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MANNY'S GROCERY

7627 S JEFFERY BLVD, CHICAGO, IL 60649 · Grocery Store

Inspection summary

MANNY'S GROCERY has been inspected 6 times by Chicago Department of Public Health since September 30, 2016. The most recent inspection, on December 2, 2024, found no infractions.

2 of 6 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, 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.

  • 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 4 times across 2 separate inspections, most recently on November 20, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 across 2 separate inspections, most recently on November 20, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times on April 10, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on April 10, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 7 times across 4 separate inspections, most recently on November 20, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

6 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PROPER HANDWASHING SINK IN AREA WHERE BREAD IS BEING BAKED; MUST INSTALL A PROPER HANDWASHING SINK FOR HANDWASHING. (CURRENTLY USING A MOP SINK) INSTRUCTED TO INSTALL AN EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER, SOAP AND HAND DRYING DEVICE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE SIDE EXIT DOORS NOT RODENT PROOFED AT THE BOTTOM AS REQUIRED; INSTRUCTED TO RODENT PROOF DOORS TO AVOID POSSIBLE RODENT ENTRY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILET ROOM DOORS NOT SELF CLOSING; INSTRUCTED TO INSTALL A SELF CLOSING DEVICE AT BOTH WASHROOM DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE VENTILATION FAN COVER HANGING FROM THE CEILING VENT IN THE WASHROOM; INSTRUCTED TO REATTACH COVER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE EMPLOYEES OBTAIN VALID FOOD HANDLER CERTIFICATES.
  3. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN PREP, SALES, AND WASHROOM AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED OPENING IN FLOOR NEAR PREP TABLE IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  4. Canvass

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON DUTY WHEN RAW FISH PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIRITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS IN PREP AND WASHROOM AREA. INSTRUCTED MANAGER TO PROVIDE SANITARY HAND DRYING DEVICES AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 50 MICE DROPPINGS SCATTERED ON PALLET NEAR WALK-IN COOLER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIOIRITY FOUNDATION 7-38-020(A)
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTION. PRIORITY FOUNDATION 7-38-005
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED OPENING IN FLOOR NEAR PREP TABLE IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  5. License Re-Inspection

    0 infractions

  6. License

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No valid city of chicago certified manager certificated. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served and handled.

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