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HOLLYWOOD DELI

5700 N SHERIDAN RD, CHICAGO, IL 60660 · Grocery Store

Inspection summary

HOLLYWOOD DELI has been inspected 4 times by Chicago Department of Public Health since September 20, 2018. The most recent inspection, on May 15, 2020, recorded 14 infractions.

1 of 4 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 6 times across 3 separate inspections, most recently on May 15, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 15, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on September 20, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on September 20, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 8 times across 3 separate inspections, most recently on May 15, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

4 inspections

  1. Canvass

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED. INSTRUCTED MANAGER MUST PROVIDE ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE AND MUST BE PRESENT ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED SUPPLIES MISSING FROM VOMIT AND DIARRHEA KIT. INSTRUCTED MANAGER TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK AT DELI PREP AREA NOT ACCESSIBLE WITH POTS STORED IN HAND WASHING BOWL AND MOP BUCKET BLOCKING HAND SINK PREVENTING EMPLOYEES TO WASH HANDS. INSTRUCTED MANAGER HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND WASHING SINKS AT DELI AREA, COFFEE STATION AND EMPLOYEE BATHROOM. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS IN EMPLOYEE BATHROOM DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION. 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE DURING INSPECTION. MUST PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD AT DELI PREP COOLER WITH DEEP GROOVES. MUST CLEAN OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT 3 COFFEE MACHINES.MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE FACIAL HAIR ON FLOOR IN EMPLOYEE BATHROOM. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD UNDERNEATH A PILLOW AND BLANKET SET UP IN DRY FOOD STORAGE IN REAR ALONG WITH A PAIR OF SHOES AND BACKPACK IN ESTABLISHMENT. MANAGER CLAIMS HE HAS A "HELPER" AND WAS STORING HIS BELONGINGS IN BACK ROOM. INSTRUCTED MANAGER TO REMOVE ALL ITEMS AND DO NOT USE SUCH A SPACE FOR LIVING OR SLEEPING QUARTERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER IN REAR CLOSET WHERE BEVERAGES ARE STORED. MUST CLEAN AREA AND REMOVE ANY UNNECESSARY ITEMS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR TWO EMPLOYEES WHO WERE WORKING DURING TIME OF INSPECTION. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • UPON INSPECTION, OBSERVED SUMMARY REPORT NOT POSTED FROM LAST INSPECTION ON 11/19/2019, REPORT #2345861. INSTRUCTED MANAGER TO DISPLAY THE MOST RECENT SUMMARY REPORT VISIBLE TO CUSTOMERS. PRIORITY FOUNDATION. 7-42-010(B).
  2. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT SPILL KIT AT PREMISES.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT 3 COFFEE MACHINES.MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN AT RESTROOMS/REAR STORAGE. MUST CLEAN AND SANITIZE.
  3. License Re-Inspection

    0 infractions

  4. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED. - -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 7-DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 48.6F TO 50F .UNIT MUST MAINTAIN AIR TEMP OF 41F OR BELOW. PRIORITY VIOLATION:7-38-005, NO CITATION ISSUED -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 SALAD TABLE AT FRONT PREP AREA BY THE DELI CASE IS UNPROTECTED AND WITHOUT FOOD GUARDS. MUST PROVIDE PROPER PROTECTION AROUND UNIT. PRIORITY VIOLATION 7-38-005.NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 NO SPLASH GUARD PROVIDED BETWEEN THE HAND WASHING SINK AND STAINLESS PREP TABLE, ALSO BETWEEN THE HAND WASHING AND SERVING COFFEE TABLE. MUST INSTALL. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16(A) MISSING WALL TILES BY THE HAND WASHING SINK INSIDE THE WASHROOM,REPLACED WITH ROUGH AND DETACHABLE COVER,INSTRUCTED TO REPLACE WITH WALL TILES OR COVER SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 NO MECHANICAL VENTILATION PROVIDED AT STAFF WASHROOM,INSTRUCTED TO PROVIDE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 FOOD HANDLER TRAINING CERTIFICATES NOT PROVIDED FOR ALL EMPLOYEES. INSTRUCTED TO PROVIDE. -

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