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GOODIES SUPERMARKET

1315 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP AND ALL OTHER SURFACES THAT ARE NO LONGER EASILY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CKEANING THE FOLLOWING: EXTERIORS OF ALL DEEP FRYERS, HOT HOLDING UNITS, AND COOKING EQUIPMENT IN FOOD PREP AREA, INTERIOR AND EXTERIOR OF HOOD ABOVE COOKING EQUIPMENT, FILTERS INSIDE HOOD, 3 COMPARTMENT SINK(GREASY BUILD-UP), SINK IN WASHROOM, ALL DISPKAY SHELVES ON SALES FLOOR, ALL UNUSED EQUIPMENT STORED ON PREMISES, ALL SHELVES BEHIND FRONT SERVICE COUNTER AND IN FOOD PREP AREA,INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FINISH DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. MUST ELEVATE ARTICLES STORED IN VARIOUS AREAS 6 INCHES OFF FLOOR, AND REPLACING MISSING FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL DOORS, WALLS AND ATTACHED EQUIPMENT(PIPES etc) THROUGHOUT WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHTS IN FOOD PREP/DISHWASHING AREA.
  4. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 60-70 MICE DROPPINGS OBSERVED SCATTERED ALL OVER PREMISES ON FLOORS ALONG THE BASES OF THE WALLS ON SALES FLOOR, INSIDE WALK-IN COOLER USED FOR STORAGE, ON COUNTER ABOVE CANDY STORAGE CASE, ON LOWER SHEVLES & LEDGES IN REAR STORAGE ROOM, AND ON DISPLAY SHELVES ON SALES FLOOR. OUTER FRONT SECURITY DOOR HAS A LARGE 2 INCH GAP AT THE LEFT BOTTOM CORNER AND THE LEFT LOWER SIDE OF INSIDE DOOR HAS A LARGE OPENING(3-4 INCHES LONG, 1-2 INCHES WIDE), MUST REPAIR BOTH DOORS MAKING THEM TIGHT-FITTING TO PREVENT RODENT ENTRY. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND IN FLOORS, WALLS AND CEILINGS, ELIMINATE ALL PEST HARBORAGE AREAS(ON SALES FLOOR AND INSIDE UNUSED WALK-IN COOLER), AND REQUEST VISIT FROM PEST CONTROL COMPANY. CITATION ISSUED-SERIOUS 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT VISIBLE TO CUSTOMERS. CITATION ISSUED-SERIOUS 7-42-010(B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP AND ALL OTHER SURFACES THAT ARE NO LONGER EASILY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL DEEP FRYERS, HOT HOLDING UNITS, AND COOKING EQUIPMENT IN FOOD PREP AREA, INTERIOR AND EXTERIOR OF HOOD ABOVE COOKING EQUIPMENT, FILTERS INSIDE HOOD, 3 COMPARTMENT SINK(GREASY BUILD-UP), SINK IN WASHROOM, ALL DISPKAY SHELVES ON SALES FLOOR, ALL UNUSED EQUIPMENT STORED ON PREMISES, ALL SHELVES BEHIND FRONT SERVICE COUNTER AND IN FOOD PREP AREA,INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. MUST ELEVATE ARTICLES STORED IN VARIOUS AREAS 6 INCHES OFF FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL DOORS, WALLS AND ATTACHED EQUIPMENT(PIPES etc) THROUGHOUT WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHTS IN FOOD PREP/DISHWASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT MUST BE USED UNDERNEATH THE HOOD IN FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NEED A LONG STEM METAL THERMOMETER FOR TAKING PRODUCT TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLUTTER MUST BE ELIMINATED, UNNECESSARY ARTICLES MUST BE REMOVED FROM PREMISES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER MUST WEAR A HAIR RESTRAINT WHEN PREPARING FOOD.
  5. License

    0 infractions

  6. License

    0 infractions