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CHICAGO GROCERS

2122-2124 W DEVON AVE, CHICAGO, IL 60659 · Grocery Store

Inspection summary

CHICAGO GROCERS has been inspected 5 times by Chicago Department of Public Health since November 21, 2011. The most recent inspection, on May 1, 2012, found no infractions.

1 of 5 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 3 times across 3 separate inspections, most recently on March 19, 2012. 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 2 times across 2 separate inspections, most recently on November 28, 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 once on March 19, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on November 21, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 4 separate inspections, most recently on March 26, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOR NEXT INSPECTION
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOR NEXT INSPECTION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOR NEXT INSPECTION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOR NEXT INSPECTION
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOR NEXT INSPECTION
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOR NEXT INSPECTION
  3. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED MICE DROPPINGS INSIDE THE SMALL STORAGE ROOM AND BESIDE THE DISPLAY SHELVINGS WITH RICE,APPROXIMATELY OVER 25 TOTAL.INSTRUCTED TO CLEAN, REMOVE THE DROPPINGS,SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOUS 7-32-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED GREASE TRAP BOX LID AND EXTERIOR PART. MUST REMOVE RUST AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN OUT CHOPPING BOARD WITH DEEP CUT ALREADY. CAULKING AROUND THE EXPOSED HAND SINK WORN OUT. MUST RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL THE WIRE RACKS SHELVINGS INSIDE THE MEAT COOLER,ALL THEE DISPLAY SHELVINGS, INTERIOR OF THE MICROWAVE, PREP TABLE OF THE MEAT SECTION, BOTTOM SHELVE OF THE MEAT COUNTER, ALL THE WIRE RACK SHELVINGS IN OTHER REACH IN COOLER AND BOTTOM SHELVE OF THE 5 DOOR COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RUSTED FLOOR TILES IN THE REAR AREA BY(THE DISHWASHING-3 COMPARTMENT SINK AREA).MUST REPAIR FLOOR TILES.REPLACR FLOOR INSIDE THE 5 DOOR REACH IN COOLER,UNDER THE WIRE RACK SHEVINGS. MUST CLEAN IN DETAIL THE FLOOR IN THE BASEMENT,FRONT COUNTER,BEHIND THE DISPLAY COOLER WITH MEAT. ELEVATE ALL ITEMS IN THE BASEMENT TO PREVENT RODENT /INSECTS HARBORAGE. CLEAN THE FLOOR IN THE REAR DISHWASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR DAMAGED WINDOW SILL BESIDE THE 3 COMPARTMENT SINK. MUST CLEAN THE WINDOW SILL IN THE FRONT WINDOW BY THE MEAT DEPARTMENT AREA. MUST CLEAN IN DETAIL THE CEILING VENT COVER INSIDE THE WASHROOM WITH HEAVY DUST ACCUMULATED. STAINED CEILING TILES INSIDE THE WASHROOM,MUST REPLACE. PEELING PAINT ON THE WALLS ABOVE THE BASEBOARD INSIDE THE WASHROOM. MUST SCRAPE/REMOVE PEELING PAINT.FAN GUARD INSIDE THE WALK IN COOLER,RUSTED AND WITH DUST BUILT UP. MUST REMOVE RUST AND CLEAN IN DETAIL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING END CAP ON THE LIGHT BULB INSIDE THE WALK IN COOLER,MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AND MUST BE VISIBLE INSIDE THE 4 DOOR COOLER,CHEST FREEZER, 5 DOOR COOLER AND DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE BASEMENT,UNUSED EQUIPMENTS, WIRE RACKS SHELVINGS,ELECTRIC STOVE, PIECES OF WOODS,STROLLER, PAPERS,CABINET,CASHIER MACHINE,LIGHT BULBS,ETC. INSTRUCTED TO CLEAN ,DISPOSE UNUSED ITEMS AND EQUIPMENTS TO PREVENT RODENT/INSECTS HARBORAGE. INSTRUCTED TO DISPOSE UNUSED OVEN, SAFE CASH MACHINE,PLASTIC CONTAINERS IN THE REAR DISHWASHING AREA,AND TABLE,OLD FAX MACHINE,COPIER THAT IS NOT WORKING INISDE THE SAMLL STORAGE ROOM TO PREVENT RODENT/INSECTS HARBORAGE.
  4. Consultation

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMAINS TO BE CORRECTED BY 11/21/12.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REMIANIS TO BE CORRECTED BY 11/21/12.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMAINS TO BE CORRECTED BY 11/21/12.
  5. Canvass

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWEL ON THE EXPOSED HAND SINK AT THE TIME OF INSPECTION. ALSO THE WASHROOM WASHBOWL SINK HAS NO PAPER TOWEL. INSTRUCTED THAT ALL THE HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL. MANAGER PROVIDED THE PAPER TOWEL WHEN I STARTED WRITING THE REPORT. CITATION ISSUED CRITICAL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL PALSTIC BAG WITH MEAT INSIDE THE CHEST FREEZER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN OUT CHOPPING BOARD WITH (DEEP CUTS). CAULKING AROUND THE EXPOSED HAND SINK WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. RUSTED EXTERIOR PART OF THE DISPLAY MEAT COOLER AND MEAT CUTTER MACHINE AND BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL THE WIRE RACK SHELVINGS INSIDE THE MEAT WALK IN COOLER; ALL THE DISPLAY SHELVINGS; ALL THE EXTERIOR OF THE DOORS OF THE 4 AND 5 DOOR REACH IN COOLER; THE BOTTOM SHELVES OF THE FRONT COUNTER; INTERIOR OF THE MICROWAVE;THE PREP TABLE OF THE MEAT SECTION; LIGHT SHIELD INSIDE THE 5 DOOR REACH IN COOLER; ALL THE WIRE RACKS AND BOTTOM SHELVES OF THE 5 DOOR REACH IN COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RUSTED FLOOR TILES IN THE DISWASHING AREA, BY THE 3 COMPT SINK, MUST REPLACE. INTERIOR FLOOR UNDER THE BOTTOM SHELVE OF THE REACH IN 5 DOOR COOLER NEEDS DETAIL CLEANING. MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE BASEMENT AND FRONT COUNTER ALONG THE WALL BASE AND ALL CORNER, AND ELEVATE ALL ITEMS/ARTICLES TO HAVE AN EASY ACESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE. CLEAN THE FLOOR IN THE REAR DISH WASHING AREA, WALK IN COOLER AND FRONT COUNTER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR DAMAGED WINDOW SILL BESIDE THE 3 COMPT SINK. MUST CLEAN THE WINDOW SILL IN THE FRONT WINDOW BY THE MEAT SECTION. MUST CLEAN IN DETAIL THE WALLS INSIDE THE WALK IN MEAT COOLER. CEILING VENT COVER INSIDE THE WASHROOM, WITH HEAVY DUST BUILT UP,MUST CLEAN IN DETAIL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULB INSIDE THE 5 DOOR REACH IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING UNDER THE PIPE OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AND MUST BE VISIBLE INSIDE THE 4 DOOR AND 5 DOOR REACH IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE BASEMENT. UNUSED EQUIPMENTS, WIRE RACKS SHELVINGS BOXES, ELECTRIC STOVE,ETC. ALSO UNUSED OVEN AND COOLERS IN THE REAR DISHWASHING AREA AND UNUSED DEEP FRYER BY THE MEAT DISPLAY COOLER. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENTS AND ORGANIZE THE BASEMENT.

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