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DOMINICK'S #160/1698

1763 W HOWARD ST, CHICAGO, IL 60626 · Grocery Store

Inspection summary

DOMINICK'S #160/1698 has been inspected 6 times by Chicago Department of Public Health since June 2, 2010. The most recent inspection, on March 11, 2014, 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, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on March 25, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 18, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 once on April 18, 2011. 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 April 18, 2011. 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 13 times across 4 separate inspections, most recently on March 25, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED FOOD STORED INSIDE THE SELF SERVE COOLER IN FRONT OF DELI COUNTER:5 PACKAGE OF COOKED CHICKEN PIECES AT TEMP OF 46.2F TO 49.2F; 2 PACKAGE OF CHICKEN WINGS AT TEMP OF 48.2F, AND 4 CONTAINERS OF MIXED FOOD FOR BRUSCETTA(DICED TOMATOES,ONIONS AND ETC)AT TEMP OF 47.9F TO 49F. AIR TEMP OF 40.9F. NO TIME AND TEMPERATURE LOG PROVIDED AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 18.9, VALUE 71.37. CRITICAL VIOLATION:7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE SPIDER WEBS FROM UNDER THE COUNTER ABOVE THE ICE MACHINE AT STARBUCK COFFEE STATION. CLEAN INSIDE THE MICROWAVE IN STAFF DINING ROOM( ENCRUSTED FOOD)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEANING FLOOR THROUGHOUT THE PREMISES INCLUDED CORNERS, SHELVES,AND ALONG BASEBOARD WALL. REMOVE DEBRIS AND FOOD ITEMS THROUGHOUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR INSIDE THE MEAT PREP COOLER BROKEN INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BLACK SUBSTANCE ON CEILING,REPLACE CEILING TILES ABOVE THE PREP TABLE,IN PRODUCE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE UNTHREAD FAUCET AT THREE COMPARRTMENT SINK AT FISH/MEAT DEPARTMENT. ADDITIONAL HOT WATER FLOW IS NEEDED AT THREE COMPARMENT SINK IN FISH/ MEAT DEPARTMENT.
  3. Complaint

    4 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. REPAIR CABINET IN CAFE KITCHEN,CABINETS IN MANAGER'S OFFICE,PAPER NAPKIN HOLDERS IN EMPLOYEES RESTROOMS AT REAR BY THE DOCK,GASKETS ON DISPLAY COOLER DOORS IN DELI, AND PLASTIC CURTAINS ON MILK WALK IN COOLER DOOR AT REAR.
    • 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 STAINS AND GRIMES ON THE FOLLOWINGS : 3 COMP.SINKS IN BAKERY, HAND WASH SINK CAFE KITCHEN,HAND WASH SINK IN MEAT DEPT.,BAKERY, TOILET BOWLS AND HAND SINKS AT EMPLOYEE RESTROOMS, AND DUST ON DISPLAY SHELVES BY CHECK OUT AT FRONT.ALSO DISPLAY SLICED MEAT COOLER AT FRONT MEAT DEPT. PREP AREA.
    • 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. REPAIR OPENING ON CEILING TILES IN MANAGER'S OFFICE AND AT EMPLOYEES BOYS RESTROOM.
    • 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 FLUHER HEAD ON TIOLET BOWL GIRLS CUSTOMERS RESTROOM, AND SLOW DRAINING AT HAND SINK IN MEAT FRONT PREP AREA.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    8 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED MANAGER IN DELI DEPARTMENT TAKING OUT THERMOMETER FROM CASE AND WITHOUT SANITIZE IT TOOK CHEESE PIZZ THEMPERATURE A COOKED FOOD PRODUCTS.INSTRUCTED TO SANITIZE THERMOMETER AT ALL TIMES PRIOR TO CHECK FOOD .CRITICAL VIOLATION:7-38-005(A) HOOOO71693-10
    • 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. BOTH COSTUMER'S WASHROOM NOT MAINTAINED.OBSERVED HUMAN FECES ON THE RIM OF TOILET,AND ON WALL TILES,BOTTOM PART OF TILES NEXT TO TOILET BOWELS.A STRONG FOUL ODOR OF URINE IN MEN'S WASHROOM.INSTRUCTED MANAGER TO CLEAN AND KEEP IT CLEAN AT ALL TIMES.EMPLOYEE CLEAN BOTH WASHROOMS. CRITICAL VIOLATION:7-38-030 HOOOO71692-18
    • 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 EVIDENCE OF (LIVE) SMALL FLIES IN BAKERY AREA:ON BOXES STORED ON SHELVES, ON SOUTH AND EAST WALLS,BEHIND THE DISH MACHINE,APPROX.20 OR MORE.INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE AREA,ALSO CONTACT A PEST CONTROL. SERIOUS VIOLATION:7-38-020 HOOOO71692-18
    • 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. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 12-02-2010, REPORT # 469720 #34 CLEAN HOLE IN FLOOR BY LEFT CORNER OF WALK IN COOLER FOR LIQUOR. SEAL IF NEEDED. DETAIL CLEAN FLOORS BY WALLS IN ALL PREP AREAS, MEAT, BAKERY, FISH. INCLUDE FLOORS OF ALL WALK IN COOLERS AND FREEZERS.SERIOUS VIOLATION:7-42-090 H000071693-10
    • 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 INTERIOR OF CABINET UNDER THE 1 COMPARTMENT SINK IN STAFF ROOM.REMOVE DIRTY DRIED BLUE GLOVES. CLEAN AND MAINTAIN DRINKING FOUNTAIN NEXT TO STARBUCKS.CLEAN INTERIOR OF DEEP FRYERS, GREASE BUILD-UP, IN DELI DEPARTMENT .
    • 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 WATER PIPE UNDER THE 3 COMPARTMENT SINK, IN DELI DEPARTMENT
    • 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. PROVIDE WORKING THERMOMETERS FOR ALL COOLERS INCLUDED OPEN CASES, IN SELLING AREA.ALSO THERMOMETER IS NEEDED AT HOT HOLDING UNIT IN DELI DEPARTMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. EVERYONE INCLUDED MANAGERS MUST WEAR HAIR RESTRAINT IN PREP AND SELLING AREA(DELI,BAKERY, MEAT DEEP.ETC)
  6. Complaint

    6 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.non food contact surfaces of racks in meat department prep area that had peeling paint/rust, shall be replaced/repair.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of ice machines not clean need cleaning(detailed).non food contact suraces of cooler shelving in dairy walk in cooler not clean need detailed cleaning(crevices).non food contac surfaces of display coolers in produce dept., dairy dept.,and deli dept. not clean need detailed cleaning.
    • 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 rear storage areas, lunchroom, and employee bathroom not clean need cleaning.floors in walk in cooler in dairy dept., produce dept., need detailed cleaning(corners).
    • 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. Use dustless cleaning methods.walls, ceilings in meat department, produce department, not clean need detailed cleaning.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.broken, missing lights in walk in freezer in bakery prep area, shall be provided.light shields in prep areas need cleaning.
    • 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.exhaust vents(ventilation) in meat department prep areas not clean need detailed cleaning.exhaust vents in walk in coolers in meat dept., produce dept., dairy dept. not clean need detailed cleaning. exhaust vents in lunchroom, bathrooms not clean need cleaning.

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