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DIVISION FOOD MARKET

4201 W DIVISION ST, CHICAGO, IL 60651 · Grocery Store

Inspection summary

DIVISION FOOD MARKET has been inspected 6 times by Chicago Department of Public Health since July 19, 2013. The most recent inspection, on September 15, 2016, found no infractions.

2 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: Food temperature control, Pests and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on September 15, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on September 8, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 4, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 July 19, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 July 19, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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

    0 infractions

  2. Complaint Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED WALL TRIM BEHIND PREP TABLE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETERS
  3. Short Form Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF SLICED READY TO EAT LUNCHEON MEATS IN PLASTIC BINS AND SLICED AND DICED TOMATOES SITTING ON PREP TABLES IN PREP AREAS SUCH AS CORNED BEEF 45.2F-59.3F,TURKEY 59.2F,HAM 61.3F,TOMATOES 57.7F-63.4F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.APPX.15LBS.$69.(CRITICAL 7-38-005A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 50 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS ON LOWER SHELF OF PREP TABLE,UNDER MOP SINK AND 3- COMP SINK,ON FLOOR UNDER ELECTRICAL BOX,UNDER POTATO CHIP DISPLAY AND ON SHELF BEHIND PACKAGED PICKLES,IN BETWEEN AND UNDER COOLERS,AT SERVICE COUNTER.ALSO FRONT AND REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/8/14.(SERIOUS 7-38-020).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL OPENINGS AROUND PIPES LEADING INTO FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE HOLE IN WALL AROUND PIPE AND IN CEILING,LOOSE WALL PANEL BEHIND PREP TABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETERS.
  4. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP NOR HAND DRYING DEVICE AT EXPOSE HAND SINK IN PREP AREA OR TOILET ROOM. MANAGER PROVIDED SOAP AND PAPER HAND TOWELS AT EXPOSE HAND SINK AND TOILET ROOM. CRITICAL VIOLATION # 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER IS OVERFLOWING, LID OPEN, AND SPACE AROUND DUMPSTER IS CLUTTERED. MANAGER PICK UP CLUTTER,REMOVED OVERFLOW AND CLOSE LID. SERIOUS VIOLATION # 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES IN CEILING AND WALLS. MUST SEAL ALL HOLES .
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS SHIELDS HAVE BUILD UP OF DUST . INSTRUCTED TO DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENT IN TOILET ROOM HAVE BUILD UP OF DUST. INSTRUCTED TO DETAIL CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NEED TO PROVIDE METAL STEM AND REFRIGERATION THERMOMETERS.
  5. License Re-Inspection

    0 infractions

  6. License

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER AT MEAT COUNTER AREA, TO PREVENT CUSTOMERS FROM ENTERING PREP AREA,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK ON SITE WITH UP TO DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOG BOOK, BUSINESS LICENSE, CHEMICALS USED, MAP, ETC., AND REPAIR FRONT DOOR, APPROX. 1/4 GAP OPENING AT BOTTOM OD DOOR,
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK MUST BE LARGE ENOUGH TO EMERGE YOUR LARGEST PIECE OF EQUIPMENT (MEAT SLICER), AND EQUIPMENT MUST BE ON SITE,
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • MUST PROVIDE RUNNING HOT WATER IN BATHROOM AT HAND SINK,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE TO MOP SINK,

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