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CHARLIE GROCERY AND MEAT MARKET

1315 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

CHARLIE GROCERY AND MEAT MARKET has been inspected 4 times by Chicago Department of Public Health since August 9, 2011. The most recent inspection, on December 7, 2015, found no infractions.

1 of 4 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 temperature control, Food source, labelling and allergens and Pests.

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 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 6 times across 3 separate inspections, most recently on August 18, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on August 18, 2011. 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 2 times across 2 separate inspections, most recently on August 17, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 separate inspections, most recently on August 18, 2011. 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 6 times across 3 separate inspections, most recently on August 18, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE FREEZER ON SITE THAT WILL BE USED TO STORE PACKED ICE CREAM. NO CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOOD NOT IN THEIR ORIGINAL CONTAINERS OR REMOVE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN CUTTING BOARDS IN PREP AREA. MUST SCRAPE AND REPAINT RUSTY TABLE IN WALK IN COOLER OR REMOVE. MUST SCRAPE AND REPAINT ALL RUSTY SHELVING RACKS IN COOLERS ALONG REAR WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN REAR REACH IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR ALL BROKEN FLOOR TILES IN REAR AROUND AC UNIT AND UNDER MOP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN WALLS IN REAR NEXT TO THE MOP SINK AND WHERE NEEDED. MUST SCRAPE AND REPAINT PEELING PAINT ON CEILINGS ABOVE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHTS ABOVE PREP AREA AND IN WALK IN COOLER. MUST PROVIDE MORE ADEQUATE LIGHTING IN REAR STORAGE HALLWAY LEADING TO WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES UNDER MOP SINK,INSTALL A BACK FLOW DEVICE AND REPAIR SLOW DRAIN. MUST PROVIDE A DIPPER WELL ON SITE FOR HAND DIPPED ICE CREAM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER IN ALL COOLERS. THERMOMETERS MUST BE CONSPICUOUS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM REAR STORAGE AREAS,FROM AROUND MOP SINK AND THROUGHOUT. MUST REMOVE ALL UNUSED EQUIPMENT NOT BEING USED IN BUSINESS OPERATION. (MEAT SAW,SLICERS,TABLE TOP ELECTICAL FRYERS AND GRILLS AND ALL OTHER EQUIPMENT) MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. PROVIDE ADDITIONAL STORAGE RACKS IF NEEDED.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • MUST PROVIDE SEPARATION AND COMPLETELY ENCLOSE AND PROTECT FOOD PREP AREA FROM THE PUBLIC.
  3. Canvass Re-Inspection

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY COOLERS NOT ON AND OPERATING. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW OR REMOVE. (IF NOT IN USE MUST NEATLY SEAL COOLERS AND NOTE ON EXTERIOR THAT THEY ARE NOT IN USE) ALSO, MUST PROVIDE FREEZER ON SITE THAT WILL BE USED TO STORE PACKED ICE CREAM. NO CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE ON SITE. FOUND APPROXIMATELY 20-25 MICE DROPPINGS SCATTERED IN CABINET BEHIND DISPLAY COOLERS AND IN LARGE OPENING IN REAR WALL. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012. (HOT CHEESE AND GROUND BEEF)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOOD NOT IN THEIR ORIGINAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN CUTTING BOARDS BEHIND DISPLAY COOLER. MUST SCRAPE AND REPAINT RUSTY TABLE IN WALK IN COOLER OR REMOVE. MUST SCRAPE AND REPAINT ALL RUSTY SHELVING RACKS IN COOLERS ALONG REAR WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN REAR REACH IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR ALL BROKEN FLOOR TILES IN REAR AROUND AC UNIT,UNDER MOP SINK,IN REAR HALLWAY UNDER RUG AND THROUGHOUT PREMISES WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN WALLS IN REAR NEXT TO THE MOP SINK AND WHERE NEEDED. MUST ALSO SEAL LARGE HOLE IN WALL AND CREATE AN ACCESS PANEL IN REAR ACROSS FROM MOP SINK WHERE ELECTRICAL AND OTHER METERS ARE LOCTED. MUST SCRAPE AND REPAINT PEELING PAINT ON CEILINGS ABOVE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHTS ABOVE PREP AREA. MUST PROVIDE MORE ADEQUATE LIGHTING IN REAR STORAGE HALLWAY LEADING TO WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROPERLY INSTALL AN ATTACHED METAL DRAIN BOARD AT 3 COMPARTMENT SINK AND PROVIDE 3 WORKING STOPPERS. MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK AND SEAL OPENINGS AROUND FAUCET. MUST REPAIR LEAKY PIPES UNDER MOP SINK,INSTALL A BACK FLOW DEVICE AND REPAIR SLOW DRAIN. MUST PROVIDE A DIPPER WELL ON SITE FOR HAND DIPPED ICE CREAM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER IN ALL COOLERS. THERMOMETERS MUST BE CONSPICUOUS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM REAR STORAGE AREAS,FROM AROUND MOP SINK,AND UNDER STAIRS ALONG SIDE MEAT COUNTER AREA AND THROUGHOUT. MUST REMOVE ALL UNUSED EQUIPMENT NOT BEING USED IN BUSINESS OPERATION. (MEAT SAW,SLICERS,TABLE TOP ELECTICAL FRYERS AND GRILLS AND ALL OTHER EQUIPMENT) MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. PROVIDE ADDITIONAL SHELVING UNITS IN REAR TO STORE CLEANING PRODUCTS,PAPER GOODS AND OVER STOCK. MUST REMOVE ALL POP CRATES AND CONSTRUCTION DEBRIS FROM OUTSIDE STORAGE AREA.
  4. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY COOLERS NOT ON AND OPERATING. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW OR REMOVE. (IF NOT IN USE MUST NEATLY SEAL COOLERS AND NOTE ON EXTERIOR THAT THEY ARE NOT IN USE) ALSO, MUST PROVIDE FREEZER ON SITE THAT WILL BE USED TO STORE PACKED ICE CREAM. NO CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE ON SITE. FOUND APPROXIMATELY 20-25 MICE DROPPINGS SCATTERED IN CABINET BEHIND DISPLAY COOLERS AND IN LARGE OPENING IN REAR WALL. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012. (HOT CHEESE AND GROUND BEEF)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOOD NOT IN THEIR ORIGINAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN CUTTING BOARDS BEHIND DISPLAY COOLER. MUST SCRAPE AND REPAINT RUSTY TABLE IN WALK IN COOLER OR REMOVE. MUST SCRAPE AND REPAINT ALL RUSTY SHELVING RACKS IN COOLERS ALONG REAR WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN REAR REACH IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR ALL BROKEN FLOOR TILES IN REAR AROUND AC UNIT,UNDER MOP SINK,IN REAR HALLWAY UNDER RUG AND THROUGHOUT PREMISES WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN WALLS IN REAR NEXT TO THE MOP SINK AND WHERE NEEDED. MUST ALSO SEAL LARGE HOLE IN WALL AND CREATE AN ACCESS PANEL IN REAR ACROSS FROM MOP SINK WHERE ELECTRICAL AND OTHER METERS ARE LOCTED. MUST SCRAPE AND REPAINT PEELING PAINT ON CEILINGS ABOVE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHTS ABOVE PREP AREA. MUST PROVIDE MORE ADEQUATE LIGHTING IN REAR STORAGE HALLWAY LEADING TO WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROPERLY INSTALL AN ATTACHED METAL DRAIN BOARD AT 3 COMPARTMENT SINK AND PROVIDE 3 WORKING STOPPERS. MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK AND SEAL OPENINGS AROUND FAUCET. MUST REPAIR LEAKY PIPES UNDER MOP SINK,INSTALL A BACK FLOW DEVICE AND REPAIR SLOW DRAIN. MUST PROVIDE A DIPPER WELL ON SITE FOR HAND DIPPED ICE CREAM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER IN ALL COOLERS. THERMOMETERS MUST BE CONSPICUOUS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM REAR STORAGE AREAS,FROM AROUND MOP SINK,AND UNDER STAIRS ALONG SIDE MEAT COUNTER AREA AND THROUGHOUT. MUST REMOVE ALL UNUSED EQUIPMENT NOT BEING USED IN BUSINESS OPERATION. (MEAT SAW,SLICERS,TABLE TOP ELECTICAL FRYERS AND GRILLS AND ALL OTHER EQUIPMENT) MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. PROVIDE ADDITIONAL SHELVING UNITS IN REAR TO STORE CLEANING PRODUCTS,PAPER GOODS AND OVER STOCK. MUST REMOVE ALL POP CRATES AND CONSTRUCTION DEBRIS FROM OUTSIDE STORAGE AREA.

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