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DOMINICK'S #147/1147

1340 S CANAL ST, CHICAGO, IL 60607 · Grocery Store

Inspection summary

DOMINICK'S #147/1147 has been inspected 8 times by Chicago Department of Public Health since September 8, 2010. The most recent inspection, on February 24, 2014, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 19 times across 6 separate inspections, most recently on December 3, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 6 separate inspections, most recently on December 3, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR SURFACES AND INTERIOR BOTTOM OF FRYERS IN DELI/KITCHEN TO REMOVE GREASE. DEFROST TWO DOOR FREEZER IN BAKERY AREA WHERE FROZEN CAKES STORED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAIN/GRATE IN BAKERY AREA AT PREP TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILE ABOVE DISHWASHER IN BAKERY AREA. CLEAN WALLS IN WALK-IN COOLER OF DELI KITCHEN (CDI).
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR OF REFRIGERATION UNITS IN PREP AREAS WHERE NEEDED. ALSO CHANGE SOILED LINERS IN FREEZERS AND REFRIGERATION UNITS ON SELLING FLOOR WHERE NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR AND INTERIOR BOTTOM OF FRYERS IN DELI AREA. CLEAN EQUIPMENT IN BAKERY AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAINS THROUGHOUT STORE TO REMOVE DEBRIS AND DIRT. CLEAN FLOORS IN THE FOLLOWING WALK-IN COOLERS: DAIRY, BUTCHER, BAKERY AND PRODUCE. ALSO CLEAN FLOORS IN STORAGE AREAS BEHIND AND AROUND EQUIPMENT AND SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN PREP AREAS: DELI, BAKERY, BUTCHER, PRODUCE. CLEAN ALL FAN COVERS IN WALK-IN UNITS WHERE NEEDED TO REMOVE DUST OBSERVED. CLEAN ALL CEILING VENTS THROUGHOUT WHERE NEEDED TO REMOVE DUST INCLUDING PREP AREAS, STORAGE AND WASHROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN WASHROOM TOILETS WHERE NEEDED IN WASHROOMS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN STORAGE AREAS AND REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER. ALSO SOME UNNECESSARY ITEMS OBSERVED INSIDE OF DAIRY WALK-IN UNIT; REMOVE.
  4. Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE UTENSILS AT SALAD BAR WITH THE HANDLE UP TO BE PROTECTED FROM CONTAMINATION UNTIL USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN KNIVES AND KNIFE RACK AT THE MEAT CUSTOM COUNTER, AND THE MEAT GRINDER IN THE MEAT CUTTING ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS IN THE STAFF MEN'S TOILET, ALL CORNERS IN THE WALK-IN PROCUDE COOLER AND AT THE DELI SECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HOT WATER FAUCET HANDLE AT PUBLIC MEN'S RESTROOM.
  5. Short Form Complaint

    0 infractions

  6. Canvass

    3 infractions

    • 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 DETAIL CLEAN ALL FLOOR DRAINS IN BAKING PREP AREA, MEAT AND FISH DEPT, AND MAIN FOOD SERVICE AREAS.DETAIL CLEAN FLOORS AT ALL ABOVE STATED AREAS TO REMOVE FOOD DEBRIS AND FOOD STAINS.
    • 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.MUST DETAIL CLEAN WALLS AT CHICKEN FRYING AREAS BEHIND EQUIPMENT TO REMOVE GREASE BUILD UP.
    • 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.MUST REPAIR HOT WATER FAUCET HANDLE AT 3COMP SINK IN FISH DEPT PREP AREA.
  7. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE PRODUCE PREP KNIFE HOLDER HAD A DIRTY KNIFE INSIDE, THE KNIFE AND HOLDER WERE TAKEN DOWN AND WERE WASHED, RINSED AND SANITIZED AT THIS TIME. THE BROKEN AND UNSANITARY WASTE MEAT BIN IN THE BUTCHER SHOP WAS DISCARDED AT THIS TIME.
    • 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 SOUTH END DELI CASE HAS A RUSTY INTERIOR PANEL WHICH NEEDS TO BE REPLACED AND THE CRUSHED ICE MACHINE HAS A DIRTY BUILDUP AROUND THE INTERIOR AND BIN CHUTES. WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO 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. CLEAN AND MAINTAIN THE BUTCHER SHOP, PRODUCE COOLER AND DRY STORAGE PERIMETER FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 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. THE DELI PREP AND SANITATION AREA IS DARK AND REQUIRES ADDITIONAL LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE MEN'S ROOM URINAL HAS A BROKEN VALVE, REPAIR THE VALVE. CLEAN THE BUILDUP ON THE BUTCHER SHOP SINK AND BACK SPLASHES.
  8. Complaint

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • The dipping well in the coffee kiosk is missing an overflow tube. Multi-use utensils must be replaced or sanitized between use.
    • 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. Wash, rinse and sanitize the dirty knife handles in the produce and deli prep area knife holders. Clean and remove stains from the 3-door deli prep cooler interior. Replace the mildewed caulk from the butcher shop hand sink back splash and sanitize area. Repair or replace the unsanitary and water damaged coffee kiosk sink cabinets.
    • 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. Clean and maintain the floors and baseboards in the bakery, deli cooler and butcher shop so they are smooth and sanitary from corner to corner.
    • 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. Clean the fixtures above the produce display areas of accumulated dust and vegetable residue off of the produce cooler walls.
    • 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. The baler/dumpster area had some spills that were cleaned at the time of this inspection.

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