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FIORE DELICATESSEN

2258 W ERIE ST, CHICAGO, IL 60612 · Grocery Store

Inspection summary

FIORE DELICATESSEN has been inspected 9 times by Chicago Department of Public Health since January 22, 2010. The most recent inspection, on December 3, 2014, found no infractions.

1 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: Food temperature control.

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 across 2 separate inspections, most recently on November 6, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 7 separate inspections, most recently on April 11, 2014. 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 9 times across 7 separate inspections, most recently on November 6, 2014. 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

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE REAR PREP AREA NEEDS CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED LIGHT AND LIGHT SHIELDS IN POOR REPAIR ABOVE DELI COUNTER. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETER INSIDE HOT HOLDING UNIT.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE PROPER SHELVING FOR ELEVATION NO CRATES. MUST BE ABLE TO EASILY CLEAN AND MONITOR UNDERNEATH.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE BASEMENT AND 1st FLOOR REAR PREP/STORAGE AREA ALONG THE WALL BASE AND IN CORNERS AND UNDRE CRATES TO REMOVE DEBRIS.
  4. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE A SPLASH GUARD AT THE EXPOSED HANDSINK NEXT TO PREP TABLE IN THE FRONT PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE A FLOOR DRAIN COVER NEAR THE BOTTOM OF STAIRS IN BASEMENT AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE REACH-IN COOLER IN THE REAR OF PREMISES
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM SHELF INSIDE OF FREEZER IN FRONT OF STORE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND AND BEHIND HEAVY EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE A WALL COVING AT LOWER WALL IN BASEMENT WASHROOM TO SEAL BETWEEN WALL AND FLOOR.
  6. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • The foil pans in the basement are not protected, invert or store the pans in a container or bag. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The deli cases have buildup around the frames and doors; wash, rinse and sanitize the deli cases in detail. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 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. The floor base board is dirty and has a wide open gap, clean and reseal the base boards behind the meat saw.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • The shields above the north deli area do not cover the bulbs. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
  7. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR SHELVES OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED.
    • 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. CLEAN FLOORS IN CORNER AREAS BEHIND AND UNDER EQUIPMENT WHERE NEEDED.
  8. Canvass

    1 infraction

    • 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. CLEAN INTERIOR BOTTOM OF DELI COOLER TO REMOVE FOOD PARTICLES. REPLACE WORN RUBBER GASKETS AROUND DELI COOLER DOORS AT BOTTOM OF UNIT WHERE NEEDED TO AVOID ESCAPING AIR.
  9. Complaint

    3 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. Clean the deli cooler of loose food debris under the sliding doors.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Repair the lighting above the meat saw.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Repair the leaking 3-comp sink faucet and direct the freezer drain line down the drain in the basement. Clean the exposed hand sink handles daily.

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