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LAKE GROCERY

2759 W LAKE ST, CHICAGO, IL 60612 · Grocery Store

Inspection summary

LAKE GROCERY has been inspected 5 times by Chicago Department of Public Health since October 22, 2012. The most recent inspection, on April 8, 2015, found no infractions.

2 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: Handwashing and staff hygiene, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times on October 22, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 November 7, 2013. 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 on October 22, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on October 22, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 3 separate inspections, most recently on October 10, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE IN THE REAR PREP AREA TO REMOVE DEBRIS.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT THE EXPOSED HANDSINK NEXT TO PREP TABLE IN REAR PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF THE REACH-IN COOLER AT THE REAR PREP AREA,OF FOOD DEBRIS ON SHELVING AND REMOVE RUST FROM SHELVING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GENERAL CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL REACH-IN COOLERS IN THE REAR AND FRONT SELLING AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE SOME CLUTTER FROM UNDERNEATH THE TABLES IN THE REAR PREP AREA,TO PREVENT RODENT HARBORAGE
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    15 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • THE FOOD HANDLERS WERE OBSERVED SLICING LETTUCE, PREPARING DELI SANDWICHES, COOKING RAW SLICED BEEF, GROUND BEEF, PRE-SLICED COOKED BEEF AND CHEESE SAUCE IN FOUR CROCK POTS WITH BARE HANDS AND USING A DIRTY CLOTH TOWEL TO WIPE HANDS AFTER TURNING ON THE WATER TO THE BACKED UP 3-COMPARTMENT SINK AND DID NOT WASH THERE HANDS UNTIL I INQUIRED ABOUT THE BROKEN SINKS.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • THE THREE COMPARTMENT SINK HAS 2 INCHES OF STANDING WATER IN THE BOTTOM OF ALL THREE COMPARTMENTS AND IT IS LEAKING ALL OVER THE DELI FLOOR, NO GREASE TRAP FOUND ON PREMISES. REPAIR AND TRAP THE THREE COMPARTMENT SINK SO IT MEETS CITY CODE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • THE EXPOSED HAND SINK IS TURNED OFF AND HAS NO SANITARY SOAP AND TOWELS. THE SINK IS DIRTY AND FULL OF PENS, MARKERS AND TAPE. RESTORE THE SINK SO YOUR FOOD PREPARATION AREA HAS A FULLY FUNCTIONING EXPOSED HAND SINK WITH SANITARY SOAP AND TOWELS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 40 MOUSE DROPPINGS WERE FOUND AROUND THE STORE PERIMETER UNDER SHELVES AND OVER 6 HOUSEFLIES WERE FLYING IN THE FOOD PREP AREA. REMOVE ALL EVIDENCE OF PEST ACTIVITY. THE PEST CONTROL COMPANY MUST SUPPLY THE ABOVE WITH AN ACCURATE MAP WITH CHEMICAL/BAIT/TRAP PLACEMENT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • THE GARBAGE DUMPSTER IS OVERFLOWING WITH GARBAGE IN THE ALLEY, CLEAN UP ALL OVERFLOWING WASTE AND KEEP THE DUMPSTER DOORS CLOSED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF ANY CITY OF CHICAGO CERTIFIED SANITATION MANAGER POSTED ON PREMISES. OBTAIN PROOF OF A CITY OF CHICAGO SANITATION MANAGER.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NEEDS TO HAVE PROPER CONTAINER AND LABLE FOOD ITEMS,ON SHELFS AND ON TOP OF COUNETER AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL SHELFS THRU OUT NEED DETAIL CLEANING IN DELI AREA IN FRONT AREA,UNDER THE SHELFS BY CHIPS THUR OUT THE PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD EQUIPMENT, COOLERS, FREEZERS AND UTENSILS ARE DIRTY AND UNSANITARY. WASH, RINSE AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS THROUGHOUT THE STORE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY AND UNSANITARY; WASH,, RINSE AND SANITIZE THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN DELI AREA VERY DIRTY HAS FOOD DEBRIS BY CROCK POTS NEEDS TO DETAIL CLEAN THRU OUT THE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SANITARY STOPPERS FOUND FOR THE THREE COMPARTMENT SINK, OBTAIN THREE STOPPERS. THE THREE COMPARTMENT SINK HAS NO ATTACHED DRAINBOARD, INSTALL A STAINLESS STEEL ATTACHED DRAINBOARD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO WORKING THERMOMETERS OR A METAL STEM THERMOMETER FOUND, OBTAIN THE ABOVE TO MONITOR FOOD TEMPERATURES IN THE COOLERS AND HOT HOLDING UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES UNDER THE STAIRS, AND KEEP NEAT AND CLEAN
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • THE FOOD HANDLERS DO NOT WEAR HAIR RESTRAINTS, OBTAIN SANITARY HAIR RESTRAINTS FOR YOUR FOOD HANDLERS.

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