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City Grocery

405 N Wasbash AVE, CHICAGO, IL 60611 · Grocery Store

Inspection summary

City Grocery has been inspected 5 times by Chicago Department of Public Health since May 5, 2011. The most recent inspection, on April 29, 2015, 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, Handwashing and staff hygiene and Protecting food from contamination.

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 5 times across 3 separate inspections, most recently on June 20, 2013. 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 once on June 20, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 5, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 5, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 4 separate inspections, most recently on March 7, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1353228 DATED 06-20-13 FOR VIOLATION #38: NO SINK STOPPERS AT3-COMP SINK, #42: FOOD HANDLER NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME. SERIOUS CITATION ISSUED 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DELI MEAT SLICER NOT CLEAN, ENCRUSTED FOOD DEBRIS NOTED BEHIND BLADE AND HOUSING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING BASEBOARD AT WALL BEHIND 3-COMP SINK, INSTRUCTED TO ISTALL.
  3. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE OPEN DISPLAY CASE COOLER WITH AN AIR TEMPERATURE OF 50F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF SAMOSAS AND SALMON. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE OPEN DISPLAY CASE COOLER. OBSERVED BEEF SAMOSAS AT 55-59.5F AND PACKAGED SALMON AT 55.5F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $73. CRITICAL VIOLATION 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF-CLOSING DOOR DEVICE IS INSTALLED ON THE RESTROOM DOOR. MUST INSTALL A SELF-CLOSING DEVICE ON THE RESTROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SINK STOPPERS WERE OBSERVED AT THE 3 COMPARTMENT SINK. MUST PROVIDE 3 SINK STOPPERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER WAS PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLING EMPLOYEES PREPARING FOOD WITHOUT A HAIR RESTRAINT. ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
  4. Canvass

    5 infractions

    • 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. BOTTOM SHELVES OF PREP COOLERS NOT CLEAN, FOOD DEBRIES NOTED. INSTRUCTED TO 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. CHIPPED WALL BEHIND CLEAN UTENSILS SHELF, INSTRUCTED TO INSTALL A DURABLE EASY TO CLEAN SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MISSING LIGHT SHIELD AT PREP AREA CEILING LIGHT, INSTRUCTED TO INSTALL.
    • 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. MUST PROVIDE INSULATION AROUND COOLING UNTIT PIPES INSIDE WALK-IN COOKLER TO PREVENT DRIPPIINGS OF CONDENSATION
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INOPERABLE THERMOMETERS IN PREP COOLERS, INSTRUCTED TO PROVIDE GOOD WORKING THERMOMETERS.
  5. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND 2-BOTTLES OF MIRACLE WHIP(2-LBS.) & 7.5-LBS. OF ASSORTED DELI MEATS (EXPIRED DATES FROM 3/22-5/4 2011), ON OPEN COOLER SHELVES. INSTRUCTED TO REMOVE FROM SALE & PROPERLY DISPOSE OFF. (TOTAL VALUE 0F $40.00). INADEQUATE FOOD PROTECTION (7-38-005A). All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • LAST INSPECTION SUMMARY REPORT NOT POSTED VISIBLY FOR CUSTOMER'S VIEW (7-42-010B). One copy of the Food Inspection Report Summary must be displayed and visible to all customers.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS TRANSFERRED TO SMALLER CONTAINERS FOR INDIVIDUAL SERVING, MUST BE DATED (SELL BY OR EXPIRE ON-DATES). All food not stored in the original container shall be stored in properly labeled containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR SHELVES OF DISPLAY COOLERS, INTERIOR OF HANDSINK, DOOR TRACKS & FAN GUARD OF DELI COOLER, AIR VENTS OF COOLER DISPLAY UNITS-DUE TO DUST/FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER ALL STORAGE SHELVES IN COOLERS & DRY STORAGE ROOMS MUST BE FREE OF DEBRIS/DIRT/CLUTTER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COLD/HOT-HOLDING UNITS MUST HAVE INTERNAL THERMOMETERS LOCATED AT CLOSE TO THE DOOR. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY OLD/UNUSED, UNNECESSARY ARTICLES EQUIPMENT IN REAR OF PREMISES MUST BE REMOVED, ELEVATED OFF THE FLOORS IF NEEDED. 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.
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