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ERIC'S FOOD CENTER

13209 S BALTIMORE AVE, CHICAGO, IL 60633 · Grocery Store

19 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER IN THE REAR MEAT WALK IN COOLER/FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR WASHING RINSING AND SANITIZING LARGE POTS THAT ARE LOCATED IN THE REAR MEAT PREP AREA WALK IN COOLER. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED DEEP DARK GROOVES/STAINS ON THE CUTTING BOARDS IN THE DELI/MEAT PREP AREA. INSTRUCTED TO REMOVE GROOVES AND STAINS OR REPLACE CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER IN THE REAR BY THE EXIT DOOR. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AND ORGANIZE.
  2. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A) OBSERVED THE ICE MACHINE (ICE USED FOR CONSUMPTION) WITH AN EXCESSIVE BLACK SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE THROUGHOUT. INSTRUCTED TO CLEAN AND SANITIZE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 5 LARGE FLIES AND ABOUT 10 SMALL FLIES FLYING IN THE REAR FOOD PREP AREA/DRY STORAGE AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER IN THE REAR MEAT WALK IN COOLER/FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR WASHING RINSING AND SANITIZING LARGE POTS THAT ARE LOCATED IN THE REAR MEAT PREP AREA WALK IN COOLER. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED DEEP DARK GROOVES/STAINS ON THE CUTTING BOARDS IN THE DELI/MEAT PREP AREA. INSTRUCTED TO REMOVE GROOVES AND STAINS OR REPLACE CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER IN THE REAR BY THE EXIT DOOR. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AND ORGANIZE.
  3. Canvass

    9 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED RESIDUE ON INTERIOR SUFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED SALSA DISPLAYED FOR CUSTOMER SERVICE AND NOT PROPERLY LABELED. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED SALSA WITH INGREDIENTS, BUSINESS NAME AND ADDRESS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAINBOARD ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE DRAINBOARD FOR PROPER DRYING OF MULTI-USE EQUIPMENT AND UTENSILS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR SURFACES OF PREP TABLES, CUTTING BOARDS, SHELVING UNITS, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET ON HAND WASHING SINK IN REAR MEAT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE AND UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILDUP ON FANGUARDS INSIDE WALK-IN COOLERS, LIGHT SHIELDS, WALLS AND CEILINGS IN REAR MEAT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH IN ICE CREAM DISPLAY FREEZER TO REMOVE DEBRIS. ALSO MUST CLEAN AND SANITIZE THE BAND SAW AND DELI MEAT SLICER TO REMOVE DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HAND SINK IN THE MEAT PREP COOLER IN POOR REPAIR (LEAK AT THE BASE OF THE FIXTURE). ALSO NOTED PLUMBER PUDDY AT THE SEAM DIVIDER OF THE 3 COMP SINK (LAST 2 COMPARTMENT). MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING THROUGH OUT THE REAR FRESH AND DELI MEAT PREP AREA. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
  5. Canvass Re-Inspection

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK LOCATED IN THE MEAT CUTTING PREP ROOM. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 OBSERVED REACH IN FREEZER GASKETS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED A LARGE POT ON SITE THAT IS TOO LARGE FOR THE 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE AN ALTERNATIVE MANUAL WASHING PROCEDURE, OR REMOVE LARGE EQUIPMENT FROM THE PREMISES OR INSTALL A LARGER 3 COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE LOCATED INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DUST AND DIRT DEBRIS LOCATED UNDER AND BEHIND THE FREEZER UNITS AND UNDER AND BEHIND THE SHELVES LOCATED IN THE REAR. OBSERVED THE WALLS AND CEILINGS IN THE MEAT CUTTING ROOM MUST BE CLEAN. OBSERVED ACCUMULATED DUST ON THE CONDENSER FANS LOCATED IN THE MEAT CUTTING PREP AREA. INSTRUCTED TO CLEAN ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED SOME FOOD HANDLERS (MEAT PREPPING EMPLOYEES) WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEE MUST MEET THE REQUIREMENT.
  6. Canvass

    12 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK LOCATED IN THE MEAT CUTTING PREP ROOM. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A) OBSERVED AN EXCESSIVE BLACK SUBSTANCE LOCATED IN THE INTERIOR OF THE ICE MACHINE BY THE ICE MACHINE AND AROUND ALL THE WALLS OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED ABOUT A 1/2 INCH GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 OBSERVED REACH IN FREEZER GASKETS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED A LARGE POT ON SITE THAT IS TOO LARGE FOR THE 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE AN ALTERNATIVE MANUAL WASHING PROCEDURE, OR REMOVE LARGE EQUIPMENT FROM THE PREMISES OR INSTALL A LARGER 3 COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED DIRT DEBRIS ON A GARBAGE CAN THAT IS LOCATED IN THE REAR. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE LOCATED INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DUST AND DIRT DEBRIS LOCATED UNDER AND BEHIND THE FREEZER UNITS AND UNDER AND BEHIND THE SHELVES LOCATED IN THE REAR. OBSERVED THE WALLS AND CEILINGS IN THE MEAT CUTTING ROOM MUST BE CLEAN. OBSERVED ACCUMULATED DUST ON THE CONDENSER FANS LOCATED IN THE MEAT CUTTING PREP AREA. INSTRUCTED TO CLEAN ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED SOME FOOD HANDLERS (MEAT PREPPING EMPLOYEES) WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEE MUST MEET THE REQUIREMENT.
  7. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 NO CERTIFIED MANAGER ON PREMISES AS REQUIRED. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE TCS FOODS AND SLICED DELI MEATS BEING SOLD. INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 4. PROPER USE OF RESTRICTION AND EXCLUSION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED THE INTERIOR PANEL OF THE DEEP FREEZER DOOR IN POOR REPAIR; MUST REPAIR OF REPLACE INTERIOR SURFACE OF DEEP FREEZER DOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED THE FAUCET NECK AT THE EXPOSED HAND SINK IN THE BUTCHER CUTTING/GRINDING AREA LEAKING; REPAIR LEAK AT FAUCET NECK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19 FOUND ONE WASHROOM DOOR THAT IS NOT SELF CLOSING; INSTRUCTED THAT DOOR MUST BE SELF CLOSING; INSTALL DEVICE SO THAT DOOR SELF CLOSES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17 OBSERVED DUST ACCUMULATION ON THE CEIILING VENTS IN THE REAR STORAGE ROOM; INSTRUCTED TO CLEAN VENTS TO REMOVE DUST OBSERVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED SOME CLUTTER IN REAR STORAGE ROOM; INSTRUCTED TO ORGANIZE AND MAINTAIN ROOM AND REMOVE UNNECESSARY ITEMS.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN REAR OF PREMISES ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN ANF MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE FANS INSIDE THE WALK-IN COOLER OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  9. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTE THE INTERIOR CADINETS AND COUNTER TOPS IN THE EMPLOYEE'S BREAK ROOM DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE MEAT DISPLAY SHELVING INSIDE COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE REAR STORAGE AREA AND IN EMPLOYEE'S BREAK ROOM TO REMOVE SPILLS AND DEBRIS.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTE THE INTERIOR CADINETS AND COUNTER TOPS IN THE EMPLOYEE'S BREAK ROOM DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE MEAT DISPLAY SHELVING INSIDE COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE REAR STORAGE AREA AND IN EMPLOYEE'S BREAK ROOM TO REMOVE SPILLS AND DEBRIS.
  11. Complaint

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS ROTISSERIE CHICKENS,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM THE SHELVING RACKS IN THE REAR OF PEMISES AND REPLACE THE CUTTING BOARDS IN THE MEAT PREP AREA,HAS DARK DEEP OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF THE KNIFE RACK,HAS OLD FOOD DEBRIS ON EXTERIOR OF EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIP PAINT FROM THE WALL IN THE REAR STORAGE AREA NEAR THE CHEST FREEZERS AND CLEAN THE WALL IN THE MEAT SECTION NEAR THE EXPOSED HANDSINK
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME LIGHT SHIELDS ARE MISSING AT THE O[PEN DISPLAY COOLER,WHERE PACKAGE LUNCH MEATS ARE STORED AND PROVIDE END CAPS ON SHIELDS AND PROVIDE END CAPS ON LIGHT SHIELDS AT OPEN PRODUCE COOLER
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE DELI/MEAT COUNTER
  12. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM THE SHELVING RACKS IN THE REAR OF PEMISES AND REPLACE THE CUTTING BOARDS IN THE MEAT PREP AREA,HAS DARK DEEP OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF THE KNIFE RACK,HAS OLD FOOD DEBRIS ON EXTERIOR OF EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIP PAINT FROM THE WALL IN THE REAR STORAGE AREA NEAR THE CHEST FREEZERS AND CLEAN THE WALL IN THE MEAT SECTION NEAR THE EXPOSED HANDSINK
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME LIGHT SHIELDS ARE MISSING AT THE O[PEN DISPLAY COOLER,WHERE PACKAGE LUNCH MEATS ARE STORED AND PROVIDE END CAPS ON SHIELDS AND PROVIDE END CAPS ON LIGHT SHIELDS AT OPEN PRODUCE COOLER
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE DELI/MEAT COUNTER
  13. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED DISPLAY CASE ON SOUTH WALL ON SALES FLOOR, RED MEAT DISPLAY CASE ON NORTH WALL, AND WALK-IN COOLER INSIDE MEAT PREP ROOM ALL FOUND AT IMPROPER TEMPERATURES. INTERNAL AIR TEMPS FOUUND AT 44.1F, 45.6F, AND 45.7F. ALL REFRIGERATION UNITS MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCTS FROM DISPLAY CASES THAT WERE NOT AT PROPER TEMPERATURES AND HELD FOR INSPECTION TAG PLACED ON MEAT WALK-IN COOLER. HOT HOLDING UNIT FOR ROASTED CHICKEN AND TAMALES NOT TURNED ON, INSTRUCTED TO TURN UNIT ON AND TO MAKE SURE IT CAN MAINTAIN AN AIR TEMPERATURE OF 140 DEGREES OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • YOGURT-45.7F, MILK-46.6F, SOUR CREAM-46.2F, YOGURT-36.4F, BEEF ROUND STEAK-45.5F, EGGS-45.6F, PORK RIBS-46.7F, BOLOGNA-45.7F, ANGUS BEEF-45.7F TAMALES-87.4F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE, DENATURED AND/OR DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOOD(ROASTED CHICKENS) WEREE BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO CUSTOMERS AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-42-010
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIORS OF GREASE TRAPS UNDERNEATH 3 COMPARTMENT SINKS. DEFROST INTERIOR OF DEEP FREEZER IN REAR. PAINT INTERIOR OF CABINET UNDERNEATH WASHBOWL IN EMPLOYEE WASHROOM. STORE ALL UNCOVERED FOODS IN FOOD GRADE STORAGE BAGS AND CONTAINERS, NO PLASTIC GROCERY BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR OF DEEP FREEZER IN REAR, INTERIOR AND EXTERIOR OF ICE MACHINE, PREP TABLE AND SHELVES IN PRODUCE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LARGE PUUDLES OF WATER FOUND ON FLOORS IN MEAT PREP ROOM, INSIDE WALK-IN MEAT COOLER AND IN REAR BY ICE MACHINE. MUST KEEP ALL FLOORS DRY TO PREVENT INSECT BREEDING. CLEAN FLOORS ALONG WALL BASES AND IN CORNERS, IN REAR STORAGE AREA, IN PRODUCE PREP AREA, IN CLOSETS WHERE DIRTY UNIFORMS AND STYRO FOAM FOOD TRAYS ARE STORED, AND ALONG SIDE COOKING STOVE IN BREAK AREA.(DIRT, DEBRIS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR OR REPLACE FAUCETS AT BOTH 3 COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STOCK ITEMS MUST BE STORED 6 INCHES OFF FLOOR AND AWAY FROM WALLS WHERE POSSIBLE. MUST PROPERLY ORGANIZE STORAGE CLOSETS IN FAR REAR SECTION(UNIFORMS AND FOAM TRAYS ARE STORED) OF BUSINESS.
  14. Canvass Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES INSIDE MEAT DISPLAY COOLER AND PROVIDE ADEQUATE SHELVING FOR MEAT STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL MEAT DISPLAY COOLERS, CUTTING BOARDS, SLICERS, SINKS, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS, SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING OUTLET COVER IN BREAK ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN MEAT PREP AREA AND DISPLAY COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE DAMAGED FAUCET IN MEAT PREP AREA. INSTALL VENTILATION OVER STOVE IN BREAK ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE MEAT DISPLAY AND WALK-IN COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  15. Canvass

    11 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK IN BUTCHER AREA NOT PROPERLY DESIGNED, FAUCET NOT REACHING ALL THREE COMPARTMENTS. INSTRUCTED MANAGER TO INSTALL AN EXTENDING FAUCET ON SINK TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PACKAGED FOOD DISPLAYED FOR SALE IN PRODUCE SALES AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES INSIDE MEAT DISPLAY COOLER AND PROVIDE ADEQUATE SHELVING FOR MEAT STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL MEAT DISPLAY COOLERS, CUTTING BOARDS, SLICERS, SINKS, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS, SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING OUTLET COVER IN BREAK ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN MEAT PREP AREA AND DISPLAY COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE DAMAGED FAUCET IN MEAT PREP AREA. INSTALL VENTILATION OVER STOVE IN BREAK ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE PROPANE TANKS FROM PREMISES. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE MEAT DISPLAY AND WALK-IN COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  16. Canvass Re-Inspection

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT WATER AT SINKS. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. HOT WATER PROVIDED AT END OF INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE ALL SLICERS, CUTTING BOARDS, PREP TABLES, AND COOLERS IN MEAT DEPARTMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN MEAT WALK-IN COOLER. SEAL ALL OPENINGS, GAPS AND REMOVE PEELING PAINT ON FLOOR IN MEAT WALK-IN COOLER AND MEAT PREP AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR CEILING IN MEAT CUTTING AREA. SEAL ALL OPENINGS, CRACKS, CREVICES IN CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROPERLY INSTALL EXPOSED SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT CORN PREP AREA. REPAIR FAUCET ON 3-COMP SINK IN BUTCHER AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  17. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK NOT ACCESSIBLE OBSERVED KNIVES, CLEANING EQUIPMENT, SPOILED TOWELS INSIDE EXPOSED IN MEAT PREP AREA. NO SOAP AND PAPER TOWELS AT EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK AND PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE. OBSERVED SEVERAL LIVE FLIES IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED CHICKEN 142.7F. CORN 138F, AND SLICED DELI MEATS PREPARED AND SERVED. A VALID CHICAGO FOOD SANITATION MANAGER MUST BE ON DUTY. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMP SINKS IN MEAT PREP AREAS NOT MAINTAINED. WATER SEEPING THROUGH COMPARTMENTS AND FAUCETS LEAKING. INSTRUCTED MANAGER TO PROPERLY WELD DIVIDERS AND REPAIR FAUCETS ON 3-COMP SINKS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN MEAT WALK-IN COOLER. SEAL ALL OPENINGS, GAPS AND REMOVE PEELING PAINT ON FLOOR IN MEAT WALK-IN COOLER AND MEAT PREP AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR CEILING IN MEAT CUTTING AREA. SEAL ALL OPENINGS, CRACKS, CREVICES IN CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROPERLY INSTALL EXPOSED SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT CORN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  18. License Re-Inspection

    0 infractions

  19. License

    9 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.REACH IN COOLER IS BROKEN AND CANNOT MAINTAIN PROPER TEMPS.INSTRUCTED TO REPAIR THE UNIT.TEMP MUST BE 40F OR BELOW.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE.
    • 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 HOT WATER ON SITE TO ANY SINKS. MUST PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE TO ALL SINKS.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.PROVIDE AN EXPOSED HAND SINK IN THE MEAT PROCESSING ROOM WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
    • 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.ALL DOORS NOT TIGHT FITTING OR INSECT OR RODENT PROOFED.ALL HAVE ONE FORTH INCH GAP UNDER DOORS AND SOME AROUND THE DOOR JAM.INSTRUCTED TO REPAIR SAME.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.NO OUT SIDE DUMPSTER FROM A WASTE COMPANY.INSTRUCTED TO PROVIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.INSTRUCTED TO PROVIDE SAME
    • 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.PROVIDE A THREE COMPARTMENT SINK BY MEAT PROCESSING FRONT SECTION REMOVE TWO COMPARTMENT AND PUT THE THREE COMPARTMENT SINK IN ITS PLACE AND PROVIDE A DRAIN BOARD TO BOTH 3 COMPARTMENT SINKS.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.PROVIDE SPRING OR OTHER DOOR CLOSERS TO TOILET ROOM DOORS.