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RAIN FOOD

137 S PULASKI RD, CHICAGO, IL 60624 · Grocery Store

Inspection summary

RAIN FOOD has been inspected 5 times by Chicago Department of Public Health since April 8, 2010. The most recent inspection, on December 21, 2012, 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 Pests.

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 3 times across 2 separate inspections, most recently on April 19, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 8, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 4 separate inspections, most recently on October 15, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 once on April 8, 2010. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND REMOVE DUST FROM INTERIOR AND EXTERIOR OF VENTILATION FAN IN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE STANDING WASTE WATER FROM MOP BUCKET ONCE USED.
  3. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A THERMOMETER FOR REACH IN FREEZER WITH FROZEN FOODS.
    • 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. INSTRUCTED TO REMOVE STANDING WATER FROM MOP BUCKET ONCE USED AND TO STORE WET MOP WITH MOP HEAD UPWARD TO DRY. ALSO INSTRUCTED TO REMOVE EMPTY BOTTLES FROM INSIDE UTILITY SINK; SINK SHOULD BE FREE OF CLUTTER FOR PROPER USE.
  4. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.CLEAN & PAINT WALLS THROUGHOUT.CEILING IN REAR WATER DAMAGED.
  5. Canvass

    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.OBSERVED IMPROPER TEMPERATURE OF REACH IN FREEZER AT 42.4F WITH FOOD STORED INSIDE THAT IS UNTHAWED.HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE UNIT AT 0.
    • 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 FROZEN FOODS THAT IS UNTHAWED AND SOFT TO THE TOUCH SUCH AS WHOLE CHICKENS 46.2-47.1 F,PIZZA 63.8 F,SHRIMP 47.1 F,ICE CREAM MELTED.MUST HAVE FROZEN FOOD AT 0.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX25LBS. VALUED $100.
    • 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.FOUND EVIDENCE OF MOUSE DROPPINGS APPX. 40 OR MORE SCATTERED IN VARIOUS AREAS UNDER SHELVING UNITS,FURNANCE ROOM,ON PALLET OF POP.ALSO OPEN BAIT ON FLOOR IN FRONT OF FOOD DISPLAY UNIT.SEVERAL HOLES NOTED IN WALLBASES BEHIND SHELVING UNITS THROUGHOUT AND REAR DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,SEAL HOLES IN WALL BASES & REAR DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/8/10.
    • 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.COOLERS,ICE CREAM FREEZERS,SHELVING UNITS.
    • 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.CLEAN & PAINT WALLS THROUGHOUT.CEILING IN REAR WATER DAMAGED.
    • 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.
    • 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.ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS.

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