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OLIVE SUPERMARKET

2413 W 63RD ST, CHICAGO, IL 60629 · Grocery Store

Inspection summary

OLIVE SUPERMARKET has been inspected 4 times by Chicago Department of Public Health since November 7, 2017. The most recent inspection, on October 26, 2018, found no infractions.

2 of 4 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: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 2 separate inspections, most recently on August 15, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 2 separate inspections, most recently on August 15, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 August 15, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 15, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 times across 2 separate inspections, most recently on August 15, 2018. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

4 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass Re-Inspection

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE. PRIORITY FOUNDATION 7-38-012A.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MEAT SLICER USED FOR SLICING READY TO EAT DELI MEATS AND ALL DISPENSING FOOD UTENSILS ENCRUSTED WITH FOOD DEBRIS. INSTD TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO FOOD TEMPERATURE MEASURING DEVICE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON PREMISES. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-020C.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OVER 40 SMALL AND LARGE FLIES NOTED ON PREMISES ON EQUIPMENT, WALLS AND CEILINGS. INSTD TO REMOVE FLIES, CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION 7-38-020A. CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • CLEAN UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILES THROUGH OUT REAR. INSTD TO PROVIDE AND MAINTAIN.
  3. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (DELI MEAT). ALSO NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE POSTED. INSTD TO HAVE ON DUTY AT ALL TIMES. VIOLATION 7-38-012 PRIORITY VIOLATION. CITATION ISUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE. PRIORITY FOUNDATION 7-38-012A.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDSINK BASIN IN PREP AREA WITH EXCESSIVE SOILED EQUIPMENT. INSTD TO MAINTAIN BASIN CLEAR AND ACCESSIBLE FOR HANDWASHING. PRIORITY FOUNDATION 7-38-030C. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SANITARY HAND DRYING DEVICE AT HANDSINK IN PREP AREA. PRIORITY FOUNDATION VIOLATION. 7-38-030C.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDSOAP NOTED AT HANDSINK IN PREP AREA. PRIORITY FOUNDATION 7-38-030C. INSTD TO PROVIDE AT ALL TIMES.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MEAT SLICER USED FOR SLICING READY TO EAT DELI MEATS AND ALL DISPENSING FOOD UTENSILS ENCRUSTED WITH FOOD DEBRIS. INSTD TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
      • OBSERVED GREEN MOLD AND FLIES ON SANDWICH BUNS USED TO MAKE DELI SANDWICHES. ALSO OBSERVED ALL PREVIOUSLY FROZEN ICE CREAM, PRE PACKAGED FROZEN DINNERS, AND VEGETABLES THAWED AND REFROZEN MULTIPLE TIMES WITH EXCESSIVE ICE CRYSTALS, LEAKING AND DAMAGED PACKAGED ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 100 LBS $1000 VIOLATION 7-38-005. CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO FOOD TEMPERATURE MEASURING DEVICE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OVER 40 SMALL AND LARGE FLIES NOTED ON PREMISES ON EQUIPMENT, WALLS AND CEILINGS. INSTD TO REMOVE FLIES, CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION 7-38-020A. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON PREMISES. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-020C. CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • CLEAN UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILES THROUGH OUT REAR. INSTD TO PROVIDE AND MAINTAIN.
  4. License

    0 infractions

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