Skip to content
Loading map…

LOUIS' GROCERIES

7604 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

LOUIS' GROCERIES has been inspected 5 times by Chicago Department of Public Health since December 4, 2012. The most recent inspection, on September 14, 2015, found no infractions.

1 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: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 December 4, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 December 4, 2012. 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 December 4, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 5 times across 4 separate inspections, most recently on April 14, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 5 times across 4 separate inspections, most recently on April 14, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GENERAL CLEAN THE FLOORS IN THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • (1) MISSING CEILING TILE NEEDED IN THE REAR STORAGE AREA,MUST PROVIDE
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTALL A SPLASH GAURD ON WALL ABOVE MOP SINK IN REAR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL A SELF-CLOSING DEVICE ON WASHROOM DOOR.
  4. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT OR SEAL ALL RAW WOOD DISPLAY SHELVES AND TABLES ON SITE. MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASHROOM DOOR.
  5. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT DISPLAY COOLER AT 45 DEGREES F AND ADDITIONAL REFRIGERATION UNIT ON SITE NOT ON AND OPERATING AT PROPER TEMPERATURE. MUST REPAIR AND HAVE ALL REFRIGERATION UNITS AT PROPER TEMPERATURE.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • UNABLE TO WASH,RINSE AND SANITIZE MULTI USE WICKER BASKETS USED TO DISPLAY FRESH PRODUCE. ALSO, BASKETS NOT SMOOTH AND EASILY CLEANABLE. MUST BE ABLE TO WASH,RINSE AND SANITIZE ALL MULTI USE ITEMS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAIABLE ON SITE FOR REVIEW. MUST PROVIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHIACAGO FOODSERVICE MANAGER'S CERTIFICATE POSTED. MUST PROVIDE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED SMALL THREE COMPARTMENT SINK ON SITE. THE THREE COMPARTMENT SINK MUST BE LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT ON SITE. MUST INSTALL A LARGER THREE COMPARTMENT SINK OR USE SMALLER UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT OR SEAL ALL RAW WOOD DISPLAY SHELVES AND TABLES ON SITE. MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASHROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER ON THE INTERIOR OF ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING RACKS TO STORE OVERSTOCK AND DRY GOODS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Nearby inspected facilities

Own this business? Add a badge to your website