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EASY WAY FOOD

209 E GARFIELD BLVD, CHICAGO, IL 60637 · Grocery Store

Inspection summary

EASY WAY FOOD has been inspected 5 times by Chicago Department of Public Health since May 31, 2012. The most recent inspection, on October 21, 2015, found no infractions.

1 of 5 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: Handwashing and staff hygiene and Pests.

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.

  • 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 3, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 May 31, 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 13 times across 4 separate inspections, most recently on July 15, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 3, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 11, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STAIRS LEADING TO INTERIOR BASEMENT IN POOR REPAIR. STAIRS ARE UNSTABLE AND MUST BE REPAIRED. (CDPH UNABLE TO MAKE FULL INSPECTION OF THE BASEMENT)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXTREME CLUTTER IN BASEMENT. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  3. Canvass

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR SANITARY HAND DRYING DEVICE AT EMPLOYEE HAND WASHING FACILITIES. NO SOAP OR PAPER TOWELS OBSERVED AT THE WASH BOWL IN THE EMPLOYEE WASHROOM OR AT THE HAND SINK IN THE DISHWASHING AREA. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED. (HOT CHEESE AND GROUND BEEF)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE. PREVIOUS MINOR VIOLATIONS FROM REPORT # 1158361 ON 05/31/2012 NOT CORRECTED. (32)MUST REPAIR SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR. (38)MUST REPAIR SLOW DRAIN AT REAR EXPOSED HAND SINK. MUST INSTALL HANDWASHING THAT IS READILY ACCESSIBLE TO THE FOOD PREP AREA. (41)MUST STORE ALL FOOD ITEMS 6 INCHES OFF THE FLOOR. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STAIRS LEADING TO INTERIOR BASEMENT IN POOR REPAIR. STAIRS ARE UNSTABLE AND MUST BE REPAIRED. (CDPH UNABLE TO MAKE FULL INSPECTION OF THE BASEMENT)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOLERS,SINKS AND ALL DIRTY SURFACES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS THROUGHOUT WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXTREME CLUTTER IN BASEMENT. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  4. Canvass Re-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE ALL BROKEN FLOORS TILES IN FRONT OF THREE COMPARTMENT SINK AND THROUGHOUT PREMISES. MUST DETAIL CLEAN FLOORS UNDER STORAGE SHELVES,UNDER THE HAND SINK AND THROUGHOUT. MUST REMOVE ALL DUST AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL HANDWASHING THAT IS READILY ACCESSIBLE TO THE FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL FOOD ITEMS 6 INCHES OFF THE FLOOR.
  5. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO COMPLETE WRITTEN PEST CONTROL LOG BOOK AVAILABLE ON SITE. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOODSERVICE CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE ALL BROKEN FLOORS TILES IN FRONT OF THREE COMPARTMENT SINK AND THROUGHOUT PREMISES. MUST DETAIL CLEAN FLOORS UNDER STORAGE SHELVES,UNDER THE HAND SINK AND THROUGHOUT. MUST REMOVE ALL DUST AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL HANDWASHING THAT IS READILY ACCESSIBLE TO THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE BROKEN VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPAIR SLOW DRAIN AT REAR EXPOSED HAND SINK. MUST INSTALL A SPLASH GUARD BETWEEN THE THREE COMPARTMENT SINK AND THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL FOOD ITEMS 6 INCHES OFF THE FLOOR.

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