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FAMILY FOOD

1158 W 51ST ST, CHICAGO, IL 60609 · Grocery Store

Inspection summary

FAMILY FOOD has been inspected 8 times by Chicago Department of Public Health since April 16, 2010. The most recent inspection, on February 20, 2013, found no infractions.

3 of 8 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.

The last 2 inspections in a row found no infractions. 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 once on September 9, 2011. 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 12 times across 5 separate inspections, most recently on September 9, 2011. 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 4 times across 4 separate inspections, most recently on July 19, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on April 16, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 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.rear REAR DORR NOT RODENT PROOFED AT BOTTOM.APPROX 1/4 INCH AREA. MUST REPAIR DOOR. SERIOUS CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTALL TOWEL/SOAP DEVICE AT HAND SINKS BEHIND COUNTER AND WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REAR AREA UNABLE TO SEE DUE TO UNUSED UNCLEAN COOLERS-4. MUST REMOVE.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT THE FOLLOWING: EXTERIOR OF GREASE TRAP AND RUSTY AREAS (CEILING AND WALLS)INSIDE WALK-IN COOLER,& ALL STORAGE SHELVES THAT ARE NO LONGER EASILY CLEANABLE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL SHELVES,THROUGHOUT, COOLERS FREEZERS(USED AND UNUSED)AMD ALL UNUSED EQUIPMENT ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FINISH PAINTING FLOOR IN WALK-IN COOLER & REMOVE ALL TRACES OF PAINT FROM FLOORS WHERE WALLS & CEILINGS WERE PAINTED(OWNER ONLY PAINTED UNCOVERED SECTIONS OF THE FLOORS, PAINTED AROUND CRATES & PALLETS & GROCERY CARTS ETC.) WHEN PAINTING SURFACES ONE MUST USE AS MANY COATS OF PAINT NECESSARY TO ACHIEVE A CLEAN(EASILY CLEANABLE) SMOOTH SURFACE. MUST FINISH PAINTING FLOOR IN WALK-IN COOLER, NEED TO USE THE RIGHT TYPE OF PAINT THAT IS EASILY CLEANABLE. MUST DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WHEN PAINTING SURFACES ONE MUST USE AS MANY COATS OF PAINT NECESSARY TO ACHIEVE A CLEAN(EASILY CLEANABLE) SMOOTH SURFACE. FINISH PAINTING WALLS IN REAR AND ELIMINATE ALL CHIPPED PAINT FROM SURFACES ( WALLS, SHELF ABOVE 3 COMP. SINK). ALL WALLS & ATTACHED EQUIPMENT(PAINTED SURFACES) MUST BE CLEAN. FINISH REPLACING MISSING WALL COVINGS IN REAR. REAR FOOD STORAGE ROOM MUST BE PAINTED A BRIGHT, LIGHT COLOR, NEED TO RE-PAINT WALLS THROUGHOUT REAR SECTION OF BUSINESS.
  6. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FINISH PAINTING FLOOR IN WALK-IN COOLER & REMOVE ALL TRACES OF PAINT FROM FLOORS WHERE WALLS & CEILINGS WERE PAINTED(OWNER ONLY PAINTED UNCOVERED SECTIONS OF THE FLOORS, PAINTED AROUND CRATES & PALLETS & GROCERY CARTS ETC.) WHEN PAINTING SURFACES ONE MUST USE AS MANY COATS OF PAINT NECESSARY TO ACHIEVE A CLEAN(EASILY CLEANABLE) SMOOTH SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WHEN PAINTING SURFACES ONE MUST USE AS MANY COATS OF PAINT NECESSARY TO ACHIEVE A CLEAN(EASILY CLEANABLE) SMOOTH SURFACE. FINISH PAINTING WALLS IN REAR AND ELIMINATE ALL CHIPPED PAINT FROM SURFACES ( WALLS, SHELF ABOVE 3 COMP. SINK). ALL WALLS & ATTACHED EQUIPMENT(PAINTED SURFACES) MUST BE CLEAN. FINISH REPLACING MISSING WALL COVINGS IN REAR.
  7. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FINISH PAINTING FLOOR IN WALK-IN COOLER & REMOVE ALL TRACES OF PAINT FROM FLOORS WHERE WALLS & CEILINGS WERE PAINTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FINISH PAINTING WALLS IN REAR AND REMOVE ALL TRACES OF DRIPPED PAINT FROM ALL SURFACES WHERE NOTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER KNOB BROKEN AT 3 COMP. SINK, CANNOT SHUT WATER OFF UNLESS THE CUT OFF VALVE IS USED ON WALL UNDERNEATH SINK-MUST REPAIR.
  8. License

    6 infractions

    • 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. HAVE MEAT AND CHEESE FOR NACHOS PREPARED TO SELL AT TIME OF INSPECTION, CERTIFIED MGR NOT ON PREMISES AT TIME OF INVESTIGATION- CITATION ISSUED- SERIOUSB7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT THE FOLLOSING: EXTERIOR OF GREASE TRAP AND RUSTY AREAS (CEILING AND WALLS)INSIDE WALK-IN COOLER,& ALL STORAGE SHELVES THAT ARE NO LONGER EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE INTERIORS & EXTERIORS OF ALL FREEZERS & COOLERS, STORAGE SHELVES AND ANY OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT( INCLUDING FLOOR INSIDE WALK-IN COOLER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN AND /OR PAINT WALLS & DOORS THROUGHOUT ALL AREAS(INCLUDING INTERIOR & EXTERIOR OF WALK-IN COOLER). ALL HOLES IN WALLS MUST SEALED AND ATTACHED WALL COVERINGS & WALL COVINGS WHERE MISSING MUST BE REPLACED AND TIGHTLY SEALED
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ELIMINATE CLUTTER ON TOP OF WALK-IN COOLER IN REAR.

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