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GOODIES SUPERMARKET

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

Inspection summary

GOODIES SUPERMARKET has been inspected 6 times by Chicago Department of Public Health since August 9, 2011. The most recent inspection, on November 4, 2015, found no infractions.

4 of 6 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: Pests, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on August 9, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 9, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 August 9, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 8 times across 2 separate inspections, most recently on August 16, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 separate inspections, most recently on August 16, 2013. 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.

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

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