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RAMOS GROCERY INC.

3759 W OHIO ST, CHICAGO, IL 60624 · Grocery Store

Inspection summary

RAMOS GROCERY INC. has been inspected 7 times by Chicago Department of Public Health since August 31, 2010. The most recent inspection, on June 11, 2020, found no infractions.

2 of 7 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: Pests, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 3 separate inspections, most recently on October 19, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 19, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 across 2 separate inspections, most recently on September 11, 2014. 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 21 times across 5 separate inspections, most recently on October 19, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 5 separate inspections, most recently on October 19, 2016. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    8 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WHITE FROTHY AND THICK BLACK SEWAGE FOUND BACKING UP FROM FLOOR DRAIN IN BASEMENT(AREA NOT USED FOR FOOD OR EQUIPMENT STORAGE). MUST BE SERVICED BY A PLUMBER. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND A USED KITTY LITTER BOX WITH FECES INSIDE ON THE FLOOR IN THE SMALL REAR STORAGE ROOM NEXT TO THE REAR FOOD PREP AREA, MUST REMOVE FROM PREMISES. ALSO FOUND FLY STRIPS HANGING IN ALL 3 FOOD PREP AREAS. MUST REMOVE ALL FROM ESTABLISHMENT, AND REQUEST APPROVED FLY CATCHING DEVICES FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • IMPROPER PST CONTROL NOTED ON PREMISES. 10 SMALL FLIES NOTED IN FRONT FOOD PREP AREA AROUND THE EXPOSED HAND SINK, MUST CLEAN AND SANITIZE ALL SURFACES AND REQUEST APPROVED FLY CATCHING DEVICES FROM PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF THIS INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOOD(GROUND BEEF FOR TACOS) WAS BEING PREPARED AND/OR SERVED. SERVIOUS VIOLATION 7-38-012(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING STOVE IN FAR REAR FOOD PREP AREA, ALL STORAGE AND DISPLAY SHELVES THROUGHOUT, MEAT SLICER, AND ALL SINKS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : CLEAN DIRT AND DEBRIS FROM ALL WALLS, LIGHT SHIELDS CEILING TILES THROUGHOUT WHERE PRESENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN FAR REAR FOOD PREP AREA WHERE THE COOKING STOVE IS LOCATED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • : FOUND MOP SITTING IN DIRTY MOP WATER IN BUCKET IN REAR. WHEN NOT IN USE MOP SHOULD BE PROPERLY STORED UPRIGHT TO AIR DRY TO PREVENT PEST BREEDING.
  3. Canvass

    8 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WHITE FROTHY AND THICK BLACK SEWAGE FOUND BACKING UP FROM FLOOR DRAIN IN BASEMENT(AREA NOT USED FOR FOOD OR EQUIPMENT STORAGE). MUST BE SERVICED BY A PLUMBER. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND A USED KITTY LITTER BOX WITH FECES INSIDE ON THE FLOOR IN THE SMALL REAR STORAGE ROOM NEXT TO THE REAR FOOD PREP AREA, MUST REMOVE FROM PREMISES. ALSO FOUND FLY STRIPS HANGING IN ALL 3 FOOD PREP AREAS. MUST REMOVE ALL FROM ESTABLISHMENT, AND REQUEST APPROVED FLY CATCHING DEVICES FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • IMPROPER PST CONTROL NOTED ON PREMISES. 10 SMALL FLIES NOTED IN FRONT FOOD PREP AREA AROUND THE EXPOSED HAND SINK, MUST CLEAN AND SANITIZE ALL SURFACES AND REQUEST APPROVED FLY CATCHING DEVICES FROM PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF THIS INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOOD(GROUND BEEF FOR TACOS) WAS BEING PREPARED AND/OR SERVED. SERVIOUS VIOLATION 7-38-012(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING STOVE IN FAR REAR FOOD PREP AREA, ALL STORAGE AND DISPLAY SHELVES THROUGHOUT, MEAT SLICER, AND ALL SINKS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DIRT AND DEBRIS FROM ALL WALLS, LIGHT SHIELDS CEILING TILES THROUGHOUT WHERE PRESENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN FAR REAR FOOD PREP AREA WHERE THE COOKING STOVE IS LOCATED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOP SITTING IN DIRTY MOP WATER IN BUCKET IN REAR. WHEN NOT IN USE MOP SHOULD BE PROPERLY STORED UPRIGHT TO AIR DRY TO PREVENT PEST BREEDING.
  4. Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RAW WOOD STORAGE SHELING USED FOR CHIPS. MUST SEAL OR PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITZIE THE DELI MEAT SLICER AND CLEAN THE INSIDES OF THE COOLERS AND FREEZER TO REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED A FEW HOLE AND OPENINGS INTO THE FLOOR. MUST SEAL WHERE EVER NEEDED TO PREVENT ENTRY POINT FOR PESTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES AND OPENING INTO THE WALLS IN THE REAR STORAGE AREA. MUST SEAL WHERE EVER NEEDED TO PREVENT ENTRY POINT FOR PESTS. ALSO MUST CLEAN INSIDE LIGHT SHIELD TO REMOVE DEAD BEE AND DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED A FEW BURNT OUT LIGHT IN THE REAR STORAGE AREA AND THE DELI AREA. MUST REPLACE AND MAINTAIN. ALSO MUST REPLACE AND MAINTAIN LIGHT SHIELDS IN THE FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED MISSING THERMOMETERS INSIDE COOLERS. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE AND/OR ORGANIZE CLUTTER IN THE REAR STORAGE AREA TO PREVENT HARBORAGE.
  5. Canvass

    6 infractions

    • 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 CLEAN AND MAINTAIN INTERIORS OF REFRIGERATION UNITS. CLEAN AND MAINTAIN MEAT SLICER ON REAR PREP TABLE.
    • 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 AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF COOKING EQUIPMENT, CLEAN FOOD STORAGE SHELVES AND CANNED GOODS TO REMOVE DUST, CLEAN SHELVES UNDER COUNTER IN STORE AND RESTAURANT, CLEAN VENTS ABOVE COOKING EQUIPMENT IN RESTAURANT.
    • 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. CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, FOOD STORAGE SHELVES IN STORE AND REAR STORAGE AREAS. SOME AREAS OF FLOOR IN POOR REPAIR AND/OR MISSING FLOOR TILES; REPLACE.
    • 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. SOME AREAS OF WALL IN REAR NOT FINISHED; (DRY WALL OBSERVED) FINISH. VARIOUS AREAS OF WALLS IN RESTAURANT NEED CLEANING TO REMOVE SPLATTER OF SAUCES; CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS WITHOUT THEM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOPHEADS UPWARD AND DISPOSE OF ANY USED MOP WATER IMMEDIATELY AFTER USE.
  6. License Re-Inspection

    0 infractions

  7. License

    9 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 EVIDENCE OF MOUSE DROPPINGS MORE THAN 50 ON FLOOR IN BASEMENT IN BETWEEN CLUTTER,1ST FLOOR NEAR FURNANCE AREA,ALSO LIVE FRUIT FLIES IN BASEMENT & 1ST FLOOR THROUGHOUT PREMISES AND REAR SIDE RESTAURANT DOOR NOT TIGHT FITTING ALONG BOTTOM & TOP & POISON ON FLOOR IN BASEMENT ALONG WALL BASES.NO PEST CONTROL LOG BOOK TO VIEW.MUST REMOVE DROPPINGS & POSION CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.PROVIDE A PEST CONTROL LOG BOOK.RECOMMENDED TO HAVE PREMISES SERVICED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED REAR OUTSIDE GARBAGE AREA NOT MAINTAINED.TRASH & DEBRI ON GROUND AND GRASS & WEEDS ARE TALL.MUST CUT GRASS & WEEDS,REMOVE TRASH AND CLEAN AREA.
    • 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 REMOVE RUST FROM DISPLAY SHELVES,EXTERIOR OF DELI DISPLAY UNITS,RUST FROM INTERIOR BASIN OF 3-COMPARTMENT SINK IN REAR PREP AREA.REPLACE WORN CUTTING BOARDS.DEFROST CHEST FREEZERS.REPAIR LOOSE HANDLE ON DELIDISPLAY UNIT.
    • 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 MEAT SLICERS,ALL POP COOLERS,REACH IN COOLERS,FREEZERS,FILTERS,HOOD,DEEP FYERS,WHEEL BASES OF ALL EQUIPMENT,MICROWAVE,ALL DISPLAY SHELVES,PREP TABLES.
    • 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 REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.MUST REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST DETAIL CLEAN FLOOR THROUGHOUT INCLUDING BASEMENT.MUST SEAL HOLES IN FLOOR THROUGHOUT PREMISES.
    • 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 MISSING WALL BASES IN DELI AREA& SALES FLOOR,MISSING WALL TILES, STAINED & MISSING CEILING TILES THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES,HOLES IN WALLS WHERE NEEDED,WINDOW IN RESTAURANT. MUST REMOVE TAPE FROM WALL TILES THROUGHOUT. MUST SCRAPE & PAINT PEELING PAINT ON WALLS & SERVICE COUNTER DISPLAY SHELVES.MUST REMOVE PAINT FROM INTERIOR BASIN OF 3- COMPARTMENT SINK.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE ADEQUATE LIGHTING AND SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST PROVIDE A MOP SINK WITH HOT & COLD RUNNING WATER,DIPPING WELL FOR BULK ICE CREAM,VENTILATION IN TOILET ROOM.MUST REPLACE MISSING VENTILATION VENTS THROUGHOUT.MUST CLEAN OR REMOVE ICE MACHINE.MUST REPAIR OR REPLACE LEAKY FAUCETS AT 3- COMPARTMENT SINK.MUST PLACE STOVE UNDER VENTILATION HOOD OR REMOVE FROM PREMISES.
    • 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 ARTICLES OFF OF FLOOR IN BASEMENT AND WHERE NEEDED.

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