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DANNY'S FRESH MARKET

2140 N WESTERN AVE, CHICAGO, IL 60647 · Grocery Store

11 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SLIDING DOOR RIM AT MEAT CASE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE BROKEN FLOOR TILES IN GROCERY AISLES, AND MEAT MARKET AREA
  3. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SLIDING DOOR RIM AT MEAT CASE,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE BROKEN FLOOR TILES IN GROCERY AISLES, AND MEAT MARKET AREA,
  4. Complaint

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE AREA NOT PROPERLY BEING MAINTAINED, GREASE CONTAINER NOT CLEAN, GARBAGE CONTAINER LID IN POOR REPAIR AND OVERFLOWING GARBAGE, CAUSING AN ABUNDANCE OF FLIES, INSTRUCTED TO CLEAN GARBAGE AREA, MUST RESTRICT STORING OPEN CONTAINERS OF GREASE OUTSIDE IN GARBAGE AREA AND PROVIDE A LOCK AND KEY FOR CONTAINER, SERIOUS CITATION ISSUED: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CHIPPING SHELVES INSIDE REACH-IN COOLER BY COOKING STATION, MUST REPAIR SLIDING DOOR RIM AT MEAT CASE, MUST ALSO REPAINT COOLER COILS IN MEAT MARKET AREA, REPAIR LEAK AT COILS AND REPLACE PLASTIC DRAPES AT BACK DOOR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN OR REPLACE STAINED CUTTING BOARD IN MEAT DISPLAY AREA AND COOKING AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY UNDER GROCERY SHELVINGS THROUGHOUT, MUST REPLACE BROKEN FLOOR TILES IN GROCERY ISLES, AND MEAT MARKET AREA,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN/REPAIR WALL/CEILING TILE VARIOUS AREAS THROUGHOUT STORE, REPLACE STAINED CEILING TILE AND CLEAN WALL
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE LIGHT BULB THATS OUT BEHIND MEAT CASE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL OLD UNUSED EQUIPMENT FROM PREMISES, AND CLEAN UNUSED COOLER STORAGE AREA BEHIND MEAT CASE, ALL AREAS MUST BE NEAT AND CLEAN
  5. Canvass Re-Inspection

    1 infraction

    • 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. SHIELDED LIGHT BULBS NEEDED INSIDE FOOD HOT BOX
  6. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. OBSERVED 20 POUNDS OF COOKED POLK INSIDE HOT BOX HOLDING AT IMPROPER TEMPERATUE, READING 115.9'F, PRODUCT DUMPED AND DENATURE, AT A COST OF ABOUT $50.00 CRITICAL CITATION ISSUED: 7-38-005(A)
    • 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. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 SERIOUS CITATION ISSUED: 7-38-005 (A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. CONTINUED NON COPLIANCE ON PREVIOUS ORDERS ISSUED, 6/17/2011, FOR VIOLATION NUMBERS 33, 35, 38, AND 41, REPORT NUMBER 585419, SEE ATTACHED REPORT SERIOUS CITATION ISSUED:7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABELED ALL FOODS STORED IN DISPLAY COOLER BEING OFFERED FOR SALE WITH PROPER LABELS, THE SOURCE OF WHERE THE PRODUCT IS MADE
    • 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. FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH GROCERY SHELVINGS THROUGHOUT AND REPLACE BROKEN FLOOR TILES IN GROCERY ISLES, FLOORS ALSO NEEDS DETAILED CLEANING THROUGHOUT PREMISES
    • 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. SHIELDED LIGHT BULBS NEEDED INSIDE FOOD HOT BOX
  7. Short Form Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE SERVED TO CUSTOMERS I.E.RICE 166.6F,PORK 164.9F.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION STILL PENDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION STILL PENDING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL PENDING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING.
  8. Canvass Re-Inspection

    4 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.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,INTERIOR BASINS OF 3 COMP SINK,COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,CUTTING BOARDS AT TAQUERIA,MEAT DEPT,ROLLING UTILITY CARTS,SHELVINGS AT PRODUCE AREAS 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.WALL ALONG THE MEAT DEPT MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACE AND CLEAN WALLS/CEILING INSIDE WALK-IN-COOLERS AND REMOVE ALL NOTED ICE BUILD-UP AND MAINTAIN.
    • 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.ELECTRIC CHICKEN ROTISSERIE AT MEAT DEPT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
    • 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.Unnecessary articles stored in rear storage areas. Instructed to elevate supplies 6 inches or higher off floor and away from wall.
  9. Canvass

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND NO HOT RUNNING WATER AT EXPOSED HANDSINK BEHIND FRONT SERVICE COUNTER TAQUERIA--MANAGER CALLED PLUMBER AT THIS TIME ON HIS WAY. FURTHERMORE INSTRUCTED MANAGER TO DIRECT EMPLOYEES TO APPROXIMATELY 25 FEET FOR HANDWASHING.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.EVIDENCE OF RODENT ACTIVITY NOTED ON PREMISES AT THE TIME OF INSPECTION. OBSERVED ABOUT 25-35 MICE DROPPINGS,1 DEAD MOUSE ON FLOORS BENEATH PRINGLE CHIP SHELVES AT GROCERY AREA, AND REAR EXIT DOUBLE DOORS NOT INSECT/RODENT PROOFED. CITATION ISSUED # 7-38-020 SERIOUS. INSTD MGNT TO HAVE AFFECTED FLOOR AREAS CLEANED AND SANITIZE IN DETAIL,ENSURE NO MODE OF PEST ENTRY AT DOORS ALSO PEST CONTROL CO SERVICE NOW RECCOMENDED. WILL BE BACK FOR REINSPECTION ON 6/24/11.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON SITE DURING THIS INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED TO CUSTOMERS.RICE 166.9F,CHICKEN 179F
    • 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.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,INTERIOR BASINS OF 3 COMP SINK,COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,CUTTING BOARDS AT TAQUERIA,MEAT DEPT,ROLLING UTILITY CARTS,SHELVINGS AT PRODUCE AREAS 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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH GROCERY SHELVINGS THROGHOUT AND REPLACE BROKEN FLOOR TILES IN GROCERY ISLES.
    • 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.WALL ALONG THE MEAT DEPT MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACE AND CLEAN WALLS/CEILING INSIDE WALK-IN-COOLERS AND REMOVE ALL NOTED ICE BUILD-UP AND MAINTAIN.
    • 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.FOUND LIGHT SHIELD MISSING ABOVE COOKING EQUIPMENT GRILL.INSTRUCTED TO PROVIDE,MAINTAIN.
    • 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.ELECTRIC CHICKEN ROTISSERIE AT MEAT DEPT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
    • 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.Unnecessary articles stored in rear storage areas. Instructed to elevate supplies 6 inches or higher off floor and away from wall.
  10. Complaint

    3 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. OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS ON DISPLAY AT THE TIME OF INSPECTION.FOUND 105PIECES OF COOKED BEEF,CHICKEN,AND PORK TAMALIES DISPLAYED ON THE TOP COUNTER AT MEAT DEPT.AT IMPROPER TEMPERATURES FROM 48.5F - 50.1F.OWNER HAS THE TAMLIES DELIVERED ONCE A WEEK FROM CATALINA FOOD PRODUCTS AT 2149 W. 21ST ST.CHICAGO IL.60608,AND IS LEFT OUT IN ROOM TEMPERATURE EVERY DAY AND REFRIGERATES AT END OF EACH BUSINESS DAY ACCORDING TO OWNER.CITATION ISSUED 7-38-005A CRITICAL.INSTRUCTED TO HAVE ALL POTENTIALLY HAZARDOUS FOODS ON DISPLAY OR AT STORAGE ALWAYS AT 40F OR BELOW AT ALL TIMES,AND TO DISCARD ABOVE SAID FOODS,SUCHWAS FOLLOWED AND DENATURED WITH SANITIZER AT TOTAL COST OF $125.00.
    • 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. INSRUCTED TO REPAIR RUSTING CEILING WALLS IN MEAT WALK IN COOLER,AND PEELING PAINT ON MILK WALK IN COOLER DOOR AND WALL.ALSO TO REPAIR DAMAGED WOODEN DOOR ON APRON STORAGE CLOSET.
    • 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. OBSERVED 3COMP.SINK, AND INSIDE REACH IN COOLERS IN NOT CLEAN,INSTRUCTED TO CLEAN.
  11. 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. INSIDE TRASH CONTAINER CASES IN DINING WITH EXCESSIVE FOOD SPLASHES, INSDE REACH IN COOLERS AND BOTTOM OF SHELF UNDER PREP TABLE AND OVEN IN KITCHEN WITH FOOD STAINS,NEEDS CLEANING. ALSO CLEAN STORAGE SHELVES IN MEAT SLICING ROOM,AND PLASTIC CURTAINS THROUGHOUT MEAT SECTION WITH STAINS AND WOOD DOOR IN KITCHEN.
    • 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. FLOORS IN APRON CLOSET AT MEAT SECTION WITH DEBRIS AND FLOORS IN LADIES TOILET WITH STANDING WATER DUE TO LEAKAGE,NEEDS CLEANING AND MAINTAINING DRY AT ALL TIMES
    • 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 AT REAR MEAT SECTIONS WITH STAINS AND OPENINGS NEEDS CLEANING AND REPAIR.
    • 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. MUST REPLACE MISSING LIGHT SHIELDS IN MEAT SLICING ROOM.
    • 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. REPAIR LEAKING ON TOILET BOWL IN LADIES TOILET,FAUCET JOINT ON 3COMP.SINK AND SLOW DRAINING AT EXPOSE HAND WASH SINK IN KITCHEN.