Skip to content
Loading map…

CHATHAM MEAT MARKET

8329 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

CHATHAM MEAT MARKET has been inspected 10 times by Chicago Department of Public Health since November 12, 2010. The most recent inspection, on June 24, 2015, found no infractions.

2 of 10 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on May 1, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 3 times across 2 separate inspections, most recently on December 12, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 8, 2012. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 19 times across 7 separate inspections, most recently on December 12, 2014. 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 15 times across 7 separate inspections, most recently on December 12, 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED(DELI MEATS) ITALIAN BEEF,GROUND BEEF ,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THGE GREASE TRAP AT 3 COMPARTMENT SINK IN REAR OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF THE MEAT COUNTER,ESPECIALLY BETWEEN RUNNERS OF DOORS AT PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE PREP AREA AND STORAGE AREA,ALONG WALL BBASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE VENTS IN THE WASHROOM OF DUST BUILD-UP
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM THE REAR STORAGE AREA,TO PREVENT RODENT HARBORAGE
  3. Canvass

    4 infractions

    • 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. (DELI MEATS) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOOD SHELVES THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE POOLING WATER FROM FLOORS IN REAR PREP AREA AND NEAR REAR EXIT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY STORE ALL FOOD ITEMS 6 INCHES OFF THE FLOOR IN WALK IN FREEZER.
  4. Short Form Complaint

    5 infractions

    • 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 BEING PREPARED AND SERVED.(DELI MEATS) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ICE CREAM FREEZER IN FRONT AND DEEP FREEZER IN REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING ELEVATED PLATFORMS WHERE POP/JUICE ARE STORED IN REAR).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WINDOW LEDGES IN FRONT ON BOTH SIDES OF ENTRY/EXIT DOOR, WALLS AND DOORS WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS FOR LIGHTS IN MEAT WRAPPING AREA.
  5. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DELI/SMOKED MEAT CASE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 48.3F-INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED-CITATION ISSUED CRITICAL 7-38-005(A). FOUND ICY BUILD-UP ON COILS UNDENEATH SHELVING.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • TURKEY-50.5F, BEEF-49.7F, HAM-50.4F, HAM HOCKS-55.1F, BEEF-51.1F - INSTRUCTED TO REMOVE ALL PRODUCTS AT IMPROPER TEMPERATURE FROM SALES FLOOR. MANAGER VOLUNTARILY DISCARDED ALL PRODUCT HELD AT IMPROPER TEMPERATURES-CITATION ISSUED-CRITICAL 7-38-005(A)(APPROXIMATELY 125LB VALUED AT $200.00)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ICE CREAM FREEZER IN FRONT AND DEEP FREEZER IN REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING ELEVATED PLATFORMS WHERE POP/JUICE ARE STORED IN REAR).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WINDOW LEDGES IN FRONT ON BOTH SIDES OF ENTRY/EXIT DOOR, WALLS AND DOORS WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS FOR LIGHTS IN MEAT WRAPPING AREA.
  6. Short Form Complaint

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CUTTING BOARDS IN FRONT FOOD PREP AREA,(WALK-IN COOLER BEING USED AS A PROCESSING AREA( CUTTING BOARDS, PREP TABLES, MEAT SAWS, KNIVES EXCESSIVE BLOOD OBSERVED)-ALL OF THESE SURFACES MUST BE WASHED, RINSED AND SANITIZED. ALSO NEED TO CLEAN SHELVES, MICROWAVE OVEN, AND UNUSED COOLER IN REAR STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING WALK-IN COOLER WHERE EXCESSIVE BLOOD NOTED & UNUSED WALK-IN FREEZER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS IN REAR DISH WASHING/PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPLACE MISSING SELF-CLOSING DEVICE TO WASHROOM DOOR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE ROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  7. Consultation

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT TIME OF INSPECTION WHILE READY-TO-EAT MEATS AND/OR CHEESES ARE BEING SLICED - CITATION ISSUED-SERIOUS 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CUTTING BOARDS IN FRONT FOOD PREP AREA,(WALK-IN COOLER BEING USED AS A PROCESSING AREA( CUTTING BOARDS, PREP TABLES, MEAT SAWS, KNIVES EXCESSIVE BLOOD OBSERVED)-ALL OF THESE SURFACES MUST BE WASHED, RINSED AND SANITIZED. ALSO NEED TO CLEAN SHELVES, MICROWAVE OVEN, AND UNUSED COOLER IN REAR STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING WALK-IN COOLER WHERE EXCESSIVE BLOOD NOTED & UNUSED WALK-IN FREEZER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS IN REAR DISH WASHING/PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPLACE MISSING SELF-CLOSING DEVICE TO WASHROOM DOOR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE ROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ELIMINATE CLUTTER IN REAR STORAGE ROOM.
  8. Complaint

    9 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption.OBSERVED UNCOVERED, UNREFRIGERATED SALTED MEAT BEING DRIED AT ROOM TEMPERATURE IN EGG BOXES IN REAR STORAGE ROOM. PREMISES HAS NOT BEEN APPROVED TO SALT AND DRY MEAT -CITATION ISSUED CRITICAL-7-38-005(b. PRODUCT VOLUNTARILY DENATURED AND DISCARDED(40LB). IN ORDER TO BE APPROVED TO PROCESS THIS PRODUCT IT MUST BE TESTED BY AN APPROVED LABBORATORY AND CONSIDERED SAFE.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLERSS LEAVE PREP AREA AND RETURN WITHOUT WASHING HANDS IN BETWEEN TASKS(HANDLING MONEY, HANDLING FOOD, TOUCHING DOORS)-CITATION ISSUED-CRITICAL 7-38-010.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CUTTING BOARDS IN FRONT FOOD PREP AREA,(WALK-IN COOLER BEING USED AS A PROCESSING AREA( CUTTING BOARDS, PREP TABLES, MEAT SAWS, KNIVES EXCESSIVE BLOOD OBSERVED)-ALL OF THESE SURFACES MUST BE WASHED, RINSED AND SANITIZED. ALSO NEED TO CLEAN SHELVES, MICROWAVE OVEN, AND UNUSED COOLER IN REAR STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING WALK-IN COOLER WHERE EXCESSIVE BLOOD NOTED & UNUSED WALK-IN FREEZER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS IN REAR DISH WASHING/PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPLACE MISSING SELF-CLOSING DEVICE TO WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE ROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  9. License Re-Inspection

    0 infractions

  10. License

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO EXPOSED HAND SINK IN THE SECOND PREP AREA. INSTRUCTED TO PROVIDE SAME WITH HOT AND COLD RUNNING WATER UNDER CITH PRESSURE. CRITICAL VIOLATION.

Nearby inspected facilities

Own this business? Add a badge to your website