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FIRST CHOICE MARKET

3019 E 91ST ST, CHICAGO, IL 60617 · Grocery Store

Inspection summary

FIRST CHOICE MARKET has been inspected 7 times by Chicago Department of Public Health since November 22, 2010. The most recent inspection, on July 13, 2012, found no infractions.

1 of 7 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: Handwashing and staff hygiene, Protecting food from contamination and Pests.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 6, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 6, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 June 6, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 22, 2010. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 6 separate inspections, most recently on June 13, 2012. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

7 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
      • DEBRIS ON FLOORS IN BASEMENT AREAS.MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION CORRECTED.
  3. Complaint

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED WATER INSIDE SOAP DISPENSER,NO SOAP AT PREP HAND SINK BY 3- COMP SINK IN MEAT DELI AREA,2ND HAND SINK,NO PAPER TOWELS.ALSO NO PAPER TOWELS AT PREP HAND SINK IN REAR MEAT PROCESING ROOM.INSTRUCTED TO PROVIDE-CDI.CRITICAL CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND 3-8LBS HAMS NOT PROTECTED DURING STORAGE,DISPLAY AND SERVICE.HAMS SELL BY DATES EXPIRED ON APRIL 27,12,HOWEVER STORE RE-LABELED ON PACKAGING SELL BY DATE-6/16/12. INSTRUCTED TO REMOVE FROM DISPLAY COOLER MEAT SHELVES.HAM WAS DISPOSED OF BY MANAGER. TOTAL COST APPROX $90.00. SERIOUS CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED REARDOCK DOOR NOT RODENT PROOFED AT BOTH BOTTOM CORNERS APPROX 1/4 INCH.MUST REPAR DOOR.SERIOUS CITATION ISSUED-7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • KNIFES IMPROPERLY STORED BETWEEN EQUIPMENT AT PRODUCE STATION.MUST INSTALL KNIFE RACK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS IN BASEMENT AREAS.MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 3- COMP SINK MEAT /DELI AREA.MUST REPAIR.
  4. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE REAR CUTTING BOARDS, BAND SAW ,SLICER, AND GRINDER IN REAR MEAT AREA.
    • 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 FLOOR THRUOUT REAR STORAGE AND MEAT AREA NEED DETAIL CLEANING.
    • 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 REAR MEAT DEPT WALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS THRUOUT REAR AND FRONT AREA.
  5. 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.OBSERVED REAR SINK'S WITH RUST INSIDE INSTRUCTED TO REMOVE RUST IN REAR SINKS. SEAL RAW WOOD FRONT STORAGE SHELVES
    • 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 CTED TO CLEANdaily.OBSERVED FAN GUARD COVERS IN WALK-IN COOLERS NOT CLEAN INSTRUCTED TO CLEAN
    • 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. Use dustless cleaning methods. OBSERVED DUSTY CEILINGS IN REAR WALK-IN MILK COOLER AND MEAT COOLER INSTRUCTED TO REMOVE DUST AND CLEAN CEILINGS
  6. Complaint

    5 infractions

    • 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.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF DELI CASE, CHICKEN ROASTER, MICROWAVE, ICE MACHINE LID. ALSO SLICER,MEAT CUTTING ITEMS IE. KNIFE, SCRAPERS CUTTING BOARDS. INSTRUCTED TO CLEAN AND SANITIZE THE ABOVE ITEMS.
    • 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.OBSERVED THE FLOOR NOT CLEAN IN REAR MEAT COOLER AND FLOOR DRAINS, REAR STORAGE AREA UNDER AND AROUND ALL EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. 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.OBSERVED MISSING LIGHT SHIELD IN REAR PRODUCE PREP AREA AND IN MEAT CUTTING ROOM INSTRUCTED TO REPLACE, AND REPLACE ALL LIGHTS NOT WORKING REAR MEAT PREP.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED INSTRUCTED TO STORE IN 100 PPM CHLORINE SANITIZER.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OBSERVED CLUTTER IN THE 2ND FLOOR STORAGE AND REAR STORAGE AREAS INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
  7. Complaint

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption.FOUND SEVERAL CONTAINERS OF READY TO EAT SALADS UNWHOLESOME,BROWN COLOR,SOUR SMELL/SPOILED AND EXPIRED DATES. SALADS ON PRODUCE COOLER SHELVES FOR SALE TO CUSTOMERS.(CHICKEN SALAD-11/120/10,COLE SLAW-11/15/10,KIDNEY BEAN SALADS-11/15/10.) ALL SALADS WERE REMOVED AND DISPOSED OF BY MANAGERS.TOTAL POUNDS 12 LBS/COST $30.00-CRITICAL CITATION ISSUED.-CDI
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE SOILED CEILING TILE IN FRONT MEAT PREP AREA.
    • 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. MUST PROVIDE ADEQUATE LIGHTING IN MEAT PROCESSING WIC.
    • 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. ORGANIZE STORAGE ON ALL PALLETS OFF FLOORS IN BASEMENT.

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