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DELA LUZ SUPERMERCADO

4400 S HONORE ST, CHICAGO, IL 60609 · Grocery Store

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. MUST ORGANIZE REAR/FRONT PREMISES OF CLUTTER AND ELEVATE REMAINING STORAGE OFF FLOORS.
  3. Canvass Re-Inspection

    4 infractions

    • 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. OBSERVED SIDE ENTRY DOOR NOT RODENT PROOFED AT BOTTOM OF DOOR,1/4 INCH AREA. MUST REPAIR TO BE TIGHT FITT FITTING. ALSO MICE DROPPINGS IN FRONT STORAGE AREA AROUND UNDER CLUTTERED STORAGE. MUST CLEAN AND SANITIZE. RECOMMEND PEST SERVICE (22 DROPPINGS IN SEVERAL AREAS)SERIOUS CITATION ISSUED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTILATION FAN UNDER HOOD NOT WORKING PROPERLY,IN POOR REPAIR. MUST REPAIR.
    • 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. MUST PROVIDE THERMOMETER FOR FOOD HANDLER.
    • 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. MUST ORGANIZE REAR/FRONT PREMISES OF CLUTTER AND ELEVATE REMAINING STORAGE OFF FLOORS.
  4. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.PREMISES DELI COOLER MAINTAINING IMPROPER TEMPERATURE OF 46.8F. MUST REPAIR COOLER. TAGGED HELD FOR INSPECTION. DO NOT USE. MUST USE ADDITIONAL UNIT ON PREMISES TO STORE FOODS THATS 40F OR LESS. CRITICAL CITATION ISSUED
    • 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. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE DELI COOLER MAINTAINED AT IMPROPER COLD TEMPERATURES.(8LBS COOKED PORK AT 47.4F, 5LBS COOKED BEEF AT 46.2F.3LBS HAM AT 45.4F) TOTAL COST APPROX $50.00. FOOD WAS DISPOSED OF BY MANAGER.-CDI- CRITICAL CITATION ISSUED
    • 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.OBSERVED SIDE ENTRY DOOR NOT RODENT PROOFED AT BOTTOM OF DOOR,1/4 INCH AREA. MUST REPAIR TO BE TIGHT FITTING. ALSO MICE DROPPINGS IN FRONT STORAGE AREA AROUND UNDER CLUTTERED STORAGE. MUST CLEAN AND SANITIZE. RECOMMEND PEST SERVICE.(22 DROPPINGS IN SEVERAL AREAS) SERIOUS CITATION ISSUED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.VENTILATION FAN NOT WORKING PROPERLY,IN POOR REPAIR. MUST REPAIR.
    • 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. MUST PROVIDE THERMOMETER FOR FOOD HANDLER.
    • 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.MUST ORGANIZE REAR/ FRONT PREMISES OF CLUTTER, AND ELEVATE REMAINING STORAGE OFF FLOORS.
  5. Canvass Re-Inspection

    8 infractions

    • 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. ALL FOODS PREPARED & PACKAGED ON PREMISES MUST BE PROPERLY LABELED
    • 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. ALL RUSTY RACKS & SHELVES MUST EITHER BE PAINTED OR REPLACED
    • 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. CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIOR & EXTERIOR OF REACH-IN COOLER & ALL OTHER UNCLEAN SURFACES IN HOT FOOD PREP AREA. ALSO CLEAN: ALL DISPLAY SHELVES ON SALES FLOOR, ALL UNUSED EQUIPMENT THROUGHOUT, INTERIORS & EXTERIORS OF ALL COOLERS & FREEZERS, PREP TABLES & SINKS & ALL OTHER UNCLEAN SURFACE
    • 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. DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALL SECTIONS OF BASEMENT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT
    • 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. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN AND PAINT WALLS & DOORS THROUGHOUT WHERE NEEDED. REPAIR HOLES IN THE WALLS IN STORAGE & REAR AREAS.
    • 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. PROVIDE LIGHT IN FRONT SOUTH STORAGE AREA
    • 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. REPLACE LEAKY FAUCET AT 3 COMPARTMENT SINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST ELIMINATE ALL POSSIBLE RODENT HARBORAGE AREAS FROM ALL SECTIONS OF PREMISES INCLUDING BASEMENT. MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES AND KEEP ALL AREAS NEAT & ORGANIZED
  6. Canvass

    8 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. FOUND 15- 8 0Z. PACKAGES OF OSCAR MEYER HAM DATED FEB.10, 2010 AND 3 12-0Z. PACKAGES OF EL GALLITO CHICKEN FRANKS IN MEAT CASE FOR SALE- INSTRUCTED TO REMOVE PRODUCTS FROM SALE, OWNER VOLUNTARILY DENATURED & DISPOSED OF PRODUCT- CITATION ISSUED- CRITICAL
    • 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. APPROZIMATELY 50 MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: 20 ON FLOOR & IN PLASTIC PALET IN SOUTH POT/EQU8IPMENT STORAGE AREAS BY BASEMENT, 20 ON FLOOR UNDERNEATH CLUTTER IN REAR WEST EQUIPMENT STORAGE AREA AND 10 ON FLOOR UNDERNEATH EXPOSED HANDSINK IN CABINET- MUST CLEAN & SANITIZE ALL AFFECTED AREAS, SEAL ANY OPENINGS FOUND AND ELIMINATE ALL HARBORAGE AREAS- CITATION ISSUED- SERIOUS
    • 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. ALL FOODS PREPARED & PACKAGED ON PREMISES MUST BE PROPERLY LABELED
    • 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. ALL RUSTY RACKS & SHELVES MUST EITHER BE PAINTED OR REPLACED.
    • 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. CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIOR & EXTERIOR OF REACH-IN COOLER & ALL OTHER UNCLEAN SURFACES IN HOT FOOD PREP AREA. ALSO CLEAN: ALL DISPLAY SHELVES ON SALES FLOOR, ALL UNUSED EQUIPMENT THROUGHOUT, INTERIORS & EXTERIORS OF ALL COOLERS & FREEZERS, PREP TABLES & SINKS & ALL OTHER UNCLEAN SURFACE.
    • 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. DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALL SECTIONS OF BASEMENT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT
    • 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. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN AND PAINT WALLS & DOORS THROUGHOUT WHERE NEEDED. REPAIR HOLES IN THE WALLS IN STORAGE & REAR AREAS.
    • 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. MUST ELIMINATE ALL POSSIBLE RODENT HARBORAGE AREAS FROM ALL SECTIONS OF PREMISES INCLUDING BASEMENT. MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES AND KEEP ALL AREAS NEAT & ORGANIZED.