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ROCK & JOE FOOD

2301 E 83RD ST, CHICAGO, IL 60617 · Grocery Store

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE OF THE PREP COOLER IN REAR OF PREMISES WAS FOUND AT IMPROPER TEMPERATURE OF 50.0F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOOD INSIDE PREP COOLER,CHICKEN WAS FOUND AT 51.0F,TOTAL WEIGHT 7LBS,TOTAL COST $22.00,FOOD ITEM WAS DENATURED AND DESTROYED DUING INSPECTION,CRITICAL VIOLATION 7-38-005(A)
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT RUNNING WATER ON PREMISES DURING INSPECTION,INSTRUCTED TO REPAIR HOT WATER,CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS NACHO CHEESE/WITH GROUND BEEF,SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN REAR OF PREMISES AND CLEAN EXTERIOR OF CONTAINERS OF FOOD PARTICLES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT IN THE PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGOUT REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS THROUGHOUT PREMISES,INSTRUCTED TO PROVIDE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE BASEMENT AREA AND IN THE REAR OF PREMISES NEAR REAR EXIT DOOR,TO PREVENT RODENT HARBORAGE
  3. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CERTIFIED MANAGER ON DUTY/PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND HANDLE SUCH AS COOKED GROUND BEEF AND CHEESE SAUCE FOR NACHOS,SLICING DELI MEATS. SERIOUS CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DAMAGED FLOOR TILES IN THE SELLING AREA AND THE REAR PREP AREA. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A FEW WATER STAINED CEILING TILES IN THE REAR PREP AREA AND A MISSSING LIGHT SHIELD IN THE FRONT PREP AREA. MUST REPLACE AND MAINTAIN LIGHT SHEILDS AND CEILING TILES.
  4. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATED POSTED OR NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS GROUND BEEF/W NACHO AND CHESSE,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A DRAIN BOARD AT THE 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL DISPLAY SHELVES THROUGHOUT PREMISES OF DUST BUILD-UP
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE DUST BUID-UP FROM WALL VENT AT THE REAR PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MKUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER INSIDE BASEMENT AREA,TO PREVENT RODENT HARBORAGE
  5. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER FOUND HOLDING AT AN INADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 45.9F. TWO OF THE DOORS ON SALES FLOOR IN POOR REPAIR, NOT TIGHT-FITTING WHEN CLOSED. INSTRUCTED TO: STORE ALL DAIRY PRODUCTS IN MEAT CASE IN REAR FOOD PREP AREA, TO HAVE DOORS REPAIRED OR REPLACED AND HAVE UNIT SERVICED BY REFRRIGERATION REPAIRMAN. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MILK-45.4F, EGGS, 45.9F, SOUR CREAM-45.7F-POTENTIAALY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED AND/OR TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. WITH A VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE OR RECEIPT OF ENROLLMENT IN CLASS POSTED OR PROVIDED WHILE POTENTIALLY HAZARDOUS FOOD(NACHOS WITH CHEESE AND MEAT) ARE BEING PREPARED, HELD AND OR SERVED. SERIOUS VIOLATION 7-38-012(A).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • ALL 3 SECTIONS OF 3 COMPARTMENT SINK FOUND STOPPED UP WITH STANDING WATER. NEED TO HAVE A PLUMBER COME TO REPAIR SINK. ALL HOT FOOD PREPARATION (NACHOS WITH MEAT AND CHEESE)AND SLICING OF READY T0 EAT MEATS MUST CEASE UNTIL 3 COMPARTMENT SINK IS REPAIRED. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: ALL SINKS, METAL FOOD CONTAINERS AND MULTI-USE UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT. REPAIR OPENING AT CENTER OF FRONT DOORS. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST MOVE ALL ARTICLES IN BASEMENT AWAY FROM THE WALLS SO THAT THESE AREAS CAN BE CLEANED, INSPECTED, AND SERVICED BY PEST CONTROL COMPANY. MUST EMPTY DIRTY MOP WATER FROM BUCKET AFTER USE TO PREVENT PEST BREEDING.
  6. Complaint Re-Inspection

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(COOKED GROUND BEEF,IT BEEF,SLICING,ETC).SERIOUS CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST STILL REMOVE ALL UNCLEAN CRATES BEHIND FRONT COUNTER 1ST PREP AREA AND INSTALL ADEQUATE PREP TABLE.
  7. Complaint

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED INADEQUATE HAND WASHING FACILITIES.NO SOAP OR PAPER TOWELS ACCESSIBLE AT EXPOSED HAND SINKS,BEHIND FRONT COUNTER,WHEN HANDLING COOKED FOODS(GROUND BEEF FOR NACHOS AND CHEESE,ETC).ALSO NO SOAP,TOWELS AT HAND SINK IN WASHROOM IN REAR DELI AREA,AND NO INSTRUCTED TO PROVIDE-CDI-CRITICAL CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL.12 MICE DROPPINGS SCATTERED ON FLOORS BEHIND FRONT COUNTER,26 MICE DROPPINGS IN REAR UNDER STORAGE ,AND POP CRATES WALK IN COOLER AND DELI AREA.MUST CLEAN/SANITIZE ALL AREAS AND CONTACT PEST SERVICE FOR TREATMENT. ALSO FRONT DOOR NOT RODENT PROOFED AT BOTTOM CENTER OF FRONT DOOR 1/4 INCH.MUST REPAIR TO BE TIGHT-FITTING.SERIOUS CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(IT BEEF,COOKED GROUND BEEF FOR NACHO CHEESE,SLICING DELI MEATS).SERIOUS CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL UNCLEAN MILK/POP CRATES USED FOR TABLES AND STORAGE IN PREP AREAS.MUST PROVIDE ADEQUATE TABLES AND STORAGE UNITS.ALSO NO STOPPERS FOR 3-COMP SINK.MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PREP TABLES,DELI COOLER NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPACE FLOOR TILES IN POOR REPAIR IN REAR AT BASEMENT DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE STORAGE THRU-OUT BASEMENT.REMOVE STORAGE NOT USING.
  8. License Re-Inspection

    0 infractions

  9. License Re-Inspection

    4 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.NEED PROOF OF ENROLLMENT FOR SANITATION CLASS OR SANITATION CERTIFICATE CITY OF CHICAGO
    • 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.SEAL RAW WOOD FRONT COUNTER
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.RESTROOM DOOR NOT SELF CLOSING MUST PROVIDE DOOR CHECK
    • 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.NEED HOT AND COLD WATER RUNNING TO TOP OF SOFT SERVE MACHINE.. NEW VIOLATION NEED SINK STOPPERS FOR 3 COMP. SINK
  10. License

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NEED HAND WASHING SINK FRONT AND REAR PREP AREAS
    • 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.FRONT DOOR NOT RODENT PROOFED MUST MAKE DOOR TIGHT FITTING NO CITATION
    • 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.NEED ENROLLMENT FOR SANITATION CLASS OR CERTIFICATE NO CITATION
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.NEED 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE ICE CREAM PARTS,SLICER
    • 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.SEAL ALL RAW WOOD FRONT COUNTER
    • 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 FLOOR IN BASEMENT, AND FINISH RESTROOM FLOOR
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.RESTROOM DOOR NOT SELF CLOSING INSTRUCTED TO PROVIDE DOOR CHECK
    • 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.NEED TO PROVIDE MOP SINK,NEED RUNNING HOT AND COLD RUNNING WATER TO TOP LOADER ICE CREAM MACHINE
  11. License

    0 infractions