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PJ'S PANTRY

3930 N PINE GROVE AVE, CHICAGO, IL 60613 · Grocery Store

Inspection summary

PJ'S PANTRY has been inspected 5 times by Chicago Department of Public Health since August 17, 2010. The most recent inspection, on August 30, 2016, found no infractions.

1 of 5 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 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.

  • 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 on August 17, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 20, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 6 times across 4 separate inspections, most recently on September 27, 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 4 separate inspections, most recently on September 27, 2013. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MICROWAVE FROM FRONT AREA,BEHIND THE FRONT COUNTER,DUE TO NO OPENED FOOD WILL BE PREPARED AND SERVED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : EXCESS ICE BUILD-UP INSIDE THE CHEST FREEZERS,INSTRUCTED TO REMOVE AND MAINTAIN. BLACK SUBSTANCE AND FOUL ODOR FROM TWO DOOR REACH-IN UNUSED COOLER IN REAR AREA, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DUST AND DEBRIS UNDER THE SHELVES IN SERVING AREA,IN REAR STORAGE AREA AND UNDER UNUSED TWO DOOR COOLER.INSTRUCTED TO REMOVE AND MAINTAIN.
  3. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINKS NOT MAINTAINED.UNABLE TO WASH RINSE AND SANITIZE. WHEN WATER IS TURNED ON AND DRAINS,GREASE TRAP OVERFLOWS WITH WASTE WATER,ALSO BOTTOM OF GREASE TRAP IS RUSTY WITH HOLES AND WASTE WATER FLOWS INTO THE FLOOR AT FRONT AREA.INSTRUCTED TO REPAIR REPLACE GREASE TRAP,AND TEMPORALLY USE TWO COMPARTMENT SINK IN REAR STORAGE AREA SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MICROWAVE FROM FRONT AREA,BEHIND THE FRONT COUNTER,DUE TO NO OPENED FOOD WILL BE PREPARED AND SERVED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS ICE BUILD-UP INSIDE THE CHEST FREEZERS,INSTRUCTED TO REMOVE AND MAINTAIN. BLACK SUBSTANCE AND FOUL ODOR FROM TWO DOOR REACH-IN UNUSED COOLER IN REAR AREA, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DUST AND DEBRIS UNDER THE SHELVES IN SERVING AREA,IN REAR STORAGE AREA AND UNDER UNUSED TWO DOOR COOLER.INSTRUCTED TO REMOVE AND MAINTAIN.
  4. Tag Removal

    2 infractions

    • 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.CLEAN THE INTERIOR OF MICROWAVE(TOP PART HAS FOOD DEBRIS)
    • 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.SWEEP THE FLOOR UNDER THE SHELVES IN REAR STORAGE AREA AND WALK-IN COLLER
  5. Canvass

    4 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.FOUND DISPLAY COOLER IN SERVING AREA AT IMPROPER TEMPERATURE(AIR TEMP OF 55F TO 60.1F).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(VARIOUS KIND OF SANDWICHES; TUNA- HAM ROAST BEEF)TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS FIXED,AND MAINTAINS TEMP OF 40F AND BELOW(FAX #312-746-4240) CRITICAL VIOLATION:7-38-005(a) HOOOO62525-13
    • 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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE ABOVE DISPLAY COOLER:10 EACH OF EGG/SASAUGE MUFFIN AT TEMP OF 60F; 3 EACH OF MACARONI SALAD AT TEMP OF 55F; 3 EACH OF POTATOES SALAD AT TEMP OF 55F; HALF BOTTLE OF HALF/HALF AT TEMP 0F 48.9F; HALF BOTTLE OF 2DUCED MILK AT TEMP OF 45.5F; 26 EACH OF VARIOUS KIND OF SANDWICHES AT TEMP OF 55.6F TO 57.9F; 7 EACH YOGURTS AT TEMP OF 53.7F TO 59.3F.FOOD WAS DISCARDED AND DENATURED BY MANAGER.POUNDS 5, VALUE 88.78. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED .CRITICAL VIOLATION:7-38-005(a)HOOOO62525-13
    • 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.CLEAN THE INTERIOR OF MICROWAVE(TOP PART HAS FOOD DEBRIS)
    • 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.SWEEP THE FLOOR UNDER THE SHELVES IN REAR STORAGE AREA AND WALK-IN COLLER.

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