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GREAT WALL GIFTS AND GROCERY

2806 S WENTWORTH AVE, CHICAGO, IL 60616 · Grocery Store

Inspection summary

GREAT WALL GIFTS AND GROCERY has been inspected 12 times by Chicago Department of Public Health since March 5, 2014. The most recent inspection, on May 30, 2024, found no infractions.

4 of 12 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: Food temperature control, Pests and Cleaning and sanitizing.

The last 4 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.

  • 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 5 times across 5 separate inspections, most recently on January 31, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on January 23, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 2 separate inspections, most recently on January 23, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on January 11, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 11 times across 5 separate inspections, most recently on January 11, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

12 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER ON PREMISES FOR MEASURING FOOD TEMPS AS REQUIRED. INSTRUCTED THE PIC TO PROVIDE A THERMOMETER FOR MEASURING FOOD TEMPS OF HOT FOOD. PRIORITY FOUNDATION VIOLATION 7-38-005.
  6. Canvass Re-Inspection

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER ON PREMISES FOR MEASURING FOOD TEMPS AS REQUIRED. INSTRUCTED THE PIC TO PROVIDE A THERMOMETER FOR MEASURING FOOD TEMPS OF HOT FOOD. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • STILL OBSERVING RODENT ACTIVITY AT FRONT COUNTER BEHIND COOLER , IN MEAT DISPLAY COOLER AT FRONT, ON SHELVES AT REAR AND SCATTERED ON REAR FLOOR. MUST REMOVE ALL MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION 7-38-020(A).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE CHEMICAL TEST STRIPS FOR THE THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZING AGENT WHEN WASH RINSE AND SANITIZING UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED AND DAMAGED CEILING TILE ON THE SELLING FLOOR; REPLACE CEILING TILE WHERE NEEDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.
  7. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE ON PREMISES AT ALL TIMES FOR HANDLING AND PREPARING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER ON PREMISES FOR MEASURING FOOD TEMPS AS REQUIRED. INSTRUCTED THE PIC TO PROVIDE A THERMOMETER FOR MEASURING FOOD TEMPS OF HOT FOOD. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED RODENT INFESTATION ON PREMISES. NOTED APPROXIMATELY 410 MICE DROPPINGS THROUGHOUT. FOUND 100 MOUSE DROPPINGS INSIDE OF THE PRODUCE COOLER WHERE LETTUCE AND EGGS ARE STORED, 30 ON THE FLOOR BEHIND THE FRONT SERVING COUNTER, 15 IN THE FURNACE ROOM ON THE PREP AREA SIDE, 5 ON THE DRAINBOARD AT THE 3 COMP SINK, 50 ON THE SHELVES WHERE THE COOKING POTS ARE LOCATED ON THE SELLING FLOOR, 50 OR MORE ON THE DRY STORAGE SHELVES ON THE SELLING FLOOR, 40-50 ON THE FLOOR AND DRY FOOD STORAGE SHELVES IN THE STORAGE AREA, 40 IN THE WINDOW SILLS, 40 ON THE SHELVES WHERE THE COOKWARE IS LOCATED, 30 ON THE FLOOR BY THE FRONT SIDE DOOR AND 30 ON THE FLOOR BEHIND THE DRY STORAGE COOLER ON THE SELLING FLOOR. INSTRUCTED TO DISCARD HEADS OF LETTUCE INSIDE OF PRODUCE COOLER. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY VIOLATION 7-38-020(A) ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND AN INADEQUATE AMOUNT OF SINK STOPPERS FOR THE THREE COMP SINK. INSTRUCTED THE PIC TO PROVIDE THREE SINK STOPPERS FOR THE THREE COMP SINK TO PROPERLY SET UP SINK FOR WASH RINSE AND SANITIZING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE CHEMICAL TEST STRIPS FOR THE THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZING AGENT WHEN WASH RINSE AND SANITIZING UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED THE PIC TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF PRODUCE COOLER, PREP TABLES, STORAGE SHELVES AND STORAGE BINS THROUGH OUT THE STORE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED THE PIC TO CLEAN FLOORS THROUGH OUT THE STORE UNDER AROUND AND BEHIND STORAGE SHELVES, PREP TABLES, CORNER AREAS, SINKS AND REFRIGERATION UNITS AND FREEZERS. OBSERVED THE WALL FAN ABOVE THE REAR EXIT DOOR IN NEED OF CLEANING; CLEAN FAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOME UNNECESSARY ITEMS IN STORAGE AREA AND REAR OF PREP AREA; ADVISED TO REMOVE TO AVOID CLUTTER AND PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED AND DAMAGED CEILING TILE ON THE SELLING FLOOR; REPLACE CEILING TILE WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.
  8. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY CLEAN MULTI-USE UTENSILS AFTER USE AND PROPERLY STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL EQUIPMENT IN PREP AREA: SINKS, STOVE, PREP TABLE, INTERIOR OF DISPLAY CASE COOLER ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN INTERIOR BOTTOM OF WALK-IN FREEZER AND UNDER DISPLAY SHELVES ON SALES FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER, UNNECESSARY ARTICLES IN PREP AREA AND DEAD WALK-IN COOLER USED FOR STORAGE, ORGANIZE AND MAINTAIN AT ALL TIMES.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK FROM PIPE AND VALVE UNDERNEATH THE EXPOSED HANDSINK.
  10. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 20LBS OF COOKED CHICKEN AND PORK STORED AT 86.4F ON A ROD AT ROOM TEMPERATURE. INSTRUCTED TO KEEP AT 140 F OR HIGHER. CRITCAL CITATION ISSUED 7-38-005(A) FOOD ITEMS DISCARDED VALUED AT $100.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITAION MGR ON SITE, NO CERTIFICATE POSTED WHILE HANDLEING AND SERVING POTENTIALLY HAZARDOUS FOODS (DUCK, PORK) INSTRUCTED TO OBTAIN SERIOUS ISSUED. 7-38-012.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR.
  11. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SHELVING IN WALK-IN FREEZER WHERE BOXES OF FROZEN DUCKS ARE STORED. AT THIS TIME UNIT IS AT FULL CAPACITY AND ALL PRODUCT IS ON THE FLOOR OF THE UNIT; UNABLE TO WALK INTO UNIT DUE TO AMOUNT OF PRODUCT STORED INSIDE OF IT.
  12. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED EIGHT REFRIGERATION UNITS AND TWO THREE FREEZERS ON SELLING FLOOR THAT WERE NOT CONNECTED; INSTRUCTED THAT UNITS MUST BE PLUGGED IN TO OBTAIN A TEMPERATURE READING OR BE REMOVED FROM PREMISES IF THEY WILL NOT BE USED. CRITICAL VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FIFTY RODENT (MOUSE) DROPPINGS IN VARIOUS AREAS OF STORE. OBSERVED UNDER STORAGE SHELVES ON SELLING FLOOR, REAR STORAGE SHELVES, BEHIND REFRIGERATION UNITS, INSIDE OF FURNACE ROOM ON FLOOR AND ON FLOOR IN BUTCHER AREA BEHIND AND UNDER EQUIPMENT. MUST REMOVE FROM ALL AREAS MENTIONED. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SHELVING IN WALK-IN FREEZER WHERE BOXES OF FROZEN DUCKS ARE STORED. AT THIS TIME UNIT IS AT FULL CAPACITY AND ALL PRODUCT IS ON THE FLOOR OF THE UNIT; UNABLE TO WALK INTO UNIT DUE TO AMOUNT OF PRODUCT STORED INSIDE OF IT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL EQUIPMENT IN PREP AREA: ICE MACHINE INTERIOR, SINKS, STOVE, PREP TABLE, INTERIOR OF DISPLAY CASE COOLER ETC. MUST CLEAN RUSTED SHELF INSIDE OF WALK-IN UNIT. CLEAN INTERIORS OF PLASTIC VEGETABLE PALLETS INSIDE OF WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN ALL AREAS WHERE DROPPINGS OBSERVED. CLEAN UNDER, AROUND AND BEHIND ALL STORAGE SHELVES AND EQUIPMENT INSIDE OF STORE. ALSO CLEAN INSIDE OF FURNACE ROOM AND ROOM WHERE HOT WATER TANK IS STORED. SOME LOOSE FLOOR TILE UNDERNEATH COMPRESSOR NEXT TO WALK-IN COOLER; ATTACH TO FLOOR. SOME CRACKED FLOOR TILE OBSERVED ON SELLING FLOOR; REPLACE WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLE IN WALL NEAR ENTRANCE DOOR ON THE 2808 SIDE OF STORE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING OBSERVED AT FAUCET OF THREE COMP SINK AND AT EXPOSED HANDSINK HOT WATER KNOB IN PREP AREA; REPAIR.

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