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RANGOON BURMA GROCERY STORE

6347 N ROCKWELL ST, CHICAGO, IL 60659 · Grocery Store

Inspection summary

RANGOON BURMA GROCERY STORE has been inspected 5 times by Chicago Department of Public Health since August 29, 2019. The most recent inspection, on November 15, 2021, 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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 5 times across 3 separate inspections, most recently on November 1, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on December 1, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 1, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on December 1, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 6 times across 2 separate inspections, most recently on December 1, 2020. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

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 Re-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 17 PACKAGES OF TOFU AT IMPROPER COLD HOLDING TEMPERATURE AT 49.5F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF 3-DOOR SLIDING COOLER. 11 PACKAGES OF CHEESE CAKE FOUND AT 46.6F, 8 PACKAGES OF RED BEAN FILLING DESSERTS AT 50.2F, 3 CARTONS OF BOTTLED YOGURT FOUND AT 50.0F AND 2 CARTONS OF EGGS FOUND AT 51.8F. PROPER COLD HOLDING FOOD ITEMS MUST BE STORED AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $175.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF 3-DOOR SLIDING COOLER AT 47.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  3. Canvass

    12 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE BUT NO KIT FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED EGGS STORED IN CARDBOARD BOX ON GROUND AT FRONT OF STORE AT IMPROPER TEMPERATURES RANGING BETWEEN 54.5F AND 57.7F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20LBS OF EGGS VALUED AT APPROXIMATELY $15. INSTRUCTED EGGS MUST BE KEPT REFRIGERATED AT TEMPERATURES AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN BEING IMPROPERLY THAWED IN DELI DISPLAY COOLER. INSTRUCTED TO THAW FROZEN FOODS UNDER COLD RUNNING WATER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOODS SOLD TO GO SUCH AS FISH CUT ON SITE WITH NO FOOD LABELS. INSTRUCTED TO LABEL ALL ITEMS WITH WEIGHT, CONTENTS, ALLERGEN INFORMATION, USE BY DATE, AND STORE INFORMATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BAGS OF RICE AND DRY GOODS STORED ON THE GROUND IN BOTH UNUSED WALK-IN COOLERS LOCATED IN REAR OF STORE. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHESE OFF THE GROUND TO ALLOW FOR CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LARGE CUTTING BOARD IN FOOD PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • UNABLE TO LOCATE GREASE TRAP FOR 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY BUILD UP OF DIRT AND GRIME ON INTERIOR AND EXTERIOR OF DELI STYLE COOLER USED TO DISPLAY MEAT. INSTRUCTED TO DETAIL CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF DIRT AND FOOD DEBRIS ON MEAT SLICER LOCATED IN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATION OF DIRT AND GRIME ON FLOORS THROUGHOUT FACILITY. INSTRUCTED TO PULL OUT ALL EQUIPMENT, DETAIL CLEAN, AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 3 BURNT OUT LIGHT BULBS IN EMPLOYEE RESTROOM LOCATED AT REAR OF STORE. INSTRUCTED TO REPAIR OR REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST UNDERGO ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  4. License Re-Inspection

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
  5. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND SINK IN THE FRONT DISH/PREP AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE HAND SOAP AND PAPER TOWEL. PRIORITY FOUNDATION 7-38-030(C)NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE MOP SINK. INSTRUCTED TO INSTALL TO BE LOCATED TO BE ABLE TO SERVICED AND MAINTAINED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE FOR THE OTHER EMPLOYEE WHO WILL BE HANDLING RAW MEAT.

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