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MILANO'S MEATS & PRODUCE

4718 S PULASKI RD, CHICAGO, IL 60632 · Grocery Store

Inspection summary

MILANO'S MEATS & PRODUCE has been inspected 8 times by Chicago Department of Public Health since July 22, 2011. The most recent inspection, on June 30, 2014, found no infractions.

3 of 8 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 and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 across 3 separate inspections, most recently on August 4, 2011. 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 April 8, 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 11 times across 3 separate inspections, most recently on April 8, 2013. 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 8 times across 5 separate inspections, most recently on April 8, 2013. 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 November 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • WATER BACKING UP FROM 1 COMPARTMENT AT 3 COMPARTMENT SINK WHEN WATER IS FILLED UP IN THE MIDDLE COMPARTMENT AND RELEASED MUST REPAIR CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN THE REAR MEAT SECTION HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS INSIDE REAR STORAGE ROOM AND FLOOR TILE IN POOR REPAIR NEAR PRODUCE DISPLAY CASE MUST REPAIR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL IN REAR PREP AREA NEAR EXPOSED HANDSINK AT REAR PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS INSIDE MEAT DISPLAY CASE AND INSIDE PRODUCE DISPLAY CASE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE
  4. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER AND NO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WOODEN FOOD STORAGE SHELVES THROUGHOUT:- THE PAINT IS STARTING TO PEEL AND CHIP. INSTRUCTED TO REMOVE THE PEELING PAINT AND PAINT THEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE COOKING EQUIPMENT, HOOD AND FILTERS HAS GREASE BUILDUP ON THEM. DEFROST AND CLEAN THE REACHIN CHEST FREEZER HAS ICE BUILDUP. CLEAN THE MEAT CUTTING EQUIPMENT, KNIFE RACK HAS FOOD DEBRIS IN AND ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE REAR AREA AND IN THE FURNACE ROOM HAS DUST BUILDUP ALONG THE WALLS AND UNDER THE HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING IN THE STORE AREA IN POOR REPAIR. INSTRUCTED TO REPAIR IT. ALSO SEAL ALL HOLES IN THE WALLS THROUGHOUT SO NO INSECT OR RODENT HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN THE LIGHT SHIELD UNDERNEATH THE HOOD IN THE PREP AREA HAS GREASE BUILDUP ON IT.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER AT 50F. INSTD TO MAINTAIN 40F OR BELOW AT ALL TIMES.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • PROVIDE BACK FLOW DEVICE ON UTILITY SINK. (0N FAUCET)
  7. License Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER AT INTERNAL TEMPERATURE AT 62F. MEAT DISPLAY COOLER AT 60F. INSTD TO MAINTAIN AT 40F OR BELOW AT ALL TIMES. MISSING GASKETS AT MEAT DISPLAY CASE. PROVIDE SAME.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • UTILITY SINK WITHOUT BACKFLOW DEVICE. PROVIDE SAME.
  8. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS/FREEZERS MUST BE ON AND AT PROPER TEMPERATURES (40F OR BELOW/COOLERS, 0 F OR BELOW FOR FREEZERS)
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • NO UTILITY SINK ON SITE. PROVIDE SAME WITH PROPER BACKFLOW DEVICE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • PIPE FROM GREASE TRAP LEAKING. REPAIR SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ALL EQUIPMENT TO BE USED ON SITE. (STOVE. SHELVES). INSTD TO SAME PROPERLY DESIGNED. RAW WOOD SURFACES THRU-OUT. PAINT SAME WITH NON-TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT THRU-OUT NEEDS DETAILED CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNFINISHED WALLS AND CEILINGS THRU-OUT. INSTD TO FINISH SAME. SEAL ALL HOLES AND PROVIDE 4 INCH WALLBASE COVING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHTSHIELDS AND ENDCAPS THRU-OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION ABOVE COOKING EQUIPMENT IN POOR REPAIR. INSTD TO REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OUTSIDE AREA CLUTTERED AND NOT CLEAN. INSTD TO CLEAN AND REMOVE CLUTTER.

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