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SOMER FOOD MARKET, INC.

2812-1/2 W DEVON AVE, CHICAGO, IL 60659 · Grocery Store

Inspection summary

SOMER FOOD MARKET, INC. has been inspected 7 times by Chicago Department of Public Health since November 6, 2014. The most recent inspection, on September 10, 2018, found no infractions.

1 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 temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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 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 3 times on September 10, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 10, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 10, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 10, 2017. 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 14 times across 5 separate inspections, most recently on May 23, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2)(A) THE FOLLOWING FOODS FOUND AT IMPROPER TEMPERATURE IN THE DISPLAY COOLER. CUT PICKLED VEGETABLE AT 53.2F AND 54.3F, SLICED TURNIPS AT 56.4F, OLIVES AT 57.2F. APPROXIMATELY 50 LBS DISCARDED WITH AN ESTIMATED VALUE OF $400.00. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 ALL PREPARED FOODS HELD LONGER THAT 24 HOURS MUST BE PROPERLY DATE MARKED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 DISPLAY COOLER UNABLE TO MAINTAIN A PROPER TEMPERATURE OF 41F OR BELOW. COOLER FOUND AT 51.4 WITH CUT VEGETABLE SALAD AT 54.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS PROPER TEMPERATURE. CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(A) INACCURATE INTERNAL THERMOMETER INSIDE THE DISPLAY COOLER. MUST REPLACE.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MILK CRATES USED FOR ELEVATION THROUGH OUT THE PREMISES. INSTRUCTED TO USE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST ALSO ELEVATE ALL FOOD ITEMS 6" OFF THE FLOOR AND AWAY FROM THE WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER AT THE FRONT DISPLAY AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE REAR ESPECIALLY UNDERNEATH SHELVING AND MILK CRATES WITH HEAVY DUST AND DIRT ACCUMULATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST
  4. Canvass

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED FAUCET AT THE 3 COMPARTMENT SINK NOT EXTENDING TO ALL 3 COMPARTMENTS OF THE SINK AS REQUIRED BY THE CODE TO PROPERLY FILL THE SINKS WITH WATER. INSTRUCTED TO HAVE A LONGER FAUCET THAT EXTENDS TO ALL SINK COMPARTMENTS. SERIOUS VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MILK CRATES USED FOR ELEVATION THROUGH OUT THE PREMISES. INSTRUCTED TO USE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST ALSO ELEVATE ALL FOOD ITEMS 6" OFF THE FLOOR AND AWAY FROM THE WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER AT THE FRONT DISPLAY AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE REAR ESPECIALLY UNDERNEATH SHELVING AND MILK CRATES WITH HEAVY DUST AND DIRT ACCUMULATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning, display cooler shelving/racks not clean, need detailed cleaning(crevices), rear storage shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors in rear storage areas under shelving/pallets tot clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had exposed raw wood, holes gaps by walk in cooler area and rear sotorage area shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in display cooler, and rear storage areas, shall be provided.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
  6. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LOOSE WALL COVING IN THE STAFF RESTROOM ACROSS FROM THE HAND SINK. IN THE REAR MOP SINK STORAGE ROOM MUST REPLACE ALL WATER DAMAGED CEILING TILES. MUST REPAIR HOLES AT BOTH SIDES OF THE REAR EXIT DOOR TO PREVENT PEST ENTRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES MUST INSTALL A STAINLESS STEEL DRAIN BOARD AT THE 3-COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL BOXES 6 INCHES OFF THE FLOOR AT ALL TIMES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.
  7. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • DURING INSPECTION FOUND OPERATION HAS CHANGED. THERE IS NO CONVENIENT AND ACCESSIBLE EXPOSED HAND SINK ON PREMISES BY THE DELI CASE AREA WHERE THE OPEN FOOD ITEMS ARE SERVED. PREMISES SELLS OPEN FOOD FROM A DELI CASE WHERE 8 DIFFERENT TYPES OF OLIVES ARE SERVED. OLIVES COME FROM LARGE KRINOS PLASTIC 23LBS CONTAINERS WHICH ARE TRANSFERRED INTO LARGE PLASTIC CONTAINERS WHICH ARE THEN RESOLD SERVED INTO PLASTIC TO-GO 1LB CONTAINERS. ALSO SELL PICKLED GIARDINIERA(1LB)CONTAINERS AND CUCUMBER PICKLES (7 LBS) CANS ARE ALSO SOLD THE SAME WAY. PREMISES HAS BEEN GIVEN 48 HOURS TO INSTALL AN EXPOSED HAND SINK WHICH IS CONVENIENT AND ACCESSIBLE TO THE DELI AREA. CRITICAL CITATION ISSUED. ALL FOOD ITEMS STATED ABOVE WHERE TAGGED AT THIS TIME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LOOSE WALL COVING IN THE STAFF RESTROOM ACROSS FROM THE HAND SINK. IN THE REAR MOP SINK STORAGE ROOM MUST REPLACE ALL WATER DAMAGED CEILING TILES. MUST REPAIR HOLES AT BOTH SIDES OF THE REAR EXIT DOOR TO PREVENT PEST ENTRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES MUST INSTALL A STAINLESS STEEL DRAIN BOARD AT THE 3-COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL BOXES 6 INCHES OFF THE FLOOR AT ALL TIMES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.

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