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SHOP WISE FOOD

316 W 103RD ST, CHICAGO, IL 60628 · Grocery Store

Inspection summary

SHOP WISE FOOD has been inspected 7 times by Chicago Department of Public Health since February 9, 2010. The most recent inspection, on September 18, 2013, found no infractions.

3 of 7 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 source, labelling and allergens, Food temperature control and Pests.

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 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 October 6, 2010. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 June 28, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 28, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on June 28, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on June 28, 2010. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    1 infraction

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption.FOUND FOOD NOT IN SOUND CONDITION/UNWHOLESOME,APPEARED TO BE SPOILED FOR SALE ON DISPLAY SHELVES AND DELI DISPLAY COOLER. COOKS HAM (4) 1LB PACKAGES,(2) 8LB LOAFS BOLOGNA, (1) 2LB PACKAGE OF HOT SOUSE, GREEN SLIMEY,AND FOOD SMELLED. TOTAL COST APPROX- $60.00. CRITICAL CITATION ISSUED.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED INADEQUATE FREEZER HOLDING TEMPETURES OF ONE UNIT AND SECOUND UNIT FOUND ONE SECTION NOT FREEZING PROPERLY AS REQUIRED OF OR BELOW. AIR TEMPETURE MAINTAINING 30F,32F. MANAGER TRANSFERED FOOD TO ANOTHER UMIT MAINTAING OF OR BELOW. COOLER HELD FOR INSPECTION. REFRGERATION SERVICE ARRIVED ON PREMISES. MUST CONTACT C D P H, BEFORE USING UNIT-312-726-4240,FAX/MR BHATTAL,RECIEPT. CITATION ISSUED 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF IMPROPER PEST CONTROL,LIVE FLIES,15 ,20 RAT DROPPINGS ON FOOR INSIDE PANEL WALL IN REAR,10 MICE DROPPINGS BEHIND CLUTTER /STORAGE AGANIST WALL OF UNUSED PEPSI COOLER,LIVE BUGS/INSECTS NEAR FLLOR DRAIN AT WIC. MUST CLEAN AND SANITIZE ALL AREAS,CONTACT PEST CO FOR TREATMENT. CITATION ISSUED 7-38 020
    • 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. OBSERVED NO CERTIFIED MANAGER ON DUTY/SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED OR SERVED,(SLICING READY TO EAT MEAT/CHEESES) CITATION ISSUED 7-38-012
    • 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 FLOORS NOT CLEAN IN MEAT PROCESSING ROOM,WITH OLD BLOOD ,STANDING UNCLEAN WATER CONTRIBUTING TO INSECT,FLY PROBLEM. MUST REMOVE,CLEAN/SANITIZE AREAS.
  5. Short Form Complaint

    1 infraction

    • 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. OBSERVED FOOD EQUIPMENT,STORAGE EQUIPMENT,COOLERS NOT CLEAN,MUST CLEAN/SANITIZE.
  6. Short Form Complaint

    1 infraction

    • 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. OBSERVED NO CERTIFIED MGR ON SITE WHEN POTENTIALLY HAZARD FOODS ARE PREPARED OR SERVED/SLICING MEATS AND CHEESE.
  7. Short Form Complaint

    0 infractions

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