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DOMINICK'S #1875

1 N HALSTED ST, CHICAGO, IL 60661 · Grocery Store

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR OR REPLACE RUBBER GASKETS AT TWO DOOR COOLER IN STARBUCKS CAFE WHERE MILK IS STORED; UNIT HOLDING AT PROPER TEMP BUT GASKETS ARE BENT AND NEED REPAIR OR REPLACING TO AVOID ESCAPING AIR. CLEAN INTERIOR OF ICE MACHINE IN STARBUCKS CAFE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT IN DELI AREA, BOTTOM INTERIOR OF FRYERS IN DELI AREA KITCHEN, EXTERIOR SURFACES OF BAKERY EQUIPMENT. CLEAN FAN GUARD COVERS IN ALL WALK-IN UNITS WHERE NEEDED. CLEAN CEILING IN DAIRY WALK-IN UNIT TO REMOVE DUST NOTED. CLEAN CEILING VENTS AND TILES IN DELI AND BAKERY AREAS TO REMOVE DUST OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN WALK-IN UNITS (DAIRY, DELI AND BAKERY FREEZER). CLEAN FLOORS IN STORAGE AREAS UNDER SHELVES AND BEHIND STORED ITEMS AND EQUIPMENT. CLEAN ALL FLOOR DRAINS WHERE NEEDED. CLEAN FLOOR IN UTILITY SINK AREA AND REMOVE WATER FROM FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE TWO COMPARTMENT AND ONE EXPOSED HANDSINK IN REAR OF DELI AREA CLOGGED; PLUMBER SCHEDULED TO COME OUT TODAY FOR REPAIR. DELI LOCATED NEXT TO BAKERY PREP AND ADDITIONAL HANDSINKS ARE ACCESSIBLE FOR HANDWASHING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN STORAGE AREAS BY REMOVE UNECCESSARY ITEMS TO AVOID CLUTTER. REMOVE STANDING WASTE WATER FROM MOP BUCKETS ONCE USED AND STORE WET MOPS UPWARD TO DRY ON A HANGING RACK IN UTILITY SINK AREA.
  3. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SHATTERED FREEZER DOOR AT FROZEN DINNER FREEZER AISLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE ALL MEAT SLICER AT THE DELI AREA, AND MEAT CUTTERS AND SLICERS AT THE MEAT DEPT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS AT UTILITY SINK AREA, ALL CORNERS IN THE DELI AREA, BAKERY SECTION NEXT TO THE OVENS, AND REMOVE EXCESS ICE BUILD UP FROM WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE EXCESS DUST BUILD UP AT DELI CEILING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT REAR LIQUOR AND STARBUCKS STORAGE AREA.
  4. Canvass

    3 infractions

    • 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.MUST CLEAN INTERIOR OF ALL BOTTOM SHELVES AT ALL COOLERS AND REFRIGERATORS.MUST DETAIL CLEAN EXTERIOR AND INTERIOR OF COOLERS AT STARBUCKS COFFEE COUNTER STATION TO REMOVE DRINKS SPILLS.
    • 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 FLOOR BY DEEP FRYERS TO REMOVE EXCESS GREASE, AS WELL AS FLOORS IN THE BAKERY SECTION OF THE KITCHEN TO REMOVE EXCESS FOOD DEBRIS BEHIND, AROUND AND UNDER ALL BAKING EQUIPMENT. MUST DETAIL CLEAN ALL FLOOR DRAINS IN SAME STATED 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.MUST CLEAN WALLS AT REAR FOOD PREP AREA AS WELL AS BAKERY AREA TO REMOVE FOOD DEBRI FROM WALL.MUST REPAIR WALL COUVING AT REAR MEAT COOLER BY MEAT HOLDING DOORS.MUST SEAL RAW WOOD WALLS IN GROCERY BACK STORAGE CLOSET.
  5. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE MUCH CLEANER THROUGHOUT THE FACILITY AND THE DIRTY SHELVING KICK PLATES WERE REMOVED, THE FLOORS UNDER THE SHELVES NEED TO BE STRIPPED DOWN TO THE TILES. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
  6. Canvass

    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. Over 50 mouse droppings were found around and under shelving in the dog food and snack/cracker aisles. The front sliding doors and the single door outside of the managers office have 1/4" gaps at the bottom and sides, pest proof all outer openings. Remove all evidence of pest activity and clean up all areas of possible harborage.
    • 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 FISH COUNTER ICE MACHINE AND BIN, BREAD DOUGH ROLLER, MILK AND JUICE RACKS, BUTCHER FAN SHEILDS AND BUTCHER WRAPPING MACHINE AND CONVEYOR.
    • 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. THE FLOORS ARE EXTREMELY DIRTY THROUGHOUT THE FACILITY IN THE BATHROOM, UNDER THE SHELVES AND BEHIND THE KICK PLATES. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS 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. THE BUTCHER WALLS HAVE SOME STAINS AND THE CEILING HAS RUSTY SPRINKLER HEAD ESCUTCHEONS. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
  7. Complaint Re-Inspection

    1 infraction

    • 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. DUSTY CEILING VENTS, & AREAS AROUND THEM-MUST BE KEPT CLEAN IN MOST PREP AREAS.
  8. Complaint

    5 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. NOTED 12-SMALL/FRUIT FLIES ON WALLS AROUND MOP SINK ROOM; 10-ON WALLS AROUND A GARBAGE BIN IN LUNCH ROOM & 5-ON BULLETIN BOARDS AT LUNCH ROOM ALSO. INSTRUCTED TO ELIMINARE SOURCE, SANITIZE AFFECTED AREAS & CONTACT P.C.O.
    • 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. DUSTY CEILING VENTS OR FOOD STAINS AROUND PREP AREAS NEED 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. MUST REPLACE FLICKERING LIGHT BULB IN WALK-IN FREEZER.
    • 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 FIX LEAKY FAUCET/SPRAYER FIXTURE AT 2-COMP SINK IN DELI AREA.
    • 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 ANY CLUTTER/UNNECESSARY ARTICLES IN DELI/BAKERY AREA, ELEVATE ALL STOCK/SUPPLIES ABOVE THE FLOOR-TO PREVENT PEST HARBORAGE.
  9. 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. Some storage shelvings above meat prep tables at bucher cooler are rusty- must re-sesl. Peeling caulk at light shield in Bakery W.I.C. must be fixed.
    • 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. Following need cleaning: cabinet under 3-comp sink at "Starbucks" section, delime pot washer machine.
    • 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 behind prep tables at baking area, behind display cases must be fre of debris/clutter. Floors of walk-in freezer at bakery area need detailed cleaning also.
    • 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. One handsink at south wall of bakery section is slow-draining, must fix.