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AUGUSTA FOOD

5858 W AUGUSTA BLVD, CHICAGO, IL 60651 · Grocery Store

Inspection summary

AUGUSTA FOOD has been inspected 9 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on March 26, 2020, found no infractions.

4 of 9 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, Pests and Food temperature control.

The last 3 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 once on March 10, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 7, 2012. 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 March 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 15 times across 5 separate inspections, most recently on September 13, 2016. 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 3 separate inspections, most recently on March 10, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    0 infractions

  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A RUSTY STORAGE RACK IN THE REAR DISH AREA, INSTRUCTED TO REMOVE RUST/OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN, CUTTING BOARD,SLICER, AND HOT HOLDING UNITS, INSTRUCTED TO CLEAN AND SANITIZE. ALSO DEFROST REAR MEAT FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE RESTROOM VENTILATION FAN DUSTY, INSTRUCTED TO REMOVE DUST/CLEAN.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL AND DATE PASTIC FOOD CONTAINER IN MEAT DISPLAY COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN COOLER HAVE BUILD OF DEBRIS ON SHELVES AND ICE CREAM FREEZER HAVE BUILD UP OF FROST. INSTRUCTED TO DETAIL CLEAN AND SANITIZE REACH IN COOLER AND ICE CREAM FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND BROKEN TILES THUR OUT PREMISES. INSTRUCTED TO REPLACE MISSING AND BROKEN TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT SINK FAUCET NOT REACHING ALL UNITS. INSTRUCTE TO MAKE ADJUSTMENT OR INSTALL NEW FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ITEMS ON FLOOR THUR-OUT PREMISES. INSTRUCTED TO STORE ALL ITEMS SIX INCES OFF FLOOR AND FROM WALLS TO PREVENT RODENT HARBORAGE.
  6. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MILK AND POP CRATES FOR THE ELEVATION OF FOOD PRODUCTS IS NOT OF PROPER DESIGN. INSTRUCTED MANAGMENT TO USE RACKS OR ELEVATED PLATFORM WITH LEGS. OBSERVED TIN FOIL LINERS AT SHELVING WHERE HOT CHEESE SAUCE AND HOT TACO MEAT ARE LOCATED. INSTRUCTED MANAGMENT TO REMOVE LINERS AND TO USE ONLY SMOOTH LIGHT COLORED EASILY CLEANABLE SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARDBOARD LINERS ON FLOOR INSTUCTED MANAGEMENT TO REMOVE AND REMINDED MANAGEMENT THAT ONLY LIGHT COLORED EASILY CLEANABLE SURFACES MAY BE USED FOR FLOORING
  7. Short Form Complaint

    0 infractions

  8. Complaint

    10 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.OBSERVED EVIDENCE OF MORE THAN 100 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS UNDER PREP TABLES,PALLETS,ON & IN BETWEEN SHELVING UNITS IN REAR & ON SALES FLOOR,POP CRATES ON & IN BETWEEN,ALONG WALL BASES BEHIND CHEST FREEZER IN REAR,3- COMPARTMENT SINK,OFFICE SPACE,BASEMENT.ALSO A STRONG ODOR OF RODENT URINE PRESENT IN REAR AREA & BASEMENT.FRONT DOOR DOOR SWEEP WORN.ALSO OPEN POISON UNDER ALL POP COOLERS,UNDER MOP SINK.MUST REMOVE DROPPINGS & POISON,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/7/12.(SERIOUS 7-38-020)citation issued.
    • 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.no certified food manager on duty & no certificate posted to view while (italian beef,nacho cheese sauce,slicing of luncheon meats) at this time.must provide & post.(SERIOUS 7-38-012)CITATION ISSUED.
    • 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 REMOVE RUST FROM PREP TABLES & OTHER SURFACES.MUST PROVIDE SINK STOPPERS FOR 3- COMP 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 CLEAN ALL DISPLAY SHELVES,SERVICE COUNTER SHELVES,ALL REACH IN COOLERS,MOP SINK,VENTS,3-COMP SINK,MEAT SLICER,DELI DISPLAY UNIT,CHEST FREEZERS & DEFROST,WINDOW SILLS,GLASS,GARBAGE CANS.
    • 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 THROUGHOUT INCLUDING BASEMENT.MUST REPAIR OR REPKACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.
    • 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 WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS WHERE NEEDED.
    • 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.MUST PROVIDE LIGHT SHIELDS IN PREP AREA & DISH WASHING AREA.
    • 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 REPAIR OR REPLACE LOOSE HAND SINK IN TOILET ROOM.
    • 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 FOR REACH IN COOLERS.
    • 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 ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR AREA,UNUSED WALK IN COOLER & BASEMENT.
  9. Complaint

    3 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. MUST CLEAN ALL STORAGE SHELVES DOWN GROCERY AISLES
    • 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. PIPES UNDER 3 COMPARTMENTS SINK LEAKING, INSTRUCTED TO REPAIR
    • 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 STRONG SMELLY ODORS FROM BASEMENT AREA, CLEAN AND SANITIZE

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