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MIDWEST

1932 E 75TH ST, CHICAGO, IL 60649 · Grocery Store

Inspection summary

MIDWEST has been inspected 4 times by Chicago Department of Public Health since November 25, 2013. The most recent inspection, on December 5, 2024, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on July 10, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 separate inspections, most recently on December 5, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on July 10, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 11 times across 4 separate inspections, most recently on December 5, 2024. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 4 times across 2 separate inspections, most recently on July 10, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

4 inspections

  1. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE FOLLOWING IN NEED OF CLEANING: SHELVES ON SELLING FLOOR, FAN COVERS INSIDE OF WALK-IN COOLER AND INTERIORS OF REFRIGERATION UNITS AND FREEZERS; CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO SELF CLOSING DEVICE ON WASHROOM DOOR; INSTRUCTED TO INSTALL AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • THE PLUMBING FIXTURES IN THE WASHROOMS NEED CLEANING; INSTRUCTED TO CLEAN TOILETS AND SINKS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS INSIDE OF THE WALK-IN COOLER, UNDER SHELVES ON THE SELLING FLOOR, BETWEEN EQUIPMENT ON THE SELLING FLOOR, STORAGE AREA AND WASHROOMS.
  2. Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO TEMPERATURE MEASURING DEVICE ON PREMISES TO MEASURE THE TEMPERATURE OF THE HOT NACHO CHEESE THAT WILL BE SOLD; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO DRAINBOARD ATTACHED OR ABOVE THE THREE COMP SINK; INSTRUCTED TO PROVIDE TO AIR DRY UTENSILS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO GREASE RECEPTOR LOCATED AT THE THREE COMP SINK; MUST INSTALL A GREASE RECEPTOR AT THE THREE COMP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE VENTILATION FAN COVER IN THE EMPLOYEE WASHROOM TO REMOVE DUST OBSERVED ON THE FAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AROUND AND UNDER SHELVES ON THE SELLING FLOOR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PIC THAT ALL FOOD HANDLERS THAT DO NOT HAVE THE CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO TEMPERATURE MEASURING DEVICE ON PREMISES TO MEASURE THE TEMPERATURE OF THE HOT NACHO CHEESE THAT WILL BE SOLD; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO DRAINBOARD ATTACHED OR ABOVE THE THREE COMP SINK; INSTRUCTED TO PROVIDE TO AIR DRY UTENSILS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.11(B) NO GREASE RECEPTOR LOCATED AT THE THREE COMP SINK; MUST INSTALL A GREASE RECEPTOR AT THE THREE COMP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AROUND AND UNDER SHELVES ON THE SELLING FLOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE VENTILATION FAN COVER IN THE EMPLOYEE WASHROOM TO REMOVE DUST OBSERVED ON THE FAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PIC THAT ALL FOOD HANDLERS THAT DO NOT HAVE THE CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  4. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER MAINTAINING IMPROPER TEMPERATURE OF 49F.COOLER MUST MAINTAIN 40F OR BELOW. MUST USE ADDITIONAL COOLER ON PREMISES THAT 40F OR BELOW.-CDI/CRITICAL CITATION ISSUED
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURES;(11) GAL,3-QUATRS,6-PINTS,MILK-48F,(40 DOZ-EGGS-48F,9)PREPACKAGE LAND SHIRE SAND WICHES-49F,/48F,TURKEY(8) LUNCHABLES-48F,1-PKG HOT DOGS-48F.MUST MAINTAIN THE TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW.MANAGER REMOVED FOOD AND DISCARDED.TOTAL OF APPROX 90 LBS,COST APPROX $180.00
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ,3-COMP SINK,STORAGE SHELVES,POP NOT CLEAN.MUST CLEAN/MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN/DEBRIS AROUND SHELVING,CHIPS,AND BEHIND COUNTER.MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED IN DISH WASHING AREA.MUST SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION FAN NO/MAINTAIN. CLEAN IN WASHROOM.MUST CLEAN.

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