Skip to content
Loading map…

FAT DADDY STORE

1001 N PULASKI RD, CHICAGO, IL 60651 · Grocery Store

Inspection summary

FAT DADDY STORE has been inspected 3 times by Chicago Department of Public Health since August 16, 2012. The most recent inspection, on August 31, 2015, 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, Pests and Cleaning and sanitizing.

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 3 times on August 16, 2012. 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 once on August 16, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 16, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 8 times across 2 separate inspections, most recently on August 28, 2012. 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 2 times across 2 separate inspections, most recently on August 28, 2012. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPLACE DAMAGED WALL OUTLET COVER.MUST REMOVE FOIL FROM DELI COOLER & SHELVING UNITS.MUST REMOVE MEAT SLICER & WEIGHT SCALE FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN SHELVING UNITS AT SERVICE COUNTER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR UNDER SHELVING UNITS ON SALES FLOOR.MUST REMOVE WATER FROM FLOOR IN BASEMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN WALK IN COOLER & WHERE NEEDED,MISSING FLOOR DRAIN COVER IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE OVERHEAD PIPE IN BASEMENT LEAKING.
  3. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF DELI DISPLAY UNIT AT 51.3F WITH READY TO EAT PREPACKAGED LUNCHEON MEATS STORED INSIDE FOR SALE & MILK COOLER AT 42.7. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF PREPACKAGED READY TO LUNCHEON MEATS STORED IN ABOVE MENTIONED COOLERS SUCH AS HAM 52.0F,LIVER CHEESE 53.1F,TURKEY 52.5F,SALAMI 53.4F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX 5LBS.$20.(CRITICAL 7-38-005A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 50 MOUSE & RAT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS AT SERVICE COUNTER SHELVING UNITS,LEDGE UNDER SAME,NEAR RADIATOR IN SAME AREA,ON BASEMENT FLOOR IN BETWEEN CLUTTER & ARTICLES,PACKETS OF RODENT POISON ON FLOOR IN BASEMENT IN BETWEEN CLUTTER ALSO.FRONT DOOR HAS SEVERAL PIN HOLES.MUST REMOVE DROPPINGS & POSION,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/16/12.(SERIOUS 7-38-020).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED.OBSERVED 3- COMP SINK BACKING UP IN ALL COMPARTMENTS AT SINK WHEN WATER IS RELEASED & PIPE UNDER NEATH LEAKING HEAVILY.MUST REPAIR & MAINTAIN.(SERIOUS 7-38-030)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE DAMAGED WALL OUTLET COVER.MUST REMOVE FOIL FROM DELI COOLER & SHELVING UNITS.MUST REMOVE MEAT SLICER & WEIGHT SCALE FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SHELVING UNITS AT SERVICE COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER SHELVING UNITS ON SALES FLOOR.MUST REMOVE WATER FROM FLOOR IN BASEMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN WALK IN COOLER & WHERE NEEDED,MISSING FLOOR DRAIN COVER IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR MILK COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT & 1ST FL. CORNER BEHIND WALK IN COOLER & MOP SINK.

Nearby inspected facilities

Own this business? Add a badge to your website