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JOHN'S LIQUOR & DELI

3086 N MILWAUKEE AVE, CHICAGO, IL 60618 · Grocery Store

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES. FOUND A LARGE POT OF SOUP AND BOXES OF PREPACKAGED HAM ON THE FLOOR INSIDE THE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPE UNDER THE MOP SINK IN THE BASEMENT. MUST REPAIR SLOW DRAINING EXPOSED HAND SINK IN THE KITCHEN AREA. MUST ADJUST LEVER AT THE TOILET SO AS TO BE EASIER TO FLUSH THE TOILET.(IN WORKING CONDITION AT THIS TIME).
  3. Canvass

    0 infractions

  4. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • WE(CERTIFIED MANAGER/ SUPERVISOR AND MYSELF)POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE AT IMPROPER TEMPERATURE: COOKED CHICKEN AT TEMP OF 50F;COOKED ROAST PORK AT TEMP OF 51F BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER WHICH MAINTAIN AIR TEMP OF 39.7F. FOUND 10 EACH VARIOUS KIND OF CAKES(1 TO 2 POUNDS EACH) ON TOP THE FRONT COUNTER AT TEMP OF TIRAMISSU AT TEMP OF 55.9F; CHEESES CAKES AT TEMP OF 51.2F; AND OTHER CAKES AT TEMP OF 49.7F TO 51.4F.CAKE MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED. POUNDS 12.5,VALUE 60 CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING DOOR KNOBS AT STAFF WASHROOM INSIDE THE KITCHEN,INSTRUCTED TO REPLACE.DOOR LINER INSIDE THE WALK-IN COOLER NOT SEALED,INSTRUCTED TO SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GRIME/FOOD DEBRIS INSIDE THE EXPOSED HAND SINK IN THE KITCHEN INSTRUCTED TO CLEAN GREASE BOX LOCATED IN BASEMENT EXTERIOR WITH GREASE INSTRUCTED TO CLEAN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS,FOOD AND DUST UNDER THE SHELVES IN SELLING AREA,KITCHEN AND WALK-IN COOLER
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,IN THE KITCHEN.INSTRUCTED TO REPAIR
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH'S FOOD HANDLER CERTIFICATE NOT PRESENTLY PROVIDED INSTRUCTED TO OBTAIN THEM
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SHELVES INSIDE WALK-IN COOLER REAR KITCHEN AREA,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS FIRST FLOOR KITCHEN AND BASEMENT AREAS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS IN WALK-IN COOLER AND KITCHEN AREAS,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE DRAIN STOPPERS FOR 3PART SINKS,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL UNUSED EQUIPMENT FROM PREMISES,
  6. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE DISPLAY COOLER BEAN SALAD AT 53.0F, FISH AT 53.1F, VEGETABLE SALAD AT 48.9F. PORK HAM AT 46.5F, TURKEY HAM AT 48.7F. INSTRUCTED MANAGER THAT ALL COLD FOODS INSIDE THE DISPLAY COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. NO TIME/TEMPERATURE LOG PROVIDED. MANAGER DISCARDED THE SAID PRODUCT WORTH $134.44, TOTAL 27LBS. DISPLAY COOLER TEMPERATURE AT 38.0F. CITATION ISSUED CRITICAL 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST #1 REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. MUST REPAIR MISSING HANDLE OF THE SAME REACH IN FREEZER.INSTRUCTED TO INSTALL SPLASH GUARD AROUND THE EXPOSED HAND SINK IN THE FRONT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: INSIDE BOTTOM SHELVE OF THE COCA COLA COOLER, EXTERIOR PARTS OF THE TWO STOVES IN THE KITCHEN AND THE BOTTOM VENT OF THE DAIRY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOOR INSIDE THE FURNACE ROOM AND LIQUOR ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN GUARD INSIDE THE COCA COLA COOLER WITH DUST BUILD -UP. VENT INSIDE THE EMPLOYEE WASHROOM,WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AND END CAPS ON THE LIGHT BULBS IN THE DAIRY DISPLAY COOLER.MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY LEAK ON THE PIPE UNDER THE MOP SINK IN THE BASEMENT. INSTRUCTED TO REPAIR TO STOP THE LEAK.
  7. Canvass

    11 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN THE KITCHEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CUTTING BOARDS IN THE KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS IN BOTH KITCHENS, DISPLAY SHELVES THRU-OUT THE STORE, SHELVING UNITS INSIDE WALK IN COOLERS AND STORAGE SHELVES AND CABINETS AT BAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT THE STORE AREA, AND CLEAN FLOORS AT PREP AREAS, BAR AREA AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR AND REPAINT WALLS AT PRODUCE STORAGE AREA, CLEAN WALLS THRU-OUT THE KITCHEN, REPLACE DAMAGED CEILING PANELS AT SAME AREAS, AND CLEAN ALL CEILING ATTACHMENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT REAR WEST SIDE AREA BEHIND THE FRONT PREP AREA, WHERE 2PART SINK IS LOCATED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE DRAIN STOPPERS FOR 3PART SINKS, REPAIR FAUCET FOR 3PART SINK INSIDE SMALL KITCHEN NEAR BAR AREA AND PROVIDE COVERS FOR VENTILATION UNITS IN WASHROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PRODUCE STORAGE AREA AND BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED, FOOD HANDLERS MUST WEAR ADEQUATE HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  8. Canvass

    4 infractions

    • 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.OBSERVED THE FOLLOWING NOT CLEAN IN THE REAR PREP AREA STOVE TOP, OVEN,TABLE STORAGE SHELF, ALSO NEED TO CLEAN AND SANITIZE CUTTING BOARD, GRINDER, MEAT TENDERIZER.
    • 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.OBSERVED THE FLOOR NOT CLEAN REAR PREP AREA UNDER AND AROUND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE WALL IN THE REAR WALK-IN COOLER IN POOR REPAIR INSTRUCTED TO 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.OBSERVED LIGHT NOT WORKING IN MILK COOLER INSTRUCTED TO REPLACE.