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MONTROSE SUPERMARKET & TAQUERIA INC

3434-3440 W MONTROSE AVE, CHICAGO, IL 60618 · Grocery Store

Inspection summary

MONTROSE SUPERMARKET & TAQUERIA INC has been inspected 5 times by Chicago Department of Public Health since November 10, 2020. The most recent inspection, on October 21, 2024, 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, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on March 15, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 on November 10, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on November 10, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on November 10, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 November 10, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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

    0 infractions

  3. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING UNIT IN TAQUERIA SIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN TAQUERIA PREP/COOKING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD FILTERS WITH GREASE AND DUST ACCUMULATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2545436 ISSUED ON 12-13-2021 PRIORITY FOUNDATION VIOLATION 7-42-090 #47 - INSTRUCTED TO CLEAN REPAINT OR REPLACE RUSTY METAL RACKS INSIDE MEAT WALK-IN COOLER. #51 - INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN MEAT PREP AREA. #55 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS INSIDE MEAT WALK-IN COOLER.
  4. Canvass

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISBLE INSIDE ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN REPAINT OR REPLACE RUSTY METAL RACKS INSIDE MEAT WALK-IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REFINISH CUTTING BOARD WITH DEEP SEAMS IN MEAT PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN MEAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE KITCHEN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS INSIDE MEAT WALK-IN COOLER.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT # 2456550 ISSUED ON 11-10-2020 PRIORITY FOUNDATION VIOLATION 7-42-090 NO CITATION ISSUED #57 - NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  5. License

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE INTERNAL THERMOMETERS FOR THE HOT HOLDING FOOD UNITS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PRE-PACKAGED PREPARED FOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PRE-PACKAGED PREPARED FOODS SUCH AS SOUR CREAM MUST BE LABELED WITH ALLERGEN WARNING LABELING. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • ALL WALL FANS NOTED WITHOUT SCREENS. MUST PROVIDE TIGHT FITTING MESH SCREENING ON ALL WALL FANS THROUGHOUT TO PREVENT FLY AND INSECT ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ROTISSERIE / COOKER NOTED IN THE CUSTOMER GROCERY AISLE. ALL FOOD PREP/COOKING MUST BE DONE IN A FOOD PREP AREA. MUST REMOVE ROTISSERIE FROM THE PUBLIC ACCESS.....MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE COOKS LINE HAND WASHING SINK....MUST PROVIDE A SPLASH GUARD BETWEEN THE COOKS LINE HAND WASHING SINK AND THE SMALL REFRIGERATOR TOP/STORAGE AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING THROUGHOUT ALL PREP AREAS. SHELVING MUST BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL CONSTRUCTION MATERIAL IN CLOSET MUST BE REMOVED FROM THE PREMISES OR IF NEEDED, STORED ORGANIZED AND ELEVATED.----ALL UNNECESSARY UNUSED ITEMS ON THE REAR PATIO/PARKING LOT MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CRACKED/DAMAGED FLOOR TILES BEHIND THE MEAT COUNTER. MUST REPLACE/REPAIR.-----RAW WOOD USED TO PROP UP REFRIGERATION AND BOX FREEZER MUST BE PAINTED/SEALED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

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