Skip to content
Loading map…

RODOLFO DI SAPIO

3767 N SOUTHPORT AVE, CHICAGO, IL 60613 · Grocery Store

Inspection summary

RODOLFO DI SAPIO has been inspected 11 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on September 13, 2018, found no infractions.

2 of 11 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.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on September 18, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 30, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 November 12, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 6 separate inspections, most recently on June 14, 2016. 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 6 times across 6 separate inspections, most recently on January 30, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND 2 REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. FOUND 1 COOLER AT 52.9F AND 51.3F. TAGGED COOLERS.7-38-005A. MUST REPAIR REACH IN COOLERS AND NOTIFY FOOD PROTECTION DIVISION WHEN COOLERS ARE REPAIRED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 100 POUNDS RAW BEEF INSIDE REACH IN COOLERS AT IMPROPER TEMPERATURES (TEMPERATURE AT 49.8F-51.9F), FOUND 10 POUNDS CHEESE AT 50.7F, FOUND 5POUNDS RAW CHICKEN AT 49.8F, AND 5 POUNDS FLAN DESSERT AT 49.8F.CRITICAL VIOLATION. 7-38-005A. DISPOSED OF APPROXIMATELY 120 POUNDS OF FOOD. (APPROXIMATE VALUE MANAGEMNET STATES 3000.00 DOLLARS).
  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR TILES IN POOR REPAIR AT MEAT PREPARATION AREAS. MUST RELACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLER NOT WEARING HAIR RESTRAINTS. MUST PROVIDE.
  5. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES IN BASEMENT DRY STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING FAUCET BASE AT THE PREP SINK BEHIND BUTCHER AREA. MUST REPAIR AND MAINTAIN.
  6. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE STAND UP COOLERS BY FRONT ENTRANCE DOOR. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONTAINERS OF FOOD IN THE WALK-IN COOLER MUST BE AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES DURING STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER IN PREP AREA DAILY AND MAINTAIN TO REMOVE FOOD DEBRIS BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND CARDBOARD LINING THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE ANY ABSORBENT MATERIAL FROM KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK UNDER THE TWO COMPARTMENT SINK WHERE THE SINK WAS PREVIOUSLY WELDED. INSTRUCTED TO REPAIR LEAK AND MAINTAIN SINK.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE BUTCHER SHOP HAS A KNIFE WITH A TAPED UP HANDLE, REMOVE THE UNSANITARY TAPE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE METAL SHELVING IN THE UUPSTAIRS WALK IN COOLER IS CHIPPING, RESEAL THE SHELVING SO IT IS SMOOTH AND SANITARY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR IN THE UPSTAIRS WALK IN COOLER AND TO THE SIDE OF THE BUTCHER COOLER IS DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FANS INSIDE REFRIGERATION UNITS IN FOOD STORAGE AREA. MUST MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS INSIDE REFRIGERATION UNITS IN FOOD PREP AREA. MUST PROVIDE.
  10. Short Form Complaint

    2 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.REPLACE BROKEN RUBBER GASKET AT MEAT COOLER.ALSO REAR SCREEN DOOR NEED TO BE ENCLOSED TO DOOR FRAME
    • 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.DETAIL CLEAN FLOOR IN BUTCHER'S AREA, SPECIALLY CORNERS(BUILD-UP OF FOOD DEBRIS).RAW WOOD IN WALK-IN COOLER MUST BE PAINTED OR REPLACED,SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL
  11. Canvass

    2 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.REPLACE BROKEN RUBBER GASKET AT MEAT COOLER.ALSO REAR SCREEN DOOR NEED TO BE ENCLOSED TO DOOR FRAME.
    • 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.DETAIL CLEAN FLOOR IN BUTCHER'S AREA, SPECIALLY CORNERS(BUILD-UP OF FOOD DEBRIS).RAW WOOD IN WALK-IN COOLER MUST BE PAINTED OR REPLACED,SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL.

Nearby inspected facilities

Own this business? Add a badge to your website