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EAST DELAWARE PANTRY

200 E DELAWARE PL, CHICAGO, IL 60611 · Grocery Store

Inspection summary

EAST DELAWARE PANTRY has been inspected 4 times by Chicago Department of Public Health since November 10, 2011. The most recent inspection, on March 17, 2022, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on March 17, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 on October 29, 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 March 17, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 November 10, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 3 separate inspections, most recently on October 23, 2014. 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.

4 inspections

  1. Complaint

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site, No certificate posted. facility slice deli meat on site, prepare and sell deli sandwiches that made on site. priority foundation violation 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO vomit and diarrhea clean kit/ no procedure on site. instructed to obtain.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • Inadequate utensils washing and sanitizing, facility not washing nor sanitizing multi-use utensils used in deli meat slicing and sandwich making, no 3-comp sink available to perform such required task. priority violation 7-38-025. manager removed meat slicer and all deli operation. per manager " open food operation will be discontinued at once".
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • refer to violation #16 for description.
  2. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOTTLED BEVERAGES IN THE REAR DRY STORAGE ROOM STORED ON IMPROPER SHELVING. INSTRUCTED TO PROVIDE SHELVING THAT ALLOWS SPACE FOR THE FLOOR TO BE CLEANED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENT INSIDE OF THE RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING AT THE TOP BASE OF THE TOILET LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNUSED EQUIPMENT (DELI MEAT SLICER, SANDWICH WRAPPER, 1 DOOR PREP COOLER) IN THE FACILITY. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A WET MOP STORED INSIDE OF THE MOP BUCKET IN THE BACK STORAGE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 44.6F, EGGS AT 43.5F, CREAM CHEESE AT 43.3F, LIQUID EGGS AT 44.2F, WHIPPING CREAM AT 44.4F, TUNA SALAD SANDWICH AT 44.4F, HUMMUS AT 44.4F, CHEESE AT 43.7F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $978. CRITICAL VIOLATION 7-38-005A.
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • NO HOT WATER WAS AVAILABLE AT THE 3 COMPARTMENT SINK TO PROPERLY WASH DISHES AND UTENSILS. MANAGEMENT CALLED THE BUILDING ENGINEER WHO DISCOVERED THAT THE HOT WATER VALVE IN THE WALL WAS TURNED OFF. THE HOT WATER VALVE WAS TURNED ON AND NOW THE 3 COMPARTMENT SINK HAS HOT WATER ABOVE 110F. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (CHILI AT 180.6F) WAS BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER ARRIVED AT 3:00PM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED DISHWASHING FACILITIES AT THE 3 COMPARTMENT SINK IMPROPERLY MAINTAINED. 2 DIRTY MOPS WERE STORED INSIDE OF THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO USE THE 3 COMPARTMENT SINK FOR DISHWASHING ONLY. MANAGEMENT REMOVED THE MOPS AT MY REQUEST. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A 2" GAP AT THE BOTTOM OF THE DOOR TO THE WALK-IN COOLER. MUST SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE WATER HANDLES FOR THE MOP SINK.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-MADE/PRE-PACKAGED SANDWICHES MUST HAVE PROPER LABELING WITH THE 'SELL-BY DATE OR 'MADE ON' DATES. All food not stored in the original container shall be stored in properly labeled containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER RACKS OR SHELVINGS IN REAR STORAGE ROOM, & IN WALK-IN COOLER MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOW HOT WATER PRESSURE AT SINKS IN REAR ROOM MUST BE FIXED. 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.

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