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CICERO DELI INC.

3206 N CICERO AVE, CHICAGO, IL 60641 · Grocery Store

Inspection summary

CICERO DELI INC. has been inspected 9 times by Chicago Department of Public Health since June 14, 2010. The most recent inspection, on September 18, 2015, found no infractions.

1 of 9 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 Handwashing and staff hygiene.

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 December 11, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 December 18, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 June 14, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 21 times across 8 separate inspections, most recently on December 11, 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 8 times across 6 separate inspections, most recently on June 11, 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY FOR SALE ON TOP OF DELI DISPLAY COOLER. NOTED BAKED CHICKEN INTERNAL TEMPERATURE OF 95.5F, FRIED BREADED FISH AT 64.5F, MOSTACCIOLI AT 68.9F, CABBAGE ROLL AT 69.9F, SOUPS IN SINGLE SERVICE CONTAINER (DILL SOUP, BEEF TRIPE, WHITE BORSCHT) AT 53.9F, 51.8F, 51.9F, 51.2F, 54.9F. ALSO FOUND DAIRY PRODUCTS AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND STORAGE INSIDE DAIRY DISPLAY COOLER (WITH AN AIR TEMPERATURE OF 42.1F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING DAIRY PRODUCTS: MILK AT 54.3F, SOUR CREAM AT 50.4F, HALF AND HALF AT 48.9F, CREAM CHEESE AT 48.9F, KEFIR AT 49.9F, COTTAGE CHEESE AT 50.2F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $250.00, TOTAL WEIGHT 100 LBS. CRITICAL VIOLATION ISSUED 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZER.----------MUST CLEAN AND REPAINT OR REPLACE METAL RACKS WITH RUST BUILD-UP INSIDE DAIRY DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND REORGANIZE REAR STORAGE ROOM.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY FOR SALE ON TOP OF DELI DISPLAY COOLER. NOTED CHICKEN KIEV INTERNAL TEMPERATURE OF 65.5F, BREADED CHICKEN BREAST AT 62.5F, BREAD WITH MUSHROOM AND CHEESE AT 63.9F AND SOUP IN SINGLE SERVICE CONTAINER AT 50.9F, 52.8F, 51.1F, 50.2F, 52.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00, TOTAL WEIGHT 25 LBS. CRITICAL VIOLATION ISSUED 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR AREA ESPECIALLY BEHIND UNUSED COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED INSIDE PRODUCE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR STORAGE ROOMS TO PREVENT PEST HARBORAGE.
  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • REACH IN FREEZER, PREP AREA,HAVE NON-FREEZER PLASTIC BAGS. INSTRUCTED TO USE FREEZER GRADE BAGS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • UPRIGHT FREEZER IN REAR/OFFICE HAS BUILD UP OF FROST. MUST DEFROST FREEZER, DETAIL CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE TO WATER SPOUT. ALSO INSTRUCTED TO REMOVE WATER HOSE FROM SAME WATER SPOUT.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CARD BOARD ON FLOOR OF WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION COVERS IN WALK IN COOLER AND WALK IN FREEZER HAS BUILD OF DUST. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • HAVE BUILD OF OF EMPTY CARD BOARD BOXES BY BACK EXIT. MUST REMOVE .
  6. Canvass

    4 infractions

    • 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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED-FOUND 20 LBS OF 2 CONTAINERS OF HERRING IN OIL AT 50F IN THE GROCERY SECTION,LABEL SHOWED "KEEP REFRIGERATED 38F";MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW,MUST MONITOR LABELS OF FOOD
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DISPLAY COOLER SHELVES FOR BEETS,COLESLAW AND OTHER SALADS UNCLEAN MUST CLEAN AND MAINTAIN
    • 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. FOOD BOXES IN WALK IN FREEZER MUST BE ELEVATED 6 INCHES FROM THE FLOOR
    • 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. CEILING IN STORAGE AREA WITH DUST AND GREASE ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; MISSING CEILING TILES IN STORAGE AREA MUST BE REPLACED
  7. Canvass

    5 infractions

    • 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. BOTTOM PARTS OF INTERIOR DISPLAY COOLER FOR DELI UNCLEAN,MUST CLEAN AND MAINTAIN;AIR FAN IN 2 WALK IN COOLERS FOR MEAT AND MILK AND AIR FAN IN STORAGE AREA WITH ACCUMULATED DUST/UNCLEAN,MUST CLEAN AND MAINTAIN ;PAPER TOWEL HOLDER IN TOILET NEEDS REPAIR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. STORAGE SHELVES IN FRONT AREA,STORAGE SHELVES IN EGG DISPLAY COOLER UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. FLOOR IN STORAGE AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. WALLS IN STORAGE AREA UNCLEAN,WALLS AND CEILING IN WALK IN COOLER FOR MILK,POULTRY UNCLEAN,MUST CLEAN AND MAINTAIN;TINY HOLE IN CEILING TILE IN DELI AREA MUST BE SEALED OR REPLACED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS NEEDED IN EGG DISPLAY COOLER
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored in coolers not labeled. Instructed to label all foods not in original containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener, cooking equipment, prep tables, utensils and storage shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and remove all stock off floor and elevate 6 inches or higher or away from wall.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile damaged in kitchen. Instructed to replace any damaged ceiling tile. Light covers through out not cleaned. Instructed to detail clean.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in rear. Instructed to remove all unused articles and detail clean
  9. Canvass

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Cleaned utensils and equipment in storage room not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Self service pickle barrels not maintained. Instructed to teether utensils to storage container and replace broken cover on container.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage cabinets in display case not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under display shelves, in storage room, inside walk-in units and rear not cleaned. Instructed to detail clean and remove kick plate form display shelves. Floor in rear not maintained. Instructed to seal floor and have easily cleanable surface, non-porous material and smooth.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light covers through-out not cleaned. Instructed to detail clean. Walls behind equipment not cleaned. Instructed to seal openings and repaint walls.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation not working in toilet room. Instructed to repair or replace exhaust fan.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Storage room not organized and unccessary articles not soted properly. Instructed to remove all unused articles and elevate stock 6inches or higher and off floor and organize room.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handler not wearing hair restraint. Instructed to provide hair restraint for all food handlers.

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