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RAYMONDS MEAT MARKET

2402 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Grocery Store

Inspection summary

RAYMONDS MEAT MARKET has been inspected 3 times by Chicago Department of Public Health since May 8, 2012. The most recent inspection, on September 3, 2013, found no infractions.

1 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: Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 once on May 8, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 May 8, 2012. 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 3 times across 2 separate inspections, most recently on June 8, 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 2 times on May 8, 2012. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 8, 2012. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME DIRTY CONDENSATION DRIPS ARE VISIBLE ON THE BUTCHER SHOP CEILING, CLEAN AND REPAINT IN A LIGHT COLOR.
  3. License

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER, REPAIR THE HOT WATER HEATER.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • THE SOUTH WALK IN COOLER DRAINS ONTO THE COOLER FLOOR, CONNECT A DRAIN LINE TO THE PIPE SO IT RUNS DOWN A DRAIN.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • THE FRONT BUTCHER COUNTER HAS NO EXPOSED HANDSINK, INSTALL AN EXPOSED HANDSINK SO IT IS EASILY ACESSABLE TO THE FOOD PREPARATION AREA/AREAS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE THREE COMPARTMENT SINK IS SOLDERED TOGETHER, REPAIR OR REPLACE THE SINK SO IT IS ALL STAINLESS STEEL WITH AN ATTACHED METAL DRAIN BOARD LARGE ENOUGH TO ACCOMMODATE YOUR LARGEST PIECE OF FOOD EQUIPMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE KITCHEN WALLS HAVE GAPS AT THE BOTTOMS OF THE METAL WALLS AND BASE BOARDS, SEAL THE JOINTS FLUSH SO THEY CAN BE EASILY CLEANED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE NORTH WALK IN COOLER HAS ROOFING TAR ON THE WALL AND THE CIELING HAS DIRTY/UNSANITARY JOINTS, CLEAN AND REPAIR THE CEILING SO IT IS SMOOTH AND SANITARY. REMOVE THE RUSTY BOTTOM SHELF OF THE STAINLESS STEEL PREP TABLE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF CLOSING DEVICES ON BOTH BATHROOM DOORS.

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