Skip to content
Loading map…

LOCAL FOODS

1427 W WILLOW ST, CHICAGO, IL 60642 · Grocery Store

Inspection summary

LOCAL FOODS has been inspected 19 times by Chicago Department of Public Health since June 2, 2015. The most recent inspection, on June 23, 2023, found no infractions.

4 of 19 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 4 separate inspections, most recently on August 27, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 5 times across 4 separate inspections, most recently on August 26, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on December 6, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 2 separate inspections, most recently on August 26, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on June 17, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

19 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 REPAIR THE INTERIOR OF THE DOOR TO THE 2 DOOR PREP COOLER IN THE FRONT PREP AREA WITH JAGGED METAL PLATING STICKING OUT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 REPAIR THE LEAK UNDER THE 4 COMPARTMENT SINK (UNDER THE LEFT SIDE BASIN) IN THE DISH WASHING ROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 NO COVERED WASTE RECEPTACLE WAS OBSERVED IN THE MALE/FEMALE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REGLUE THE PEELING VINYL BASEBOARD FROM THE CORNER OF THE ENTRANCE TO THE DISH WASHING ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE SOOT ON THE VENTILATION FILTERS ABOVE THE COOKING EQUIPMENT.
  3. Complaint Re-Inspection

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 REPAIR THE INTERIOR OF THE DOOR TO THE 2 DOOR PREP COOLER IN THE FRONT PREP AREA WITH JAGGED METAL PLATING STICKING OUT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 REPAIR THE LEAK UNDER THE 4 COMPARTMENT SINK (UNDER THE LEFT SIDE BASIN) IN THE DISH WASHING ROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 NO COVERED WASTE RECEPTACLE WAS OBSERVED IN THE MALE/FEMALE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.110 OBSERVED OVERFLOWING GARBAGE OVER THE TOP OF ONE OF THE OUTSIDE GARBAGE DUMPSTERS. ALSO OBSERVED A MISSING LID ON THE SAME GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE GARBAGE PICKUP SO THAT GARBAGE DOES NOT ACCUMULATE OVER THE TOP OF THE DUMPSTERS AND TO REPLACE THE MISSING DUMPSTER LID. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REGLUE THE PEELING VINYL BASEBOARD FROM THE CORNER OF THE ENTRANCE TO THE DISH WASHING ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE DUST ON THE CEILING IN THE DISH WASHING ROOM ESPECIALLY AROUND THE SUPPLY VENTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE SOOT ON THE VENTILATION FILTERS ABOVE THE COOKING EQUIPMENT.
  4. Complaint

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE FINAL RINSE OF THE HIGH TEMPERATURE DISH MACHINE AT 91F INSIDE OF THE DISH WASHING ROOM. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE DISH MACHINE WITH A FINAL RINSE ABOVE 180F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REPAIR THE INTERIOR OF THE DOOR TO THE 2 DOOR PREP COOLER IN THE FRONT PREP AREA WITH JAGGED METAL PLATING STICKING OUT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE LEAK UNDER THE 4 COMPARTMENT SINK (UNDER THE LEFT SIDE BASIN) IN THE DISH WASHING ROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE WAS OBSERVED IN THE MALE/FEMALE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REGLUE THE PEELING VINYL BASEBOARD FROM THE CORNER OF THE ENTRANCE TO THE DISH WASHING ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE DUST ON THE CEILING IN THE DISH WASHING ROOM ESPECIALLY AROUND THE SUPPLY VENTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE SOOT ON THE VENTILATION FILTERS ABOVE THE COOKING EQUIPMENT.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
  5. Canvass Re-Inspection

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT ALL COOKWARE TO PROPERLY AIR DRY AFTER WASHING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ALL FLOOR DRAINS WITH THICK SUBSTANCE AND FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  6. Canvass

    3 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT ALL COOKWARE TO PROPERLY AIR DRY AFTER WASHING.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE WATER PRESSURE FOR HANDWASHING. HOT AND COLD WATER SPUTTERING FROM FAUCET IN CHEESE PREP AREA. MUST REPAIR AND MAINTAIN.PRIORITY. 7-38-030(C). CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ALL FLOOR DRAINS WITH THICK SUBSTANCE AND FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  7. Canvass Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETERS LOCATED IN WALK IN COOLER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER TO ALL COLD HOLDING UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND RINSE BASIN DRAIN PIPE PROFUSELY LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. FOUND BACKFLOW PREVENTER DEVICE ON SIDE OF SMOKER LEAKING. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ALL FLOOR DRAINS FILLED WITH BLACK UNKNOWN SUBSTANCE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  8. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING CLEANSER AT HANDWASHING SINK LOCATED IN DISHWASHING AREA. INSTRUCTED MANAGER TO PROVIDE. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK BLOCKED BY GARBAGE CAN AND STORAGE BINS. INSTRUCTED MANAGER TO ALLOW CONVENIENT USE OF HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • FOUND NO HACCP ONSITE FOR SOUS VIDE PORK TENDERLOIN. AN HACCP IS REQUIRED FOR SAID PROCESS. INSTRUCTED MANAGER TO SUBMIT HACCP AND VARIANCE FOR APPROVAL FOR SOUS VIDE ROP. PORK TENDERLOIN TAGGED AT TIME OF INSPECTION, INSTRUCTED MANAGER TO NOT SALE OR CONSUME SAID PRODUCT. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP CURING AND ROP. FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS ARE BEING TAGGED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • FOUND NO VARIANCE ON-SITE FOR THE SOUS VIDE COOKING PROCESS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. CITATION CONSOLIDATED WITH ABOVE VIOLATION #29.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND PIE NOT LABELED. ALL SELF SERVICE PRE-PACKAGED FOOD ITEMS MUST PROVIDE:THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS AND SUB-INGREDIENTS IN DESCENDING ORDER OF PREDOMINANCE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICIAL COLORS, ARTIFICIAL FLAVORS AND CHEMICAL PRESERVATIVES, IF CONTAINED IN THE FOOD; AN ACCURATE DECLARATION OF THE NET QUANTITY OF CONTENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD. INSTRUCTED MANAGER TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND SELF SERVICE PRE-PACKAGED PIE NOT LABELED WITH MAJOR FOOD ALLERGENS. THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. PRIORITY FOUNDATION VIOLATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND RINSE BASIN DRAIN PIPE PROFUSELY LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. FOUND BACKFLOW PREVENTER DEVICE ON SIDE OF SMOKER LEAKING. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ALL FLOOR DRAINS FILLED WITH BLACK UNKNOWN SUBSTANCE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE MECHANICAL HIGH TEMPERATURE DISHWASHER (161)NOT REACHING PROPER TEMPERATURE.MECHANICAL HIGH TEMPERATURE DISHWASHERS SHALL REACH 180F OR ABOVE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-025
  11. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED A PIECE OF CLEANING EQUIPMENT BEING STORED IN THE BASIN OF THE HANDSINK IN THE CAFE. A HANDWASHING SINK may not be used for purposes other than handwashing. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER-COOKED EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TI HANDOUT)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT DISHES AND MUTI-USE UTENSILS STORED IMPROPERLY IN THE CAFE. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER AND BEHIND HEAVY EQUIPMENT IN BUTCHER AND CAFE PREP AREAS, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN GREASE ACCUMULATION FOR HOOD FILTERS IN CAFE. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  12. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOOR AND FLOOR DRAIN UNDERNEATH THE DISH WASHER. ALSO NOTED STANDING WATER. MUST KEEP DRY AS POSSIBLE TO PREVENT BREEDING PLACE FOR PEST.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE COOKING EQUIPMENT IN THE BUTCHER AREA TO REMOVE DUST AND GREASE BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR HAND SINK BOWL IN THE DISHROOM TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN THE FLOOR INSIDE OF THE WALK-IN DAIRY COOLER UNDER THE FOOD STORAGE RACKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAIN UNDER THE HAND SINK AT THE COFFEE STATION TO REMOVE DEBRIS AND MAINTAIN.
  14. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. MAKE SURFACES SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING AND WALLS IN THE PREP AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  15. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PARTIALLY BROKEN THRESHOLD AT ROLLED-UP DOOR NEED TO BE REPAIRED.REAR DELIVERY AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS INSIDE THE CABINET WERE CLEAN LINENS ARE STORED IN COFFEE AREA,NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WE OBSERVED FLOOR DRAINS WITH BLACK SLIME SUBSTANCE THROUGHOUT THE PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE THERMOMETERS IS NEEDED IN ALL COOLERS.INSTRUCTED TO PROVIDE.
  16. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY SELLING COOLER AT DELI/BUTCHER AREA NOT MAINTAINING PROPER TEMPERATURE,PRESENTLY MAINTAIN AIR TEMP 49.6F TO 51.7F.POTENTIALLY HAZAROUS COOKED FOOD READY TO SELL WERE STORED INSIDE THE UNIT: SWEET POTATOES SOUP,PAST AND MUSHROOMS,BBQ BEEF AND ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. COOLER UNIT MUST MAINTAIN AIR TEMP OF 40F AND BELOW THROUGHOUT THE UNIT. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE ABOVE MENTIONED COOLER ARE AT IMPROPER TEMPERATURE:4 CONTAINERS OF POTATO PARSNIP AT TEMP OF 47.9; 3 CONTAINERS OF SOUP AT TEMP OF 49.7F;SWEET POTATOES SOUP AT TEMP OF 49.6F; 3 CONTAINERS OF CHICKEN SOUP AT TEMP OF 49.6F; 1 SALSA VERDE AT TEMP OF 47.8F; 6 CONTAINERS OF PASTA AND MUSHROOMS AT TEMP OF 48.7F; 2 CONTAINERS OF TOFU SCRAMBLE AT TEMP OF 49F; 3 LARGE BOLOGNESE(BEEF,CARROTS AND TOMATOES)AT TEMP OF 51.5F; 3 SMALL BOLOGNESE AT TEMP OF 49.7F; 4 SMALL CONTAINERS OF SLOPPY JOE AT TEMP OF 48.9F; LARGE CONTAINERS OF BBQ BEEF AT TEMP OF 49.8F; 1 SMALL CONTAINER OF BBQ BEEF AT TEMP OF 48.8F; 3 LARGE CONTAINERS OF MEAT BALLS AT TEMP OF 49.8F. DELL YOGURT MIXUTERE STORED INSIDE THE TWO DOOR REACH-IN COOLEER AT TEMP OF 47.5F,UNIT MAINATIN TEMP OF 38.9F.ALL FOOD MENTIONED WAS COOKED ON THE FOLLOWING DAYS:4-10-16;4-11-16;4-12-16 AND 4-13-16. FOOD DISCARDED AND DENATURED BY THE FOOD HANDLER.POUNDS 47,COST 413.30. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140 AND ABOVE. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PARTIALLY BROKEN THRESHOLD AT ROLLED-UP DOOR NEED TO BE REPAIRED.REAR DELIVERY AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS INSIDE THE CABINET WERE CLEAN LINENS ARE STORED IN COFFEE AREA,NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WE OBSERVED FLOOR DRAINS WITH BLACK SLIME SUBSTANCE THROUGHOUT THE PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE THERMOMETERS IS NEEDED IN ALL COOLERS.INSTRUCTED TO PROVIDE.
  17. License Re-Inspection

    0 infractions

  18. License

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FIVE LOADING DOCK DOORS NOT TIGHT FITTING/RODENT PROOFED ON THE BOTTOM OF THE DOORS. OPEN 1/4 TO 2 INCH GAPS TO OUTSIDE NOTED. EAST SIDE ENTRANCE DOORS NOT TIGHT FITTING WITH OPEN 1/2 INCH GAPS ON TOPS, SIDES AND BOTTOM OF DOORS (2). MUST PROVIDE TIGHT FITTING SEALS ON ALL. SERIOUS VIOLATION 7-38-020.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETERS. MUST PROVIDE.
  19. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website