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AUGUSTA FINEST FOODS, INC.

1000 N MOZART ST, CHICAGO, IL 60622 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE (GYROS ,PEPPERS,ITALIAN BEEF)IS BEING PREPARED AT THIS TIME.MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED & SERVED.(SERIOUS 7-38-012)CITATION ISSUED.
    • 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 WORKING VENTILATION AT THE HOOD OF COOKING EQUIPMENT.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint Re-Inspection

    6 infractions

    • 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.STILL FINDING EVIDENCE OF MICE & RAT DROPPINGS IN CHIP DISPLAY BOXES,FLOOR IN BASEMENT STORAGE ROOMS & DEAD MICE ON FLOOR IN SAME AREA.DOOR STILL NOT RODENT PROOFED.MUST REMOVE DROPPINGS & MICE,CLEAN & SANITIZE AREAS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/2/12.A CURRENT RECEIPT OF SERVICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be sInspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ADEQUATE WORKING SINK STOPPERS AT 3 COMP SINK,AND A METAL DRAIN BOARD IS NEEDED FOR SAID SINK. mooth, easily cleanable, and durable, and shall be in good repair.
    • 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 DETAIL CLEAN INTERIORS OF COOLERS,FOOD PREP TABLES,DEEP FRYERS,INTERIOR BASINS OF THE 3 COMP SINK,SHELVINGS BEHIND THE FRONT SERVICE COUNTERS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULBS OVER THE REAR FOOD PREP AREA NOT SHIELDED MUST PROVIDE,MAINTAIN AT ALL TIMES.
    • 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. ALL COOKING EQUIPMENTS DEEP FRYER,GYRO UNITS MUST BE VENTED AS REQUIRED.
    • 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 DETAIL CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE CLUTTERED CONDITIONS.
  5. Complaint

    10 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.FOUND THE 3 COMPARTMENT SINK NOT MAINTAINED WASTE WATER BACKING UP AT LEFT AND RIGHT COMPARTMENT ONCE MIDDLE COMPARTMENT IS DRAINED OUT.ALSO REPLACE FAUCET AT 3 COMPARTMENT SINK SUCH THAT IT REACHES ALL COMPARTMENTS EVENLY.CRITICAL VIOLATION 7-38-030.
    • 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. AN EXPOSED HANDSINK NOT PROVIDED/NOT ACCESIBLE TO THE FOOD PREP AREA(REAR)FOR PURPOSES OF HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 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 APPROXIMATELY 60 RAT DROPPINGS IN CLUTTERED BASEMENT STORAGE AREAS AND IMPROPER PEST CONTROL METHODS.RAT POISON FOUND ON STAIRCASE LEADING TO BASEMENT MUST BE STORED IN A ENCLOSED BAIT STATION. MUST CLEAN AND SANITIZE AFFECTED AREAS. MUST RODENT PROOF AND SEAL ALL FOUNDATION WALLS IN THE BASEMENT.REMOVE ALL UNNECESSARY ARTICLES STORED IN MENTIONEDE AREAS DUE TO POTENTIAL PEST HARBORAGE CRITICAL VIOLATION 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. MUST PROVIDE ADEQUATE WORKING SINK STOPPERS AT 3 COMP SINK,AND A METAL DRAIN BOARD IS NEEDED FOR SAID SINK.
    • 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 DETAIL CLEAN INTERIORS OF COOLERS,FOOD PREP TABLES,DEEP FRYERS,INTERIOR BASINS OF THE 3 COMP SINK,SHELVINGS BEHIND THE FRONT SERVICE COUNTERS.
    • 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. FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES AND REPLACE BROKEN FLOOR TILES AT FOOD PREP,GROCERY AREA.
    • 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 REPLACE WATER STAINED CEILING TILES OVER THE GROCERY STORE AND DETAIL CLEAN DUSTS ACCUMULATIONS ON UPPER WALLS AT SAID FOOD PREP AREA.
    • 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.FOUND LIGHT BULBS OVER THE REAR FOOD PREP AREA NOT SHIELDED MUST PROVIDE,MAINTAIN AT ALL TIMES.
    • 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. ALL COOKING EQUIPMENTS DEEP FRYER,GYRO UNITS MUST BE VENTED AS REQUIRED.
    • 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 DETAIL CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE CLUTTERED CONDITIONS.
  6. License

    0 infractions

  7. License

    0 infractions