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ARISTA FOODS

112 N MAY ST, CHICAGO, IL 60607 · Grocery Store

Inspection summary

ARISTA FOODS has been inspected 11 times by Chicago Department of Public Health since October 8, 2010. The most recent inspection, on August 3, 2016, found no infractions.

2 of 11 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 source, labelling and allergens, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. 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 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 February 7, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on October 24, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on January 13, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 7, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 20 times across 8 separate inspections, most recently on December 19, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Consultation

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SHELVES IN REACH IN COOLER IN COFFEE PREP AREA. MUST ALSO CLEAN AND MAINTAIN UNUSED ICE BIN INSIDE CABINET IN THE COFFEE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SHELVES ON THE SALES FLOOR AND UNDER STORAGE RACKS IN REAR STORAGE AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE VENT COVERS AND LIGHT SHIELDS ABOVE THE DELI COUNTERS. MUST REMOVE HEAVY DUST AND OTHER DEBRIS. MUST ALSO REPAIR SMALL AMOUNT OF PEELING PAINT AT THE 3RD WINDOW FROM THE RIGHT BEHIND THE DELI COUNTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE.
  4. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SHELVES IN REACH IN COOLER IN COFFEE PREP AREA. MUST ALSO CLEAN AND MAINTAIN UNUSED ICE BIN INSIDE CABINET IN THE COFFEE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SHELVES ON THE SALES FLOOR AND UNDER STORAGE RACKS IN REAR STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE VENT COVERS AND LIGHT SHIELDS ABOVE THE DELI COUNTERS. MUST REMOVE HEAVY DUST AND OTHER DEBRIS. MUST ALSO REPAIR SMALL AMOUNT OF PEELING PAINT AT THE 3RD WINDOW FROM THE RIGHT BEHIND THE DELI COUNTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE.
  5. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EMPLOYEE HAND WASHING FACILITIES IN POOR REPAIR. NOTED THE HANDLE TO THE HOT WATER SOURCE COMPLETELY BROKEN OFF. ALSO, NO HOT OR COLD RUNNING WATER NOTED AT THE SINK AT THIS TIME. MUST REPLACE BROKEN FAUCET HANDLE AND RESTORE HOT AND COLD RUNNING WATER TO THE SINK. CRITICAL CITATION ISSUED 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. (CHICKEN,SAUSAGE,ETC)SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SHELVES IN REACH IN COOLER IN COFFEE PREP AREA. MUST ALSO CLEAN AND MAINTAIN UNUSED ICE BIN INSIDE CABINET IN THE COFFEE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SHELVES ON THE SALES FLOOR AND UNDER STORAGE RACKS IN REAR STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE VENT COVERS AND LIGHT SHIELDS ABOVE THE DELI COUNTERS. MUST REMOVE HEAVY DUST AND OTHER DEBRIS. MUST ALSO REPAIR SMALL AMOUNT OF PEELING PAINT AT THE 3RD WINDOW FROM THE RIGHT BEHIND THE DELI COUNTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE.
  6. Canvass Re-Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AND NO VALID PROOF OF ENROLLMENT PROVIDED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (DELI MEATS,ETC)SERIOUS CITATION ISSUED 7-38-012
  7. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF RODENTS ON SITE. ALSO OUTER OPENINGS NOT PROTECTED. NOTED APPROXIMATELY 30-35 MICE DROPPINGS SCATTERED ALONG THE NORTH WALL BEHIND THE WINE COOLER, IN THE SMALL DELI STORAGE CLOSET AND IN THE REAR STORAGE CLOSET. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO NOTED AN APPROXIMATELY 1/4 INCH GAP BETWEEN THE TWO FRONT ENTRANCE DOORS. MUST REPAIR AND MAKE COMPLETELY INSECT AND RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,SOUP,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SOUP HOT HOLDING UNIT AND BEHIND THE ICE MACHINE. MUST REMOVE DUST AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE BROKEN HOT WATER HANDLE AT THE REAR THREE COMPARTMENT SINK. (RUBBER BAND HOLDING VALVE OPEN) ALSO REPAIR BROKEN AND LEAKY FAUCET AT THE HAND SINK IN THE PRODUCE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE MILK CRATES BEING USED TO STORE ITEMS. MUST PROVIDE PROPER STORAGE SHELVES TO STORE ITEMS 6 INCHES OFF THE FLOOR.
  8. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINKS IN FOOD PREP AREAS BACKING UP INTO EACH OTHER WHEN USED TO WASH HANDS. ALSO FOUND LEAK AT BOTTOM PIPE AT EXPOSED HAND SINK IN KITCHEN, WATER WAS SHUT OFF TO STOP THE LEAK. MUST REPAIR AND MAINTAIN. CRITICAL CITATION ISSUED #7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF DAIRY DISPLAY COOLER TO REMOVE DEAD BUGS AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOLER AT COFFEE BAR TO REMOVE SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND HOT WATER TANK IN POOR REPAIR (LEAK AT BOTTOM). MUST REPAIR AND MAINTAIN.
  9. Complaint

    8 infractions

    • 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 ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.
    • 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 AT DELI AREA TO REMOVE FOOD DEBRI OFF FLOOR.
    • 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 SEAL HOLE AT WALLBASE NEXT TO HOT WATER HEATER TO PREVENT PEST ENTRY AS WELL AS HOLES AROUND HOT AND COLD WATER FAUCET HANDLES AT UTILITY SINK. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE BROKEN LIGHT SHIELD AT MILK COLD HOLDING UNIT.
    • 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 ADJUST HOT WATER FAUCET VALVES AT BOTH RESTROOMS. MUST REPAIR LEAKY FAUCET BASE OF EXPOSED HANDSINK AT DELI AREA.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored.MUST PROPERLY STORE SOILED LINENS IN A SANITIZING SOLUTION AT ALL TIMES.
    • 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 AT COFFEECOUNTER COOLER AT ALL TIMES.
    • 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 KEEP ITEMS 6 INCHES OFF THE FLOOR AT MAIN BEER STOCK AREA AT FRONT OF STORE DISPLAY AREA.
  10. Canvass

    3 infractions

    • 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. The ceiling vent above the center deli cases is dirty. Clean the ceiling vent area. The wall around the pillar in the produce cooler is damaged and wide open, repair the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The hot water heater has a potable water leak, repair leaking plumbing.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. The cooks in the rear kitchen have no hair restraints on while preparing food, all food handlers must resrian there hair during food preparation and service.
  11. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Properly label and date all open and prepared potentially hazardous foods.
    • 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. The dirty can opener, bucket, coffee station cooler racks, exposed hand sink faucet areas and kitchen prep shelving were washed, rinsed and sanitized at this time.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Clean out the dead bees from the produce room light sheilds.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.

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