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NYC FOOD & CELLULAR

8550 S STONY ISLAND AVE, CHICAGO, IL 60617 · Grocery Store

Inspection summary

NYC FOOD & CELLULAR has been inspected 5 times by Chicago Department of Public Health since May 15, 2012. The most recent inspection, on May 25, 2016, recorded 4 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 Pests.

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 2 times across 2 separate inspections, most recently on May 19, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 15, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 15, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 4 separate inspections, most recently on May 25, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 3 separate inspections, most recently on May 25, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS NACHO CHEESE SAUCE. INSTRUCTED MANAGER TO HAVE A CITY CERTIFIED MANAGER ON DUTY AT ALL TIME WHILE PREPARING,HANDLEING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE ICE CREAM DISPLAY FREEZER TO REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE REAR STORAGE AREA AND IN THE WALK IN COOLER TO REMOVE DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS OUT IN THE TOILET ROOM. MUST REPLACE AND MAINTAIN.
  2. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS COOKED GROUND BEEF/WITH NACHO AND CHEESE,SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE DISPLAY SHELVESV AT FRONTB SELLING AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN REAR OF PREMISES AND INSIDE THE WALK-INN COOLER
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALL UNCLEAN POP CRATES USED FOR STORAGE AND PROVIDE ADEQUATE SHELVING UNITS FOR ALL REAR STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER OF STORAGE AND ARTICLES,EQUIPMENT ON FLOORS IN REAR ROOM.MUST ORGANIZE ALL STORAGE OFF FLOORS TO PREVENT PEST HARBORAGE AREA.
  4. License Re-Inspection

    0 infractions

  5. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES COOLERS NOT MAINTAINING PROPER TEMPERATURE REQUIRED OF 40F.-WALK IN COOLER AIR TEMPERATURE-76.1F,DELI COOLER-46.8F.ALSO NO FREEZERS INSTALLED FOR FROZEN FOODS.MUST INSTALL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION-NO SHIELD AT COUNTER ABOVE DELI COOLER.MUST INSTALL GLASS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK.MUST CONTACT A LICENSE PEST CONTROL FOR SERVICE.MUST PROVIDE A PEST CONTROL LOG BOOK.ALSO MUST REPAIR BOTTOM OF REAR DOOR NOT RODENT PROOF.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE.MUST CERTIFICATE OR PAID RECEIPT FOR ENROLLMENT IN CLASS.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • TOILET IN STAFF WASHROOM IN POOR REPAIR,NOT FLUSHING.MUST REPAIR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DISPLAY SHELVING INSTALLED ON PREMISES IN FRONT SELLING AREA AND IN REAR FOR STOCK.MUST INSTALL.ALSO BOTTOM OF WALK IN COOLER DOOR RUBBER GASKET TO KEEP AIR INSIDE COOLER,IN POOR REPAIR.MUST REPLACE.NO SINK STOPPERS FOR 3-COMP SINK.MUST PROVIDE
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF-CLOSING DEVICE ON WASHROOM DOOR.MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION INSTALLED TO THE OUTSIDE IN WASHROOM.MUST INSTALL.ALSO OBSERVED INADEQUATE PLUMBING OF OPEN WASTE WATER LINE TO WALK- IN -COOLER.MUST CONTACT A LICENSED PLUMBER,INSTALL A PIPE CONNECTION FROM WASTE WATER LINE TO FLOOR DRAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 2-REAR STORAGE AREA,CLUTTERED. MUST ORGANIZE STORAGE AND REMOVE ANYTHING NOT USING.

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