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SHEFFIELD GROCERS

3220 N SHEFFIELD AVE, CHICAGO, IL 60657 · Grocery Store

Inspection summary

SHEFFIELD GROCERS has been inspected 5 times by Chicago Department of Public Health since September 22, 2010. The most recent inspection, on September 1, 2017, found no infractions.

2 of 5 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 and Food temperature control.

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 2 times on December 9, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 22, 2010. 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 10 times across 3 separate inspections, most recently on December 16, 2015. 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 3 times across 2 separate inspections, most recently on December 9, 2015. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING NEAR THE CEILING FAN TO BE DAMAGED. REPAIR AND MAINTAIN ALL AREAS OF THE CEILING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN BASEMENT STORAGE AREA AND THROUGHOUT THE UPSTAIRS STORAGE AREA. INSTRUCTED TO REMOVE AND/OR ORGANIZE CLUTTER TO BE 6 INCHES OFF THE GROUND AND 6 INCHES AWAY FROM THE WALL AND TO MAINTAIN.
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED QUARTER INCH GAP UNDER REAR EXTERIOR DOOR. INSTRUCTED TO ELIMINATE OPENINGS TO OUTSIDE. OBSERVED THAT FACILITY DOES NOT HAVE LICENSED PEST CONTROL. INSTRUCTED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR AND MAINTAIN A COMPLETE PEST CONTROL LOG BOOK. SERIOUS CITATION ISSUED: 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED NO DUMPSTER FOR FACILITY. INSTRUCTED TO OBTAIN AN OUTSIDE DUMPSTER FROM A LICENSED GARBAGE DISPOSAL SERVICE. SERIOUS VIOLATION: 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING AREAS TO BE SOILED: THE PIZZA OVEN, THE THREE COMPARTMENT SINK, THE TWO COMPARTMENT SINK, THE INTERIOR OF THE FRYER, POTATO SLICER, AND SHELVING IN THE REACH IN THE COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOILED FLOORS IN THE FOLLOWING AREAS: UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THROUGHOUT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED AN ACCUMULATION OF DARK SOOT-LIKE MATERIAL IN THE VENTS ABOVE THE PIZZA OVEN. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED THE CEILING NEAR THE CEILING FAN TO BE DAMAGED. REPAIR AND MAINTAIN ALL AREAS OF THE CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK IN THE SUPPLY PIPING UNDER THE EXPOSED SINK TO THE LEFT OF THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN BASEMENT STORAGE AREA AND THROUGHOUT THE UPSTAIRS STORAGE AREA. INSTRUCTED TO REMOVE AND/OR ORGANIZE CLUTTER TO BE 6 INCHES OFF THE GROUND AND 6 INCHES AWAY FROM THE WALL AND TO MAINTAIN.
  4. License Re-Inspection

    0 infractions

  5. License

    7 infractions

    • 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. DETAIL CLEAN THE TOP OF THE PIZZA OVEN, 3 COMPARTMENT SINK, INTERIOR OF THE FREEZER AND REFRIGERATORS.
    • 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 THE FLOOR IN THE BASEMENT.
    • 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. SEAL ALL OPENINGS IN THE WALLS IN THE PREP AREA AND WASHROOM. REMOVE THE COBWEBS FROM THE CEILING AND WALLS IN THE RESTROOM AND THE BASEMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE VENTILATION FOR THE RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE VALVE AND DRAIN LINE WATER LEAKS AT THE 3 COMPARTMENT SINK.
    • 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. MUST PROVIDE A METAL STEM THERMOMETER WITH A TEMPERATURE READING BETWEEN 0-220F.
    • 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. REMOVE THE WOODEN PALLETS FROM THE BASEMENT.

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