Skip to content
Loading map…

RUBI GROCERY

1501 W 51ST ST, CHICAGO, IL 60609 · Grocery Store

Inspection summary

RUBI GROCERY has been inspected 2 times by Chicago Department of Public Health since September 8, 2010. The most recent inspection, on December 9, 2013, found no infractions.

1 of 2 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 Pests.

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 2 times on September 8, 2010. 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 September 8, 2010. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 8, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 8, 2010. 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 on September 8, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER(AS WELL AS ALL OTHER COOLERS ON PREMISES) MUST BE CAPABLE OF MAINTAINING INTERNAL TEMPERATURES OF 40 DEGREES OR BELOW. ALL FREEZERS MUST BE 0 DEGREES OR BELOW-NO CITATION ISSUED
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • PROVIDE HOT RUNNING WATER ON PREMISES-NO CITATION ISSUED
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTALL AN EXPOSED HAND SINK IN FOOD PREP AREA-NO CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT & REAR DOORS MUST BE TIGHT-FITTING ALONG THE SIDES AS WELL AS UNDERNEATH THE BOTTOM TO PREVENT RODENT ENTRY. ALSO NEED TO PROVIDE A PEST CONTROL LOG BOOK FROM EXTERMINATOR-NO CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • GOING TO SELL HOT DOGS, NACHOS, POPCORN AND HAVE A MEAT DEPT.(INCLUDING SLICING READY-TO-EAT MEATS)-PROVIDE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN CLASS AT LICENSE RE INSPECTION-NO CITATION ISSUED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK MUST HAVE A GREASE TRAP OR INTERCEPTOR CONNECTED TO IT-NO CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES, COUNTERS, HOT DOG MACHINE, POPCORN MACHINE, INTERIORS & EXTERIORS OF ALL COOLERS & FREEZERS, SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FINISH REPAIRING/REPLACING THE FLOOR IN WASHROOM. DETAIL CLEAN ALL FLOORS(INCLUDING BASEMENT) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FINISH REPAIRING ALL SECTIONS OF WALLS AND CEILINGS THROUGHOUT THAT ARE NOT IN GOOD REPAIR. ALL WALLS AND CEILINGS MUST BE WELL CONSTRUCTED, CLEAN, SMOOTH AND EASILY CLEANABLE. ATTACH WALL COVE ON LOWER SECTIONS OF WALLS WHERE MISSING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL BLOWN LIGHTS ON SALES FLOOR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES FROM BASEMENT AND KEEP AREA CLEAN AND FREE OF CLUTTER

Nearby inspected facilities

Own this business? Add a badge to your website