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APPLE PANTRY

5835 W FULLERTON AVE, CHICAGO, IL 60639 · Grocery Store

Inspection summary

APPLE PANTRY has been inspected 5 times by Chicago Department of Public Health since April 22, 2011. The most recent inspection, on November 27, 2018, found no infractions.

2 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 4 times across 2 separate inspections, most recently on August 6, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on November 27, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 6, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 7 times across 3 separate inspections, most recently on November 27, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 7 times across 2 separate inspections, most recently on November 27, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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. License

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SOME PLASTIC PALLETS BEING USED AS SHELVING AND FLOOR ELEVATION. MUST REMOVE AND PROVIDE SHELVING/ELEVATION THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK/POOLED WATER IN THE BACK ROOM ON THE FLOOR BY SUMP PUMP. MUST REMOVE STANDING WATER, REPAIR PUMP AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT OF THE CEILING OF THE REAR STORAGE AREA. OBSERVED BROKEN FLOOR TILES THROUGHOUT THE REAR STORAGE AREA. OBSERVED HOLES IN WOOD WALL IN THE STORE FRONT AREA. MUST REPAIR AND MAINTAIN ALL AFFECTED AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW WOOD WALL UNIT BUILT AROUND THE MOP SINK IN THE REAR STORAGE AREA. MUST SEAL/PAINT WITH HIGH GLOSS FINISH TO PROVIDE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN BUILDUP OF DIRT ON THE FLOORS THROUGHOUT. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
  3. License

    0 infractions

  4. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facilities not maintaining proper temperature while storing potentially hazardous foods. Found internal temperature of walk-in cooler at 50.2 F. Instructed that cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag posted on walk-in cooler.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazarodus foods does not meet temperature requirement during storage, display and service. Found 21-16oz of milk at 50.8 F, 16-gallons of milk at 48.6 F and 7 1 dz of eggs at 50.2 F and 1 16oz bolonga at 50.2 F inisde walk-in cooler stated above. Instructed that all potentially hazarous foods must maintain 40 F or below. Manager voluntarily denatured and discarded. Critical citation issued 7-38-005(A). Value $112, 159 lbs.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • No three compartment sink on premises to wash, rinse or sanitize equipment or utensil. Establishment bagging ice for retail sale and has no way to wash, rinse or sanitize utensils or ice machine equipment. Instructed that premises must install three compartment sink with hot and cold running water, with waste receptacle and drainboard. Critical citation issued 7-38-030. Premises must cease and desist ice bagging operation.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Foods not protected during storage, display and service. Found 20 plus bags of ice that was bagged on premises and not in sanitized method. Establishment does not have three compartment sink to wash, rinse or sanitize equipment. Also, bags of ice not provided with name or business location. Instructed that ice must not be sold and remove-denatured and discarded from premises. Serious citation issued 7-38-005(A). Value $40, 200lbs.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Display shelves and interior ice machine panel not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor under display shelves and in rear storage room not cleaned. Instructed to detail clean daily and replace any missing floor tile.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Gaps noted along wallbase in front and rear of premises. Instructed to seal gaps and install rubber coving along wallbase.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulb not shielded inside walk-in cooler. Instructed to shield bulb or install shatter-proof bulb.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Backflow preventer on utility sink leaking. Instructed to repair to prevent leak. Ventilation not provided inside toilet room. Instructed to install exhaust fan vented to outside.
  5. Canvass

    4 infractions

    • 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. INSTRUCTED TO CLEAN AND MAINTAIN DISPLAY RACKS IN DISPLAY/WALK-IN COOLER WITH MOLDLIKE BUILD-UP.
    • 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. INSTRUCTED REPAIR STRIPPED HOT WATER FAUCET HANDLE INSIDE WASHROOM.---------MUST REPAIR BROKEN VENTILATION INSIDE WASHROOM.
    • 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. MUST PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER AND INSIDE FREEZERS.
    • 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. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND ON TOP OF WALK-IN FREEZER TO PREVENT RODENT AND INSECT HARBORAGE. MUST REORGANIZE.---------MUST CLEAN AND MAINTAIN REAR OUTSIDE AREA BY GARBAGE DUMPSTER AREA.

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