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ROSE-RIDGE FOODS

10500 S MICHIGAN AVE, CHICAGO, IL 60628 · Grocery Store

Inspection summary

ROSE-RIDGE FOODS has been inspected 10 times by Chicago Department of Public Health since August 19, 2011. The most recent inspection, on January 6, 2023, found no infractions.

1 of 10 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 Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on December 14, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on August 6, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 23, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 18 times across 6 separate inspections, most recently on August 30, 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 11 times across 8 separate inspections, most recently on August 6, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

10 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A FEW LIGHT SHIELDS DIRTY AND A FEW CEILING TILES IN POOR REPAIR IN THE FRONT CEILING AREA. MUST CLEAN AND REPLACE WERE NEEDED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS TRAINING FOR EMPLOYEE'S WORKING IN THE DELI MEAT DEPT. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED THE INTERIOR OF THE WALK IN COOLER AND FREEZER DIRTY. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A FEW LIGHT SHIELDS DIRTY AND A FEW CEILING TILES IN POOR REPAIR IN THE FRONT CEILING AREA. MUST CLEAN AND REPLACE WERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS TRAINING FOR EMPLOYEE'S WORKING IN THE DELI MEAT DEPT. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
  4. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC NOT HAVING A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE.PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. DELI MEATS BEING SLICED.PRIORITY FOUNDATION ISSUED 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION. NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER MEASURING DEVICE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 3 FLOOR TILES MISSING IN PREP AREA. INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PREMISES NOT MAINTAINED, IE CLUTTERED REAR STORAGE AREA. INSTRUCTED TO PROPERLY ORGANIZE STORAGE REMOVE CLUTTER OF ARTICLES NOT USING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS TRAINING FOR EMPLOYEE WORKING IN MEAT DELI PREP. INSTRUCTED TO PROVIDE FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS.
  5. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES IN MEAT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP, SALES, AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED SINK BEHIND FRONT COUNTER WHERE NACHOS WITH BEEF AND CHEESE PREPARED AND SERVED. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN MEAT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPLACE MISSING THERMOMETER IN DELI SANDWICH DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, AND STORAGE AREAS.
  6. Complaint

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES IN THE FRONT MEAT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN THE RACKS INSIDE THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS, UNDER THE PALLETS IN THE REAR AND INSIDE THE WALK IN COOLER/FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO FIX AND MAINTAIN THE BROKEN FLOOR TILES AT THE DOORWAY IN THE MEAT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE FRONT AND REAR OF THE STORE. MUST MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO FIX THE HOLES IN THE WALLS BEHIND THE PALLETS IN THE REAR AND THROUGH OUT AS NEEDED. MUST MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN THE WALLS/CEILING IN THE FRONT AND REAR. REMOVE DIRT/DUST PARTICLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO PROVIDE THE COVER TO THE VENT IN THE CEILING IN THE TOILET ROOM. MUST MAINTAIN.
  7. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE CUTTING BOARDS AT THE PREP AREA,HAS OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN EXTERIOR OF THE KNIFE RACK IN THE FOOE PREP AREA,HAS OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE REFRIGERATOR UNIT NEAR FRONT DOOR,WHERE SANDWICHES ARE STORED
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE STOCK"6" INCHES OFF THE FLOOR IN THE REAR STORAGE AREA
  8. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER AND REAR STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN WALLS IN REAR STORAGE AREA. REPLACE MISSING BASEBOARDS IN ALL AREAS. REPLACE STAINED CEILING TILES. CLEAN ALL CEILING VENTS (DUST BUILDUP).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN MILK COOLER.
  9. Complaint

    1 infraction

    • 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.OPENING IN LOWER WALL CORNER IN REAR STORAGE AREA.MUST SEAL TO PREVENT HIDING PLACE FOR PEST.
  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. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON PREMISES NOR VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED IE NACHO CHEESE. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE POSTED ON SITE AND MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS BEING HANDLED. SERIOUS CITATION ISSUED 7-38-012.
    • 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. CLEAN ICE MACHINE IN REAR STORAGE AREA, DEFROST ALL FREEZERS ON PREMISES, CLEAN COOLER DOOR TRACKS AT THE FRONT OF THE STORE, CLEAN ALL DUSTY VENTS THROUGHOUT THE PREMISES. ALSO CLEAN DRY STORAGE SHELVES AT FRONT OF THE GROCERY STORE.
    • 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. OBSERVED CRACKED FLOOR TILES IN THE MEAT PREP AREA. INSTRUCTED TO REPAIR. CLEAN AND SANITIZE FLOORS UNDER AND AROUND ALL EQUIPMENT ON PREMISES. REMOVE STANDING WATER SECTIONS AROUND ICE MACHINE.
    • 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. OBSERVED DIRTY WALLS IN THE MEAT PREP AREA, REAR DRY STORAGE AREA, AND INTERIOR OF FREEZER. INSTRUCTED TO CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE CRACKED LIGHT SHIELDS AT REAR STORAGE AREA AND PROVIDE END CAP FOR LIGHT SHIELD AT MEAT PREP AREA.
    • 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 PROVIDE A BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK, AT WATER LINE FOR CHILLY WILLY UNIT, AND AT WATER LINE AT ICE MACHINE. INSTRUCTED TO INSTALL AN EXPOSED HANDWASHING SINK IN THE FRONT COUNTER/CASH REGISTER AREA IF HANDLING OPEN FOOD ITEMS AND SERVING TO CUSTOMERS.
    • 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. INSTRUCTED TO ORGANIZE DRY STORAGE AREA. REMOVE ANY UNUSED EQUIPMENT FROM PREMISES ( SHOPPING CART FROM MEAT AREA AND DASANI WATER COOLER IN THE REAR.

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