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BUTCH TOBACCO & SNACKS

1724 W 69TH ST, CHICAGO, IL 60636 · Grocery Store

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION UNITS MUST BE ON AND HOLDING AT 40F OR BELOW.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER. HOT RUNNING WATER MUST BE AVAILABLE AT ALL SINKS ON PREMISES.
    • 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 RODENT PROOF FRONT ENTRANCE DOOR AT BOTTOM. MUST REMOVE MOUSE DROPPINGS OBSERVED ON FLOOR OF STORAGE CLOSET. MUST PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY WITH ALL NECESSARY DOCUMENTS SUCH AS: A COPY OF THE STATE OF ILLINOIS LICENSE, MSDS (MATERIAL SAFETY DATA SHEETS), A MAP OF THE STORE AND RECEIPTS/INVOICES OF SERVICE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMP SINK NOT MAINTAINED. SINK MUST BE CLEAN AND FREE OF DIRT AND DEBRIS.
    • 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. HOODED SYSTEM NEEDS CLEANING TO REMOVE DUST AND BUILD-UP.
    • 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. SOME FLOOR TILE IN FRONT SERVING AREA AND IN FURNACE ROOM IN POOR REPAIR; REPLACE TILE WHERE NEEDED. SEAL HOLE IN FLOOR UNDER ELECTRICAL BOX IN FURNACE ROOM. SEAL HOLE IN FLOOR AROUND PIPE UNDER THREE COMP SINK BY SIDE ENTRANCE DOOR. CLEAN FLOORS THROUGHOUT AND MAINTAIN.
    • 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. CEILING IN POOR REPAIR IN FURNACE ROOM; REPAIR. CLEAN WALLS UNDER HOODED VENT SYSTEM WHERE COOKING EQUIPMENT USED TO BE. CLEAN WALLS IN OTHER AREAS OF KITCHEN WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDSINK IS SLIGHTLY SLANTED ON WALL; ENSURE SINK IS CONNECTED TO WALL PROPERLY AND DRAINS PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ITEMS FROM PREMISES TO AVOID CLUTTER.