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L & M FOOD AND DELI

7128-7130 S VINCENNES AVE, CHICAGO, IL 60621 · Grocery Store

Inspection summary

L & M FOOD AND DELI has been inspected 6 times by Chicago Department of Public Health since May 15, 2018. The most recent inspection, on March 30, 2020, found no infractions.

1 of 6 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: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 7 times across 3 separate inspections, most recently on March 23, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on March 23, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 2 separate inspections, most recently on March 16, 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 3 times on March 16, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 August 29, 2019. For example: FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.11 Inspector Comments: MUST PROVIDE SINK STOPPERS FOR 4- COMP SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM EXTERIOR AND INTERIOR OF BOTH REACH IN FREEZERS,WALK IN COOLER POP SLEEVES,FANGUARD COVERS,PREP TABLE,STORAGE SHELVES THROUGHOUT,SAW MACHINE,SERVICE COUNTER SHELVING UNITS.MUST DEFROST ICE CREAM FREEZER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE A GARBAGE CAN WITH LID FOR TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND DISPLAY SHELVES AND WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP AND DIRT FROM WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT PREMISES.
  3. Canvass

    18 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIFED FOOD MANAGER ON DUTY WHILE TCS READY TO EAT FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CORN BEEF,TURKEY,COOKED GROUND BEEF,ITALIAN BEEF,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS STORED INSIDE OF ABOVE MENTIONED PREP COOLER SUCH AS 1.5LBS. TURKEY 45.9F.1.5LBS. CORNED BEEF 46.6F.1LBS.ROAST BEEF 45.7F.1LBS. TURKEY 46.4F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.OF OR BELOW.(COS)(PRIORITY 7-38-005)
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED IMPROPER STORAGE OF TOXIC ITEMS.OBSERVED 2- BOTTLES OF CLEANING SOLUTION AND A BOTTLE OF DISH WASHING LIQUID ON TOPSIDE OF 1- DOOR PREP COOLER CUTTING BOARD WITH TCS READY TO EAT FOODS STORED INSIDE.INSTRUCTED MANAGER TO STORE CHEMICALS PROPERLY.MANAGER REMOVE CHEMICAL DURING INSPECTION.(PRIORITY 7-38-005)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF 1- DOOR PREP COOLER AT 48.9F WITH TCS READY TO EAT FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER WHEN READY.(PRIORITY 7-38-005)(COS)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER FOR WALK IN COOLER AND DELI DISPLAY UNIT.MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR IN BETWEEN ARTICLES ON FLOOR AND ALONG WALLS IN REAR STORAGE AREA,UNDER CHIP DISPLAY UNIT,INSIDE OF CHIP DISPLAY BOXES.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/16/20.(PRIORITY FOUNDATION 7-38-020 (A)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE SINK STOPPERS FOR 4- COMP SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 4- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM EXTERIOR AND INTERIOR OF BOTH REACH IN FREEZERS,WALK IN COOLER POP SLEEVES,FANGUARD COVERS,PREP TABLE,STORAGE SHELVES THROUGHOUT,SAW MACHINE,SERVICE COUNTER SHELVING UNITS.MUST DEFROST ICE CREAM FREEZER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID FOR TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING FLOOR TILES ON SALES FLOOR AND INSIDE OF WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND DISPLAY SHELVES AND WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP AND DIRT FROM WALLS THROUGHOUT PREMISES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT # 2311541 8/29/19 NOT CORRECTED #55-Violation Codes: 6-501.11 Inspector Comments: OBSERVED UNFINISHED DRYWALL IN THE DISH WASHING AND REAR STORAGE AREA, STAINED CEILING TILES THROUGHOUT FACILITY, MISSING CEILING TILES IN THE OFFICE AREA, DEBRIS AND OVERSTOCK SCATTERED ON THE FLOOR IN THE OFFICE AREA, AND UNUSED EQUIPMENT STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO REPAIR, CLEAN, ORGANIZE AND MAINTAIN #55-Violation Codes: 6-201.11 Inspector Comments: OBSERVED THE FLOOR IN THE REAR STORAGE AND THE DISH WASHING/PREP AREA NOT SMOOTH. INSTRUCTED TO REPAIR AND MAINTAIN.#57-Violation Codes: 2-102.13 Inspector Comments: NO FOOD HANDLERS CERTIFICATES ON SITE FOR FOOD HANDLER EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN.#58-Violation Codes: 2-102.13 Inspector Comments: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs)
  4. Complaint

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA CLEAN UP PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING CLEANSER AT THE HAND WASHING SINK IN THE DISHWASHING/PREP AREA. ALL HAND WASHING SINKS SHALL BE SUPPLIED WITH POWDER OR LIQUID CLEANSER. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
      • OBSERVED PORK SAUSAGE EXPIRED AND GREY IN COLOR. FOOD shall be safe, unADULTERATED, and, as specified under Section 3-601.12, honestly presented.MANAGER VOLUNTARILY DISCARDED 2LBS VALUED AT $7. PRIORITY VIOLATION 7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FOOD DEBRIS ON THE MEAT GRINDER AND THE CUTTING BOARD. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD PRODUCTS STORED IN THE REAR FREEZER UNCOVERED. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER SERVING NACHOS WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND NO WIPING CLOTHS STORED IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE 3 COMPARTMENT DRAINBOARD INACCESSIBLE DUE TO THE HAND WASH SINK LOCATION. INSTRUCTED TO PROVIDE A DRAINBOARD AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED NON FOOD EQUIPMENT SUCH AS SHELVES, EXTERIOR AND INTERIOR OF COOLERS, MICROWAVES, ETC WITH ACCUMULATION OF FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR IN THE REAR STORAGE AND THE DISH WASHING/PREP AREA NOT SMOOTH. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNFINISHED DRYWALL IN THE DISH WASHING AND REAR STORAGE AREA, STAINED CEILING TILES THROUGHOUT FACILITY, MISSING CEILING TILES IN THE OFFICE AREA, DEBRIS AND OVERSTOCK SCATTERED ON THE FLOOR IN THE OFFICE AREA, AND UNUSED EQUIPMENT STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO REPAIR, CLEAN, ORGANIZE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS CERTIFICATES ON SITE FOR FOOD HANDLER EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
  5. License Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed frozen foods without proper labels in freezer in rear. Must label all potentially hazardous foods with name and prep date when held for more than 24 hours. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed exposed dry wall in front entry way. Must seal all walls (and corners) to make rodent proof, non-porous, smooth and easily cleanable. Observed hole in corner of ceiling in front entry, and gap around pipes in front of walk in cooler door. Must seal all holes to prevent pest entry. Must maintain same. Observed several stained ceiling tiles in rear prep area. Must replace and maintain same.
  6. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed only hand sink not in same room as prep area. Hand sink is through a doorway, in storage area. Must provide hand sink in prep area, convenient and easily accessible to prep area / 3 compartment sink. Critical violation 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Operator could not provide City of Chicago food sanitation certificate. Must provide proof of City of Chicago food sanitation manager certification. Must post original certificate in plain view of customers. Serious 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed frozen foods without proper labels in freezer in rear. Must label all potentially hazardous foods with name and prep date when held for more than 24 hours. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed exposed dry wall in front entry way. Must seal all walls (and corners) to make rodent proof, non-porous, smooth and easily cleanable. Observed hole in corner of ceiling in front entry, and gap around pipes in front of walk in cooler door. Must seal all holes to prevent pest entry. Must maintain same. Observed several stained ceiling tiles in rear prep area. Must replace and maintain same.

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