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DOMINICK'S # 304/2304

2550 N CLYBOURN AVE, CHICAGO, IL 60614 · Grocery Store

Inspection summary

DOMINICK'S # 304/2304 has been inspected 8 times by Chicago Department of Public Health since July 13, 2010. The most recent inspection, on January 28, 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. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Food temperature control.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 2 separate inspections, most recently on July 18, 2013. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 2 times across 2 separate inspections, most recently on July 18, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on July 18, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 18, 2013. 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 10 times across 5 separate inspections, most recently on July 18, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN. MILK SPILLAGE IN DAIRY WALK IN COOLER.
  3. Complaint

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • SHELLFISH TAGS NOT MAINTAINED. OYSTER TAG IN DISPLAY CASE DATED 5-17-13. NO RECENT OYSTER OR CLAM SHELLFISH TAGS. MANAGEMENT STATES OYSTERS AND CLAMS ARE SOLD DAILY. MOST RECENT SHELLFISH TAGS DATED FROM APRIL AND MAY. APPROXIMATELY 5 LBS OYSTERS DISCARDED AT ESTIMATED VALUE OF $5.00. INSTRUCTED MUST MAINTAIN ALL SHELLFISH TAGS FOR ALL DELIVERIES OF SHELLFISH. CRITICAL CITATION ISSUED 7-38-005(B).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATLY 8 LBS CHEESE AND SAUSAGE PIZZAS IN HOT HOLDING DISPLAY CASE AT IMPROPER TEMPERATURE OF 128.6F AND 124.1F. PIZZAS DISCARDED. MANAGEMENT STATES APPROXIMATE VALUE TO BE $20.00. OBSERVED 15 LBS ROASTED CHICKEN IN HOT HOLDING DISPLAY CASE AT IMPROPER TEMPERATURES OF 133.5F AND 117.5F. MANAGEMENT STATES VALUE TO BE $40.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 100 FRUIT FLIES SWARMING AROUND AND LANDED ON ASSORTED FRUITS SUCH AS PEACHES, PLUMS, NECTARINES, LEMONS AT TWO SEPARATE FRUIT STANDS. RECENT PEST CONTROL SERVICE REPORTS BY ECOLAB DATED 7-5-13 AND 7-11-13 NOTED NO FLY ACTIVITY. SERIOUS CITATION ISSUED 7-38-020 AND GIVEN 5 DAYS TO ELIMINATE OR MINIMIZE FLY ACTIVITY AND HAVE PEST CO. SERVICE FOR FLIES. ALL CONTAMINATED FRUIT DISCARDED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE READY TO EAT SHRIMP COCKTAIL IN SEAFOOD WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS IN DELI SANDWICH PREP AND BAKERY PREP DIRTY. MUST CLEAN. FLOOR UNDER DEEP FRYER WITH EXCESSIVE GREASE. MUST CLEAN. MILK SPILLAGE IN DAIRY WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DIRTY CEILING VENT ABOVE THREE COMPARTMENT SINK IN PRODUCE PREP. MUST CLEAN. MOLDY WALL CAULKING AT DELI PREP THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT HANDLE ON LEFT NOZZLE OF BAKERY THREE COMPARTMENT SINK BROKEN. MUST REPAIR. LEAK ON LEFT NOZZLE AT DELI PREP THREE COMPARTMENT SINK. MUST REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MEAT PREP EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT.
  4. Short Form Complaint

    0 infractions

  5. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FOLLOWING: TOP OF THE PIZZA OVEN IN THE DELI, FOOD STORAGE SHELVES IN THE BAKERY WALK-IN FREEZER AND WALK-IN COOLER, FOOD STORAGE RACKS IN THE DAIRY WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE BAKERY WALK-IN COOLER AND WALK-IN FREEZER, DAIRY WALK-IN COOLER, FLOOR OF STARBUCKS STORAGE ROOM IN BETWEEN COFFEE STAND AND DELI AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE CEILING TILES IN THE BAKERY AREA WITH DUST ON THEM. DETAIL CLEAN THE WALL BEHIND THE DELI AREA COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEFT AND MIDDLE SINK STOPPER LEVERS AT THE PRODUCE AREA 3 COMPARTMENT SINK SO THAT THE SINKS CAN HOLD WATER.
  6. Complaint Re-Inspection

    2 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. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLERS AND WALK-IN FREEZERS.
    • 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 PROVIDE WALL TILES FOR THE DELI WHERE MISSING. REPAIR OR SEAL ANY OF THE WALL OPENINGS IN THE PRODUCE STOCK AREA FRP BOARD. DETAIL CLEAN THE DUST ON THE LIGHT FIXTURES AND CEILING TILES IN THE BAKERY PREP AREA. SEAL OR PAINT THE PLYWOOD SHEETING ON THE WALLS OF THE STOCK ROOM.
  7. Complaint

    6 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. OBSERVED RODENT ACTIVITY ON THE PREMISES. OBSERVED 30-40 MOUSE DROPPINGS ON THE FLOOR BEHIND THE BALERS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • OBSERVED WASTE WATER BACKUP FROM THE FLOOR DRAIN IN FRONT OF THE 3 COMPARTMENT SINK IN THE BAKERY AREA. WHEN THE WATER FOR THE EXPOSED HANDSINK IS RUN, THE FLOOR DRAIN STARTS TO BACK UP WITH WASTE WATER. THE BAKERY AREA HAS AN ADDITIONAL EXPOSED HANDSINK NEAR THE BAKERY OVENS. MANAGEMENT INSTRUCTED TO USE THAT HANDSINK UNTIL THE FLOOR DRAINS ARE RODDED BY A LICENSED PLUMBER. SERIOUS VIOLATION 7-38-030.
    • 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. DETAIL CLEAN THE INTERIOR OF THE STARBUCKS ICE 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. DETAIL CLEAN THE FLOOR OF THE WAREHOUSE/STOCK AREA AND THE FLOORS OF THE WALK-IN COOLERS AND WALK-IN FREEZERS. DETAIL CLEAN THE FLOOR OF THE BAKERY 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. MUST PROVIDE WALL TILES FOR THE DELI WHERE MISSING. REPAIR OR SEAL ANY OF THE WALL OPENINGS IN THE PRODUCE STOCK AREA FRP BOARD. DETAIL CLEAN THE DUST ON THE LIGHT FIXTURES AND CEILING TILES IN THE BAKERY PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A LIGHT SHIELD FOR ALL LIGHT FIXTURES IN THE PRODUCE STOCK AREA.
  8. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS IN BAKERY MUST BE LABELED.
    • 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. POOLING WATER ON FLOORS IN THE FOLLOWING AREAS, UNDER FAR REAR STORAGE, UNDER SEAFOOD THREE COMPARTMENT SINK, AT FLOOR DRAIN IN OLD RECEIVING AREA, MUST REMOVE AND MAINTAIN. HOLE IN FLOOR IN STORAGE ROOM OFF PRODUCE COOLER, HOLES AROUND FLOOR DRAINS IN EXCESS DAIRY COOLER WITH POOLING WATER, MUST SEAL, REPAIR.
    • 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. WATER DAMAGED CEILING TILES IN REAR STORAGE ROOM OFF PRODUCE COOLER, MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD IN MEAT STORAGE WALK IN COOLER, MUST PROVIDE.
    • 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. SPRAY NOZZLE ON STARBUCKS SINK WITH LEAK. LEAK UNDER DELI PREP THREE COMPARTMENT SINK. CAULKING ALONG WALL AT SAME SINK WITH MOLD. MUST REPAIR ALL. THREADED NOZZLES ON BAKERY THREE COMPARTMENT AND SEAFOOD TWO COMPARTMENT SINKS, MUST REMOVE.

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