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DOMINICK'S # 1100

3145 S ASHLAND AVE, CHICAGO, IL 60608 · Grocery Store

Inspection summary

DOMINICK'S # 1100 has been inspected 7 times by Chicago Department of Public Health since May 12, 2010. The most recent inspection, on April 25, 2014, found no infractions.

2 of 7 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 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 November 26, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 25, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 14 times across 5 separate inspections, most recently on November 26, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 6 times across 5 separate inspections, most recently on November 26, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN ALL SERVICE AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BY THE WALK IN STORE FREEZER IN NEED OF CLEANING TO REMOVE ALL MOLD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND SINK IN FRESH SEAFOOD AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REPLACE TORN PLASTIC DOOR ENTERING TO PRODUCE COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE BBQ PUMPS IN DELI AREA. CLEAN COOLER STORAGE SHELVES BEHIND SALAD DRESSINGS. CLEAN MILK COOLER IN COFFEE STATION. CLEAN CUBBIES IN DELI UNDER REGISTER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND FRYERS IN DELI AREA, AND REMOVE STANDING WATER FROM MEAT ROOM FLOOR. CLEAN FLOOR DRAINS FRONT COFFEE STATION, AND REAR SEAFOOD AREA. ELEVATE STOCK 6' OFF FLOOR REAR COOLER (NUTS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN REAR WALL OUTSIDE SEAFOOD COOLER/FREEZER. CLEAN CEILING IN MEAT ROOM OVER 3 COMP. SINK. RESEAL WALL BEHIND 3 COMP. SINK MEAT ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING WATER LINE AT HOSE CONNECTION MEAT ROOM NEED TO REPAIR.
  4. Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIVES AND HOLDERS IN THE DELI AND PRODUCE PREP AREAS ARE DIRTY. WASH, RINSE AND SANITIZE THESE DAILY AND IN DETAIL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE BAKERY FREEZER AND BUTCHER FLOORS IN BACK ARE DIRTY. CLEAN AND RESEAL THE FLOORS SO THEY ARE SMOOTH AND SANITARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE REAR BUTCHER AND PRODUCE WALLS AND CEILINGS ARE DIRTY AND A GREEN COLORED COPPER LINE IN THE BUTCHER SHOP REQUIRES DETAILED CLEANING, CLEAN AND MAINTAIN THE ABOVE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • THE FISH AREA ICE SCOOPS ARE STORED IN THE BIN HANDLE DOWN, STORE THE ICE TOOLS IN A SANITARY HOLDER.
  5. Short Form Complaint

    0 infractions

  6. Complaint

    3 infractions

    • 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. MUST CLEAN AND MAINTAIN THE FOLLOWING: FAN GUARD COVERS IN DELI WALK-IN COOLER, HOODED VENT SYSTEM OVER DISHMACHINE IN BAKERY AREA, ROLLING STORAGE RACKS AND BOTTOM OF FRYER IN BAKERY AREA AND DRIP PANS UNDER SHELVES OF COOLERS IN DAIRY AREA AND MEAT SECTIONS.
    • 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. MUST CLEAN AND MAINTAIN THE FOLLOWING AREAS OF FLOORS: BAKERY -AROUND, UNDER AND BEHIND SOME EQUIPMENT, FLOOR GRATES AND DRAINS IN BAKERY AREA, IN PRODUCE COOLER UNDER SHELVES, IN DAIRY WALK-IN COOLER UNDER SHELVES AND VARIOUS OTHER FLOOR DRAINS UNDER SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETER NEEDED IN REACH-IN COOLER IN STARBUCKS COFFEE SERVING AREA WHERE MILK STORED; PROVIDE.
  7. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLERS AT DELI SECTION PREP AREA AT IMPROPER TEMPERATURE: AMBIENT AIR AT 54.0F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. REFRIGERATION TECHNICIAN ARRIVED ON PREMISES AT END OF INSPECTION TO REPAIR SAID UNIT. CRITICAL 7-38-005(A) 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. POTENTIALLY HAZARDOUS FOODS-PAN ROASTED TURKEY,ITALIAN STYLE ROAST BEEF,BLACK FOREST HAM, PASTRAMI,GRILLED CHICKEN,SWISS CHEESE,PIZZA SAUCE,PEPPORONI, AND SAUSAGE INSIDE ABOVE SAID UNIT AND OPEN DISPLAY CASE AT IMPROPER TEMPERATURES: 45.1-57.0F. INSTRUCTED TO MAINTAIN TEMPERATURES AT 40F AND BELOW AT ALL TIMES. FOOD ITEMS WERE STORED OVERNIGHT IN ABOVE STATED REACH IN COOLER AND OPEN DISPLAY CASE. APPROXIMATE WEIGHT-26LBS AND APPROXIMATE VALUE-$150.00. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. CRITICAL 7-38-005(A) ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE ICE BUILDUP ALONG WALL BASE IN DAIRY WALK-IN COOLER AND AT FLOOR IN WALK-IN FREEZERS. INSTRUCTED TO PAINT RUSTY RACKS INSIDE DISPLAY COOLERS AT SEAFOOD/MEAT PREP AREA. INSTRUCTED TO SEAL RAW WOOD SURFACES.
    • 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. INSTRUCTED TO CLEAN THE FOLLOWING: RACKS AT WAREHOUSE AREA, FAN GRID COVERS INSIDE WALK-IN COOLERS, VENTS AT REFRIGERATION UNIT AND DISHMACHINE, DAIRY COOLER AT RACKS/SHELVES, WALLS IN PREP AREAS,UNDER, AROUND WAREHOUSE RACKS,AND INTERIOR OF STORAGE CABINETS IN PREP AREAS. INSTRUCTED TO CLEAN INTERIOR OF MICROWAVE, INSIDE CABINET UNDER ONE COMPARTMENT SINK, AND TABLE IN EMPLOYEE LUNCHROOM.
    • 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. INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT WAREHOUSE STORAGE AREA, MAKE FLOORS SMOOTH AND EASILY CLEANABLE IN FRONT OF WALK-IN FREEZER NEXT TO UTILITY SINK, CLEAN FLOORS IN WALK-IN COOLERS/FREEZERS, FLOOR DRAINS THROUGHOUT, AND REGROUT SOME FLOOR TILES AT DELI AND MEAT HOLDING ROOM. CLEAN FLOORS IN COMMPRESSOR ROOM AND STORAGE ROOM ON 2ND. FLOOR.
    • 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. INSTRUCTED TO CLEAN WALLS AS NEEDED THROUGHOUT PREP AND STORAGE AREAS, SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING THROUGHOUT PREMISES, CAULK AROUND HAND WASH SINK AT MEAT HOLDING ROOM, REMOVE BUILDUP FROM MEAT WALK-IN COOLER AT CEILING, REPLACE STAINED CEILING PANELS AT PREP AREAS, PROVIDE CEILING PANEL FOR MISSING SECTION AT WAREHOUSE AREA,CAULK WALL BASE AS NEEDED IN MEAT HOLDING AREA AND WALK-IN COOLER/FREEZERS,REPAIR WALL AT PRODUCE PREP AREA, AND CLEAN CEILING IN STAFF MEN'S TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE LIGHT SHIELD IN ICE CREAM WALK-IN FREEZER AND CLEAN LIGHT SHIELDS IN MEAT WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN PRODUCE PREP AREA, REPAIR AND OR REMOVE SPRAYER AT PRODUCE THREE COMPARTMENT SINK, PROVIDE HOT WATER HANDLE FOR RINSE FAUCET AT SEAFOOD/MEAT THREE COMPARTMENT SINK, REPAIR LEAKS AT FAUCET NECK AT HAND WASH SINK IN DELI PREP AREA, REPAIR LEAKS AT UTILITY SINK AT HANDLES AND FAUCET AT DAIRY WALK-IN COOLER. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICES AT WATER LINE AT ICE MACHINES.
    • 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. INSTRUCTED TO CLEAN AROUND OUTSIDE GARBAGE DUMPSTER-REMOVE STANDING WATER, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL-REMOVE MILK CRATES BEING USED TO STORE STOCK AT WAREHOUSE AREA.

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