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FAMILY CHOICE

1145-1149 W 63rd ST, CHICAGO, IL 60621 · Grocery Store

Inspection summary

FAMILY CHOICE has been inspected 7 times by Chicago Department of Public Health since September 21, 2015. The most recent inspection, on July 16, 2020, found no infractions.

2 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: Pests, Chemicals and toxic substances and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on April 27, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 27, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 April 14, 2016. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 once on September 21, 2015. 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 September 21, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

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. Complaint Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASTE LINE FROM AIR CONDITIONING UNIT FOUND IN 3 RD COMPARTMENT OF THE THREE COMPARTMENT SINK BEHIND FRESH MEAT COUNTER IN FOOD PREP AREA. INSTRUCTED TO REMOVE AND HAVE LINE PROPERLY PLACED IN A FLOOR DRAIN. INSTRUCTED TO HAVE PIPELINE CONNECTED TO THE DRAINS OF THE MEAT CASES IN THE MEAT DEPT. CLEANED WHICH WILL ELIMINATE THE ODOR ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTERED AREAS WHERE THE FLOORS ARE NOT ACCESSIBLE FOR CLEANING. MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT STORED ON PREMISES.
  3. Complaint

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • IMPROPER PEST CONTROL NOTED ON PREMISES AT THE TIME OF THIS INVESTIGATION. 25 MICE DROPPINGS FOUND ON FLOOR AND INSIDE METAL TRACKS UNDERNEATH THE BLACK MEAT DISPLAY CASE, 12 MICE DROPPINGS FOUND ON WOODEN PALLET ON SALES FLOOR WHERE POP IS STORED, AND 10 SCATTERED IN REAR BY EXIT DOOR AND IN MOP SINK ROOM. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND, AND REQUEST VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT ON PREMISES, MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS TROUGHOUT (INCLUDING THE WALK-IN COOLER AND FREEZER)ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, DROPPINGS, SPILLS AND STAINS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES. CLEAN MASSIVE DEBRIS FROM WINDOW LEDGE BEHIND ICE CREAM FREEZER ON SALES FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASTE LINE FROM AIR CONDITIONING UNIT FOUND IN 3 RD COMPARTMENT OF THE THREE COMPARTMENT SINK BEHIND FRESH MEAT COUNTER IN FOOD PREP AREA. INSTRUCTED TO REMOVE AND HAVE LINE PROPERLY PLACED IN A FLOOR DRAIN. INSTRUCTED TO HAVE PIPELINE CONNECTED TO THE DRAINS OF THE MEAT CASES IN THE MEAT DEPT. CLEANED WHICH WILL ELIMINATE THE ODOR ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTERED AREAS WHERE THE FLOORS ARE NOT ACCESSIBLE FOR CLEANING. MUST DISCARD DIRTY WATER IN MOP BUCKET, CLEAN AND RING OUT THE MOP AND SIT IT UPRIGHT TO AIR DRY WHEN NOT IN USE. MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT STORED ON PREMISES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED FOOD HANDLER USE SOILED WASH CLOTH TO WIPE EXTERIOR OF MEAT GRINDER, SURFACE OF TABLE UNDER AND AROUND SAME AND INSIDE OF MEAT TRAY ON TOP OF MEAT GRINDER CONTAINING GROUND BEEF IN TRAY MAKING CONTACT WITH CLOTH. MANAGER REMOVED FOOD ITEM AND DISCARDED. APPROX. WT. 4LBS AND VALUE $12.00. CRITICAL VIOLATION 7-38-020.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED LIVE MICE ACTIVITY ON PREMISES WITH MOUSE RUNNING FROM UNDER CHIP RACK ON CUSTOMER DISPLAY AREA ACROSS SALES FLOOR. ALSO NOTED 25 MICE DROPPINGS ON CARDBOARD LAYED ON CHIP RACK CONTAINING CHIPS, 15 MICE DROPPINGS ALONG LEDGE OF GLASS PETITION AND FLOOR BEHIND FRONT SERVICE COUNTER, 10 ALONG WALL ON FLOOR AT CORNER OF FRONT 3-COMP SINK AND 3 MICE DROPPINGS ON TOP OF PLASTIC COVERING FOAM MEAT CONTAINERS UNDER PREP TABLE AT MEAT GINDER STATION. MUST REMOVE DROPPINGS CLEAN/SANITIZE AFFECTED AREAS, CONTACT PEST CONTROL FOR SERVICE. CRITICAL VIOLATION 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE HEAVY ICE BUILD-UP IN WALK-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DISPLAY SHELVES NOT CLEAN, INST TO CLEAN ALL SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN IN MEAT PREP AREA, UNDER SHELVES IN DISPLAY AREA. INST TO CLEAN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER, UNNECESSARY ARTICLES IN THE FORM OF SHELVING, CARDBOARD BOXES, WOOD THROUGHOUT PREMISES.
  6. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVE NO BACK FLOW DEVICE ON THE MOP SINK. MUST PROVIDE AND MAINTAIN.
  7. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVE WALK IN FREEZER WITH AN IMPROPER AIR TEMP OF 45.5F. MUST MAINTAIN AT 0'F OR BELOW. NO CITATION
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO HAND SINK IN THE TOILET ROOM NOR ONE CONVENIENTLY ACCESSIBLE TO THE TOILET ROOM. MUST PROVIDE. NO CITATION.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVE NO SOAP OR PAPER TOWEL AT ANY OF THE HAND SINKS. MUST PROVIDE AND MAINTAIN. NO CITATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED OPEN SEEMS INTO THE CUTTING BOARD AT THE SANDWHICH PREP STATION. MUST REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE ON TOILET ROOM DOORS. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVE NO BACK FLOW DEVICE ON THE MOP SINK. MUST PROVIDE AND MAINTAIN.

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