Skip to content
Loading map…

ISMAIL GROCERY & BAKERY, INC.

3255 W 63RD ST, CHICAGO, IL 60629 · Grocery Store

Inspection summary

ISMAIL GROCERY & BAKERY, INC. has been inspected 5 times by Chicago Department of Public Health since January 25, 2011. The most recent inspection, on February 21, 2013, found no infractions.

1 of 5 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 source, labelling and allergens, Food temperature control and Pests.

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 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 2 times across 2 separate inspections, most recently on March 2, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 2, 2012. 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 2 times across 2 separate inspections, most recently on February 24, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 24, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 18 times across 4 separate inspections, most recently on March 2, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRODUCT THAT IS PACKAGED AND SOLD ON PREMISES MUST BE LABELED WITH THE PROPER NAME AND ADDRESS OF THE ESTABLISHMENT. ONE NAME AND ONE ADDRESS. ANY PRODUCTS THAT ARE PURCHASED AND RESOLD AT THIS LOCATION MUST HAVE THE NAME AND ADDRESS OF THE ESTABLISHMENT THAT PRODUCT CAME FROM ORIGINALLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST BE STORED IN A CLEAN, SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL ALUMINUM FOIL MUST BE REMOVED FROM WALLS AND TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND SHELVES, ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, ALL PREP TABLES, BAKERY PANS, STORAGE SHELVES. MUST REMOVE ALL GREASE, FLOUR AND DUST BUILD UP. MUST MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, GREASE AND FLOUR DEBRIS. MUST REMOVE ALL HEAVY BUILD UP AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN BAKERY HAVE HEAVY BUILD UP OF FLOUR THAT NEEDS TO BE REMOVED, GROCERY WALLS IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD UP. WALL AT FRYER AREA MUST BE SEALED. TO REMOVE EXPOSED DRY WALL MUST CORRECT AND MAINTAIN AT ALL TIMES. CEILING TILES THAT AREA STAINED OR DAMAGED IN NEED OF REMOVING/REPLACING. CEILING IN BAKERY MUST BE REPAIRED AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASHROOM IN NEED OF CLEANING. MUST INSTALL SELF CLOSING DEVICE AND REMOVE DUST BUIL UP AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENT ABOVE FRYER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN CORNERS AND BEHIND EQUIPMENT IN GROCERY AND BAKERY MUST BE REMOVED AND MAINTAINED
  3. Complaint

    12 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. REAR DOOR AT BAKERY SIDE NOT RODENT PROOFED. OBSERVED 6-7 RODENT DROPPINGS UNDER MOP SINK. 1/8 INCH GAP LIGHT AVAILABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTER OPENINGS NOT RODENT PROOFED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO GREASE TRAP ON 3 COMPARTMENT SINK AT BAKERY SIDE, NO RUNNING WATER AT 2 COMPARTMENT SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL PRODUCT THAT IS PACKAGED AND SOLD ON PREMISES MUST BE LABELED WITH THE PROPER NAME AND ADDRESS OF THE ESTABLISHMENT. ONE NAME AND ONE ADDRESS. ANY PRODUCTS THAT ARE PURCHASED AND RESOLD AT THIS LOCATION MUST HAVE THE NAME AND ADDRESS OF THE ESTABLISHMENT THAT PRODUCT CAME FROM ORIGINALLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST BE STORED IN A CLEAN, SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. ALL ALUMINUM FOIL MUST BE REMOVED FROM WALLS AND TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND SHELVES, ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, ALL PREP TABLES, BAKERY PANS, STORAGE SHELVES. MUST REMOVE ALL GREASE, FLOUR AND DUST BUILD UP. MUST MAINTAIN AT ALL TIMES.
    • 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. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, GREASE AND FLOUR DEBRIS. MUST REMOVE ALL HEAVY BUILD UP AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALLS IN BAKERY HAVE HEAVY BUILD UP OF FLOUR THAT NEEDS TO BE REMOVED, GROCERY WALLS IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD UP. WALL AT FRYER AREA MUST BE SEALED. TO REMOVE EXPOSED DRY WALL MUST CORRECT AND MAINTAIN AT ALL TIMES. CEILING TILES THAT AREA STAINED OR DAMAGED IN NEED OF REMOVING/REPLACING. CEILING IN BAKERY MUST BE REPAIRED AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH WASHROOM IN NEED OF CLEANING. MUST INSTALL SELF CLOSING DEVICE AND REMOVE DUST BUIL UP AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. HOOD VENT ABOVE FRYER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN CORNERS AND BEHIND EQUIPMENT IN GROCERY AND BAKERY MUST BE REMOVED AND MAINTAINED.
  4. Complaint Re-Inspection

    1 infraction

    • 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. Use dustless cleaning methods. CEILING WITH HOLES ON THE BAKERY SIDE, STAINED TILES ON THE GROCERY SIDE. CEILING IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND REPLACE ALL TILES AND MAINT.
  5. Complaint

    10 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. FOUND RODENT ACTIVITY ON THE BAKERY SIDE OF THE OPERATION. 15 DROPPINGS ALONG WALL BASES. MUST CLEAN AND SANITIZE. CONTACT PEST CONTROL. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF RODENT ACTIVITY.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON WITH THE CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. PREMISES MAKES AND SELLS MEAT AND CHEESE PIES, FALAFEL ETC. INSTRUCTED MANAGER TO OBTAIN SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO SANITATION CERTIFICATE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IN POOR REPAIR ONE PARTITION REMOVED INSTRUCTED TO REPAIR OR REPLACE 3 COMPARTMENT SINK. INSTRUCTED MANAGER ON PROPER WASH, RINSE AND SANITIZING ALL MULTI USE UTENSILS. SINK MUST BE LARGE ENOUGH TO SUBMERSE THE LARGEST PIECE OF EQUIPMENT. SERIOUS VIOLTION 7-38-030 SERIOUS VIOLATION. DISHWASHING FACILITIES IN POOR REPAIR.
    • 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. ALL MUTI-USE UTENSILS IE....SPOONS, SCOOPS, FORKS, BOWLS ALL IN NEED OF PROPER CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND SANITIZE AT ALL TIMES.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL PREP TABLES, STORAGE SHELVES, REACH IN COOLERS, COOKING EQUIPMENT, SALES SHELVES, AND HOLDING TABLES TO REMOVE ALL BUILD UP AND DEBRIS. FRONT DISPLAY CASE MOLD MUST REMOVE AND MAINTAIN. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. FLOORS THROUGHOUT GROCERY SIDE AND BAKERY SIDE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD OF FOOD DEBRIS AND CLUTTER. TILES AT FRONT GROCERY AREA IN POOR REPAIR, MUST CORRECT. CORNER AT YOGURT CASE FLOOR WITH HOLE MUST SEAL. MUST CORRECT AND MAINTAIN.
    • 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. Use dustless cleaning methods. CEILING WITH HOLES ON THE BAKERY SIDE, STAINED TILES ON THE GROCERY SIDE. CEILING IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND REPLACE ALL TILES AND MAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS NEEDED ON THE BAKERY SIDE. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTIATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE. LARGE AMOUNTS OF GREASE BUILD UP. ALL COOKING EQUIPMENT MUST BE TOTALLY UNDER HOOD VENT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN THE BAKERY AND GROCERY SIDE MUST BE REMOVED AND OR ORGANIZED. ALL CLUTTER IN CORNERS MUST BE REMOVED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Nearby inspected facilities

Own this business? Add a badge to your website