Skip to content
Loading map…

PARKSHORE MARKET LTD

195 N HARBOR DR, CHICAGO, IL 60601 · Restaurant

Inspection summary

PARKSHORE MARKET LTD has been inspected 6 times by Chicago Department of Public Health since July 15, 2010. The most recent inspection, on May 7, 2014, found no infractions.

1 of 6 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.

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 5 times across 3 separate inspections, most recently on June 4, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 4 separate inspections, most recently on May 21, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 separate inspections, most recently on May 8, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 8, 2013. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

  • 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 once on November 28, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER OBSERVED ON SITE TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  3. Canvass Re-Inspection

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE HOT HOLDING CABINET WITH AN AIR TEMPERATURE OF 115F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEANS, FISH AND CHICKEN. MANAGEMENT INSTRUCTED TO REMOVE ALL FOODS FROM THE HOT HOLDING UNIT. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN WITH AN AIR TEMPERATURE ABOVE 140F TO HOT HOLD FOODS ABOVE 140F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES. OBSERVED COOKED RED BEANS AT 118.5F, CHICKEN AT 123.9F, AND SALMON AT 124-131F. MANAGEMENT VOLUNTARILY DISCARDED 8# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED AN EXCESSIVE AMOUNT OF ICE ON THE FLOOR OF THE WALK-IN FREEZER. MUST DEFROST AND MAINTAIN THE FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE REAR EXPOSED HANDSINK IS SLOW DRAINING. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER OBSERVED ON SITE TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  4. Canvass

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HANDSINK AT REAR PREP AREA INACCESSIBLE FOR USE. OBSERVED A HOSE ATTACHED TO THE FAUCET WITH THE HOSE DRAINING INTO THE MOP SINK NEXT TO THE HANDSINK AND A CUTTING BOARD PLACED ON TOP OF THE SINK BASIN SO THAT THE SINK COULD NOT BE USED FOR HANDWASHING. MANAGEMENT INSTRUCTED THAT THE SINK MUST BE AVAILABLE AND ACCESSIBLE FOR USE AS A HANDSINK. MANAGEMENT REMOVED THE HOSE AND CUTTING BOARD DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 11/28/11 WAS NOT POSTED AND VISIBLE TO CUSTOMERS. THE INSPECTION REPORT SUMMARY WAS STAPLED TO THE BACK OF THE INSPECTION REPORT FROM 11/28/11 AND WAS TACKED ONTO THE WALL OF THE OFFICE. THE INSPECTION REPORT WAS IN FRONT OF THE SUMMARY REPORT SO THE SUMMARY REPORT WAS NOT VISIBLE. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM THE LAST INSPECTION REPORT #666239 ON 11/28/11 NOT CORRECTED: 32/01 - CRACKED GLASS DOOR AT HOT FOOD CASE, BROKEN RUBBER GASKET WALK-IN FREEZER DOOR. INSTRUCTED TO REPAIR AND MAINTAIN. 36/01 - MISSING LIGHT SHIELD AT DELI DISPLAY CASE LIGHT FIXTURE. INSTRUCTED TO INSTALL. 40/01 - MISSING THERMOMETER IN HOT FOOD DISPLAY CASE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED TAKE OUT FOOD STORAGE CONTAINERS IMPROPERLY STORED. MUST INVERT THE FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARDBOARD STORED ON THE FLOOR OF THE REAR PREP AREA. MUST REMOVE. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALL OF THE REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE WALK-IN COOLER.
  5. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CEACKED GLASS DOOR AT HOT FOOD CASE, BROKEN RUBBER GASKET WALK-IN FREEZER DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DIRT AND FOOD DEBRIS NOTED AT THE LOWER SHELF OF DELI COOLER, FOOD STAINS AND FOOD CRUMBS NOTED ON LEDGE BEHIND MEAT SLICER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BOXES OF SODA CASES STORED ON FLOOR, INSTRUCTED TO STORE ELEVATED OFF FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD AT DELI DISPLAY CASE LIGHT FIXTURE, INSTRUCTED TO INSTALL.
    • 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. MISSING THERMOMETER IN HOT FOOD DISPLAY CASE, INSTRUCED TO PROVIDE.
  6. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON CEILING TILES ABOVE PREP AREA. MUST REPLACE ALL STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. REAR HANDWASH BOWL PIPE DRAINING SLOWLY, PREP HANDWASH BOWL FAUCET LEAKS AND 1-COMPARTMENT SINK LEAKS AT BASE OF FAUCET. MUST REPAIR AND MAINTAIN SINKS.

Nearby inspected facilities

Own this business? Add a badge to your website