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FAT LEE SUPERMARKET

2707 S WELLS ST, CHICAGO, IL 60616 · Grocery Store

Inspection summary

FAT LEE SUPERMARKET has been inspected 9 times by Chicago Department of Public Health since June 19, 2013. The most recent inspection, on June 12, 2023, found no infractions.

3 of 9 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, Food temperature control and Cleaning and sanitizing.

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 August 11, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 across 2 separate inspections, most recently on August 11, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 19, 2013. 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 13 times across 5 separate inspections, most recently on October 21, 2016. 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 7 times across 6 separate inspections, most recently on October 21, 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN CUTTING BOARDS IN BUTCHER AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN CORNER AREAS OF STORE, IN BASEMENT AND IN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN REAR PRODUCE PREP AREA.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE RODENTS CONTROL. FOUND ABOUT 50 MOUSE AND 20 RAT DROPPINGS IN DRY FOOD STORAGE ROOMS IN 1ST FLOOR AND BASEMENT. INSTRUCTED TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS IN ALL MEAT DISPLAY COOLERS. INSTRUCTED TO INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTED TO INSTALL.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CUTTING BOARDS IN FISH PREP AREA WITH DEEP GROOVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN STORAGE AREA IN REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM FAN COVERS INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE THREE METAL DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP OF SINK.
  6. Canvass Re-Inspection

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME BULBS BLOWN IN WALK-IN FREEZER, REPLACE BULBS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HANDSINK IN REAR PRODUCE PREP AREA FOR HANDWASHING WITH HOT AND COLD RUNNING WATER SOAP AND TOWELS OR REMOVE ALL TABLES FROM AREA AND DISCONTINUE CUTTING AND PACKAGING PRODUCE.
  7. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 100 MOUSE DROPPINGS IN THE FOLLOWING AREAS OF STORE: INSIDE BOTH WALK-IN COOLERS WHERE PRODUCE LOCATED, ON FLOOR BEHIND STORAGE SHELVES, UNDERNEATH VARIOUS STORAGE SHELVES WITH DRY PRODUCT, IN REAR STORAGE ROOMS WHERE RECEIVING DOORS LOCATED AND UNDER STAIRS AT SIDE OF PRODUCE AREA. MUST CLEAN ALL AFFECTED AREAS; RECOMMENDED TO HAVE ORKIN RETURN TO PREMISES FOR A FOLLOW-UP SERVICE. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND MAINTAIN CHOPPING BLOCKS AND BOARDS. RECOMMENDED REPLACING CUTTING BOARDS AND BLOCKS OR SEALING WOODEN CUTTING BLOCK IN BUTCHER AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: SLICERS, GRINDER, AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN AFFECTED AREAS WHERE MENTIONED IN VIOLATION #18.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME MOLD OBSERVED ON WALL BY UTILITY SINK; REMOVE. PROVIDE WALL COVING AT BASE OF WALL IN REAR STORAGE AREAS WHERE MISSING. SEAL SMALL HOLE IN WALL IN REAR RECEIVING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME BULBS BLOWN IN WALK-IN FREEZER; REPLACE BULBS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HANDSINK IN REAR PRODUCE PREP AREA FOR HANDWASHING WITH HOT AND COLD RUNNING WATER, SOAP AND TOWELS OR REMOVE ALL TABLES FROM AREA AND DISCONTINUE CUTTING AND PACKAGING PRODUCE.
  8. License Re-Inspection

    0 infractions

  9. License

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • MUST HAVE HOT WATER ON PREMISES PER CITY CODE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST INSTALL A 3-COMPARTMENT SINK WITH HOT AND COLD RUNNING WATER PER CITY CODE THAT THE BIGGEST UTENSIL CAN BE SUBMERGED INTO THE COMPARTMENTS FOR PROPER WASH, RINSING AND SANITIZING. IT MUST HAVE A METAL DRAINBOARD ATTACHED TO IT AND STOPPERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A PARTITIONER/SPLASH GUARD TO SEPARATE 2-COMP. SINK FROM PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DRY FLOORS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FIX WALLS IN REAR STORAGE AREA THAT ARE IN POOR REPAIR AND IS NOT SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPES LEAKING IN BASEMENT, MUST FIX.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS TO ALL COOLERS.

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