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MAGGIES FOOD

6600 S SANGAMON ST, CHICAGO, IL 60621 · Grocery Store

Inspection summary

MAGGIES FOOD has been inspected 3 times by Chicago Department of Public Health since June 8, 2012. The most recent inspection, on November 30, 2016, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 6 times across 2 separate inspections, most recently on October 21, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 October 21, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 8, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD IS DISCOLORED WITH DEEP GROVES, REPLACE SAME. RAW WOOD AND RUSTY SURFACES. SEAL ALL RAW WOOD SURFACES WITH A SEALANT SEAL RUSTY SURFACES AND UNFINISHED SURFACES WITH A PAINT LIGHT IN COLOR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE HOOD AND FILTERS AND THE STORAGE SHELVES IN REAR. CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT INCLUDING ALL CORNERS AND UNDER/BEHIND HEAVY EQUIPTMENT. ALSO THE FLOOR BEHIND THE COUNTER IS UNEVEN AND IN POOR REPAIR. MUST REPAIR THE FLOOR SO IT IS EVEN AND EASY TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALLS IN THE TOILET ROOM. SEL HOLES IN THE WALLS THROUGHOUT PREMISES.
  3. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFICATE POSTED OR CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (SLICE DELI MEATS). INSTD TO PROVIDE POSTED CERTIFICATE AND HAVE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXCESSIVE ICE BUILD-UP IN FREEZER. CORRECT SAME. CUTTING BOARDS WITH DEEP, DARK GROOVES, OPEN SEAMS. REPLACE SAME AND MAINTAIN CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER AND STORAGE SHELVES IN REAR NOT CLEAN. CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.

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