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GREENLINE FOOD

336 N LARAMIE AVE, CHICAGO, IL 60644 · Grocery Store

Inspection summary

GREENLINE FOOD has been inspected 7 times by Chicago Department of Public Health since January 9, 2012. The most recent inspection, on November 23, 2015, found no infractions.

1 of 7 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 Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on December 26, 2014. 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 2 times across 2 separate inspections, most recently on January 5, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on December 26, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 September 7, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 26 times across 6 separate inspections, most recently on January 5, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SOME FOOD DISPLAY UNITS AND IN DELI DISPLAY UNIT.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MILK REACH IN COOLER DOOR,WORN CUTTING BOARDS.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT FRONT SERVICE COUNTER.REMOVE BOXES USED FOR GARBAGE CAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM DELI DISPLAY UNITS,PREP TABLES,MEAT SLICER,MICROWAVE,GRINDER,MEAT SLICER,REFRIGERATOR,ALL DISPLAY UNITS AND RACKS IN COOLERS,WRAPPING STATION,EXTERIOR OF GARBAGE CANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND ALONG WALL BASES AND UNDER FOOD DISPLAY UNITS,BASEMENT AND STAIRS LEADING TO BASEMENT.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT PREMISES AND IN UNUSED WALK IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTS IN DELI DISPLAY UNIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A HAND SINK IN FRONT PREP AREA WHERE HOT OPEN FOOD ARE SOLD OR MOVE TO REAR PREP AREA FOR HAND WASHING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER FOR REFRIGERATOR AND PROVE FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM PREP TABLES, UNUSED WALK-IN COOLER, BASEMENT AND REAR YARD.
  3. 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
      • OBSERVED EVIDENCE OF MORE THAN 30 RODENT DROPPINGS SCATTERED ON FLOOR UNDER FRONT SERVICE COUNTER,ON & UNDER SHELVING UNIT IN UNUSED WALK IN COOLER.ALSO FRONT AND REAR DOORS NOT RODENT PROOFED.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/26/14.(SERIOUS 7-38-020)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED WATER AND FOOD DEBRI IN 3- COMPARTMENT SINK BACKING UP IN ALL COMPARTMENTS AND SLOW DRAINING.MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-030)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SOME FOOD DISPLAY UNITS AND IN DELI DISPLAY UNIT.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MILK REACH IN COOLER DOOR,WORN CUTTING BOARDS.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT FRONT SERVICE COUNTER.REMOVE BOXES USED FOR GARBAGE CAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM DELI DISPLAY UNITS,PREP TABLES,MEAT SLICER,MICROWAVE,GRINDER,MEAT SLICER,REFRIGERATOR,ALL DISPLAY UNITS AND RACKS IN COOLERS,WRAPPING STATION,EXTERIOR OF GARBAGE CANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND ALONG WALL BASES AND UNDER FOOD DISPLAY UNITS,BASEMENT AND STAIRS LEADING TO BASEMENT.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT PREMISES AND IN UNUSED WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE CEILING IN TOILET ROOM IN POOR REPAIR,STAINED CEILING TILES THROUGHOUT PREMISES,LOOSE WALL BASE NEAR CHEST FREEZER.MUST CLEAN DIRT BUILD ON WALLS AND DOORS THROUGHOUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTS IN DELI DISPLAY UNIT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A HAND SINK IN FRONT PREP AREA WHERE HOT OPEN FOOD ARE SOLD OR MOVE TO REAR PREP AREA FOR HAND WASHING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER FOR REFRIGERATOR AND PROBE FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM PREP TABLES,UNUSED WALK IN COOLER,BASEMENT,REAR YARD.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE MEAT CUTTING EQUIPMENT IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST LIFT THE STORE SHELVES AND CLEAN THE FLOOR UNDERNEATH THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN THE VENT IN THE TOILET ROOM.
  5. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • No hand drying device or soap provided at exposed handsink. Instructed to provide soap and paper towel at exposed handsink for food handlers at all times. Critical citation issued 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Outer openings not protected or rodent proofed. Found front entrance door eith 1/2 inch gap across bottom Instructed to repair door to prevent rodent and insect entry. Observed approximately 5 live houseflies in rear prep area. Rear exit door open and not screen door is provided. Instructed to install tight fitting screen door. Also, pest control logbook not updated or maintained. Instructed to have logbook with all required documents available during inspection. And remove all live insect activity. Serious citation issued 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While running and draining water in three compartment sink, water coming up middle compartment. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of drain water. Serious citation issued 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooking equipment not maintained. Instructed to replace cracked food storage container.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor not maintained through-out premises. Instructed to repair floor and replace missing floor tile.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Condensation line inside display cooler leaking. Instructed to repair to prevent leak. Faucet not maintained at three compartment sink. Instructed to repair or replace faucet to prevent leaks. Sink stoppers not provided for three compartment sink. Instructed to provide stoppers for sink compartments.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles and debris stored in basement and rear. Instructed to remove all unsed articles and detail areas.
    • 70. NO SMOKING REGULATIONS
      • "No Smoking" signs not posted or displayed on premises. Instructed that establishment must have "No Smoking" conspicuously displayed in plain view of establishments customers. Serious citation issued 7-32-020(a).
  6. Canvass Re-Inspection

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 10 DOOR COOLER,MISSING OUTLET COVERS THROUGHOUT,DAMAGED CORD ON COFFEE MACHINE,DAMAGED FAN GUARD COVER IN UNUSED STORAGE WALK IN COOLER.MUST REMOVE RUST FROM SHELVING UNITS IN DELI DISPLAY UNITS.MUST APPLY SEALANT OR PAINT RAW WOOD SHELVING UNITS AT SERVICE COUNTER.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN LIGHT SHIELDS,SOME DISPLAY SHELVES,SERVICE COUNTER DISPLAY SHELVES,WRAPPING STATION,CHEST FREEZERS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT PREMISES.MUST CLEAN FLOOR ALONG WALL BASES & UNDER FOOD DISPLAY UNITS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE VENTILATION IN TOILET ROOM,LOW WATER PRESSURE AT HAND SINK IN PREP AREA,LEAKY FAUCET AT 3- COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR STORAGE AREA.
  7. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 50 MICE & RAT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS INSIDE OF STORAGE WALK IN COOLER ON FLOOR & SHELVING UNITS,UNDER DELI DISPLAY UNIT,UNDER MOP SINK,ON FLOOR NEXT TO CHEST FREEZER. ALSO FRONT & REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS .RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/9/12.(SERIOUS 7-38-020)CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 10 DOOR COOLER,MISSING OUTLET COVERS THROUGHOUT,DAMAGED CORD ON COFFEE MACHINE,DAMAGED FAN GUARD COVER IN UNUSED STORAGE WALK IN COOLER.MUST REMOVE RUST FROM SHELVING UNITS IN DELI DISPLAY UNITS.MUST APPLY SEALANT OR PAINT RAW WOOD SHELVING UNITS AT SERVICE COUNTER.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK.
    • 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.MUST CLEAN LIGHT SHIELDS,SOME DISPLAY SHELVES,SERVICE COUNTER DISPLAY SHELVES,WRAPPING STATION,CHEST FREEZERS.
    • 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.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT PREMISES.MUST CLEAN FLOOR ALONG WALL BASES & UNDER FOOD DISPLAY UNITS.
    • 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.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE VENTILATION IN TOILET ROOM,LOW WATER PRESSURE AT HAND SINK IN PREP AREA,LEAKY FAUCET AT 3- COMP SINK.
    • 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR STORAGE AREA.

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