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DOMINICK'S Finer Foods, Inc. #1695

959 W FULLERTON AVE, CHICAGO, IL 60614 · Grocery Store

Inspection summary

DOMINICK'S Finer Foods, Inc. #1695 has been inspected 6 times by Chicago Department of Public Health since March 31, 2010. The most recent inspection, on January 16, 2014, found no infractions.

1 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, Food source, labelling and allergens and Protecting food from contamination.

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 5 times across 3 separate inspections, most recently on June 26, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on June 26, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 6, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 July 27, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 11 times across 5 separate inspections, most recently on June 26, 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. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. DELI SANDWICH PREP TWO DOOR COOLER FOUND RANGING IN TEMPERATURE BETWEEN 52.1F AND 52.5F WITH FOODS SUCH AS COOKED CHICKEN BREAST AT 53F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL AT 312-746-5426 OR FAX WRITTEN REQUEST TO 312-746-4240. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • APPROXIMATELY 3 LBS COOKED CHICKEN BREASTS AND 1.5 LBS COOKED BACON, 15 LBS ASSORTED CUT VEGETABLES IN THE ABOVE MENTIONED COOLER AT 53F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $40.00. CRITICAL CITATION ISSUED 7-38-005.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL CUT FRUIT FOR SALAD BAR INSIDE WALK-IN COOLER MUST BE LABELED AND DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR LEFT ICE MACHINE IN CAFE PREP DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN AT STARBUCKS PREP WITH DIRT AND DEBRIS. MUST CLEAN. FLOOR UNDER BAKERY WOODEN PREP TABLE WITH FOOD DEBRIS ALONG BASEBOARD. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY DIRTY MOP SINK. MUST CLEAN AND MAINTAIN. NO HOT OR COLD RUNNING WATER AT CAFÉ PREP TWO COMPARTMENT SINK. MUST PROVIDE. SPRAY ARM ON THREE COMPARTMENT SINK IN CAFÉ PREP DIRTY AND CLOGGED. MUST CLEAN/REPAIR. LEAK ON NOZZLE OF RIGHT SIDE ON BAKERY THREE COMPARTMENT SINK. MUST REPAIR. EXTREMELY DIRTY/STAINED THREE COMPARTMENT AND EXPOSED HAND WASHING SINKS IN DELI PREP. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE WALL MOUNTED INTERNAL THERMOMETER INSIDE 2ND FLOOR WALK-IN COOLER MUST BE REPLACED.
  3. Canvass Re-Inspection

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES INSIDE OF SEVERAL PLASTIC CONTAINERS OF GRAPE TOMATOES IN THE PRODUCE AISLE. MANAGEMENT DISCARDED THE AFFECTED CONTAINERS. SERIOUS VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKET INSIDE OF THE PIZZA PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON THE FLOOR OF THE PRODUCE WALK-IN COOLER. MUST MAINTAIN THE FLOOR DRY IN THIS AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS TO ELIMINATE FRUIT FLY BREEDING AREAS.
  4. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 45.8F, SAUSAGE AT 43.1F, GUACAMOLE AT 52.1F, MOZZARELLA CHEESE AT 46.9F, EGGS AT 44.0F, EGG WHITES AT 43.1F, MACARONI SALAD AT 50.9F, TUNA SALAD AT 49.7F, COTTAGE CHEESE AT 46.5F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $225. CRITICAL VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE DELI AREA, PRODUCE PREP AREA ON THE 2ND FLOOR, BAKERY PREP AREA, HOT FOODS PREP AREA, STARBUCKS AND 2ND FLOOR WAREHOUSE STORAGE AREA. OVER 100 FRUIT FLIES WERE OBSERVED IN THESE AREAS ON THE WALLS, BOXES OF STOCK, AND EQUIPMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKET INSIDE OF THE PIZZA PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE DELI SANDWICH COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON THE FLOOR OF THE PRODUCE WALK-IN COOLER. MUST MAINTAIN THE FLOOR DRY IN THIS AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK STOPPER ON THE RIGHT SIDE COMPARTMENT OF THE MEAT ROOM 3 COMPARTMENT SINK.
  5. Complaint

    7 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 PREPARED SALAD BAR FOODS STORED INSIDE DAIRY WALK-IN COOLER AND DELI PREPARED SANDWICHES MUST BE LABELED AND DATED.
    • 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. BOTH TOILETS OF CUSTOMER LADIES WASHROOM DIRTY. MUST CLEAN AND MAINTAIN.
    • 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. INTERIOR OF STARBUCKS TWO DOOR DAIRY COOLER AND CAFE PREP ONE DOOR REACH-IN FREEZER WITH FOOD AND MILK SPLATTER. MUST CLEAN AND 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. FLOORS IN THE FOLLOWING AREAS MUST CLEAN AND MAINTAIN. PRODUCE WALK-IN COOLER AND FISH WALK-IN COOLER.
    • 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. WALLS OF LADIES CUSTOMER WASHROOM NEED CLEANING.
    • 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. BROKEN SPRAY NOZZLE HANDEL AT CAFÉ PREP THREE COMPARTMENT SINK. MUST REPLACE/REPAIR.
    • 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. INTERNAL THERMOMETERS MUST BE PROVIDED FOR ALL DELI, STARBUCKS, CAFE PREP COOLERS AND IN ALL WALK-IN COOLERS.
  6. Canvass

    2 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. DETAIL CLEAN THE INTERIOR OF PREP COOLERS, ESPECIALLY IN THE DELI.
    • 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 PREP AREAS, ESPECIALLY IN CORNERS AND ALONG WALLS, UNDER AND BEHIND EQUIPMENT AND SINKS.

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