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BIG DADDY FOOD & DELI

22-24 S KOSTNER AVE, CHICAGO, IL 60624 · Grocery Store

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT STORE UNDER, AROUND AND BEHIND EQUIPMENT. CLEAN IN WALK-IN COOLER, STORAGE AREAS, FURNACE ROOM, UNDER FRONT COUNTER, ETC. ELEVATE ITEMS IN WALK-IN COOLER SIX INCHES FROM THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE MISSING CEILING TILE, WALL BASE BEHIND EQUIPMENT MUST REPAIR, WALL PANELING IN REAR AREA MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS, REPAIR COVING ALONG WALL AREA.
  3. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROX. 50 RODENT DROPPINGS THROUGHOUT PREMISES, ALONG WALL UNDER AND BEHIND EQUIPMENT, AND INSIDE WALK-IN COOLER, SERIOUS CITATION ISSUED: 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT STORE UNDER, AROUND AND BEHIND EQUIPMENT. CLEAN IN WALK-IN COOLER, STORAGE AREAS, FURNACE ROOM, UNDER FRONT COUNTER, ETC. ELEVATE ITEMS IN WALK-IN COOLER SIX INCHES FROM THE FLOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE MISSING CEILING TILE, WALL BASE BEHIND EQUIPMENT MUST REPAIR, WALL PANELING IN REAR AREA MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS, REPAIR COVING ALONG WALL AREA,
    • 70. NO SMOKING REGULATIONS
      • NO SMOKING SIGNS POSTED, OBSERVED CUSTOMERS COMING OUT OF STORE SMOKING, AND CIGARETTE ASHES ON TOP OF GARBAGE CONTAINERS, SERIOUS CITATION ISSUED: 7-32-020 (A)
  4. Complaint Re-Inspection

    2 infractions

    • 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. CLEAN FLOORS THROUGHOUT STORE UNDER, AROUND AND BEHIND EQUIPMENT. CLEAN IN WALK-IN COOLER, STORAGE AREAS, FURNACE ROOM, UNDER FRONT COUNTER, ETC. ELEVATE ITEMS IN WALK-IN COOLER SIX INCHES FROM THE FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION PARTIALLY CORRECTED. CONTINUE ORGANIZING REAR STORAGE ROOM. 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 ORGANIZE AND MAINTAIN REAR STORAGE AREAS. REMOVE UNNECESSARY ITEMS TO AVOID ROOMS LOOKING CLUTTERED. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND MOP BUCKET. UNABLE TO VIEW INSIDE ROOM WHERE HOT WATER TANK STORED DUE TO CLUTTER.
  5. Complaint

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO THREE COMP SINK ON PREMISES FOR WASH, RINSE AND SANITIZING OF DISHES. MUST INSTALL A SINK WITH HOT AND COLD RUNNING WATER AND AN ATTACHED DRAINBOARD. (OWNER SAYS SINK WAS REMOVED). OWNER STOPPED SALE OF NACHOS WITH CHEESE AND MEAT AT THIS TIME.
    • 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. NO HANDSOAP OR HANDTOWELS AT EXPOSED HANDSINK FOR HANDWASHING AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED FROZEN GROUND BEEF IN PLASTIC BAGS (SIX POUNDS) THAWING INSIDE THE EXPOSED HANDSINK; INSTRUCTED THAT MEAT MUST THAW UNDER REFRIGERATION, INSIDE OF A CLEAN THREE COMP SINK, OR A PREP SINK.
    • 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. REAR EXIT DOOR NOT COMPLETELY RODENT PROOFED AT BOTTOM CORNERS; 1/2 INCH GAP IN BOTH CORNERS OF DOOR; MUST COMPLETELY SEAL TO PREVENT RODENT ENTRY. A DEAD MOUSE WAS OBSERVED ON THE FLOOR OF THE FURNACE ROOM BY THE FURNACE; INSTRUCTED TO REMOVE. NO RECENT PEST CONTROL RECEIPT AVAILABLE TO VERIFY IF ESTABLISHMENT IS BEING SERVICED MONTHLY/REGULARLY; INSTRUCTED OWNER TO HAVE COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK.
    • 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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATORS AND FREEZERS, FOOD STORAGE SHELVES AND COUNTERTOPS.
    • 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. CLEAN FLOORS THROUGHOUT STORE UNDER, AROUND AND BEHIND EQUIPMENT. CLEAN IN WALK-IN COOLER, STORAGE AREAS, FURNACE ROOM, UNDER FRONT COUNTER, ETC. ELEVATE ITEMS IN WALK-IN COOLER SIX INCHES FROM THE FLOOR.
    • 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 INTERNAL THERMOMETERS FOR WALK-IN COOLER AND REACH-IN COOLER.
    • 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 ORGANIZE AND MAINTAIN REAR STORAGE AREAS. REMOVE UNNECESSARY ITEMS TO AVOID ROOMS LOOKING CLUTTERED. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND MOP BUCKET. UNABLE TO VIEW INSIDE ROOM WHERE HOT WATER TANK STORED DUE TO CLUTTER.
  6. License Re-Inspection

    0 infractions

  7. License 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
      • Inspector Comments: 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.MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK WITH MAP,MDS SHEETS.MUST RODENT PROOF FRONT DOOR.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Inspector Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE REAR YARD HAS MASSIVE AMOUNT OF CLUTTER,FREEZER ETC.MUST REMOVE CLUTTER.
    • 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 PROVIDE MISSING OUTLET COVERS IN WALK IN COOLER,FANGUARD COVER.MUST PAINT RAW WOOD SHELVES IN WALK IN COOLER.
    • 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 MEAT SLICER,DOOR JAMS OF COOLERS,POP SLEEVES,WORM OF GRINDER,PREP COOLER,FRYERS.
    • 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 REPLACE MISSING CEILING TILE ,WALL BASE BEHIND COOKING EQUIPMENT.MUST REPAIR CEILING NEAR COOKING EQUIPMENT,MOP SINK CLOSET,SERVICE COUNTER,WALL PANELING IN PREP AREAMUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,LOWER WALL BASES IN WALK IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: 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.THERMOMETERS FOR COOLERS,FREEZERS,PROBE TO TAKE TEMP.
  8. License

    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.MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK WITH MAP,MDS SHEETS.MUST RODENT PROOF FRONT DOOR.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE REAR YARD HAS MASSIVE AMOUNT OF CLUTTER,FREEZER ETC.MUST REMOVE CLUTTER.
    • 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.MUST PROVIDE A CITY FOOD MANAGER CERTIFICATE AND POST.
    • 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 MISSING OUTLET COVERS IN WALK IN COOLER,FANGUARD COVER.MUST PAINT RAW WOOD SHELVES IN WALK IN COOLER.
    • 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 MEAT SLICER,DOOR JAMS OF COOLERS,POP SLEEVES,WORM OF GRINDER,PREP COOLER,FRYERS.
    • 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 REPLACE MISSING FLOOR TILES IN FURNANCE ROOM.MUST SEAL GAP IN BETWEEN FLOOR & WALL BEHIND COOKING EQUIPMENT.
    • 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 MISSING CEILING TILE ,WALL BASE BEHIND COOKING EQUIPMENT.MUST REPAIR CEILING NEAR COOKING EQUIPMENT,MOP SINK CLOSET,SERVICE COUNTER,WALL PANELING IN PREP AREAMUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,LOWER WALL BASES IN WALK IN COOLER.
    • 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 REPLACE FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 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.THERMOMETERS FOR COOLERS,FREEZERS,PROBE TO TAKE TEMP.
    • 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.CLUTTER ELEVATED IN FURNANCE ROOM.