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LAWRENCE MARKET CO

1014 W LAWRENCE AVE, CHICAGO, IL 60640 · Grocery Store

Inspection summary

LAWRENCE MARKET CO has been inspected 3 times by Chicago Department of Public Health since November 9, 2010. The most recent inspection, on March 7, 2012, found no infractions.

2 of 3 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: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions.

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.

  • 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 once on November 9, 2010. 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 once on November 9, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 9, 2010. 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 2 times on November 9, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 9, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND WASHBOWL IN STAFF WASHROOM NOT MAINTAINED.NO HOT OR NOR COLD WATER PROVIDED AT SAID SINK.OBSERVED NO WATER VALVE ARE ATTACHED AT WATER PIPE,UNABLE TO TURN ON WATER.TAGGED WASHBOWL.INSTRUCTED TO REPAIR,AND USE EXPOSED HAND SINK IN PREP AREA,NEXT TO WASHROOM. FAX A LETTER WHEN WATER IS PROVIDE AT SINK.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-030 H000063671-16
    • 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. EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES.UNDER THE SHELF IN SELLING AREA, BEHIND THE WHITE CHEST FREEZER,UNDER AND INSIDE THE BREAD SLICER,BEHIND THE FRONT COUNTER.APPROX.30 OR MORE DROPPINGS.INSTRUCTED TO CLEAN AND SANITIZE AREA, MUST CONTACT PEST CONTROL.LAST INSPECTION WAS ON 12-24-08,INVOICE #100590.MUST PROVIDE A COMPLETE LOG BOOK,WITH UP DATE SERVICE.SERIOUS VIOLATION:7-38-020 HOOOO63671-16
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing 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. THREE COMPARTMENT SINK IN REAR PREP AREA NOT MAINTAINED.FOUND 3 COMPARTMENT SINK WITHOUT RUNNING WATER(HOT OR COLD).MANGER STATED HE DOESN'T USE(HIS OPERATION MAKES FRESH SANDWICHES,COFFEE ETC)ONCE WATER VALVE WERE TURNED ON ,WATER WAS BROWN IN COLOR(RUSTY).PERSONALLY SET UP 3 COMPARTMENT SINK:WASH, RINSE AND SANITIZE,100 PPM.SERIUOS VIOLATION:7-38-030 H000063672-17
    • 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. NEED TO PROVIDE FOOD CONTAINERS WITH LIDS FOR OPENED FOOD, THAT ARE STORED IN COOLERS AND FREEZERS.
    • 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. DETAIL CLEAN INTERIOR OF 2 AND 3 COMPARTMENT SINK(DEBRIS BUILD-UP).UNUSED STOVES(DUST BUILD-UP);UNUSED CHEST FREEZER IN POOR REPAIR(BROKEN) AND FULL OF RUST,MUST REMOVE FROM PREMISES.REMOVE ICE BUILD-UP FROM ALL FREEZERS,AND CHEST FREEZER.
    • 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. NEED TO CLEAN FLOOR THROUGHOUT THE PREMISES:ALONG BASEBOARD WALLS AND CORNERS,ALSO UNDER SHELVING IN STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST ELEVATE ITEMS STORED ON FLOOR IN REAR PREP AREA.DISCARD UNUSED ITEMS

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