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EMILIO'S PRODUCE

2294 N MILWAUKEE AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

EMILIO'S PRODUCE has been inspected 3 times by Chicago Department of Public Health since August 2, 2010. The most recent inspection, on December 16, 2010, found no infractions.

1 of 3 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 and Handwashing and staff hygiene.

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 2 times on September 7, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 2, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 4 times on August 2, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on August 2, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 2, 2010. For example: LINEN: CLEAN AND SOILED PROPERLY STORED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY TO MAINTAIN PROPER TEMPERATURE:FOUND WALK IN COOLER AT IMPROPER TEMPERTURE OF 60F AT TIME OF COMPLAINT INVESTIGATION.CITATION ISSUED 7-38-005(a)CRITICAL.INSTRUCTED OWNER TO REPAIR SAID COOLER TO MAINTAIN 40F OR BELOW AT ALL TIMES.MEANWHILE COOLER IS TAGGED AND CAN NOT BE USED FOR STORAGE OR DISPLAY OF POTENTIALLY HAZARDOUS FOODS. OWNER HAS OTHER COOLER THAT WASMAINTAINING PROPER TEMPERATURE OF 38.9F.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS :THIRTEEN WHOLE CHICKEN(52pds)AT $6.00EACH,($78.00),TEMP.60.3F,TWO(2)8.5pds. OF BEEF($51.00)AT 61.7F,THREE(3)9pds BAGS OF HAM WITH SKIN ON ($105.00)AT 61.4F,FORTY POUNDS(40pds)OF BONELESS/SKINLESS CHICKEN THIGHS ($52.00)AT 62.8F,AND SIX(6)PACKETS OF HOT DOGS($6.00)AT 64.2F IN WALK IN COOLER WITH GREENISH SLIMMY SUBSTANCE GROWING ON MOST OF THEM DURING INVESTIGATION.CITATION ISSUED 7-38-005(a) CRITICAL.INSTRUCTED OWNER TO DISCARD ABOVE SAID FOODS,HE VOLUNTARILY DISCARDED AND DENATURED WITH SANITIZER CDI.ALSO TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES TO PREVENT SPOILAGE AND DECAY.
  3. Short Form Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST EXCESSIVE ICE BUILDUP ON REACH IN FREEZER, REMOVE FOOD SCRAPPER BETWEEN WALLS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TABLES, VENT IN TOILET, AND THREE COMPARTMENT SINK AND MOP SINK NEEDS CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER THREE COMPARTMENT AND FLOORS UNDER TABLE AT REAR STORAGE AREA NEEDS CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WATER DAMAGED CEILING TILES AND CEILING TILES WITH OPENING AT STOVE AND AT REAR PREP AND STORAGE AREAS.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST PROVIDE BUCKET CONTAINERS WITH SANITIZER (BLEACH) FOR WIPE CLOTHES. HANGING ALL OVER PREP AREAS FOR WIPING DOWN PREP TABLES, CUTTING BOARDS, ETC. DURING OPERATIONS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE CLUTTER UNDER TABLE AT REAR STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD SERVICE EMPLOYEE HANDLING FOODS WITHOUT HAIR RESTRAINT. INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS BEING HANDLED

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