JEWEL FOOD STORE #3282

4729 N CENTRAL AVE, CHICAGO, IL 60630 · Grocery Store

28 inspections

1. ComplaintSep 26, 2025

   1 infraction

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • DELI HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH SINK MUST DRAIN QUICKLY.
2. CanvassMay 20, 2025

   10 infractions

   • 22. PROPER COLD HOLDING TEMPERATURES
     • WE OBSERVED TCS FOOD AT IMPROPER TEMPERATURE: TUNA SALAD AT TEMP OF 45.6F TO 46.7F,STORED INSIDE THE DISPLAY CASE OF DELI MEAT. COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 4.5; VALUE 49. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CUTTING BOARDS IN THE PRODUCE PREP AREA WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CONDENSER UNIT INSIDE THE MEAT/FISH DISPLAY IN BUTCHER'S AREA NOT DRAIN PROPERLY.REPAIR ISSUE
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING EQUIPMENT AT DELI DEPARTMENT.MUST CLEAN AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN SELLING AREA ACCROSS FROM BAKERY. MUST BE SMOOTH AND CLEANABLE SURFACE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • HANDWASHING SINK IN BAKERY AREA SLOWLY DRAINING,REPAIR ISSUE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • GREASE ON FLOOR UNDER COOKING EQUIPMENT AT PREP AREA.CLEAN AND MAINTAIN.CLEAN DEBRIS ALONG BASEBOARDS AND CORNERS OF EACH DEPARTMENTS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REPLACE MISSING CEILING TILES ABOVE THE HIGH TEMP DISH MACHINE IN BAKERY.BROKEN CEMENT ON FLOOR OF COOKING AREA AT DELI DEPARTMENT
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
3. CanvassAug 12, 2024

   3 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED HOT WATER SANITIZER DISH MACHINE IN BAKERY REMAINS TAGGED. DO NOT USE SIGN ON DISH MACHINE.ITIZING AT 180F OR 160 AT PLATES SURFACE. DISH MACHINE MUST BE SAN PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FLOORS IN BAKERY UNDER 3 COMPARTMENT SINK, NEAR GREASE TRAP AND BEHIND FRYERS WITH AN ACCUMLATION OF GREASE AND GRIME. DEEP CLEAN BAKERY FLOOR AND MAINTAIN FLOOR IN A CLEAN AND DRY CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CEILING TILE IN STAFF MENS WASHROOM.
4. CanvassAug 29, 2023

   6 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO VOMIT AND DIARRHEA SPILL KIT WITH PROCEDURE ON PREMISES. INSTRUCTED TO OBTAIN VOMIT AND DIARRHEA SPILL KIT WITH PROCEDURE AND MAINTAIN ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED HIGH TEMPERATURE DISH MACHINE ACHIEVING AN IMPROPER HOT WATER SANITIZING UTENSIL SURFACE TEMPERATURE OF 122.0F. INSTRUCTED HIGH TEMPERATURE DISH MACHINE MUST ACHIEVE A HOT WATER SANITIZING UTENSIL SURFACE TEMPERATURE OF 160F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED NONFOOD ITEMS STORED ON FLOOR IN SHELVING ROOM IN BASEMENT. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED STAINED AND MISSING CEILING TILES THROUGHOUT FACILTY. INSTRUCTED TO REPLACE ALL STAINED AND MISSING CEILING TILES THROUGHOUT PREMISES AND MAINTAIN OBSERVED LEAK IN PRODUCE/FLORAL PRODUCTION ROOM IN BASEMENT ON FLOOR NEAR HANDWASHING AND THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAK AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DUSTY CEILING IN DAIRY WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DEBRIS UNDERNEATH SHELVING UNIT ON FLOOR UNDERNEATH PET FOOD ON BOTH SIDES OF AISLE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED NON WORKING LIGHT BULBS IN DAIRY WALK-IN COOLER AND EXHAUST HOOD ABOVE COOKING EQUIPMENT IN DELI AREA. INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
5. ComplaintAug 24, 2022

   3 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD ITEMS STORED ON FLOOR IN BAKERY WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMENS TOILET ROOM LOCATED IN THE BASEMENT. INSTRUCTED MANAGEMENT TO PROVIDE A COVERED TRASH RECEPTACLE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED GREASE ON FLOOR SURROUNDING COOKING EQUIPMENT IN THE CHEF KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
6. Canvass Re-InspectionApr 12, 2022

   0 infractions

7. CanvassApr 8, 2022

   1 infraction

   • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
     • FOUND HAND SINK AT DELI AREAS NOT DRAINING/CLOGGED. PRIORITY VIOLATION. CITATION ISSUED.7-38-030C. MUST REPAIR.
8. Canvass Re-InspectionSep 3, 2021

   6 infractions

   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • 4-301.11--FOUND WEST SIDE DISPLAY DELI COOLER IN CUSTOMER AREA NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 45.1 F - 47.0 F).INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.SAID COOLER STILL REMAINS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005, (COS).
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • 4-204.112(B)--OBSERVED NO THERMOMETER IN CHICKEN HOT HOLDING UNIT NEXT TO THE DELI DISPLAY COOLERS.MUST PROVIDE AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19--INSTRUCTED TO REMOVE WORNED-OUT BLACKENED CAULK ABOVE THE 3-COMPARTMENT SINK IN THE KITCHEN DELI PREP AREA AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-601.11(C)--INSTRUCTED TO DETAIL CLEAN STORAGE SHELFS IN MEAT WALK-IN-COOLER TO REMOVE EXCESS DUSTS/DEBRIS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.114--INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATING OR STORING OF ITEMS).
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 6-303.11--THE FOLLOWING AREAS WITH BURNT-OUT LIGHT BULBS: AT KITCHEN EXHAUST HOOD AREA IN DELI PREP AREA AND IN MEAT DEPT WALK-IN-COOLER.MUST REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
9. Canvass Re-InspectionAug 31, 2021

   6 infractions

   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • 4-301.11--FOUND WEST SIDE DISPLAY DELI COOLER IN CUSTOMER AREA NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 44.6 F).INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.SAID COOLER REMAINS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005, (COS).
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • 4-204.112(B)--OBSERVED NO THERMOMETER IN CHICKEN HOT HOLDING UNIT NEXT TO THE DELI DISPLAY COOLERS.MUST PROVIDE AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19--INSTRUCTED TO REMOVE WORNED-OUT BLACKENED CAULK ABOVE THE 3-COMPARTMENT SINK IN THE KITCHEN DELI PREP AREA AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-601.11(C)--INSTRUCTED TO DETAIL CLEAN STORAGE SHELFS IN MEAT WALK-IN-COOLER TO REMOVE EXCESS DUSTS/DEBRIS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.114--INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATING OR STORING OF ITEMS).
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 6-303.11--THE FOLLOWING AREAS WITH BURNT-OUT LIGHT BULBS: AT KITCHEN EXHAUST HOOD AREA IN DELI PREP AREA AND IN MEAT DEPT WALK-IN-COOLER.MUST REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
10. CanvassAug 23, 2021

    7 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND (TCS FOODS) AT IMPROPER TEMPERATURES ASSORTED CONTAINERS OF COLESLAW AT 45.4 F,MACARONI SALAD AT 47.3 F,POTATO SALAD AT 53.2 F-54.7,POTATO SOUPS AT 53.6 F ETC., INSIDE THE WEST SIDE DELI DISPLAY COOLER CUSTOMER AREA.INSTRUCTED MANAGER,(TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135 F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. (COS).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND WEST SIDE DISPLAY DELI COOLER IN CUSTOMER AREA NOT MAINTAINING PROPER TEMPERATURE IN USE WITH TCS FOODS (WITH AN AIR TEMPERATURE OF 55.4 F-57.7 F).INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.(COS). - COS
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN CHICKEN HOT HOLDING UNIT NEXT TO THE DELI DISPLAY COOLERS.MUST PROVIDE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REMOVE WORNED-OUT BLACKENED CAULK ABOVE THE 3-COMPARTMENT SINK IN THE KITCHEN DELI PREP AREA AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN STORAGE SHELFS IN MEAT WALK-IN-COOLER TO REMOVE EXCESS DUSTS/DEBRIS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATING OR STORING OF ITEMS).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE FOLLOWING AREAS WITH BURNT-OUT LIGHT BULBS: AT KITCHEN EXHAUST HOOD AREA IN DELI PREP AREA AND IN MEAT DEPT WALK-IN-COOLER.MUST REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
11. ComplaintSep 15, 2020

    3 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE BAKERY PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR IN THE DELI WALK-IN COOLER AND AROUND THE GREASE INTERCEPTOR IN THE DELI PREP AREA.
12. CanvassAug 6, 2019

    21 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL KIT ON SITE. INSTRUCTED TO PROVIDE PROCEDURE/PLAN AND VOMITTING AND DIARRHEAL KIT. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HANDWASH SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN SIGNS AT EACH HANDWASH STATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN GRAB AND GO DELI COOLERS. INSTRUCTED TO INSTALL AND MONITOR WORKING THERMOMETERS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR OF PRODUCE/FLORAL PREP AREA, UNDERNEATH PREP TABLES IN DELI SECTION, AND UNDERNEATH THE 3 COMPARTMENT SINKS IN THE BAKERY, BUTCHER SHOP, AND DELI AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVERED VENTS AND HONEYCOMBS IN PRODUCE AND DAIRY REACH IN COOLERS COVERED IN DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DIRT AND DEBRIS IN WEIGH BASKET LOCATED IN PRODUCE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HONEYCOMBS IN PRODUCE REACH IN COOLERS AND SHELVES IN EGG REACH IN COOLER COVERED IN DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF GREASE AND DIRT ON GREASE BOX LOCATED IN BAKERY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBERVED HAND SINK IN FRONT OF DELI SECTION IS SLOW TO DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BLACK MOLD-LIKE BUILD UP ON CAULK OF 3 COMPARTMENT SINK IN DELI SECTION. INSTRUCTED TO REMOVE OLD CAULK, RE-CAULK, CLEAN, AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTER DEVICE NOT LOCATED ON ICE MACHINE IN BUTCHER PREP AREA. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED STRIPPED HOT WATER HANDLE ON LEFT SINK ON WOMEN'S EMPLOYEE BATHROOM AND STRIPPED HOT WATER HANDLE ON RIGHT SINK IN MEN'S EMPLOYEE BATHROOM.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK IN MIDDLE OF 3 COMPARTMENT SINK IN BAKERY AND BUTCHER SECTION. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOORS AND UNNECESSARY CLUTTER IN DAIRY WALK IN COOLER. INSTRUCTED TO REMOVE UNNEEDED ITEMS, CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DRY GOODS BEING STORED ON THE FLOOR IN THE DELI AREA. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF OF FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE HOLE IN CEILING NEAR EXIT SIGN IN BEER STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF DIRT AND GREASE ON WALLS IN STAIRWELL UP FROM BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN AND MISSING CEILING TILES IN THE CEILING ABOVE EMPLOYEE BREAK AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INOPERABLE LIGHTBULBS IN ICE CREAM FREEZER CABINETS. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST AND DIRT ON ALL TOILET ROOM VENTS AND FANS LOCATED IN BUTCHER PREP AREA, PRODUCE/FLORAL PREP AREA, AND WALK IN COLD STORAGE AREA. OBSERVED VENTS ABOVE THE YOGURT AND CHEESE AREA COVERED IN DUST AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
13. Complaint Re-InspectionMay 18, 2018

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR/REPLACE RUSTY SHELVINGS ABOVE THE 3 COMPARTMENT SINK IN MEAT DEPT AREA USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSRTUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIORS/EXTERIORS OF MEAT,PRODUCE DISPLAY COOLERS,GREEN SHELVINGS INSIDE THE WALK-IN-COOLER WITH EXCESSIVE MOLD LIKE ACCUMULATIONS,BOTTOMS OF WORK PREP TABLES IN DELI,BAKERY DEPTS AND LEGS OF EQUIPMENTS,FAN COVERS INSIDE ALL WALK-IN-COOLERS TO REMOVE ACCUMULATIONS OF DUSTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE ON FLOORS ON AND AROUND DEEP FRYERS IN DELI DEPT.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND FLOOR DRAINS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL NOTICEABLE OPENINGS AROUND PIPES AT CEILING TILES IN MEAT CUTTING ROOM AND LARGE OPENING ON UPPER WALL AT REAR STORAGE ROOM NEAR THE BOX BAILER ALSO,DETAIL CLEAN CEILING VENTILATION COVERS IN BAKERY DEPT TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT-OUT LIGHT BULBS IN DELI DEPT,AND BAKERY DEPT.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER FOR THE CENTER DISPLAY PRE-PACKAGED CHICKEN COOLER IN CUSTOMER AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND RE-ORGANIZE REAR STORAGE AREA NEAR THE HOT WATER TANK IN BASEMENT PRODUCE/FLORAL DEPT AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED TO 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
14. ComplaintMay 15, 2018

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) DISPLAY COOLER WHICH IS USED TO STORE PRE-PACKAGED CHICKENS LOCATED IN CENTER OF CUSTOMER AREA WITH AN AIR TEMPERATURE OF (49.7F).THE SAID UNIT IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE DISPLAY COOLER LOCATED IN CENTER OF CUSTOMER AREA.FOUND PRE-PACKAGED CHICKENS WITH INTERNAL TEMPERATURES RANGING FROM (44.7F-51.0F).MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:60 LBS OF FOOD WORTH $210.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR/REPLACE RUSTY SHELVINGS ABOVE THE 3 COMPARTMENT SINK IN MEAT DEPT AREA USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSRTUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIORS/EXTERIORS OF MEAT,PRODUCE DISPLAY COOLERS,GREEN SHELVINGS INSIDE THE WALK-IN-COOLER WITH EXCESSIVE MOLD LIKE ACCUMULATIONS,BOTTOMS OF WORK PREP TABLES IN DELI,BAKERY DEPTS AND LEGS OF EQUIPMENTS,FAN COVERS INSIDE ALL WALK-IN-COOLERS TO REMOVE ACCUMULATIONS OF DUSTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE ON FLOORS ON AND AROUND DEEP FRYERS IN DELI DEPT.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND FLOOR DRAINS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL NOTICEABLE OPENINGS AROUND PIPES AT CEILING TILES IN MEAT CUTTING ROOM AND LARGE OPENING ON UPPER WALL AT REAR STORAGE ROOM NEAR THE BOX BAILER ALSO,DETAIL CLEAN CEILING VENTILATION COVERS IN BAKERY DEPT TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT-OUT LIGHT BULBS IN DELI DEPT,AND BAKERY DEPT.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER FOR THE CENTER DISPLAY PRE-PACKAGED CHICKEN COOLER IN CUSTOMER AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND RE-ORGANIZE REAR STORAGE AREA NEAR THE HOT WATER TANK IN BASEMENT PRODUCE/FLORAL DEPT AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED TO 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
15. CanvassAug 29, 2017

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE 2 DOOR REACH-IN FREEZER (RIGHT SIDE) NEXT TO ROTISSERIE OVEN IN DELI PREP/COOKING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF CAKE DISPLAY COOLER WITH EXCESSIVE FOOD DEBRIS, MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES PRODUCE DISPLAY COOLER WITH EXCESSIVE WITH MOLD LIKE ACCUMULATION, SIDES AND WHEELS OF DEEP FRYER WITH EXCESSIVE GREASE ACCUMULATION IN DELI PREP/COOKING AREA.-----------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF FREEZER AT EMPLOYEE LUNCH ROOM AREA IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN WITH BUILD-UP UNDERNEATH 3 COMPARTMENT SINK IN DELI PREP/COOKING AREA.----------MUST CLEAN AND MAINTAIN FLOORS UNDERNEATH MILK STORAGE DISPLAY RACKS INSIDE DAIRY WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULBS INSIDE PRODUCE WALK-IN COOLER TO PROVIDE ADDITIONAL LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED HOT FAUCET HANDLE AT (RIGHT) HAND SINK INSIDE WOMEN'S WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE WALK-IN MEAT COOLER.
16. CanvassAug 5, 2016

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed the shelf that holds the seasonings in the meat prep room to be dirty. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed grease on the floor around and behind the deli department fryers. Instructed facility to clean and maintain area.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed stained ceiling tiles by the receiving door and in the basement near the coffee station in the break room. Instructed facility to replace and maintain. Observed the fanguards on the condenser in the meat and fish prep room to have dust accumulation. Instructed facility to clean and maintain. Observed the caulk on the wall behind the deli 3 compartment sink to have a black, mold-like buildup. Instructed facility to remove, clean area, recaulk, and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the middle compartment stopper level not functioning at the produce prep room 3 compartment sink. Instructed facility to repair and maintain. Observed the exposed handsink in the produce prep room to have low hot water pressure. Instructed facility to increase and maintain. Observed the bakery department south exposed handsink to be slow draining. Instructed facility to repair and maintain.
17. ComplaintDec 8, 2015

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A SPLASHGUARD AT THE DELI EXPOSED HANDSINK BETWEEN THE SINK AND THE WRAPPING STATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT ACCUMULATION ON THE FLORAL PREP TABLE/CUTTING BOARDS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON THE TOP OF THE BAKERY DISHWASHING MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT ACCUMULATION ON THE FLOOR AROUND THE MOP SINK IN THE BASEMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED FACILITY TO CLEAN AND MAINTAIN ALL WALK IN COOLER FANGUARDS, CONDENSER UNITS, AND THE CEILINGS SURROUNDING THEM. OBSERVED GREASE ACCUMULATION ON THE WALL BEHIND THE COOKING EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED DIRT ACCUMULATION ON THE WALL BEHIND THE MOPSINK. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A LIGHTSHIELD ON THE LIGHT IN THE WALKIN FREEZER IN THE BASEMENT.
18. Complaint Re-InspectionJul 23, 2015

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ONE ON SITE WITH CITY CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,PRESENTLY HANDLING CHICKEN,SOUPS,CUT FRUITS, ETC. AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. NOTE: THEY ARE 3 CITY SANITATION CERTIFICATED POSTED ON SITE,HOWEVER NO ONE SIDE. SERIOUS VIOLATION:7-38-012(a)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDE BETWEEN THE PREP TABLE(WEST WALL) AND SINK IN DELI DEPARTMENT,INSTRUCTED TO INSTALL SPLASH GUARD ON EXPOSED HAND SINK SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
19. ComplaintJul 13, 2015

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES ON THE SELF SERVE HOT HOLDING UNIT IN SELLING AREA: BEEF CHILI 102F-109F, BEEF STEW 127F-129F. HOT FOOD AT HOT HOLDING UNIT MUST MAINTAIN 140F AND ABOVE.WATER TEMPERATURE OF THE UNIT WAS 150F.FOOD AT IMPROPER TEMPERATURE WAS DISCARDED AND DENATURED. POUNDS24,VALUE 60. CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH FOOD GLOVES ON, CLEANING/WIPING PREP TABLE, MOVING BOXES AND TOUCHING FOOD SCALE, THAN REMOVED GLOVES AND WITHOUT WASHING HANDS PUT ON A NEW PAIR GLOVES AND HANDLED READY TO EAT PRODUCT: MIXING SALAD(LETTUCE, ONIONS, TOMATOES, ETC).INSTRUCTED MANAGER AND EMPLOYEE OF PROPER HYGIENIC PRACTICES ON HAND WASHING.FOOD DISCARDED .POUNDS 3,VALUE 18. CRITICAL VIOLATION:7-38-010(A)
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN, UNDER THE 1 COMP SINK WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK,INSIDE THE BUTCHER PREP /CHICKEN PREP AREA.INSTRUCTED MANAGER NOT TO USE ONE COMPARTMENT SINK UNTIL FLOOR DRAIN IS REPAIRED,CLEANED AND SANITIZED . MANAGER CONTACT PLUMBER. CRITICAL VIOLATION:7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK IN BAKERY BY THE 3 COMP SINK NOT WORKING,COMPLETELY CLOGGED.OBSERVED EMPLOYEES' WERE WASHING THEIR HANDS IN THE 3 COMP SINK. INSTRUCTED MANAGER TO REPAIR SINK, AND HAVE EMPLOYEES USE THE OTHER EXPOSED HAND SINK LOCATED IN THE BAKERY. CRITICAL VIOLATION: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
      • OBSERVED APPROXIMATELY 40 MICE DROPPINGS THROUGHOUT THE REAR RECEIVING AREA, IN BAKERY AREA:15 DROPPINGS UNDER 3 COMP SINK,20 DROPPINGS UNDER PREP TABLE ON THE NORTH WALL AND 5 DROPPINGS BY THE DISH MACHINE . ALSO IN DELI ON FLOOR 20 DROPPINGS BETWEEN ROTISSERIE AND PREP TABLE (WEST WALL).20 DROPPINGS BY THE DOOR OF REAR RECEIVING AREA. NOT AN INFESTATION,CERTAIN MENTIONED AREAS ITEMS ARE STORED ON FLOOR. RECOMMENDED TO MANAGER TO ELEVATE ITEMS SIX INCHES FROM THE FLOOR. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDE BETWEEN THE PREP TABLE(WEST WALL) AND SINK IN DELI DEPARTMENT,INSTRUCTED TO INSTALL SPLASH GUARD ON EXPOSED HAND SINK SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE BUILD UP ON THE FLOOR UNDER THE FRYER IN THE DELI AREA. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALLS THROUGHOUT THE STORE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PARTIALLY CLOGGED EXPOSED HAND SINK BY THE NORTH WALL AND PREP TABLE IN BAKERY AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER THROUGHOUT THE PREMISES, REAR RECEIVING AREA EXTREMELY CLUTTERED. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
20. Canvass Re-InspectionOct 31, 2014

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENT ABOVE BAKERY AND ON WALLS AT LOWER LEVEL FLORAL ROOM. MUST CLEAN CEILING TILES/CEILING VENT AND WALLS AT FLORAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH BOWL AT BAKERY (ADJACENT TO 3-COMPARTMENT SINK) PIPE DRAINING SLOWLY ALSO BREAK ROOM HANDWASH BOWL COLD WATER HANDLE STRIPPED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
21. CanvassOct 23, 2014

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1408206 DATED ON 01/17/14 NOT CORRECTED-# 34 FLOOR NOT CLEAN UNDER EQUIPMENT IN DELI AND DELI WALK IN COOLER, BAKERY AND BAKERY WALK IN COOLER, AND CORNERS IN DELI, MEAT AND BAKERY DEPARTMENTS. MUST CLEAN WALK IN COOLER IN MEAT DEPARTMENT REGULARILY TO PREVENT POOLING WATER, #35 PERFORM ROUTINE CLEANING OF WALLS IN ALL WALK IN COOLERS. PERFORM ROUTINE CLEANING OF WALLS IN BAKERY DEPARTMENT AND BY 3-COMPARTMENT SINK IN DELI. INSTRUCTED MANAGER THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE DELI PREP AREA DISPLAY COOLERS SLIDING DOOR RAILS ALSO OBSERVED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER AT DELI PREP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN RAILS AND CONDENSER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD BUILD UP/DIRT BUILD UP INSIDE PREP AREAS FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENT ABOVE BAKERY AND ON WALLS AT LOWER LEVEL FLORAL ROOM. MUST CLEAN CEILING TILES/CEILING VENT AND WALLS AT FLORAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH BOWL AT BAKERY (ADJACENT TO 3-COMPARTMENT SINK) PIPE DRAINING SLOWLY ALSO BREAK ROOM HANDWASH BOWL COLD WATER HANDLE STRIPPED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE MEAT DISPLAY REACH IN COOLER, WALK AROUND COOLER AT DELI AREA ALSO NO COLD METAL STEM THERMOMETER AT DELI AREA (ONLY HOT HOLDING METAL STEM THERMOMETER AT DELI). INSTRUCTED MANAGER TO PROVIDE/MAKE VISIBLE THERMOMETERS FOR SAID COOLERS ALSO MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS (TEMPEATURE RANGE FROM 0 F TO 220 F).
22. CanvassJan 17, 2014

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PERFORM ROUTINE CLEANING OF PREP SINK IN MEAT PREP AREA, EXHAUST HOODS IN DELI, SHELVING AND GRATES IN ALL COOLERS THROUGHOUT STORE, AND ON TOP OF DISH MACHINE IN BAKERY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN UNDER EQUIPMENT IN DELI AND DELI WALK IN COOLER, BAKERY AND BAKERY WALK IN COOLER, AND CORNERS IN DELI, MEAT, AND BAKERY DEPARTMENTS. MUST CLEAN WALK IN COOLER IN MEAT DEPARTMENT REGULARLY TO PREVENT POOLING WATER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PERFORM ROUTINE CLEANING OF WALLS IN ALL WALK IN COOLERS. PERFORM ROUTINE CLEANING OF WALLS IN BAKERY DEPARTMENT AND BY 3 COMPARTMENT SINK IN DELI.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE NON WORKING LIGHTS IN PRODUCE COOLER. ENSURE ALL LIGHTS IN PRODUCE COOLER HAVE SHIELDS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FLOOR CLUTTERED FRONT PREP AREA OF MEAT AND SEAFOOD AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT.
23. Short Form ComplaintSep 23, 2013

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES WITH SOME DEBRIS BEHIND UPPER PANEL OF ICE MACHINE.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK AT PRODUCE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN BAKERY AND IN MEAT PREP AREA.------MUST DETAIL CLEAN AND MAINTAIN FLOORS POOLED WITH MEAT BLOOD UNDERNEATH STORAGE SHELVES INSIDE MEAT WALK-IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
24. ComplaintJul 24, 2013

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS (SOUR CREAM) (DEAN'S, DAISY, BREAKSTONE, ESSENTIAL) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE DAIRY WALK-IN COOLER (WITH AN AIR TEMPERATURE OF 39.7F). SOUR CREAM INTERNAL TEMPERATURE OF 46.8F, 47.2F, 48.7F, 45.4F, 46.3F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS TOTAL VALUE $ 262.00, TOTAL WEIGHT 30 LBS. CRITICAL CITATION ISSUED 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES WITH SOME DEBRIS BEHIND UPPER PANEL OF ICE MACHINE.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK AT PRODUCE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN BAKERY AND IN MEAT PREP AREA.------MUST DETAIL CLEAN AND MAINTAIN FLOORS POOLED WITH MEAT BLOOD UNDERNEATH STORAGE SHELVES INSIDE MEAT WALK-IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
25. ComplaintApr 19, 2013

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: STORAGE METAL RACKS WITH DUST AND MOLD LIKE BUILD-UP INSIDE MEAT WALK-IN COOLER, INTERIOR SURFACES AT BOTTOM STORAGE OF WING BAR (DISPLAY AREA) WITH DUST AND DRIED FOOD DEBRIS ACCUMULATION, INTERIOR SURFACES OF UNDER HOT HOLDING DISPLAY UNIT WITH DRIED FOOD SPILLAGE AND DUST BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE DELI WALK-IN COOLER.
26. CanvassJun 28, 2012

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in deli cooler, must date/label food items in deli cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Dairy cooler display door gasket in state of disrepair(broken), shall be repaired/replaced, missing caulk in women's bathroom sinks, shall be provided.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of display cooler door tracks, in dairy, deli departments not clean, need detailed cleaning(crevices), cooler shelving, racks in dairy cooler in milk section not clean, need detailed cleaning(crevices), linings replaced more often.cooler shelving in fresh produce section need detailed cleaning., display reach in freezer shelving need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in freezer(bsmt) under shelving/racks not clean, needs detailed cleaning(corners), floors in luch room behind cooler not clean, needs detailed cleaning. Floors in rear storage area, liquor storage areas under pallets need cleaning(detailed).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in deli prep area by 3 ompartment sink not clean, need cleaning, walls in produce prep area need cleaning, ceiling tiles that had damaged/stains in lunch room , shall be replaced/repaired.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields by walk in cooler area in bsmt shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler in prep area not clean, needs detailed cleaning, exhaust vents(ventilation0 in display coolers need cleaning.
27. ComplaintFeb 7, 2011

    7 infractions

    • 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.Non foof contact surface of walk in cooler shelving in deli walk in cooler that had rust, peeling paint, shall be repair, replaced.Cooler shelving that had rust, peeling paint, shall be repair.
    • 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.Non food contact surfaces of meat department, shelving, ice machine not clean need detailed cleaning(crevices),walk in cooler shelving/racks in deli walk in cooler, dairy walk in cooler, and produce walk in cooler, and coolers not clean need detailed cleaning(crevices,gaps).Bsmt., rear storage shelving need cleaning.lunch room cabinet shelving not clean need cleaning.Non food contact surfaces of cooking equipment need cleaning(crevices)in deli prep area, prep tables lower shelving in bakery, deli, and meat department need cleaning(detailed).Storage shelving by snacks, need cleaning.
    • 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 under heavy equipment, cooking equipment, storage shelving in deli prep areas need cleaning(corners). Floors in wal in cooler(dairy)needs detailed cleaning(corners).Floors in prep areas(meat, produce, and bakery )need cleaning.Floors under shelving, storage shelving, pallets in bsmt storage areas, and receiving need cleaning(corners).
    • 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, ceiling in bakery prep areas need cleaning, walls in deli prep area need cleaning, by pressure cooker, fryer equipment, ceiling tiles in prep areas(meat department, produce department) need cleaning. Damaged, stained ceiling tiles in lunch room areas, receiving areas shall be replaced.Walls that had peeling paint, damaged, and exposed raw wood in bsmt. storage areas, receiving shall be repair. Wall in meat department by doorway that had damaged, shll be repair.
    • 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.Light shields in bakery prep area, deli prep area, meat prep area, need cleaning, light shields that were missing in bsmt. storage areas,shall be provided. light shields in receving need cleaning.
    • 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.Exhaust canopy in deli prep area had excess grease build up needs detailed cleaning. exhaust vents(ventilation in prep areas, walk in coolers, diplay coolers(produce)not clean need cleaning(detailed). exhaust vents in lunch room, storage rooms, and bathrooms need cleaning.
    • 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.Stock items must be stored six inches off of floor to prevent pest harborage.
28. CanvassJun 7, 2010

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ONE COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE MEAT DEPARTMENT (IN THE CUTTING/WALK IN COOLER AND IN THE FRONT SERVING AREA). MUST RELOCATE THE KNIFE RACK INSTALLED ON THE ONE COMPARTMENT SINK IN THE MEAT DEPARTMENT TO PREVENT POSSIBLE CONTAMINATION. MUST REPLACE THE HOT PAD OF THE HEAT WRAPPING IN THE DELI DEPT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CELAN THE FOLLOWING: THE INTERIOR OF THE MICROWAVE, THE EXTERIOR OF THE CABINET DOORS, THE EXTERIOR BOTTOM SIDE OF THE OVEN, IN THE DELI SECTION, ALL THE BOTTOM SHELVE OF THE PREP TABLE IN THE BAKERY DEPARTMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FOLLOWING, THE HOOD OF THE OVEN FOR THE CHICKEN WITH GREASE ACCUMULATED. THE CEILING AND THE LIGHT FIXTURES IN THE PRODUCE WALK IN COOLER. THE CEILING IN THE MEAT WALK IN COOLER. THE VENT INSIDE THE MEN'S WASHROOM,IN THE BASEMENT-WITH DUST BUILT UP.