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EBERHART FOODS, INC.

457 E 79th ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

EBERHART FOODS, INC. has been inspected 7 times by Chicago Department of Public Health since August 15, 2011. The most recent inspection, on July 13, 2015, found no infractions.

3 of 7 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, Protecting food from contamination and Pests.

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.

  • 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 4 separate inspections, most recently on December 23, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 December 15, 2014. 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 December 15, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 22, 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 8 times across 2 separate inspections, most recently on June 14, 2013. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE DELI COUNTER IN PREP AREA
  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED GROUND BEEF IN A PAN AT THE PREP TABLE,WHICH WAS FOUND AT IMPROPER TEMPERATURE OF 86.9F,THE MANAGER VOLUNTARILY DENATURED AND DUMPED FOOD PRODUCT DURING INSPECTION,TOTAL WEIGHT 5LBS TOTAL COST $15.00,CRITICAL VIOLATION 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE THE ICE MACHINE WHERE ICE IS BEING MADE,INSTRUCTED MANAGER TO REMOVE ICE FROM MACHINE AND TURN OFF MACHINE,MUST CLEAN AND SANITIZE THE ICE MACHINE,SERIOUS VIOLATION 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
      • THE ABOVE HAS NO PEST CONTROL LOG BOOK AT THIS TIME OF INSPECTION. MUST PROVIDE SERVICE RECEIPTS, PEST CONTROL LICENSE. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAHER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED SUCH AS GOUND BEEF,ITALIAN BEEF,AND DELI MEATS,SERIOUS VIOLATION 7-38-012
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE DELI COUNTER IN PREP AREA
  4. Canvass

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EMPLOYEE WASHROOM NOT MAINTAINED-STRONG URINE ODOR. NO SOAP AND PAPER TOWELS AT WASHBOWL. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT WASHBOWL FOR PROPER HAND WASHING AND CLEAN WASHROOM AS NEEDED. TOILET ROOM MUST BE PROPERLY MAINTAINED AND FREE OF ALL ODORS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND DRAINBOARD OF 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF CUTTING SAW, SLICER, DISPLAY SHELVES IN SALES AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED AND MISSING FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLE IN WALL BEHIND FURNACE. SEAL BRICK WALL NEAR FRONT COUNTER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN PRODUCE DISPLAY CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING COLD WATER HANDLE ON WASHBOWL. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN MILK REACH-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  5. License Re-Inspection

    0 infractions

  6. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • LARGE REACH IN COOLER ALONG EAST WALL NOT ON AND OPERATING. MUST REPAIR AND HAVE ON AND OPERATING TO VERIFY THAT COOLER MAINTAINS APPROPRIATE TEMPERATURES OR REMOVE. (NO CITATION ISSUED DUE TO NO POTENTIALLY HAZARDOUS FOODS IN COOLER AT THIS TIME)
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO HOT RUNNING WATER AT WASH BOWL IN EMPLOYEE WASHROOM OR AT ANY SINK THROUGHOUT PREMISES. MUST PROVIDE HOT RUNNING WATER AT ALL SINKS AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL MEAT PRODUCTS NOT IN THEIR ORIGINAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2ND EXPOSED HAND SINK IN REAR PREP AREA SLIGHTLY OBSTRUCTED BY DISPLAY COOLER. MUST REARRANGE AREA SO THAT HAND SINK IS COMPLETELY ACCESSIBLE FOR HAND WASHING. MUST SEAL SMALL OPENINGS ALONG THE BOTTOM AND BETWEEN THE TWO FRONT DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 2ND EXPOSED HAND SINK IN PREP AREA WITH NO HOT OR COLD RUNNING WATER. MUST RESTORE HOT AND COLD WATER TO SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL COOKING EQUIPMENT NOT BEING USED IN FOOD OPERATION. (IE TABLE TOP FRYERS,SKILLETS,ETC)
  7. License

    0 infractions

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