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CHINATOWN MARKET INC.

2121 S ARCHER AVE, CHICAGO, IL 60616 · Grocery Store

Inspection summary

CHINATOWN MARKET INC. has been inspected 11 times by Chicago Department of Public Health since January 19, 2011. The most recent inspection, on October 15, 2018, found no infractions.

1 of 11 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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 4 separate inspections, most recently on March 26, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on March 26, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 28, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 19, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 39 times across 10 separate inspections, most recently on June 13, 2016. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN CUTTING BOARDS IN BUTCHER AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ITEMS FROM FLOOR IN BUTCHER AREA OBSTRUCTING THE THREE COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CORRECT THE FOLLOWING: CLEAN WALLS AROUND AND BEHIND THREE COMP SINK IN BUTCHER AREA. CLEAN CEILING VENTS IN BUTCHER AREA. CLEAN FAN COVERS ON FANS INSIDE OF WALK-IN COOLER. CLEAN WALL INSIDE OF THE FIRST WASHROOM AND SEAL THE SMALL HOLE IN THE WALL IN THE SAME WASHROOM. THE WALL COVING ALONG THE LOWER WALL IS LOOSE UNDER THE STAIRS LEADING TO THE SECOND FLOOR STORAGE AREA; REATTACH COVING TO LOWER WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXTERIOR SURFACE OF THE THREE COMP SINK IS RUSTY; CLEAN TO REMOVE RUST. REPAIR LEAKING FAUCET NECK AT THREE COMP SINK.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RAW WOOD SHELVES IN WALK-IN COOLER, INSTRUCTED TO SEAL. USING CARD BOARD TO CUT VEGETABLES ON, INSTRUCTED TO USE PREOPER CUTTING BOARDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING A LIGHT SHIELD A BOVE VEGETABLES PREP TABLE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF-CLOSING, INSTRUCTEED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMP SINK FAUCET AT BUTCHERS AREA LEAKING, INSTRUCTED TO REPAIR.
  4. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND TOFU DIPLAY COOLER AT 51.3F, INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 20 LBS OF PACKAGED TOFU STORED AT 50.4F. INSTRUCTED MGR TO KEEP AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005 (A). FOOD ITEMS DISCARDED VALUED AT $50.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RAW WOOD SHELVES IN WALK-IN COOLER, INSTRUCTED TO SEAL. USING CARD BOARD TO CUT VEGETABLES ON, INSTRUCTED TO USE PREOPER CUTTING BOARDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING A LIGHT SHIELD A BOVE VEGETABLES PREP TABLE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF-CLOSING, INSTRUCTEED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMP SINK FAUCET AT BUTCHERS AREA LEAKING, INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  5. Short Form Complaint

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED ON EACH SIDE OF EXPOSED HANDWASH SINK INBETWEEN BUTCHER AND FISH AREA. PROVIDE APLASH GUARDS AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REACH IN REFRIGERATOR INTERIOR AND EXTERIOR VERY UNCLEAN WITH HEAVY BUILDUP OF JUICES FROM THAWING MEATS AND FISH. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOLER IN A SANITARY CONDITION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING AND FANS UNCLEAN IN LARGE WALK IN COOLER. CLEAN AND MAINTIAN CEILING AND FANS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS UNCLEAN IN THE FOLLOWING AREAS: BEHIND 3 COMPARTMENT SINK, VEGETABLE PACKING AREA, VEGETABLE STORAGE AREA WHERE CUSTOMERS PURCHASE UNREFRIGERATED VEGETABLES, BOTH RESTROOMS. OBSERVED WALLS IN DISREPAIR IN THE FOLLOWING AREAS: RESTROOMS HAVE HOLES IN WALLS, VEGETABLE STORAGE AREA FOR CUSTOMERS HAS PEEING PAINT, PEELING PAINT IN VEGETABLE WRAPPING STATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNSHEILDED LIGHTS IN LARGE WALK IN COOLER. OBSERVED UNSHEILDED LIGHTS IN LARGE WALK IN FREEZER. OBSERVED UNSHEILDED LIGHTS IN 2ND FLOOR DRY STORAGE AREA. --------------------------------------------------------------------------------
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW DEVICE ABOVE 3 COMPARTMENT SINK LEAKING. REPAIR AND MAINTIAN BACKFLOW DEVICE. OBSERVED NO SINK STOPPERS AVAILABLE IN ORDER TO PROPERLY WASH RINSE AND SANITIZE UTENSILS AND MEAT GRINDER. PURCHASE SINK STOPPERS AND CHLORINE TEST STRIPS IN ORDER TO PROPERLY FILL COMPARTMENTS AND TEST SANIITIZING SOLUTION TO INDICATE PROPER AMOUNT AT 50-100 PPM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED MISSING THERMOMETERS IN REACH IN REFRIGERATOR USED FOR THAWING WITHIN LARGE WALK IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS ON BUTCHER COUNTER. WIPING CLOTHS NEED TO BE STORED IN A SANITIZER SOLUTION WHEN NOT IN USE.
  6. Canvass

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED ON EACH SIDE OF EXPOSED HANDWASH SINK INBETWEEN BUTCHER AND FISH AREA. PROVIDE APLASH GUARDS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REACH IN REFRIGERATOR INTERIOR AND EXTERIOR VERY UNCLEAN WITH HEAVY BUILDUP OF JUICES FROM THAWING MEATS AND FISH. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOLER IN A SANITARY CONDITION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING AND FANS UNCLEAN IN LARGE WALK IN COOLER. CLEAN AND MAINTIAN CEILING AND FANS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS UNCLEAN IN THE FOLLOWING AREAS: BEHIND 3 COMPARTMENT SINK, VEGETABLE PACKING AREA, VEGETABLE STORAGE AREA WHERE CUSTOMERS PURCHASE UNREFRIGERATED VEGETABLES, BOTH RESTROOMS. OBSERVED WALLS IN DISREPAIR IN THE FOLLOWING AREAS: RESTROOMS HAVE HOLES IN WALLS, VEGETABLE STORAGE AREA FOR CUSTOMERS HAS PEEING PAINT, PEELING PAINT IN VEGETABLE WRAPPING STATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNSHEILDED LIGHTS IN LARGE WALK IN COOLER. OBSERVED UNSHEILDED LIGHTS IN LARGE WALK IN FREEZER. OBSERVED UNSHEILDED LIGHTS IN 2ND FLOOR DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW DEVICE ABOVE 3 COMPARTMENT SINK LEAKING. REPAIR AND MAINTIAN BACKFLOW DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO SINK STOPPERS AVAILABLE IN ORDER TO PROPERLY WASH RINSE AND SANITIZE UTENSILS AND MEAT GRINDER. PURCHASE SINK STOPPERS AND CHLORINE TEST STRIPS IN ORDER TO PROPERLY FILL COMPARTMENTS AND TEST SANIITIZING SOLUTION TO INDICATE PROPER AMOUNT AT 50-100 PPM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED MISSING THERMOMETERS IN REACH IN REFRIGERATOR USED FOR THAWING WITHIN LARGE WALK IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS ON BUTCHER COUNTER. WIPING CLOTHS NEED TO BE STORED IN A SANITIZER SOLUTION WHEN NOT IN USE.
  7. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOOD SHELVES AND FLOORING AT 2ND FLOOR STORAGE AREA IN NEED OF SEELING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILKD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN MEAT DEPARTMENT IN NEED OF CLEANING TO REMOVE ALL BUILKD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN LINE FOR PRODUCE COOLER MUST DRAIN TO OPEN DRAIN SITE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  8. Short Form Complaint

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP OR SANITARY HAND DRYING DEVICES AT THE EXPOSED HAND WASHING SINK IN LIVE FISH/BUTCHER PREP AREA. INSTRUCTED TO ALWAYS HAVE AT EXPOSED HAND WASHING SINKS. SAID ITEMS WERE PROVIDED AT INSPECTOR'S REQUEST. CRITICAL VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND PORK, RIBS AND OTHER MEATS ON SHEVLING NOT PROTECTED. MUST PROPERLY STORE/ COVER FRESH MEATS INSIDE WALK IN COOLER AND IN SERVICE COOLER AT MEAT COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND DEEP GROVES INTO CUTTING BOARDS AT FISH COUNTER. MUST REPLACE. MUST REPLACE WORN GASKET AROUND REAR WALK IN COOLER AND FREEZER. MUST PAINT RAW WOOD SHELVING IN WALK IN COOLER AND PRODUCE COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF WALK IN FREEZER AND COOLER TO REMOVE ALL DUST, DEBRIS AND ICE. ALSO DEFROST AND CLEAN DISPLAY REACH IN FREEZER TO REMOVE ICE AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND BASEBOARD MOLDING IN POOR REPAIR UNDER 2 COMPARTMENT SINK AT REAR PREP AREA. MUST REPLACE. ALSO MUST CLEAN FLOORS AT FRESH MEAT AND FISH COUNTER PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CHIPPING PAINT ABOVE THE LIVE CRAB TANK IN WALK IN COOLER. MUST REMOVE CHIPPING AND PAINT.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND PORK, RIBS AND OTHER MEATS ON SHEVLING NOT PROTECTED. MUST PROPERLY STORE/ COVER FRESH MEATS INSIDE WALK IN COOLER AND IN SERVICE COOLER AT MEAT COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND DEEP GROVES INTO CUTTING BOARDS AT FISH COUNTER. MUST REPLACE. MUST REPLACE WORN GASKET AROUND REAR WALK IN COOLER AND FREEZER. MUST PAINT RAW WOOD SHELVING IN WALK IN COOLER AND PRODUCE COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF WALK IN FREEZER AND COOLER TO REMOVE ALL DUST, DEBRIS AND ICE. ALSO DEFROST AND CLEAN DISPLAY REACH IN FREEZER TO REMOVE ICE AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND BASEBOARD MOLDING IN POOR REPAIR UNDER 2 COMPARTMENT SINK AT REAR PREP AREA. MUST REPLACE. ALSO MUST CLEAN FLOORS AT FRESH MEAT AND FISH COUNTER PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CHIPPING PAINT ABOVE THE LIVE CRAB TANK IN WALK IN COOLER. MUST REMOVE CHIPPING AND PAINT.
  10. Tag Removal

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAPS, STORAGE RACKS AT BUTCHER AREA AND INSIDE WALK-IN COOLER, REPAIR GASKET INSIDE REACH-IN FREEZER AT BUTCHER AREA, REMOVE CRATES BEING USED TO STORE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVES/RACKS, PROVIDE FAN COVERS INSIDE WALK-IN COOLER. PAINT RAW WOOD SHELVES AT PRODCUE PREP AREA, REMOVE CARDBOARD FROM TABLES AT PRODUCE PREP AREA. DEFROST WALK-IN FRREZER TO REMOVE ICE BUILD-UP AT CEILING. PROVIDE CUTTING BOARDS AT PRODUCE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE PIPING ABOVE FISH TANKS, BUTCHER PREP TABLE, FAN GRID COVERS INSIDE WALK-IN COOLERS, INSIDE OPEN CASE DISPLAY COOLERS AT FRONT ENTRANCE DOOR.
    • 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. REPAIR CRACKED FLOOR TILES AT BUTCHER AREA BY FISH TANKS, BY DRIED FOOD ITEMS AT FRONT AREA, AND IN FRONT OF WALK-IN COOLER. CLEAN FLOORS AT BUTCHER AREA.
    • 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. PROVIDE CEILING PANELS FOR MISSING SECTIONS AT BUTCHER AREA AND CLEAN WALLS BEHIND FISH TANKS. CLEAN AND OR REPLACE SOILED/DAMAGED VENTS ABOVE DISPLAY COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS INSIDE WALK-IN COOLER AND REPLACE LIGHT BULBS INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO ROUTE DRAIN LINE FROM WATER DISPENSER INTO FLOOR DRAIN.
    • 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. ORGANIZE STORAGE AREA NEXT TO REAR EXIT DOOR, REMOVE UNUSED ITEMS TO PREVENT PEST HABORAGE.
  11. Complaint

    10 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. FOUND OPEN CASE DISPLAY COOLER NEAR FRONT ENTRANCE DOOR AT IMPROPER TEMPERATURE: AMBIENT AIR TEMPERATURE AT 46.4F. CALIBRATED INTERNAL THERMOMETERS WITH MANAGER TO VERIFY TEMPERATURE OF SAID UNIT. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT MAINTAINS TEMPERATURE OF 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005 (A) ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID COOLER AT IMPROPER TEMPERATURES OF 46.2-47.8F: 138 INDIVIDUAL PACKAGES OF READY TO EAT TOFU WHICH STATES "KEEP REFRIGERATED" ON PACKAGES. ALSO, FOUND FOUR PACKAGES OF DRIED DUCK HANGING ON HOOK WITH STATEMENT ON PACKAGE STATING "KEEP REFRIGERATED" AT IMPROPER TEMPERATURE OF 49.8F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $209.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW. CRITICAL 7-38-005 (A) ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED LIVE CLAMS, LIVE SNAILS, LIVE CRABS, DRIED FISH ITEMS BEING OFFERED FOR SALE FOR CUSTOMER SELF SERVICE WITH NO SNEEZE GUARD, COVER, AND OR LID. ALSO, FOUND 25LBS OF DRIED SAUSAGE AND DRIED CHINESE PORK HANGING ON HOOKS ABOVE DISPLAY COOLER WITH NO SNEEZE GUARD NOR ENCLOSED CASE. INSTRUCTED TO PROVIDE DOCUMENTATION FOR SHELF STABILITY FROM MEAT TESTING LABORATORY FOR POTENTIALLY HAZARDOUS FOOD ITEMS IE. DRIED CHINESE SAUSAGE AND CHINESE PORK HELD AT ROOM TEMPERATURE. INSTRUCTED TO PROTECT OPEN FOOD ITEMS AT ALL TIMES FROM CONTAMINATION AND CUSTOMER MISHANDLING BY PROVIDING SNEEZE GUARD, ENCLOSED CASE, COVER, LID, ETC. HELD FOR INSPECTION TAG PLACED ON DRIED CHINESE SAUSAGE AND PORK. MANAGER REMOVED SAID ITEMS FROM SALE AT THIS TIME. SERIOUS 7-38-005 (A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAPS, STORAGE RACKS AT BUTCHER AREA AND INSIDE WALK-IN COOLER, REPAIR GASKET INSIDE REACH-IN FREEZER AT BUTCHER AREA, REMOVE CRATES BEING USED TO STORE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVES/RACKS, PROVIDE FAN COVERS INSIDE WALK-IN COOLER. PAINT RAW WOOD SHELVES AT PRODCUE PREP AREA, REMOVE CARDBOARD FROM TABLES AT PRODUCE PREP AREA. DEFROST WALK-IN FRREZER TO REMOVE ICE BUILD-UP AT CEILING. PROVIDE CUTTING BOARDS AT PRODUCE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE PIPING ABOVE FISH TANKS, BUTCHER PREP TABLE, FAN GRID COVERS INSIDE WALK-IN COOLERS, INSIDE OPEN CASE DISPLAY COOLERS AT FRONT ENTRANCE DOOR.
    • 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. REPAIR CRACKED FLOOR TILES AT BUTCHER AREA BY FISH TANKS, BY DRIED FOOD ITEMS AT FRONT AREA, AND IN FRONT OF WALK-IN COOLER. CLEAN FLOORS AT BUTCHER AREA.
    • 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. PROVIDE CEILING PANELS FOR MISSING SECTIONS AT BUTCHER AREA AND CLEAN WALLS BEHIND FISH TANKS. CLEAN AND OR REPLACE SOILED/DAMAGED VENTS ABOVE DISPLAY COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS INSIDE WALK-IN COOLER AND REPLACE LIGHT BULBS INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO ROUTE DRAIN LINE FROM WATER DISPENSER INTO FLOOR DRAIN.
    • 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. ORGANIZE STORAGE AREA NEXT TO REAR EXIT DOOR, REMOVE UNUSED ITEMS TO PREVENT PEST HABORAGE.

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