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COMMUNITY MEAT & PRODUCE

457 E 79th ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

COMMUNITY MEAT & PRODUCE has been inspected 4 times by Chicago Department of Public Health since April 13, 2010. The most recent inspection, on October 17, 2011, found no infractions.

2 of 4 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 source, labelling and allergens, Pests and Cleaning and sanitizing.

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 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 August 23, 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 August 15, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 15, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 2 separate inspections, most recently on August 23, 2011. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 4 times across 2 separate inspections, most recently on August 23, 2011. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL MEAT PRODUCTS AND OTHER FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE ALL MULTI USE ITEMS. ALTHOUGH UNUSED, MUST REMOVE LARGE CUTTING BOARD FROM PREMISES. MUST BE ABLE TO COMPLETELY SUBMERGE ALL MULTI USE UTENSILS ON SITE IN THE 3 COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROPERLY CONNECT DUAL HEATING AND AC UNIT ON THE LEFT SIDE OF THE REAR PREP AREA. MUST PROPERLY INSTALL ALL WIRES AND DUCT WORK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE AND REPAINT TEXTURED CEILING ABOVE SALES FLOOR AND MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL OPENINGS IN WALLS AROUND TOILET BOWL AND ALL OTHER OPENINGS IN WALLS AND CEILINGS THROUGHOUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE THE REAR PREP AREA AND PROPERLY SHIELD LIGHT. MUST ALSO PROVIDE LIGHT SHIELDS AND END CAPSON LIGHTS ABOVE THE 3 COMPARTMENT SINK AND MEAT COUNTER WHERE MISSING. ALSO REPLACE BROKEN LIGHT SHIELD ABOVE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET SPOUT AT EXPOSED HAND SINK IN PREP AREA AND INCREASE HOT WATER PRESSURE AT SAME.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • MUST CLOSE OFF REAR PREP AREA AND COMPLETELY PROTECT FROM POSSIBLE CONTAMINATION BY THE PUBLIC.
  3. Canvass

    13 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS ON SITE. FOUND APPROXIMATELY 40-45 MICE DROPPINGS SCATTERED BEHIND THE AC UNIT,BEHIND UNUSED ICE MACHINE,IN PREP AREA BEHIND REACH IN FREEZER,ON THE BOTTOM OF A PREP TABLE ALONG THE EAST WALL,UNDER AND ON SHELVES STORING POTATO CHIPS. ALSO, NOTED SMALL HOLES IN 2 POTATO CHIP BAGS FROM RODENT GNAWING. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO, DETAIL CLEAN SHELVES STORING POTATO CHIPS AND REMOVE ALL CONTAMINATED BAGS. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER'S CERTIFICATE POSTED FOR VIEW AND NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED.(GROUND BEEF,HOT CHEESE)SERIOUS CITATION ISSUED 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHWASHING FACILITIES NOT PROPERLY MAINTAINING REQUIRED HOT WATER TEMPERATURE. HOT WATER IS REGISTERING AT 85 DEGREES F AFTER 3 COMPARTMENT SINK SET UP. MUST MAINTAIN 110-120 DEGREES F WATER FOR WASHING UTENSILS AT THE 3 COMPARTMENT SINK AT ALL TIMES. MUST PROVIDE A MORE ADEQUATE HOT WATER HEATER FOR BUSINESS OPERATION AND PROPERLY MAINTAIN APPROPRIATE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-38-030. (HOT WATER HEATER NOT RECOVERING FAST ENOUGH TO MAINTAIN THE APPROPRIATE WATER TEMPERATURE AT ALL TIMES)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL MEAT PRODUCTS AND OTHER FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST REMOVE CUTTING BOARD FROM BETWEEN THE ELECTRICAL BOX AND REAR WALL. MUST PROPERLY STORE ALL MULTI USE ITEMS. ALTHOUGH UNUSED, MUST REMOVE LARGE CUTTING BOARD FROM PREMISES. MUST BE ABLE TO COMPLETELY SUBMERGE ALL MULTI USE UTENSILS ON SITE IN THE 3 COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROPERLY CONNECT DUAL HEATING AND AC UNIT ON THE LEFT SIDE OF THE REAR PREP AREA. MUST PROPERLY INSTALL ALL WIRES AND DUCT WORK. SEAL RAW WOOD SIGNS ABOVE REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL ALL OPENINGS ALONG FLOOR BASE IN WASHROOM AND WHERE NEEDED. MUST SEAL OPENINGS IN FLOOR BEHIND DISPLAY COOLER HOLDING PACKAGED LUNCHEON MEATS AND FRESH PRODUCE. SEAL RAW WOOD BASEBOARDS IN WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE AND REPAINT TEXTURED CEILING ABOVE SALES FLOOR AND MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL HOLE IN WALL AROUND FAN IN REAR PREP AREA,HOLE IN CEILING NEXT TO AC UNIT,HOLE BEHIND ICE MACHINE AND ALL OTHER OPENINGS IN WALLS AND CEILINGS THROUGHOUT PREMISES. MUST PAINT WALLS AND CEILINGS IN REAR PREP AREA AS NEEDED. MUST SEAL OPENINGS IN WALLS AROUND TOILET BOWL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE THE REAR PREP AREA AND PROPERLY SHIELD LIGHT. MUST ALSO PROVIDE LIGHT SHIELDS AND END CAPSON LIGHTS ABOVE THE 3 COMPARTMENT SINK AND MEAT COUNTER WHERE MISSING. ALSO REPLACE BROKEN LIGHT SHIELD ABOVE REAR PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET SPOUT AT EXPOSED HAND SINK IN PREP AREA AND INCREASE HOT WATER PRESSURE AT SAME. MUST INSTALL A BACKFLOW DEVICE AND PROPERLY CONNECT ICE MACHINE OR REMOVE. MUST RELOCATE COFFEE MAKER TO REAR PREP AREA NEAR EXPOSED HAND SINK OR INSTALL HAND WASHING FACILITIES NEAR CURRENT LOCATION. MUST PROPERLY VENT LARGE PIZZA OVEN DUCT TO ROOF OR REMOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNUSED AND UNNECESSARY ITEMS SUCH AS THE ICE MACHINE, MEAT SAW,SLICER,LARGE PIZZA OVEN,PIZZA DOUGH MAKER, TABLE TOP FRYER,SLUSHY MACHINE AND ALL OTHER EQUIPMENT NOT BEING USED IN THE BUSINESS OPERATION. MUST REMOVE ALL CLUTTER AND BETTER ORGANIZE REAR PREP AREA AND BEHIND REACH IN FREEZER ON SALES FLOOR.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • MUST CLOSE OFF REAR PREP AREA AND COMPLETELY PROTECT FROM POSSIBLE CONTAMINATION BY THE PUBLIC.
  4. License

    0 infractions

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