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GO GREEN COMMUNITY FRESH MARKET

1207 W 63RD ST, CHICAGO, IL 60636 · Grocery Store

Inspection summary

GO GREEN COMMUNITY FRESH MARKET has been inspected 8 times by Chicago Department of Public Health since October 6, 2021. The most recent inspection, on March 6, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 5 times across 3 separate inspections, most recently on March 14, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5 times across 4 separate inspections, most recently on March 14, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times on October 6, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on March 14, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on October 6, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

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

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • No allergen training certification, instructed to obtain
  2. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL PACKAGED CUT FRUIT ON DISPLAY FOR SALE WITH PROPER INFORMATION GIVEN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP IN BOTTOM CENTER DOUBLE REAR DOORS MUST MAKE DOOR TIGHT FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON REACH IN FREEZER IN DRY FOOD STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR STORAGE IN PRODUCE WALK IN COOLER AND PROVIDE ADEQUATE SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN ICE BUILD UP ON INTERIOR SURFACE OF REACH IN FREEZER IN DRY FOOD STORAGE AREA.MUST CLEAN DEBRIS AND DUST BUILD UP FROM ROLLING CARTS,REGISTER SHELVING UNITS,STOVE, EXTERIOR OF DOUBLE OVENS & MICROWAVE IN STAFF BREAK ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND AND ALONG WALL BASES IN KITCHEN,DRY FOOD STORAGE AREA,UNDER SOME DISPLAY SHELVES ON SALES FLOOR,REGISTERS AND FLOOR DRAIN UNDER 3- COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN DRY FOOD STORAGE AREA,DAMAGED FLOOR TILE IN 1ST TOILET ROOM ON 2ND FL. AROUND TOILET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN 2ND FL. HOT WATER TANK AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLERS TRAINING FOR NEW EMPLOYEES AND MAINTAIN.
  3. Canvass Re-Inspection

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) : MUST LABEL PREPACKAGED FOOD ITEMS ON DISPLAY FOR SALE PREPARED ON SITE WITH PROPER INFO GIVEN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • : 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.11(A;C) : MUST INVERT STORED SINGLE SERVING UTENSILS ON STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 : MUST ELIMINATE CRATES USED FOR STORAGE IN KITCHEN AND PROVIDE ADEQUATE SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON STOVE, EXTERIOR OF REACH IN FREEZER & DOUBLE OVEN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.115 : MUST REMOVE DEBRIS & TRASH ON GROUND AROUND OUTSIDE GARBAGE IN CORRAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 : MUST REPAIR OR REPLACE STAINED CEILING TILES IN KITCHEN AND DRY FOOD STORAGE AREA,CRACK IN CEILING ON SALES FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 : MUST CLEAN DERBIS BUILD UP FROM FLOOR ALONG WALL BASES IN KITCHEN,DRY FOOD STORAGE,PRODUCE & DAIRY WALK IN COOLER
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTER AND HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
  4. Canvass

    11 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL PREPACKAGED FOOD ITEMS ON DISPLAY FOR SALE PREPARED ON SITE WITH PROPER INFO GIVEN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST INVERT STORED SINGLE SERVING UTENSILS ON STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR STORAGE IN KITCHEN AND PROVIDE ADEQUATE SHELVING UNITS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP ON STOVE, EXTERIOR OF REACH IN FREEZER & DOUBLE OVEN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST REMOVE DEBRIS & TRASH ON GROUND AROUND OUTSIDE GARBAGE IN CORRAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DERBIS BUILD UP FROM FLOOR ALONG WALL BASES IN KITCHEN,DRY FOOD STORAGE,PRODUCE & DAIRY WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN KITCHEN AND DRY FOOD STORAGE AREA,CRACK IN CEILING ON SALES FLOOR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP FROM FILTER AND HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
  5. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE BASE OF THE FAUCET/SPRAYER WITH A LEAK AT THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.
  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS IN FRONT WINDOW AND CORNERS OF STOREFRONT.OBSERVED SLIGHT BUILD UP OF GRIME IN KITCHEN PREP AREA DRAINS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  7. License Re-Inspection

    0 infractions

  8. License

    11 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN TOILET ROOMS (ONE DOWNSTAIRS AND TWO UPSTAIRS). INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SOAP/CLEANSER AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINK IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLING EQUIPMENT IN KITCHEN NOT OPERATING PROPERLY. INSTRUCTED MANAGER TO THAT ALL COOLING EQUIPMENT MUST BE MAINTAINED AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED MANAGER TO PROVIDE LOG BOOK WITH SERVICE RECORDS AND PEST CONTROL IDPH LICENSE NUMBER AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38.020 (C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION. 7-38-005
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO COMMERCIAL DUMPSTER ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT A COMMERCIAL DUMPSTER WITH TIGHT FITTING LID AS REQUIRED BY CITY CODE MUST BE PROVIDED AND MAINTAINED. PRIORITY FOUNDATION 7-38-020(B)
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION HOOD IN KITCHEN NOT OPERATING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO MEET REQUIREMENT.

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