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FAMILY MEAT MARKET

236 N PULASKI RD, CHICAGO, IL 60624 · Grocery Store

Inspection summary

FAMILY MEAT MARKET has been inspected 8 times by Chicago Department of Public Health since June 4, 2013. The most recent inspection, on October 31, 2017, found no infractions.

2 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: Food temperature control, Pests and Chemicals and toxic substances.

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 2 times on August 23, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 23, 2016. 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 August 23, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 9 times across 6 separate inspections, most recently on August 30, 2016. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 5 times across 4 separate inspections, most recently on August 30, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Complaint Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DIRT AND DEBRIS FROM FLOOR THROUGHOUT THE BASEMENT, BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT THROUGHOUT WHERE PRESENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY ELEVATE ALL STOCK AND ARTICLES THROUGHOUT PREMISES 6 INCHES OFF THE FLOORS.
  3. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED DISPLAY CASE IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 48F. OBSERVED MASSIVE ICE BUILD-UP ON THE COILS INSIDE THE UNIT WHICH WAS THE SECTION (NORTH SIDE) WHERE THE UNIT WAS NOT MAINTAINING CORRECT TEMPERATURE. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND DEFROST UNIT AND TO CONTACT REPAIRMAN IF NECESSARY. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • TURKEY BREAST-49.1F, CHICKEN WINGS_50.0F, BEEF ROASTS-50.1F, HAM-47.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW UNTIL SOLD. 50LB VALUED AT $500 DISCARDED.
    • 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 FOUND ON PREMISES. MICE DROPPINGS FOUND IN THE FOLLOWING AREAS:60 FOUND SCATTERED ALONG THE BASES OF THE WALLS, IN CORNERS, ON TOP OF THE BASEBOARDS, AND WINDOW LEDGES ALL THROUGHOUT THE REAR SECTIONS, 20 FOUND SCATTERED ALONG THE BASES OF THE WALLS IN MEAT DEPT., AND 20 SCATTERED ON FLOOR IN BETWEEN AND BEHIND POP COOLERS ON THE SALES FLOOR. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL HOLES AND OPENINGS IN ALL WALLS, FLOORS, AND CEILINGS. 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 REQUIRED WHEN WASHING, RINSING, AND SANITIZING ALL MULTI-USE EQUIPMENT. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE MEAT CASE IN THE MEAT DEPT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DIRT AND DEBRIS FROM FLOOR THROUGHOUT THE BASEMENT, BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT THROUGHOUT WHERE PRESENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR ALL LARGE OPENINGS IN WALLS THROUGHOUT REAR. REPLACE MISSING REPLACE MISSING LIGHT SHIELD ABOVE FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY ELEVATE ALL STOCK AND ARTICLES THROUGHOUT PREMISES 6 INCHES OFF THE FLOORS.
  4. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD ON TOP OF THE MEAT PREP TABLE WITH DEEP STAINING. MANAGEMENT INSTRUCTED TO REPLACE THE CUTTING BOARD.
  5. 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
      • OUTER OPENINGS NOT RODENT PROOF AND EVIDENCE OF LIVE INSECTS IN THE FOOD PREP AREA. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE FRONT DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF THE FRONT DOOR. ALSO, OBSERVED 20 LIVE FRUIT FLIES ON THE WALLS OF THE FOOD PREP AREA, MOP CLOSET AND PRODUCE AISLE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD ON TOP OF THE MEAT PREP TABLE WITH DEEP STAINING. MANAGEMENT INSTRUCTED TO REPLACE THE CUTTING BOARD. OBSERVED A BROKEN PLASTIC CONTAINER USED TO STORE CHICKEN WINGS. MANAGEMENT INSTRUCTED TO REPLACE THE CONTAINER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A MOP STORED ON THE FLOOR NEXT TO THE MOP SINK. MANAGEMENT INSTRUCTED TO HANG MOPS TO ALLOW TO AIR DRY.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DELI SLICER AND MEAT SAW WITH FOOD ACCUMULATION ON BOTH. INSTRUCTED TO CLEAN EVERY FOUR HOURS, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ITEMS STORED ON FLOOR NEAR REAR COOLER. ADVISED THAT ALL ITEMS MUST BE STORED AT LEAST SIX INCHES OFF FLOOR AND MAINTAINED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • FOUND TOILET ROOM DOOR SELF CLOSING DEVICE NOT IN PROPER WORKING ORDER. INSTRUCTED TO REPAIR AND MAINTAIN.
  7. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE MEAT SLICER IS DIRTY; CLEAN, REPAIR OR REPLACE THE MEAT SLICER SO IT IS SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE BASEBOARDS IN THE REAR OF THE STORE HAVE GAPS AND A HOLE AROUND A PLUMBING PIPE, SEAL GAPS AND OPENINGS FROM POSSIBLE HARBOR-AGE.
  8. License

    0 infractions

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