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DONA MARIS

3757-3759 W FULLERTON AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

DONA MARIS has been inspected 10 times by Chicago Department of Public Health since May 13, 2010. The most recent inspection, on November 3, 2015, found no infractions.

3 of 10 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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 February 6, 2012. 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 September 30, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 28, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on May 13, 2010. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 14 times across 7 separate inspections, most recently on September 15, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REMOVE WORN OUT CAULKING WITH BLACK STAIN AROUND 3 COMPARTMENT SINK IN REAR PREP AREA.--------MUST NOT USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB MUST BE SHIELDED NEXT TO KITCHEN HOOD IN REAR PREP/COOKING AREA OR PROVIDE SHATTERPROOF LIGHT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK (RIGHT SIDE) AT 3 COMPARTMENT SINK IN REAR PREP AREA.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CARDBOARD BEING USED AS SHELVING LINERS. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND MISSING END CAP ON LIGHT ABOVE MEAT SECTION. INSTRUCTED TO INSTALL AND MAINTAIN.
  4. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIVES ARE STORED DIRTY IN BUTCHER SHOP. WASH, RINSE AND SANITIZE THE KNIFES PRIOR TO STORAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STORES FRONT WINDOW SHELVING IS LITERED WITH DEAD INSECTS, CLEAN, SANITIZE AND MAINTAIN THE SHELVING. THE MIRROR BEHIND THE BUTCHERS SAW IS CRACKED, REMOVE THE CRACKED GLASS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • THE BATHROOM DOOR IS NOT SELF CLOSING, REPAIR THE SPRING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THE MILK AND EGG REACH IN COOLERS HAVE NO THERMOMETERS, INSTALL WORKING THERMOMETERS.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT WATER AT THREE COMPARTMENT SINK, EXPOSED HAND SINK IN REAR COOKING AREA, AND NO RUNNING HOT WATER AT HAND SINK IN BATHROOM, TEMPERATURE OF WATER IN 87.1F' NEW WATER HEATER INSTALLED AT TIME OF INSPECTION CRITICAL CITATION ISSUED: 7-38-030
    • 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 15 RODENT DROPPINGS ALONG WEST WALL AREA IN GROCERY SECTION, AND FRONT DOOR NOT RODENT PROOF, APPROX. 1/2 GAP OPENING AT BOTTOM OF DOOR, SERIOUS CITATION ISSUED: 7-38-020
    • 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 OR REPLACE ALL STAINED CUTTING BOARDS, CLEAN INTERIOR PRODUCE DISPLAY AREA, CLEAN MEAT SLICER AND INTERIOR SHELVES INSIDE COOLERS
    • 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 CLEAN FLOOR SURFACES, UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS, REMOVE ALL DEAD ROACHES FROM FLOOR
    • 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 REPAIR STAINED WALL ABOVE EXPOSED HAND SINK IN KITCHEN 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 CLEAN ALL STORAGE AREAS, REMOVE CLUTTER AND BETTER MAINTAIN ALL AREAS
  7. Canvass Re-Inspection

    1 infraction

    • 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. REPLACE WORNED OUT CUTTING BOARDS AT KITCHEN AREA.
  8. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.NOTED THE 3 COMPARTMENT SINK IN KITCHEN NOT MAINTAINED I.E.WASTE WATER NOT PROPERLY DRAINING OUT,MISSING SINK STOPPERS.INSTRUCTED MANAGER TO REPAIR.
    • 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.MUST REPLACE WORNED OUT SHELVINGS ABOVE 3 COMP SINK MUST BE OF MATERIAL THAT IS SMOOTH,EASILY CLEANABLE SURFACE AND REPLACE WORNED OUT CUTTING BOARDS AT KITCHEN AREA.
    • 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/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,STOVE COOKING EQUIPMENTS,INTERIOR BASINS OF 3 COMP SINK,GROCERY SHELVINGS.
    • 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 BENEATH THE COOKING EQUIPMENT STOVE,UNDER GROCERY SHELVINGS,REAR DRY STORAGE REQUIRE A DETAIL CLEANING.
    • 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 WALLS THROUGHOUT THE KITCHEN MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS AT CEILING ABOVE FRONT HOOD COOKING 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 CLEAN,ORGANIZE KITCHEN AND REMOVE UNNECESSARY ARTICLES FROM PREMISES.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption. OBSREVED AND OR NOTED UNLABELLED CHEESES RAPPED IN 1.5PD BAGS IN REACH IN FREEZER AT BASEMENT,AND SOME IN DISPLAY DELI COOLER AT FRONT PREP/SERVING AREA. OWNER NOT ABLE TO IDENTIFY SOURCE NOR ABLE TO PROVIDE RECIPT FOR SAID CHEESE ABOVE.WHILE HE PRODUCED INVOICES FOR OTHER 2 CHEESES(TIERRA DEL SOL MEXICAN STYLE REQUESON) FROM BARRERA IMPORTS INC ON 2309 W KEELER CHGO. IL.60623,AND (EL ENCANTO SINCHO CHEESE)FROM EL MATADOR P.O BOX 0881 OAK PARK IL 60304(CELL 708 261-4813,OR WWW.Matadrbros.com,OR FAX 630.985-9892),HE CLAIMED TO HAVE THE SUPLIER OF THE UNIDENTIFIED CHEESE FROM MEXICO. CITATION ISSUED 7-38-005(B)CRITICAL OWNER VOLUNTARILY DENATURED AND DISCARDED ABOVE SAID CHEESE TOTALING 26pds(18PIECES BAGS)@$3.00 A PIECE,($54.00). INSTRUCTED OWNER TO ONLY PURCHASE PRODUCTS FROM APPROVED SOURCES. OFFICE NOTIFIED.
    • 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 MICE AND INSECT ACTIVITIES,AND INPROPER PEST CONTROL PRACTICE ON PREMISES DURING INSPECTION. NOTED ABOUT 15-30 MICE DROPPINGS ON FLOORS IN STORE BEHIND REACH IN FREEZERS AT S.W AND N.W CORNERS,AND BEHIND SHELVES.ALSO NOTED ABOUT 5-20 FRUIT FLIES IN STORE,AND OPEN BAITS IN DIFFERENT AREAS OF THE STORE,OF WHICH OWNER CLAIMED WAS PLACED BY PEST CONTROL TECHNICIAN. CITATION ISSUED 7-38-020 SERIOUS. INSTRUCTED TO CLEAN DROPPINGS ,AND SANITIZE ALL AFFECTED AREAS WITH BLEACH,GET RID OF FRUIT FLIES AND OPEN BAITS.ALSO MUST IMFORM PEST COMPANY OF SUCH IMPROPER PRACTICE NOT ACCEPTABLE BY HEALTH DEPARTMENT. WILL BACK FOR RE-INSPECTION ON 05-20-10. FACILITY WAS RECENTLY SERVICED ON 05-08-10 BY ALL PEST CONTROLLED INC.,PEST REPORT NEVER ACKNOWLEGED OR IDENTIFIED ACTIVITIES.
    • 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 INSIDE MICROWAVE OVEN AND 3COMP.SINKS WHICH HAS FOOD SPLASHES AND GREASE.
    • 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 BASEMENT WITH STANDING WATER AND DEBRIS MUST CLEAN AND MAINTAIN DRY AT ALL TIMES. MUST CLEAN FLOORS IN OFFICE,FLOORS IN TOILET AND FLOORS BEHIND CHECK OUT COUNTER WITH DEBRIS.

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