENT DOOR NOT ABLE TO ENTER IN TO BASEMENT DO TO WATER HEIGHT.MUST REMOVE WATER,CLEAN, SANITIZE & MAINTAIN AREA.BASEMENT IS A NON FOOD STORAGE AREA.(CRITICAL 7-38-030)CITATION ISSUED.BUILDING OWNER REMOVED STANDING WATER AT THIS TIME,INSTRUCTED TO MONITOR & MAINTAIN BASEMENT AREA & KEEP DRY AT ALL TIMES.
    • 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 EVIDENCE OF MORE THAN 40 MICE DROPPINGS ON FLOOR UNDER MOP SINK,BEHIND REACH IN FREEZER,NEXT TO FOOD DISPLAY SHELF,BEHIND SERVICE COUNTER IN BETWEEN CLUTTER.ALSO REAR DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/15/11.(SERIOUS 7-38-020)CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 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.MUST REPAIR OR REPLACE FOIL & CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMP SINK.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & 3- COMP SINK,SINK STOPPERS.
    • 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.MUST CLEAN LIGHT SHIELDS,CUTTING BOARD,MEAT SLICER,MICROWAVE,VENTILATION VENTS,REACH IN FREEZER.MUST DEFROST ICE CREAM FREEZER.
    • 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.MUST CLEAN FLOOR ALONG WALL BASES & UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE LOOSE & DAMAGED FLOOR TILES & GROUT THE SAME.
    • 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.MUST REPAIR OR REPLACE STAINED CEILING TILES,LOOSE & MISSING WALL BASES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS WHERE NEEDED.
    • 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.MUST PROVIDE SUMP PUMP LID.
    • 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 ELEVATE,ORGANIZE,REMOVE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT THIS TIME. MUST PROVIDE HOT WATER UNDER CITY PRESSURE.
  7. License

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT EXPOSED SINK IN KITCHEN.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. MUST PROVIDE ADEQUATE INSIDE GARBAGE CONTAINERS WITH LIDS.
    • 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. MUST SEAL RAW WOOD TRIMMING AROUND EXPOSED SINK IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, PREP TABLES, DISPLAY SHELVES. GRINDER, CASES AND STOVE.
    • 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. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT.
    • 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. MUST CLEAN/PAINT WALLS THRU-OUT AND SEAL OPENINGS AND PAINT WASHROOM DOOR.
    • 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. MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK.
    • 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 REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDING BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.