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OLIVIA'S MARKET

2014 W WABANSIA AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

OLIVIA'S MARKET has been inspected 10 times by Chicago Department of Public Health since August 9, 2011. The most recent inspection, on August 16, 2024, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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 4 times across 3 separate inspections, most recently on April 24, 2018. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 3 times across 2 separate inspections, most recently on August 16, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on March 4, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 4, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on April 13, 2018. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

10 inspections

  1. Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND WASHING SIGNAGE FOR HAND SINK AT DISHWASHING AREAS.MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT COFFEE MACHINE/WATER MACHINE. MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
  2. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (SOUPS AND SANDWICHES) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE ALL ITEMS LISTED ON THE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND WASHING SINK LOCATED ADJACENT TO THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THIS AREA. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOODS MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL APPLICABLE FOODS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED FOODS (PASTAS, SAUCES, DESSERTS, SALADS, ETC.) THAT ARE NOT PROPERLY LABELED ON THE GROCERY SHELVES. MANAGEMENT INSTRUCTED TO INCLUDE ALL REQUIRED INFORMATION ON THE LABELS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXPOSED WASTE WATER PIPES ABOVE DRY FOOD SHELVES IN THE CUSTOMER SHOPPING AREA. INSTRUCTED FACILITY TO ENCASE OR ENCLOSE THE PIPES AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLING EMPLOYEES WITH A FOOD HANDLER CERTIFICATE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
  3. Complaint Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed exposed waste water pipes above the dry food shelves in the customer shopping area. Instructed facility to encase and maintain. Observed torn refrigeration gasket at the rear prep two door cooler. Instructed facility to replace and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed exposed brick on the wall at the deli area not smooth and easily cleanable. Instructed facility to seal and maintain smooth and easily cleanable.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed no exposed hand sink adjacent/accessible to rear prep area (2 compartment sink and three compartment sink. Instructed facility to install an exposed hand sink with hot and cold running water, soap, paper towels, and to maintain. Observed a leak at the base of the left faucet at the three compartment sink and at the hot and cold knobs at the exposed hand sink. Instructed facility to repair and maintain.
  4. Complaint Re-Inspection

    5 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • Observed the hot water at the three compartment sink at a temperature of 89.4 degrees Fahrenheit. Instructed facility that hot water at the three compartment sink must be a minimum of 110-120 degrees Fahrenheit. Instructed to repair and maintain. Corrected During Inspection by partial closing all food prep areas and restricting service to prepackaged sales only. Critical violation 7-38-030.
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • Previous serious violation not corrected from report # 2160046, dated 4-13-18: Violation 24- "When water is released from a compartment at the three compartment sink, waste water flows back up into an adjacent, empty compartment. Instructed facility to repair and maintain so that water and waste water are disposed of properly." Facility corrected during inspection by having a plumber rod the sink. Critical violation 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed exposed waste water pipes above the dry food shelves in the customer shopping area. Instructed facility to encase and maintain. Observed torn refrigeration gasket at the rear prep two door cooler. Instructed facility to replace and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed exposed brick on the wall at the deli area not smooth and easily cleanable. Instructed facility to seal and maintain smooth and easily cleanable.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed no exposed hand sink adjacent/accessible to rear prep area (2 compartment sink and three compartment sink. Instructed facility to install an exposed hand sink with hot and cold running water, soap, paper towels, and to maintain. Observed a leak at the base of the left faucet at the three compartment sink and at the hot and cold knobs at the exposed hand sink. Instructed facility to repair and maintain.
  5. Complaint

    5 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Found 2 raw, unpasteurized bottle of juice from City Press for retail sale. Instructed operator they can not sell any raw unpasteurized juice without CDPH approval. Operator removed both bottles and held for inspection by CDPH. Critical violation 7-38-005(b).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • When water is released from a compartment at the three compartment sink, waste water flows back up into an adjacent, empty compartment. Instructed facility to repair and maintain so that water and waste water are disposed of properly. Serious violation 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed exposed waste water pipes above the dry food shelves in the customer shopping area. Instructed facility to encase and maintain. Observed torn refrigeration gasket at the rear prep two door cooler. Instructed facility to replace and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed exposed brick on the wall at the deli area not smooth and easily cleanable. Instructed facility to seal and maintain smooth and easily cleanable.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed no exposed hand sink adjacent/accessible to rear prep area (2 compartment sink and three compartment sink. Instructed facility to install an exposed hand sink with hot and cold running water, soap, paper towels, and to maintain. Observed a leak at the base of the left faucet at the three compartment sink and at the hot and cold knobs at the exposed hand sink. Instructed facility to repair and maintain.
  6. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES, INSIDE REAR DAIRY COOLER, 46.5F TO 55.1 F. ASSORT CHEESE, QUESO FRESCO, BUCHERON, PIMENTO, CAPRICH DE CABRA, DRUNKEN GOAT, TUFFLE TREMOR, HUMBLT FOG, MOSES SLEEPER, BEL GIOSO MOZZARELLA, TULIP TREE TRILLION. MANAGER IMMEDIATLELY AND VOLUNTARILY DISPOSED OF PRODUCT. TOTAL 23LBS VAULE OF $455.32. CRITICAL VIOLATION #7-38-005 (A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ONE FLY STRIP HANGING DIRECTLY ABOVE DELI/CHEESE DISPLAY COOLER ON THE PREP AREA SIDE. MANAGER REMOVED THE FLY STRIP DURING INSPECTION. SERIOUS VIOLATION # 7-38-005 (A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DEBRIS UNDERNEATH THE HAND SINK IN IT THE DELI PREP AREA. ALSO OBSERVED FOOD AND DEBRIS UNDERNEATH THE DELI TABLE IN DELI PRE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA, AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED CRACKED LIGHT SHIED DIRECTLY ABOVE 2 DOOR COOLER IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING FACUET AT GASKET, ON HAND SINK IN DELI PREP AREA. INSTRUCTED MANAGER TO REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED IN REAR 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED INVENTORY NOT ELEVATED IN THE FOLLOWING AREAS: WALK IN COOLER AND DRY STORAGE/PREP ROOM. INSTRUCTED MANAGER TO ELEVATE ITEMS AT LEAST 6 INCHES OFF THE FLOOR, AT ALL TIMES.
  7. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SANDWICHES, SALADS PASTA AND DELI MEATS ETC. INSTRUCTED ABOVE TO HAVE A CERTIFIED FOOD MANAGER AT ALL TIMES FOOD PREPARED AND HANDLING. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NOTED NO CURRENT INSPECTION REPORT SUMMARY POSTED FROM REPORT #1442175 DATED 10/21/2015.(SUMMARY REPORT POSTED WAS FROM 2014I NSPECTION). INSTRUCTED TO POST CURRENT INSPECTION REPORT SUMMARY AT ALL TIMES. SERIOUS VIOLATION #742-010(B).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCETS AT THE REAR 3 COMPARTMENT SINK AND HAND WASH SINK AT FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS ON PREP TABLE AND REAR NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  8. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED SUCH AS SANDWICHES, SALADS PASTA AND PREMISES ALSO SLICES HAM, TURKEY CHEESE, ROAST BEEF,SALAMI ETC. INSTRUCTED ABOVE TO OPERATE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES FOOD IS BEING PREPARED AND HANDLING. SERIOUS VIOLATION 7-38-012.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS INSIDE WALK-IN COOLER NOT ELEVATED 6 INCHES OFF FLOOR AND AWAY FROM THE WALL.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN COOLER, UNDER STORAGE SHELVES IN REAR AREA AND UNDER THREE COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FAN GUARD COVERS IN WALK-IN COOLER.
  10. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All clean single service utensils must be stored with handles up at deli counter.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.FOUND HANDSINK INSIDE THE TOILET ROOM SLOW DRAINING-MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE,MAINTAIN THERMOMETERS FOR ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEE PERSONAL BELONGINGS.

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