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GEORGE'S LIQUOR & FOOD

1438 W 95TH ST, CHICAGO, IL 60643 · Grocery Store

Inspection summary

GEORGE'S LIQUOR & FOOD has been inspected 3 times by Chicago Department of Public Health since December 14, 2011. The most recent inspection, on April 23, 2020, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

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 23, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 23, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 March 29, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 3 separate inspections, most recently on April 23, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

3 inspections

  1. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR THE NOROVIRUS. PRIORITY FOUNDATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED WHITE LOWER LIQUOR SHELF AND LOWER SHELF UNDER PACKAGED CANDY NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS NOT CLEAN OF DEBRIS UNDER LIQUOR STORAGE PALLETS IN REAR STORAGE AREAS, IN HALLWAY LEADING TO WALK IN COOLER. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 9 STAINED/ SOILED CEILING TILES IN STORE FRONT,BEHIND FRONT COUNTER AND WASHROOM. MUST REPLACE.
  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRONT COUNTER, SHELVES, SINKS, DISPLAY RACKS (DUST BUILDUP, DEBRIS).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS. FLOORS NEED CLEANING UNDER COOLERS, RACKS, COUNTERS, SHELVES, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, SALES AND STORAGE AREAS. REPLACE DAMAGED AND MISSING FLOOR TILES IN ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING WALL TILES IN WASHROOM AND BEHIND COUNTER AREAS. REPLACE STAINED CEILING TILES IN OFFICE, COUNTER AND SALES AREAS. REPLACE MISSING BASEBOARDS ALONG WALLS IN ALL AREAS. SEAL ALL OPENINGS IN WALLS BEHIND FRONT COUNTER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT ALONG SOUTH WALL NEAR WALK-IN COOLER AND UNDER FRONT COUNTER STORAGE AREAS.
  3. Canvass

    4 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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRONT COUNTER, SHELVES, SINKS, DISPLAY RACKS (DUST BUILDUP, DEBRIS).
    • 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. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS. FLOORS NEED CLEANING UNDER COOLERS, RACKS, COUNTERS, SHELVES, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, SALES AND STORAGE AREAS. REPLACE DAMAGED AND MISSING FLOOR TILES IN ALL AREAS.
    • 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. REPLACE MISSING WALL TILES IN WASHROOM AND BEHIND COUNTER AREAS. REPLACE STAINED CEILING TILES IN OFFICE, COUNTER AND SALES AREAS. REPLACE MISSING BASEBOARDS ALONG WALLS IN ALL AREAS. SEAL ALL OPENINGS IN WALLS BEHIND FRONT COUNTER.
    • 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. REMOVE UNUSED EQUIPMENT ALONG SOUTH WALL NEAR WALK-IN COOLER AND UNDER FRONT COUNTER STORAGE AREAS.

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