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MONTROSE FRESH MARKET

3440 W MONTROSE AVE, Chicago, IL 60618 · Grocery Store

Inspection summary

MONTROSE FRESH MARKET has been inspected 5 times by Chicago Department of Public Health since July 24, 2013. The most recent inspection, on June 2, 2015, found no infractions.

1 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, Protecting food from contamination and Food source, labelling and allergens.

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 2 separate inspections, most recently on May 22, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on May 22, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on June 26, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 10 times across 4 separate inspections, most recently on June 2, 2015. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 6 times across 4 separate inspections, most recently on June 2, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Canvass Re-Inspection

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT BULB INSIDE WALK-IN-COOLER AND LIGHT BULBS IN TAQUERIA PREP AREA NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELDS W/END CAPS OR SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE BASEMENT STORAGE AREA AND REMOVE UNNECESARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND LARGE CONTAINER APPROX: 15#'S OF COOKED RICE AT 65.1F-70.0F INSIDE WALK-IN-COOLER. MANAGER STATED THAT RICE WAS COOKED YESTERDAY. INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE COLD 4OF OR BELOW, HOT 140F OR HIGHER. INADEQUATE FOOD PROTECTION.SAID FOOD DISCARDED,DENATURED AT THIS TIME. APPROX:DOLLAR VALUE$80.00. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE AND FRONT RIGHT PANEL MISSING. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND PROVIDE MISSING PANEL AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT#1474077 DATED:06/26/2014. 30 MUST LABEL ALL FOODS OFFERED FOR SALE WITH ADEQUATE LABELS, SOURCE OF WHERE PRODUCT COMES FROM, 09/26/2014 32 MUST RESEAL RUSTY WIRE SHELVING IN WALK-IN COOLER BY COOKING AREA, 09/26/2014 33 MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, CUTTING BOARDS, SHELVING INSIDE MEAT WALK-IN COOLER, AND COOKING EQUIPMENT, 09/26/2014 34 MUST CLEAN/REPAIR FLOOR SURFACES, REPLACE MISSING FLOOR TILE, AND CLEAN UNDER AND BEHIND ALL EQUIPMENT, MUST REPAIR BROKEN CONCRETE STAIRS LEADING DOWN TO BASEMENT STORAGE, 09/26/2014 35 MUST REPAIR WALL BASEMENT BOARDS VARIOUS AREAS THROUGHOUT PREMISES, 09/26/2014 38 MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK IN THE MEAT DEPARTMENT INSTRUCTED TO PROVIDE, 09/26/2014 40 MUST PROVIDE ADEQUATE WORKING THERMOMETERS INSIDE ALL COOLERS, INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 5/29/15. SERIOUS VIOLATION 7-42-090.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT BULB INSIDE WALK-IN-COOLER AND LIGHT BULBS IN TAQUERIA PREP AREA NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELDS W/END CAPS OR SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE BASEMENT STORAGE AREA AND REMOVE UNNECESARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE DISPENSING UTENSIL(SCOOP) FOR ICE MACHINE INVERTED INSIDE A CLEAN CONTAINER AND MAINTAIN.
  4. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED PREPARED FOODS INSIDE WALK-IN COOLER AT IMPROPER TEMP., FOODS SUCH AS BEANS, MEATS AND RICE, ALL READING BETWEEN 47-52'F, ALL PRODUCT DUMPED AND DENATURED AT A COST OF ABOUT $500.00, AND ABOUT 150 POUNDS, CRITICAL CITATION ISSUED: 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOODS OFFERED FOR SALE WITH ADEQUATE LABELS, SOURCE OF WHERE PRODUCT COMES FROM,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL RUSTY WIRE SHELVING IN WALK-IN COOLER BY COOKING AREA,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, CUTTING BOARDS, SHELVING INSIDE MEAT WALK-IN COOLER, AND COOKING EQUIPMENT,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN/REPAIR FLOOR SURFACES, REPLACE MISSING FLOOR TILE, AND CLEAN UNDER AND BEHIND ALL EQUIPMENT, MUST REPAIR BROKEN CONCRETE STAIRS LEADING DOWN TO BASEMENT STORAGE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL BASEMENT BOARDS VARIOUS AREAS THROUGHOUT PREMISES,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK IN THE MEAT DEPARTMENT INSTRUCTED TO PROVIDE,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE ADEQUATE WORKING THERMOMETERS INSIDE ALL COOLERS,
  5. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE CREAM AND FROZEN VEGETABLES/PASTRIES CHEST FREEZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK AND THE THE 2 COMPARTMENT SINK AND EXPOSED HAND SINK. ALSO RELOCATE THE SOAP HOLDER ON THE SAME AREAS. MUST REMOVE ALL CARDBOARD BEING USED AS SHELF LINER IN ALL REACH IN COOLER. INSTRUCTED TO REMOVE ALL EXTRA LARGE POTS THAT DOES NOT SUBMERGE ON THE 3 COMPARTMENT SINK TO SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED AND DAMAGED FLOOR TILES IN THE MEAT DEPARTMENT, ON THE HALLWAY GOING TO THE KITCHEN, INSIDE THE WASHROOMS AND IN THE PRODUCE HALLWAY AND IN FRONT OF THE PRODUCE WALK IN COOLER. INSTRUCTED TO REPLACE DAMAGED AND CRACKED FLOOR TILES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ALL MILK CRATE BEING USED AS A PALLET. PROVIDE RAISED SHELVING TO STORE ALL STOCKS THRU-OUT THE STORE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING END CAPS ON THE LIGHT SHIELD OF THE LIGHT BULBS INSIDE THE CHEESE,FISH/MEAT DISPLAY COOLER,AND LIGHT BULBS ABOVE THE HOT HOLDING UNIT AND PREP AREA IN THE KITCHEN AND ON THE VEGETABLES /PRODUCE DISPLAY COOLER. INSTRUCTED TO PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD. LIGHT BULB INSIDE THE MEAT WALK IN COOLER MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING DRAIN STOPPER FOR THE 3 COMPARTMENT SINK IN THE MEAT DEPART. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE BASEMENT(BROKEN CAMERA, BROKEN TELEVISION, OLD UNUSED TIRES,BROKEN COOLER,BROKEN GLASSES,ETC). INSTRUCTED TO DISPOSED UNNECESSARY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.

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