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CHAVA GROCERY

2349 S CALIFORNIA AVE, CHICAGO, IL 60608 · Grocery Store

Inspection summary

CHAVA GROCERY has been inspected 3 times by Chicago Department of Public Health since March 10, 2010. The most recent inspection, on January 14, 2011, found no infractions.

2 of 3 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: Pests.

The last 2 inspections in a row found no infractions.

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.

  • 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 on March 10, 2010. 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 4 times on March 10, 2010. 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 3 times on March 10, 2010. 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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    9 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. REAR EXIT DOOR WITH 1/4TH INCH GAP UNDER AND AT SIDES OF SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING, RODENT PROOF SAME SO AS NO DAYLIGHT CAN BE SEEN TO PREVENT PEST ENTRY. SERIOUS 7-38-020.
    • 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. FOUND OUTSIDE GARBAGE RECEPTICLE WITH LARGE OPENING AT SIDE AND LIDS NOT TIGHT FITTING. INSTRUCTED TO REPAIR AND OR REPLACE SAID RECEPTICLE AND MAINTAIN IN GOOD REPAIR TO PREVENT PEST ENTRY. SERIOUS 7-38-020.
    • 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. INSTRUCTED TO PROVIDE DRAIN BOARD ATTACHED TO THREE COMPARTMENT SINK AND OR DRAIN RACK. INSTRUCTED TO PAINT WORN DISPLAY COOLER RACKS AND FOOD STORAGE SHELVES AT AISLES. INSTRUCTED TO PROVIDE FAN COVER INSIDE WALK-IN COOLER. INSTRUCTED TO SEAL RAW WOOD SURFACES AT HAND WASH SINK. INSTRUCTED TO PROVIDE STORAGE RACKS AND OR SHELVES FOR STOCK ITEMS AT FRONT PREP AREA AND REAR STORAGE AREAS. INSTRUCTED TO DEFROST ICE CREAM CHEST FREEZER.
    • 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. INSTRUCTED TO MAKE FLOOR IN UTILITY ROOM SMOOTH AND EASILY CLEANABLE.
    • 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. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGH OUT PREMISES, SEAL WALLBASE, CRACKS, CREVICES AT WALLS AT FRONT PREP AREA AND REAR STORAGE AREA. INSTRUCTED TO CLEAN CEILING AND FAN COVERS IN WALK-IN COOLER TO REMOVE DUST BUILD-UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE LIGHT BULBS AT PREP AREA AND CLEAN LIGHT SHIELDS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT TOILET ROOM DOOR.
    • 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. INSTRUCTED TO REPAIR LEAK UNDER HAND WASH SINK, REVERSE HANDLES AT THREE COMPARTMENT SINK TO CORRESPOND TO HOT AND COLD WATER, AND PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK.
    • 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 REMOVE UNUSED EQUIPMENT, ORGANIZE REAR STORAGE AREA, AND REMOVE MILK CRATES USED AS SHELVES AT FRONT PREP AREA.

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