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MILWAUKEE FRESH MARKET

3647-3651 W DIVERSEY AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

MILWAUKEE FRESH MARKET has been inspected 5 times by Chicago Department of Public Health since May 29, 2013. The most recent inspection, on September 9, 2014, found no infractions.

2 of 5 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, Pests and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on June 17, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 17, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 17, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 June 17, 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 9 times across 3 separate inspections, most recently on January 16, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT AND FLOORS INSIDE WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND REAR MEAT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. MUST REMOVE UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.
  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE EAST FRESH FRUIT DISPLAY COOLER MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NORTH SECTION OF THE DELI/MEAT COUNTER MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR DOOORS TO THE PREMISES ARE NOT PEST PROOFED APPROX:1/4" MODE OF ENTRY MUST BE RODENT PROOFED ALL ACROSS THE BOTTOMS.ALSO,THE PEST CONTROL LOG BOOK IS NOT COMPLETE MUST PROVIDE A MAP LOCATOR TO IDENTIFY THE PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • ALSO;THE EAST REAR PRODUCE FOOD PREP IS MISSING A 3 COMPARTMENT SINK WITH A GREASE TRAP BOX AND DRAIN BOARD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS ALL NOTICEABLE OPENINGS IN THE BASEMENT HOT WATER TANK ROOM AROUND ELECTRICAL/PLUMBING PIPES AND WEST WALL AREA NEAR THE HOT WATER TANKS ALSO AROUND DOOR FRAMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN THE REAR DRY STORAGE AREA AND BASEMENT AREA MUST BE REMOVED DUE TO POTENTIAL PEST HARBORAGE.
  5. License

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE EAST FRESH FRUIT DISPLAY COOLER MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • MUST PROVIDE ADEQUATE HOT/COLD RUNNING WATER THROUGHOUT THE PREMISES.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NORTH SECTION OF THE DELI/MEAT COUNTER MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND RODENT(MICE)DROPPINGS APPROX:30 AT REAR CLUTTERED DRY STORAGE ROOM AND REAR DOOORS TO THE PREMISES ARE NOT PEST PROOFED APPROX:1/4" MODE OF ENTRY MUST BE RODENT PROOFED ALL ACROSS THE BOTTOMS.ALSO,THE PEST CONTROL LOG BOOK IS NOT COMPLETE MUST PROVIDE A MAP LOCATOR TO IDENTIFY THE PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • THE OUTSIDE GARBAGE DUMPSTERS ARE NOT MAINTAINED I.E. BROKEN LIDS WITH LARGE OPENINGS AT CORNERS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE 3 COMPARTMENT SINK FOR DELI/MEAT DEPT. MUST BE LARGE ENOUGH SO THAT THE LARGEST MULTI-USE UTENSILS ARE COMPLETELY SUBMERGIBLE FOR PURPOSES OF WASHING-RINSING-SANITIZING AS REQUIRED AND ENSURE THAT THE SAID IS COMPLETE WITH A DRAIN BOARD. ALSO;THE EAST REAR PRODUCE FOOD PREP IS MISSING A 3 COMPARTMENT SINK WITH A GREASE TRAP BOX AND DRAIN BOARD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER AND REPLACE WORNED OUT CUTTING BOARDS FROM THE DELI/MEAT FOOD PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE KNIFE RACKS,INTERIOR OF BAN SAW AT MEAT DEPT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AT THE PRODUCE FOOD PREP MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND SEAL CRACKS AND PROVIDE MISSING 4" COVING IN THE SAME AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS ALL NOTICEABLE OPENINGS IN THE BASEMENT HOT WATER TANK ROOM AROUND ELECTRICAL/PLUMBING PIPES AND WEST WALL AREA NEAR THE HOT WATER TANKS ALSO AROUND DOOR FRAMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EAST TOILET ROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS FOR ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN THE REAR DRY STORAGE AREA AND BASEMENT AREA MUST BE REMOVED DUE TO POTENTIAL PEST HARBORAGE.

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