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CAMP AL GELANY GROCERY

2800 W DEVON AVE, CHICAGO, IL 60659 · Grocery Store

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT DISPLAY COOLER REMAINS TAGGED 'HELD FOR INSPECTION'. STILL AT IMPROPER TEMPERATURE OF 48F.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON PREMISES AT THIS TIME. HOT WATER TEMPERATURE AT 3 COMPARTMENT SINK 80.4F. WATER HEATER IS TURNED OFF. CRITICAL VIOLATION. 7-38-030. OWNER TURNED WATER HEATER ON DURING INSPECTION. MUST MAINTAIN HOT RUNNING WATER AT 110F OR ABOVE.
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 8/21/12 INSPECTION (REPORT #1106295) NOT CORRECTED: #24-FAUCET AT THREE COMPARTMENT SINK HAS A SHORT NECK, NOT ABLE TO REACH ALL THREE COMPARTMENTS. INSTRUCTED TO INSTALL A FAUCET WITH A LONGER NECK THAT REACHES ALL THREE COMPARTMENTS. CRITICAL VIOLATION, 7-42-090. INSTRUCTED TO CEASE AND DESIST USE OF MULTI-USE UTENSILS, SUCH AS BULK FOOD SCOOPS. THREE COMPARTMENT SINK TAGGED 'HELD FOR INSPECTION'. FAX LETTER TO 312-746-4240 TO REQUEST TAG REMOVAL WHEN PROPER FAUCET HAS BEEN INSTALLED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • UPGRADED TO CRITICAL VIOLATION #14.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABELS FOR ALL REPACKED FOOD PRODUCTS. FOOD NAME, SOURCE, INGREDIENTS ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO PROTECTIVE BARRIER BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK AND NO BARRIER BETWEEN THREE COMPARTMENT SINK AND UTILITY (MOP) SINK. MUST INSTALL WASHABLE, PROTECTIVE BARRIERS BETWEEN SAID SINKS. CUSTOMER SELF-SERVICE BULK CONTAINERS MUST HAVE SELF-CLOSING LIDS AND MUST BE KEPT CLOSED WHEN NOT IN USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN INTERIOR OF THREE COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR THROUGHOUT THE PREMISES INCLUDING REAR AREAS AND STAIRS THAT GO DOWN TO BASEMENT. ELEVATE STOCK AND ITEMS 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL INSIDE THE CABINET UNDER THE WASH BOWL IN STAFF WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN REAR PREP/REPACKING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLE FROM REAR AREA AND STAIRWELL. ORGANIZE WHAT IS NEEDED AND ELEVATE 6" OFF THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CUSTOMER SELF-SERVICE BULK FOOD SCOOPS IMPROPERLY STORED IN FOOD CONTAINERS. MUST STORE SCOOPS IN A PROTECTIVE SLEEVE OR CONTAINER WHEN NOT IN USE. SCOOPS MUST BE ATTACHED TO DISPLAYS WITH A LENGHT OF EASILY CLEANABLE MATERIAL THAT PREVENTS SCOOPS FROM FALLING TO FLOOR.
  3. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DISPLAY COOLER AND REACH-IN COOLER IN SELLING AREA AT IMPROPER TEMPERATURE: 53.4F, AND 50.4F. COOKED VEGETABLE IS STORED INSIDE THE UNIT AND MILK STORED INSIDE THE REACH-IN COOLER. TAGGED COOLER" HELD FOR INSPECTION" DO NOT USE.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND COOKED FOOD AT IMPROPER TEMPERATURE: COOKED VEGETABLE AT TEMP OF 55.4F,BLACK OLIVE IN OIL AT TEMP48.9F ; WHITE OLIVE IN WATER AT TEMP OF48.7F.ALSO 8 GALLONS OF MILK AT TEMP OF 48.9F TO 49F. FOOD DISCARDED AND DENATURED.POUNDS 30 VALUE45.80. CRITICAL VIOLATION:7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD HANDLER ON PREMISES NOR CITY SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE STORED AND SERVED:COOKED VEGETABLE. ALSO POTENTIALLY HAZARDOUS FOOD ARE REPACKED(BLUE FRESH CHEESE).INSTRUCTED TO ENROLL TO CLASS. SERIOUS VIOLATION: 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FAUCET AT THREE COMPARTMENT SINK HAS SHORT NECK NOT ABLE TO REACH ALL THREE COMPARTMENT. INSTRUCTED TO PROVIDE A FAUCET WITH A LONGER NECK TO BE ABLE TO REACH ALL COMPARTMENT SINKS. SERIOUS VIOLATION:7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABELS FOR ALL REPACKED FOOD PRODUCTS.DATES, INGREDIENTS ETC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THREE COMPARTMENT SINK,EXPOSED HAND SINK AND TOILET BOWL, EXTREMELY DIRTY WITH A BUILD-UP OF DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR THROUGHOUT THE PREMISES: REAR AREA AND STAIRS THAT GOES DOWN TO BASEMENT. ELEVATE STOCK AND ITEMS 6" OFF THE FLOOR. REMOVE EXCESS WATER AT BOTTOM OF THE STAIR CASE BY THE BASEMENT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL INSIDE THE CABINET UNDER THE WASH BOWL IN STAFF WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN REAR PREP/REPACKING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLE FROM REAR AREA,ORGANIZE WHAT IS NEEDED AND ELEVATE 6" OFF THE FLOOR.
  4. License Re-Inspection

    0 infractions

  5. License

    4 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 COOLERS AND FREEZERS ARE TURNED OFF, INSTRUCTED TO TURN THEM ON AND KEEP COOLERS AT TEMP OF 40F AND BELOW,FREEZERS AT TEMP OF 0F AND BELOW.CRITICAL VIOLATION:NO CITATION ISSUED ,BUSINESS NOT OPERATING.
    • 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.NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES OR NOR A PEST CONTROL SERVICE.INSTRUCTED TO OBTAIN IT.INFORMATION GIVEN. ALSO FRONT AND DOOR THAT GOES DOWN TO BASEMENT NOT RODENT PROOFED, INSTRUCTED TO TO REPAIR. SERIOUS VIOLATION: NO CITATION ISSUE, BUSINESS NO OPERATING.
    • 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.OBSERVED WATER ON FLOOR UNDER 3 COMPARTMENT SINK,INSTRUCTED TO KEEP AREA DRY.
    • 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.NEED TO PROVIDE A BACK FLOW PREVENTER OR UN THREAD FAUCET,FOR THE MOP SINK