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COMMUNITY GROCERY

3336 W BRYN MAWR AVE, CHICAGO, IL 60659 · Grocery Store

Inspection summary

COMMUNITY GROCERY has been inspected 6 times by Chicago Department of Public Health since December 21, 2016. The most recent inspection, on December 22, 2022, recorded 2 infractions.

1 of 6 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: Handwashing and staff hygiene, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 on February 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 29, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on February 22, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 22, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 October 23, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

6 inspections

  1. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY FLOORS AND WALLS THROUGHOUT REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ITEMS ( TABLES AND CHAIRS) IN THE REAR NEAR THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED ITEMS TO PREVENT POTENTIAL PEST HARBORAGE.
  2. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DEAD FLIES ALONG WALL NEAR FRONT ENTRANCE. MUST REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN BUTCHER AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC GROCERY BAGS BEING USED FOR MEAT FOOD STORAGE IN CHEST FREEZER. MUST USE FOOD GRADE CONTAINERS.
  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HAND SINK IN THE REAR DISH WASHING AREA, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING VISIBLE THERMOMETER IN 2 REACH IN COOLERS. MUST PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILES INSIDE THE WALK IN COOLER. MUST REPLACE,REPAIR AND MAINTAIN. MAKE THE FLOOR SMOOTH EASILY CLEANABLE. WATER STAINED CEILING TILES THROUGHOUT THE PREMISES. MUST REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SHELVING OF THE CABINET IN THE MEAT CUTTING AREA WITH UNNECESSARY CUTTER. INSTRUCTED TO CLEAN, ORGANIZE AND MAINTAIN, TO PREVENT PEST HARBORAGE.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE FREEZER STORED IN GROCERY BAGS. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DIRTY AND DEEP CUTS ON THE MEAT CUTTING BOARD AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SMOOTH THE DEEP CUTS AND/OR REPLACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE FRONT DISPLAY AREA, CLEAN AND REMOVE LIQUID SPILLS AND STAINS INSIDE THE WALK IN COOLER AND REPAIR CRACKS ON FLOOR INSIDE THE WALK IN COOLER AND REAR BY THE HEATING UNIT WITH THE 3 COMPARTMENT SINK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. License Re-Inspection

    0 infractions

  6. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BUTCHER PREPARATION AREA NOT PROTECTED FROM CUSTOMERS. AREA CONSISTING OF 25 FT BY 25FT AREA WITH CUTTING BOARDS MEAT GRINDER AND BUTCHER SAW IS COMPLETLY ACCESSIBLE TO CUSTOMERS. PROPER BARRIERS NEED TO BE INSTALLED TO PREVENT CUSTOMERS HAVING COMPLETE ACCESS AND AREA. FOOD MUST BE PROTECTED AT ALL TIMES. CUSTOMERS MUST BE PREVENTED FROM TOUCHING, SNEEZING, COUGHING OR CONTAMINATING FOOD IN ANY WAY. COSTOMERS MUST BE BLOCKED FROM HAVING ACCESS TO AREA OF FOOD PREPARATION , WALK IN COOLER AND 3 COMPARTMENT SINK. ALL BARRIERS MUST BE SMOOTH AND EASILY CLEANABLE. SERIOUS VIOLATION 7-38-005 (A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST KIT ON SITE. MUST PURCHASE CHEMICAL TEST KIT TO DETECT PROPER AMOUNT OF SANITIZER SOLUTION FOR WASHING RINSING AND SANITIZING EQUIPMENT AND UTENSILS.

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