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SKY FOOD AND DOLLAR

3208 W 16TH ST, CHICAGO, IL 60623 · Grocery Store

2 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    13 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURE OF COOKED ITALIAN BEEF AT 96.3F,CHEESE SAUCE AT 81.5F IN HOT HOLDING UNIT.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX.5.5 LBS.$17.(CRITICAL 7-38-005A)CITATION ISSUED.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.OBSERVED NO HOT RUNNING WATER AT HAND SINKS IN PREP AREA & TOILET ROOM,3- COMPARTMENT SINK.NO HOT WATER TANK ON SITE OBSERVED PLUMBING CONNECTION.MUST PROVIDE HOT & COLD RUNNING WATER ON SITE AT ALL TIMES & HOT WATER TANK.(CRITICAL 7-38-030)CITATION ISSSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED EMPLOYEES TOILET NOT FLUSHING & LEAKING AT THIS TIME.MUST REPAIR & MAINTAIN.(CRITICAL 7-38-030)CITATION ISSUED.
    • 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 IMPROPER PEST CONTROL OBSERVED MORE THAN 20 RODENT DROPPINGS AT MOTOR OF COLD HOLDING UNIT & LOWER CABINET OF HAND SINK IN TOILET ROOM.ALSO FRONT & REAR DOORS NOT RODENT PROOFED.NO PEST CONTROL LOG BOOK ON SITE TO VIEW.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.PROVIDE A PEST CONTROL LOG BOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/2/11.(SERIOUS 7-38-020)CITATION ISSUED.
    • 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 FOOD MANAGER ON SITE WHILE ITALIAN BEEF & CHEESE SAUCE ARE BEING PREPARED & SERVED AT THIS TIME.MUST HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES FOOD IS BEING HANDLED & SERVED.(SERIOUS 7-38-012)CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST APPLY SEALANT OR PAINT RAW WOOD SHELVING UNITS AT SERVICE COUNTER & REMOVE RUST FROM SHELVING UNITS ON SALES FLOOR.MUST REPAIR OR REPLACE MISSING OUTLET COVERS WHERE NEEDED,MISSING SINK STOPPERS FOR 3- COMP SINK.FOIL FROM SURFACES.
    • 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.MUST CLEAN ALL SHELVING UNITS,COOLERS,ICE CREAM FREEZER,ALL EQUIPMENT,3- COMP SINK,WINDOW SILLS.
    • 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.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.
    • 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.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE LOOSE & MISSING WALL BASES ,STAINED & DAMAGED CEILING TILES THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS & EXTERIOR WALL IN FRONT OF BUILDING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE ADEQUATE LIGHTING & SHIELDS IN PREP AREA & WHERE NEEDED.
    • 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 REPAIR OR REPLACE MISSING FAUCET HANDLES AT 3- COMP SINK,MISSING GREASETRAP AT SAME,LEAKY PIPE AT HAND SINK IN TOILET ROOM.
    • 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 THERMOMETERS FOR ALL COLD HOLDING UNITS.
    • 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT.