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MERRILL FOOD

2122 E 71ST ST, CHICAGO, IL 60649 · Grocery Store

Inspection summary

MERRILL FOOD has been inspected 10 times by Chicago Department of Public Health since July 5, 2013. The most recent inspection, on August 29, 2016, found no infractions.

4 of 10 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, Food source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on November 3, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on March 13, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on July 22, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 across 2 separate inspections, most recently on July 22, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 16 times across 6 separate inspections, most recently on November 3, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE REAR EXIT DOOR IS NOT RODENT PROOF,HAS A 1/4 INCH GAP AT BOTTOM OF DOOR,INSTRUCTED TO REPAIR,TO PREVENT RODENT ENTRY,SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION,SERIOUS VIOOATION,7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL DISPLAY SHELVES THROUGHOUT PREMIISES,AND DETAIL CLEAN ALL REACH-IN COOLERS OF DIRT BUILD-UP, AND DEFROST THE CHEST FREEZER HAS HEAVY ICE-BUILD-UP INSTRUCTED TOO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE SOME STAINED CEILING TILES IN THE PREP AREA AND REAR STORAGE AREA AND CLEAN THE WALLS IN THE REAR PREP AREA OF FOOD SPILLS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE REAR PREP AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR THE SPRING ON THE WASHROOM DOOR,SO THAT DOOR CAN BE SELF-CLOSING
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR STORAGE AREA AND UNDERNEATH TABLES IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGE
  4. Canvass Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRODUCTS PACKAGED ON PREMISES MUST BE PROPERLY LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TONGS USED TO DISPENSE PICKLES FROM JAR MUST BE PROPERLY STORED TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING THE FOLLOWING: INTERIORS AND EXTERIORS OF: THE HOT HOLDING UNIT(STEAM TABLE), REFRIGERATED PREP TABLE, ALL SINKS, PREP TABLE AND SHELF, MICROWAVE OVEN, MEAT SLICER, MEAT CASE, ALL DISPLAY SHELVES ON SALES FLOOR, COOLERS & FREEZERS, TOILET IN WASHROOM, EXTERIOR OF HOT WATER TANK, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FINISH CLEANING DEBRIS FROM FLOORS ALONG THE BASES OF THE WALLS IN CORNERS, AND UNDERNEATH HEAVY EQUIPMENT IN FOOD PREP AREA, IN TOILET ROOM, ON SALES FLOOR AND IN REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES. REMOVE ALL CHIPPING PAINT FROM WALL ABOVE DRAIN BOARD AT 3 COMPARTMENT SINK, SMOOTH AND RE-PAINT SURFACE. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR ALL LEAKS OR REPLACE FAUCET AT 3 COMPARTMENT SINK. INCREASE COLD WATER PRESSURE AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOP FOUND IN MOP BUCKET WITH DIRTY WATER, MUST DISCARD MOP WATER FROM PAIL AND HANG CLEAN MOP UPRIGHT TO AIR DRY TO PREVENT INSECT BREEDING.
  5. Canvass

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 70 MICE DROPPINGS OBSERVED ON PREMISES IN THE FOLLOWING AREAS: ON DISPLAY SHELF UNDERNEATH CHARCOAL, ON FLOOR IN CORNER BY UNUSED STEAM TABLE IN FOOD PREP AREA, ON FLOOR UNDERNEATH MEAT CASE IN FOOD PREP AREA, ON FLOOR ALONG THE BASE OF THE WALLS BEHIND ICE CREAM FREEZER, ON LOWER SHELF BY BOXES OF LASAGNA, SCATTERED ALONG THE FLOOR BASE ON THE WEST SIDE OF THE SALES FLOOR BEHIND AND ALONG SIDE THE COOLERS, ON SHELVES AND FLOOR BY CHIP DISPLAYS. CLEAN AND SANITIZE ALL AFFECTED AEAS, AND SEAL UP ALL OPENINGS IN WALLS, FLOORS AND CEILINGS. SERIOUS VIOLATION 7-38-020.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • NO GARBAGE CONTAINER ON PREMISES, USING A BOX FOR TRASH AND FOOD WASTE. ALL GARBAGE AND FOOD WASTE MUST BE STORED IN CONTAINERS WITH TIGHT-FITTING LIDS AND MUST BE KEPT COVERED EXCEPT WHEN OPEND FOR DISPOSAL. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRODUCTS PACKAGED ON PREMISES MUST BE PROPERLY LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TONGS USED TO DISPENSE PICKLES FROM JAR MUST BE PROPERLY STORED TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF: THE HOT HOLDING UNIT(STEAM TABLE), REFRIGERATED PREP TABLE, ALL SINKS, PREP TABLE AND SHELF, MICROWAVE OVEN, MEAT SLICER, MEAT CASE, ALL DISPLAY SHELVES ON SALES FLOOR, COOLERS & FREEZERS, TOILET IN WASHROOM, EXTERIOR OF HOT WATER TANK, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY SECTION OF BUSINESS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL MISSING AND STAINED CEILING TILES. REMOVE ALL CHIPPING PAINT FROM WALL ABOVE DRAIN BOARD AT 3 COMPARTMENT SINK, SMOOTH AND RE-PAINT SURFACE. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR ALL LEAKS OR REPLACE FAUCET AT 3 COMPARTMENT SINK. INCREASE COLD WATER PRESSURE AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOP FOUND IN MOP BUCKET WITH DIRTY WATER, MUST DISCARD MOP WATER FROM PAIL AND HANG CLEAN MOP UPRIGHT TO AIR DRY TO PREVENT INSECT BREEDING.
  6. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOILED CEILING IN REAR.MUST REPLACE.ALSO MUST SEAL ALL OPENINGS AROUND PIPES TO PREVENT ANY HIDING PLACES FOR PEST.
  7. License Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH IN DELI COOLER STILL NOT REPAIRED.COOLER STILL MAINTAINING IMPROPER AIR TEMPERATURE 55F-TO 43F..MUST MAINTAIN 40F OR LESS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO METAL DRAIN BOARD AT 3- COMP SINK.MUST INSTALL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOILED CEILING IN REAR.MUST REPLACE.ALSO MUST SEAL ALL OPENINGS AROUND PIPES TO PREVENT ANY HIDING PLACES FOR PEST.
  8. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES REACH IN COOLERS MAINTAIN IMPROPER TEMPERATURES OF 74F,46F,AND .MUST REPAIR COOLER TO MAINTAIN 40F OR BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK ATTACHED TO 2-COMP SINK.MUST INSTALL SINGLE EXPOSED HAND WASHING SINK IN PREP AREA WTH HOT ANDRUNNING. COLD WATER .
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO 3-COMP SINK.MUST INSTALL 3- COMP SINK TO WASH,RINSE AND SANITIZE FOOD EQUIPMENT WITH ATTACHED METAL DRAIN BOARD ANDGREASE INTERCEPTOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOILED CEILING IN REAR.MUST REPLACE.ALSO MUST SEAL ALL OPENINGS AROUND PIPES TO PREVENT ANY HIDING PLACES FOR PEST.
  9. License

    0 infractions

  10. License

    0 infractions

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