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RUFUS FULL LINE GROCERY STORE & DELI,LLC

5747 W NORTH AVE, CHICAGO, IL 60639 · Grocery Store

Inspection summary

RUFUS FULL LINE GROCERY STORE & DELI,LLC has been inspected 6 times by Chicago Department of Public Health since September 25, 2014. The most recent inspection, on June 14, 2016, found no infractions.

2 of 6 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on August 26, 2015. 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 25, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on September 25, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 4 separate inspections, most recently on August 26, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 26, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • FOUND PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT DATED 8-18-15. INSPECTION # 1465073. FOUND REAR EXIT DOOR NOT RODENT PROOFED ON BOTTOM. (ABOUT 1 INCH GAP). ALSO, FOUND REAR WINDOW NOT PROPERLY INSTALLED AT REAR PREPARATION AREAS. CRFITICAL VIOLATION. CITATION ISSUED. 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION 14.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES NACHO CHEESE AND GROUND BEEF) SERIOUS VIOLATION. CITATION ISSUED.7-38-012A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR OF DELI COOLER NOT CLEAN. MUST CLEAN AND SANITIZE.
  4. Complaint

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND LIVE MAGGOT ACTIVITY AT PREMISES. OBSERVED ABOUT 30 LIVE MAGGOTS AT RESTROOMS AND REAR PREPARATION AREA FLOORS. ALSO, REAR EXIT DOOR NOT RODENT PROOFED ON BOTTOM. (ABOUT 1 INCH GAP) ALSO, FOUND REAR WINDOW MISSING AT REAR PREPARATION AREAS. SERIOUS VIOLATION. 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR OF DELI COOLER NOT CLEAN. MUST CLEAN AND SANITIZE.
  5. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE EXTERIOR OF BRICK WALLS AT FRONT AND REAR DOORS,STAINED CEILING TILES.
  6. License

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 40 RODENT DROPPINGS SCATTERED ON FLOOR IN BETWEEN MASSIVE AMOUNT OF ARTICLES (WOOD,EQUIPMENT,ETC)IN BASEMENT POSSIBLE RODENT HARBORAGE AREA.ALSO BASEMENT DOOR OFF OF HINGES AND ENTRY DOOR TO BASEMENT FROM BUSINESS NOT TIGHT FITTING.MUST REPLACE DOOR ON HINGES AND ENTRY DOOR TO BASEMENT TO BE TIGHT FITTING.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST REMOVE TALL WEEDS FROM ALONG REAR WALLS OF BUILDING.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST REPAIR OR REPLACE 3- COMPARTMENT SINK FAR RIGHT COMPARTMENT IS RUSTED OUT ,CAULKING ALONG SEAM IS BROKEN AND INTERIOR BASIN HAS RUST.MUST REMOVE RUST AND CAULKING FROM SINK AND WELD COMPARTMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR GLASS REACH IN COOLER.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES BEHIND SERVICE COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN WATER FROM LOWER COMPARTMENT OF DELI COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE MISSING AND LOOSE FLOORING IN PREP AREA.MUST CLEAN FLOOR IN BASEMENT.MUST COVER FLOOR VENTS.MUST PROVIDE FLOOR DRAIN COVERS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA AND SALES FLOOR,GAPS AND OPENINGS IN WALLS,BRICKS AND WALL BASES IN PREP AREA AND TOILET ROOM,EXTERIOR OF WALLS AT FRONT AND REAR DOORS,ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS,OPENING AROUND AIR CONDITIONING UNIT.MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE IN PREP AREA,STAINED AND DAMAGED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE METAL DRAIN BOARD AT 3- COMPARTMENT SINK AND MISSING VENTILATION COVER ON VENTILATION UNIT,BACK FLOW DEVICE ON MOP SINK.MUST REMOVE CAULK FROM HAND SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE,ORGANIZE ARTICLES AWAT FROM WALLS,OFF OF FLOOR IN FURNACE AREA AND PREP AREA.

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