PARS-PERSIAN STORE

5252 N CLARK ST, CHICAGO, IL 60640 · Grocery Store

11 inspections

CanvassDec 14, 2017
0 infractions
CanvassDec 16, 2016
3 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  - NO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON SITE. CERTIFICATE OF MANAGER WAS EXPIRED 11/15/2016. INSTRUCTED TO ENROLL AGAIN IN SANITATION CLASS AND BE CERTIFIED UNDER CITY OF CHICAGO. SERIOUS VIOLATION 7-30-012.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR EACH IN COOLER (WITH DUST BUILD UP) AND MAINTAIN. CLEAN AND SANITIZE THE EXPOSED HAND SINK AND 3 COMPARTMENT SINK AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - MUST CLEAN THE FLOOR THRU-OUT THE ESTABLISHEMNT, ELEVATE ALL ITEMS /ARTICLES OFF THE FLOOR.
CanvassSep 17, 2015
2 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - OBSERVED HANDLED SCOOPS USED TO DISPENSE DRIED FRUITS AND NUTS LYING DIRECTLY IN THE FOOD. INSTRUCTED TO STORE THE SCOOP IN A SEPERATE CONTAINER OR IN THE FOOD WITH THE HANDLE UP OUT OF THE FOOD TO PREVENT INDIRECT BARE HAND CONTACT WITH FOOD.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - FOOD DEBRIS ON THE INTERIOR/EXTERIOR SURFACE OF THE MICROWAVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
CanvassSep 11, 2014
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - DRY HERBS AND DUST ON SHELVES INSTRUCTED TO CLEAN AND MAINTAIN,NORTH WALL. LIQUID FOOD STAINS INSIDE THE THREE COMPARTMENT SINK INSTRUCTED TO CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - DUST BUILD-UP UNDER SHELVES,INSTRUCTED TO CLEAN AND MAINTAIN.
CanvassSep 23, 2013
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR UNDER AND AROUND 3-COMPARTMENT SINK AND ALONG WALLS/CORNERS IN SHOPPING AISLE. MUST CLEAN FLOOR AND MAINTAIN.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - FLOOR CLUTTERED BEHIND FRONT COUNTER (BOXES, CARPET, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
Complaint Re-InspectionOct 25, 2011
1 infraction
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - All food not stored in the original container shall be stored in properly labeled containers.PACKAGED READY TO EAT DRIED FRUITS AND NUTS MUST BE PROPERLY LABELED AND DATED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
ComplaintOct 17, 2011
8 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED SOME LIVE MOTHS AT DRIED FRUIT AND NUT PACKAGING STATION. OVER 100 SMALL DRAIN FLIES THROUGHOUT REAR THREE COMPARTMENT AND EXPOSED HAND WASHING SINK AREA. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES TO ELIMINATE OR MINIMIZE ACTIVITY.
- 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 CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. MUST OBTAIN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - All food not stored in the original container shall be stored in properly labeled containers. ALL RE-PACKAGED READY TO EAT DRIED FRUITS AND NUTS MUST BE PROPERLY LABELED AND DATED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
- 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. MUST NOT USE DIRTY PLASTIC SAFETY CONES AS LEGS FOR WIRE RACK SHELVING IN REAR DISH AREA. WOODEN SHELVING AT REAR DISH AREA DIRTY WITH CLUTTER MUST CLEAN.
- 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. INTERIOR FRONT DISPLAY COOLER WITH FOOD DEBRIS. INTERIOR BASEMENT BOX FREEZER WITH POOLING LIQUID MUST CLEAN AND MAINTAIN ALL.
- 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. FLOORS THROUGHOUT FRONT COUNTERS, UNDER REAR THREE COMPARTMENT AND EXPOSED HAND SINKS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. ALL ITEMS THROUGHOUT BASEMENT MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.
- 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. DIRTY LIGHT SHIELDS THROUGHOUT STORE WITH DEAD INSECTS. MUST CLEAN.
- 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. DIRTY INTERIOR OF BOTH THREE COMPARTMENT AND EXPOSED HAND SINKS. MUST CLEAN AND MAINTAIN.
License Re-InspectionFeb 17, 2010
0 infractions
License Re-InspectionFeb 3, 2010
7 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
  - All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//ALL COOLERS ON PREMISES MUST BE ON & RUNNING TEMP AT 40F OR BELOW.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//NO EXTERNINATION LOG BOOK
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.//SOME FOOD NOT PROPERLY LABELED, PREPACKAGE ITEMS ,NAMES,EXPIRATION DATES, NAMES OF CO,FOOD ITEM,INGREDENTS,ADDRESS.,ON DISPLAY FOR SALE.
- 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.//MUST SEAL ALL RAW WOODEN SHELVES ( OIL, OLIVES) 1ST FLOOR & BASEMENT AREA./NEED SOAP & PAPPER TOWEL HOLDER AT EXPOSED HAND BOWL.
- 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.//MUST PAINT RAW WOODEN STAIRES FROM BASEMENT TO 1ST FLOOR/ALL STOCK MUST BE 6" OFF FLOOR WHEN IN STORAGE & DISPLAY.
- 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.//MUST INSTALL A GREASE TRAP UNDER 3COMP SINK ,BUSINESS PACKAGE LOSE PASTRES WASH,RINSE SANITIZE ALL UTENSILS IN SINK./MUST HAVE UTILITY SINK ON PREMISE IN BUSINESS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISE
LicenseJan 22, 2010
5 infractions
- 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
  - In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. REPAIR IMPROPER DRAINAGE FOR 3 COMPARTMENT SINK. PROVIDE 2 IN AIR GAP.
- 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. PROVIDE SPLASH GUUARD ON RIGHT SIDE OF HANDSINK.
- 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. PROVIDE SHELVING IN BASEMENT. STORE ITEMS 6" AWAY FROM WALL AND 6" OFF FLOOR.
- 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. LEAK UNDER 3 COMPARTMENT SINK. MUST REPAIR. SEAL RAW WOOD ON RIGHT SIDE OF HANDSINK IN REAR.
- 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. PROVIDE INTERNAL THERMOMETER FOR ALL UNITS.
LicenseJan 7, 2010
0 infractions