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PIC & PAY

4912 W MADISON ST, CHICAGO, IL 60644 · Grocery Store

Inspection summary

PIC & PAY has been inspected 3 times by Chicago Department of Public Health since November 16, 2011. The most recent inspection, on February 10, 2014, found no infractions.

2 of 3 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, Pests and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions.

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 3 times on November 16, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 November 16, 2011. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 once on November 16, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times on November 16, 2011. 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 2 times on November 16, 2011. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    13 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.OBSERVED 2 DOOR PREP COOLER IN FRONT FOOD PREP AREA AT 55.5F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE SUCH AS (SLICED TOMATO,RAW CHICKEN,RAW STEAK,SALAMI ETC).NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.(7-38-005A)CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF FOOD IN 2- DOOR PREP COOLER AT SLICED TOMATO 56.4F,SALAMI 62.4F,GROUND BEEF 59.4F,CHICKEN 55.4F-57.4F,STEAK 56.7.FREADY TO EAT LUNCHEON MEATS IN DELI DISPLAY UNIT AT SPICE HAM 45.0F-45.3F,BOLOGNA 44.6F-45.7F,TURKEY 44.1F-45.6F,HEAD CHEESE 45.7F-46.0F,HAM 45.8F-45.9F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX.425LBS $815.(CRITICAL 7-38-005A)CITATION ISSUED.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED EVIDENCE OF RODENT DROPPINGS INFESTATION SCATTERED THROUGHOUT PREMISES ON FLOORS,ALONG WALL BASES,ON SHELVING UNITS,POP WALK IN COOLERS,PREP TABLES IN BOTH FOOD PREP & DELI AREAS,IN BETWEEN CLUTTER IN FRONT SIDE STORAGE ROOM ,SERVICE COUNTER SHELVING UNITS,MOTORS OF UNITS,UNDER STORAGE CRATES ON SALES FLOOR & STORAGE,HOLE IN WALL IN REAR AREA.ALSO FRONT & REAR DOORS ARE NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS RODENT PROOF DOORS RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/16/11.(CRITICAL 7-38-020)CITATION ISSUED.
    • 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 MANAGERS CERTIFICATE POSTED TO VIEW WHILE READY TO EAT LUNCHEON MEATS ARE BEING SLICED & SERVED & NACHO CHEESE SAUCE.MUST PROVIDE & POST CITY FOOD MANAGERS CERTIFICATE.(SERIOUS 7-38-012)CITATION ISSUED.
    • 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.MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 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 PROVIDE SINK STOPPERS FOR 3- COMP SINK.MUST REPAIR OR REPLACE DOOR GASKETS ON REACH IN COOLER DOORS,RUSTY GREASE TRAP AT 3- COMP SINK,MISSING FANGUARD COVER IN JUICE WALK IN COOLER.MUST REMOVE FOIL FROM SURFACES IN FRONT PREP AREA.
    • 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.MUST CLEAN ALL DISPLAY SHELES,REACH IN COOLER SHELVING UNITS,SERVICE COUNTER SHELVING UNITS,FILTERS,HOOD,GRILL TABLE,WINDOW SILLS,PREP COOLERS.MUST DEFROST ICE CREAM & MEAT CHEST FREEZERS.
    • 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 CLEAN FLOORS & CARPETUNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING ALL COOLERS.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES,& BROKEN CONCRETE ON SALES FLOOR.
    • 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.MUST REPAIR OR REPLACE STAINED,DAMAGED & MISSING CEILING TILES THROUGHOUT,HOLES IN WALLS,LOOSE & DAMAGED WALL BASES THROUGHOUT.MUST REMOVE RUST FROM WALLS IN WALK IN COOLER (MEAT PROCESSING).MUST SCRAPE & PAINT PEELING PAINT ON WALLS WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE END CAPS ON LIGHT SHIELDS IN PROCESSING WALK IN COOLER.
    • 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 REPAIR OR REPLACE LEAKY TOILET & NO HOT RUNNING WATER AT FRONT PREP AREA HAND SINK HAS ADDITIONAL HAND SINK ON SITE.
    • 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 THERMOMETERS FOR ALL COOLERS.
    • 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 ELEVATE & ORGANIZE MASSIVE AMOUNT OF CLUTTER THROUGHOUT PREMISES.

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