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FTEX FOODS & LIQUOR INC

5756 W CHICAGO AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

FTEX FOODS & LIQUOR INC has been inspected 4 times by Chicago Department of Public Health since September 23, 2015. The most recent inspection, on September 22, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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 April 2, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on April 2, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 6 times across 2 separate inspections, most recently on September 28, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on April 2, 2020. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 on September 23, 2015. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER/CERTIFICATE ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED . INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE OR SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED ITALIAN BEEF, NACHO CHEESE AND GROUND BEEF AT IMPROPER HOT HOLDING TEMPERATURES (114.3F-115F)TCS FOODS FOR HOT HOLDING SHALL BE HELD AT 135F OR ABOVE AT ALL TIMES. PERSON IN CHARGE DISCARDED AND DENATURED 10LBS VALUED AT $30. PRIORITY VIOLATION 7-38-005
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOIL/CARDBOARD FROM STORAGE SHELVES, INSTRUCTED TO REMOVE AND CLEAN. ALSO SEAL ALL RAW WOOD STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE REAR MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE.
  4. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING SOLD (NACHOS WITH CHEESE AND BEEF, ITALIAN BEEF) AS REQUIRED. INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HEAVY DUST BUILD UP ON THE VENTILATION FAN ON THE CEILING OF THE WASHROOM; CLEAN VENT TO REMOVE DUST OBSERVED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • THE BATHROOM DOOR IS NOT SELF-CLOSING; MUST INSTALL A SELF CLOSING DEVICE ON THE DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED TWO DRAIN STOPPERS AT THE THREE COMP SINK; MUST HAVE THREE FOR PROPER SET UP OF THE SINK; PROVIDE AN ADDITIONAL STOPPER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ITEMS FROM BASEMENT FLOOR TO AVOID CLUTTER.

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