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HYDE PARK GROCERY & DELI, INC.

1390 E HYDE PARK BLVD, CHICAGO, IL 60615 · Grocery Store

Inspection summary

HYDE PARK GROCERY & DELI, INC. has been inspected 9 times by Chicago Department of Public Health since September 3, 2013. The most recent inspection, on December 6, 2018, found no infractions.

1 of 9 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 Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on July 31, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 20, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on September 3, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 28 times across 8 separate inspections, most recently on March 20, 2017. 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 8 times across 6 separate inspections, most recently on March 20, 2017. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN ITALIAN BEEF(160.9F) AND GROUND BEEF (150.6F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL SOILED CARDBOARD TRAYS ON CHIP RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, SLICERS, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER 3-COMPARMENT SINK AND STORAGE AREAS NEAR WALK-IN COOLER AND REAR DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL CEILING VENTS IN PREP AND SALES AREA(DUST BUILDUP). CLEAN LIGHT SHIELD IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.
  3. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN REFRIGERATION UNITS, SHELVING UNITS,SINKS, AND THE TOILET IN THE EMPLOYEE WASH ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS UNDER SHELVES ON THE SALES FLOOR AND IN THE REAR STORAGE AREA. ALSO CLEAN FLOORS INSIDE AND DIRECTLY OUTSIDE OF THE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN THE WASH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER BEHIND THE WALK IN COOLER.
  4. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF RODENTS ON SITE. NOTED APPROXIMATELY 15 MICE DROPPINGS SCATTERED ON FLOORS AND SHELVES IN THE REAR STORAGE AREA. MUST REMOVE DROPPINGS, SANITIZE AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (BEEF,DELI MEATS,ETC)MUST PROVIDE.SERIOUS CITATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN REFRIGERATION UNITS, SHELVING UNITS,SINKS, AND THE TOILET IN THE EMPLOYEE WASH ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS UNDER SHELVES ON THE SALES FLOOR AND IN THE REAR STORAGE AREA. ALSO CLEAN FLOORS INSIDE AND DIRECTLY OUTSIDE OF THE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN THE WASH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER BEHIND THE WALK IN COOLER.
  5. Complaint Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CARDBOARD AND NEWS PAPER FROM PREP TABLE & SHELVING UNITS IN PREP AREA,PAPER TOWELS USED FOR LINERS IN DELI DISPLAY UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM MEAT SLICER.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR IN WALK IN COOLER AND ALONG WALL BASES & UNDER SHELVING UNITS IN REAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES ON SALES FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHTS IN WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNANCE ROOM.
  6. Complaint

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF DELI DISPLAY UNIT AT 49.1F WITH READY TO EAT LUNCHEON MEATS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF READY TO EAT LUNCHEON MEAT IN DELI DISPLAY UNIT SUCH AS 52.34LBS TURKEY 49.5F-46.2F,50.8F,25.86LBS.CORNED BEEF 50.8F-49.3F,SMOKED TURKEY 42.61LBS 52.0F-50.2F,CHIPOTLE TURKEY 26.90LBS 49.7F,CAJUN TURKEY 30.42 LBS. 50.4F-48.7F,SMOKED HAM 52.0F 35.82LBS.PASTRAMI 50.0F,47.2,51.9F 27.81.9LBS.BUFFALO TURKEY 52.4F 34.51LBS,MESQUITE TURKEY 49.2F-45.9F 16.91LBS.SPICY TURKEY 47.4F-45.4F 23.30LBS,CHIPOTLE CHICKEN BREAST 48.7F-46.1F,45.1F 22.28LBS,BLACK TURKEY 45.9F,45.4F,46.4F 45.34LBS.JERK TURKEY 47.6F 16.57LBS.,CRACKED PEPPER TURKEY 45.5F -52.8F13.48.9LBS.ROAST BEEF 15.2LBS.55.3F-56.7F.PRODUCT WAS DUMPED AND DENAUTERED BY MANAGER.MUST HAVE COLD HOLD ING AT 40.0F OR BELOW.APPX.518.86LBS $1883.78. (CRITICAL 7-38-005A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CARDBOARD AND NEWS PAPER FROM PREP TABLE & SHELVING UNITS IN PREP AREA,PAPER TOWELS USED FOR LINERS IN DELI DISPLAY UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM MEAT SLICER.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR IN WALK IN COOLER AND ALONG WALL BASES & UNDER SHELVING UNITS IN REAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES ON SALES FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHTS IN WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNANCE ROOM.
  7. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER AND AROUND SHELVES AND OTHER STORAGE. ELEVATE ALL ITEMS IN STORAGE AND WALK-IN COOLER FROM FLOOR SIX INCHES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES WHERE NEEDED IN STORE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND MAINTAIN REAR STORAGE AREA AND CORNER AREA NEXT TO WALK-IN COOLER. AREAS USED FOR OVERSTOCK STORAGE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED UNAUTHORIZED PERSONS WALKING THROUGH PREP AREA TO GO TO THE WASHROOM; INSTRUCTED THAT UNAUTHORIZED PERSONS MAY NOT ENTER THE FOOD PREP AREA AT ANY TIME. MUST RESTRICT USE OF EMPLOYEE WASHROOM FOR CUSTOMERS.
  8. License Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE COFFEE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY STORE ALL ITEMS IN HOT WATER TANK CLOSET ON SHELVES 6 INCHES OFF THE FLOOR.
  9. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE HOT HOLDING EQUIPMENT ON SITE TO VERIFY IT MAINTAINS PROPER TEMPERATURES. ALSO NOTED NO COOKING EQUIPMENT ON SITE AND NO COFFEE MACHINES INSTALLED. MUST PROVIDE AND PROPERLY INSTALL ALL EQUIPMENT ON SITE THAT IS BEING USED IN FOOD OPERATION. MUST PROVIDE MICROWAVE OR LIKE EQUIPMENT TO REHEAT CANNED MEAT.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • PROVIDE AN EXPOSED HAND SINK IN THE REAR PREP/DISH WASHING AREA.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE PREP TABLES ON SITE TO PREPARE FOOD ITEMS. MUST RELOCATE LARGE MEAT SLICERS INTO THE PREP AREA. MAY NOT PREPARE FOOD IN UNPROTECTED AREAS OF SALES FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR VENTILATION IN THE EMPLOYEE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE MORE ADEQUATE SHELVING TO STORE OVER STOCK,PAPER PRODUCTS,CHEMICALS AND OTHER ITEMS.

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