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RIGO'S GROCERY

2858 S LAWNDALE AVE, CHICAGO, IL 60623 · Grocery Store

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF MEAT RESIDUE ON SHELVING IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON FAN IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  3. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL WASHABLE SPLASH GUARD ON REAR PREP HANDSINK WHERE MEAT PANS USED TO DISPLAY CASING ARE STORED AFTER WASH, RINSING, AND SANITIZING OR REMOVE. MUST MAINTAIN TO PREVENT SOURCES OF MISCELLANEOUS SOURCES OF CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR DEEP FREEZER DOOR (DUCT TAPE MENDED) IN REAR PREP AREA AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND REMOVE ALL DRIED FOOD DEBRIS ON ALL HEAVY COOKING EQUIPMENT IN REAR PREP AREA. MUST MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HANDSINK LOCATED IN PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN
  5. Canvass

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW AND NO MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (PIZZA,DELI MEATS,CHEESE SAUCE,ETC)MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3LBS. COOKED SAUSAGE PIZZA 119.9F,3LBS. COOKED PEPPERONI PIZZA 123.8F INSIDE OF HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT FOODS AT 135.0F.APPX.6LBS. $36.(PRIORITY 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS 1.8LBS. COOKED HAM 47.5F,9.78LBS. BOILED HAM 49.8F INSIDE OF DELI/MEAT DISPLAY UNIT.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.11.58 LBS.$39.18(SEE VIOLATION #21)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER TO TAKE FOODS INTERNAL TEMPERATURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX."1/2-3/4" GAP IN THE CENTER ALONG BOTTOM OF FRONT DOOR.MUST MAKE DOOR TIGHT FITTING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST REMOVE CUTTING KNIVES FROM WINDOW SILLS IN PREP AREA AND STORE PROPERLY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN BUILD UP FROM INTERIOR PANEL OF ICE MACHINE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WINDOW SILLS ON PREMISES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED MEAT STORED IN GROCERY BAGS IN WALK-IN COOLER, INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS, BAGGIES/ZIPLOC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRONT MILK COOLER INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE FOR HOSE CONNECTION. USE OF HOSE PROHIBITED IN THE ABSENCE OF AN AIR GAP.
  7. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) ARE BEING HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES BUSINESS IS OPEN AND OPERATING. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED WORN OUT AND TORN GASKETS ON THE WALK IN COOLER DOOR LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED CARDBOARD BEING USED AS A SHELF LINER IN THE SODA REFRIGERATOR. INSTRUCTED ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DEAD INSECTS (BEES) ALONG THE WINDOW LOCATED IN THE FRONT CUSTOMER AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANLDING POTENTIALLY HAZARDOUS FOODS (SLICE DELI MEATS, CHEESES). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEO, DARK GROOVES. INSTD TO REPAIR SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS THRU-OUT REAR NOT CLEAN. CLEAN SAME.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE ICE MACHINE INTERIOR LIP HAS A LITTLE BUILDUP, CLEAN AND SANITIZE THE ICE MACHINE INTERIOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE CORNERS OF THE FLOORS IN THE WALK IN COOLER ARE DIRTY AND ROUGH, SMOOTH OUT AND CLEAN THE COOLER FLOOR CORNERS BY THE DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE OF THE LIGHT SHIELDS IN THE BUTCHER SHOP IS MISSING AN END CAP, REPLACE THE MISSING END CAP.
  10. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE(PIZZA,CHEESE SAUCE,SLICING OF LUNCHEON MEATS)ARE BEING PREPARED,HANDLED & SERVED AT THIS TIME.MUST PROVIDE & POST CERTIFICATE.(SERIOUS 7-38-012)CITATION ISSUED.
    • 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 INTERIOR PARTS OF ICE MACHINE,WINDOW SILLS,WALK IN COOLER SHELVING UNITS.MUST DEFROST ICE CREAM FREEZER.
    • 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 REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED,BROKEN CONCRETE FLOOR AT FRONT ENTRY DOOR.
    • 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 LOOSE WALL BASES,WORN DOOR SWEEP ON REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY COMPRESSOR LINE IN OUTSIDE WALK IN COOLER.
    • 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 OUTSIDE WALK IN COOLER & REAR YARD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST STORE ICE SCOOP IN CLEAN CONTAINER.
  11. Canvass

    7 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 REPLACE BROKEN DOOR FOR DISPLAY MEAT COOLER.
    • 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-SANITIZE; MEAT SLICER, GRINDERS, DISPLAY SHELVES, STOVE, BOTTOM PANELS OF PREP TABLES, CABINET UNDER WASHROOM HAND BOWL, COOLERS, AND CHEST FREEZERS.
    • 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 CLEAN FLOORS THRU-OUT 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 CLEAN AND PAINT WALLS THRU-OUT 2ND PREP AREA.
    • 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 ADEQUATE VENTILATION FOR STOVE IN 2ND PREP AREA.
    • 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 REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.