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FOOD TOWN

4401 N HAZEL ST, CHICAGO, IL 60640 · Grocery Store

Inspection summary

FOOD TOWN has been inspected 8 times by Chicago Department of Public Health since October 15, 2013. The most recent inspection, on May 9, 2019, found no infractions.

1 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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 5 times across 4 separate inspections, most recently on September 6, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on September 10, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 10, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 12 times across 6 separate inspections, most recently on September 10, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 5 separate inspections, most recently on August 21, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY OS SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT NUNABLE TO PROVIDE PROCEDURE FOR CLEANING UP OF VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(B) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 NOTED MISSING PANELS ON CEILINGS AT THE BATHROOM AND STAINED CEILING TILES AT THE DISPLAY AREA. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH PALLETS, UNDERNEATH THE PREP SINK SINK WITH HOLE ON THE FLOOR, DIRT AND DEBRIS AT THE BASEMENT PREP/DRY STORAGE AREA AND BEHIND REFRIGERATION UNITS AT THE DISPLAY AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 NOTED HEAVY CLUTTER AT THE CRAWL SPACE OF THE BASEMENT PREP/FOOD STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PEST.
  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY OS SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT NUNABLE TO PROVIDE PROCEDURE FOR CLEANING UP OF VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER:-SPAGHETTI & MEATBALLS 50.4F, CHICKEN AND CHEESE PASTRY 48.9F, CHICKEN AND VEGETABLE PASTRY 47.8F,ROAST BEEF SANDWICH 51.3F/50.0F(ASSORTED), TUNA SANDWICH 45.3F, TURKEY SANDWICH 48.0F, CHICKEN SALAD 50.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 NOTED TEMPERATURE OF FOOD DISPLAY COOLER TO BE IMPROPER AT 50.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(B) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH PALLETS, UNDERNEATH THE PREP SINK SINK WITH HOLE ON THE FLOOR, DIRT AND DEBRIS AT THE BASEMENT PREP/DRY STORAGE AREA AND BEHIND REFRIGERATION UNITS AT THE DISPLAY AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 NOTED MISSING PANELS ON CEILINGS AT THE BATHROOM AND STAINED CEILING TILES AT THE DISPLAY AREA. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 NOTED HEAVY CLUTTER AT THE CRAWL SPACE OF THE BASEMENT PREP/FOOD STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PEST.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARD BAORDS ON SHELVES AT REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE SPILAGE INSIDE THE OVEN,NEED TO CLEAN AND MAINTAIN, BASEMENT AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR IN BASEMENT AT ELEVATE STORAGE WERE WATER BOTTLE IS STORED,REPAIRED BROKEN CEMENT AT MENTIONED AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN ALL COOLERS INCLUDED FRONT DISPLAY COOLER
  5. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL, NAME OF THE PRODUCT,ADDRESS, ZIP CODE, INGREDIENTS, AND FOOD ALLERGEN SPECIFY ON ALL FOOD CONTAINERS WITH READY TO EAT FOOD FOR SALE INSIDE THE DISPLAY COOLER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS POTS,PANS, FOOD CONTAINERS, TRAYS ETC,MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE 2 AND 3 COMPT SINK AND MAINTAIN. ALSO CLEAN IN DETAIL THE MOP SINK AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDERNEATH THE WIRE RACK SHELVING IN THE WALK IN WALK IN COOLER NA MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE GAP AROUND THE PIPE ABOVE THE 3 COMPT SINK AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 MORE DRAIN STOPPER FOR THE 2 AND 3 COMPT SINK. INSTALL AN EXPOSED HAND SINK IN TH DISH WASHING AREA WITH HAND SOAP AND PAPER TOWEL. WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLEANING EQUIPMENTS, BROOM, DUST PAN, ETC. MUST BE STORED BY THE MOP SINK,NOT BY THE 3 COMPT SINK AND 2 COMPT SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTH ON A BUCKET WITH SANITIZING SOLUTION
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE DUST DEBRIS ON THE FAN VENT COVERS IN THE WALK-IN COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED RUST AND DIRT DEBRIS BUILDUP IN THE CORNER OF THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN FLOORS AND MAINTAIN.
  7. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS AT IMPROPER TEMPERATURE: SLICED ROAST BEEF AT TEMP OF 48.7F STORED INSIDE THE WALK-IN COOLER,WHICH UNIT MAINTAIN TEMP OF 39.5F; HUMMUS AT TEMP OF 45.3F TO 46.7F; ROAST BEEF SANDWICHES AT TEMP OF 48.6F; FALAFEL 46.2F; COOKED SPINACH PIES AT TEMP OF 46.5F TO 48.7F.FOOD WERE STORED INSIDE THE DISPLAY COOLER AT FRONT SELLING AREA,WHICH UNIT MAINTAIN AIR TEMP OF 39.2F TO 40.8F.FOOD WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED.POUNDS 10,VALUE 39.90 CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DRAIN BOARD ATTACHED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE A OPENED SHELF ABOVE THE THREE COMPARTMENT SINK DUE TO NO SPACE TO ATTACH DRAIN BOARD TO THREE COMPARTMENT SINK.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. ROUGH SURFACE AT REAR SHELVES BY THE BASEMENT STAIRCASE INSTRUCTED TO PROVIDE A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DUST AND DEBRIS ON FLOOR BEHIND THE COOLERS AND SHELVES INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (HOT DOGS, PIZZA) ARE PREPARED. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT BUILD UP ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK. MUST CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 2-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR/MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THEROMETER FOR FOOD HANDLERS. MUST PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.

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