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SOUTH DEERING FOOD

10600 S TORRENCE AVE, CHICAGO, IL 60617 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE CUTTING BOARD IN THE PREP AREA WITH DRK DEEP OPEN SEAMS,INSTRUCTED TO REPAIR OR REPLACE CUTTING BOARD
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST THE CHEST FREEZERS IN REAR OF PREMISES,HAS ICE BUILD-UP AND CLEAN INTERIOR OF REFRIGERATOR UNIT,HAS MEAT JUICES ON SHELVES AND SHELVES ARE RUSTY,INSTRUCTED TO CLEAN AND REMOVE RUST FROM SHELVES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE REAR AND FOOD PREP AREA,ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR OR PREMISES AND OUTSIDE YARD AREA,TO PREVENT RODENT HARBORAGE,INSTRUCTED TO REMOVE OR ORGANIZE AREA
  3. Canvass

    5 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST STRIPS TO TEST THE SANITIZER AT 3 COMPARTMENT SINK ,WHEN SINK IS SET UP FOR WASH,RINSE AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE CUTTING BOARD IN THE PREP AREA WITH DRK DEEP OPEN SEAMS,INSTRUCTED TO REPAIR OR REPLACE CUTTING BOARD
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST THE CHEST FREEZERS IN REAR OF PREMISES,HAS ICE BUILD-UP AND CLEAN INTERIOR OF REFRIGERATOR UNIT,HAS MEAT JUICES ON SHELVES AND SHELVES ARE RUSTY,INSTRUCTED TO CLEAN AND REMOVE RUST FROM SHELVES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE REAR AND FOOD PREP AREA,ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR OR PREMISES AND OUTSIDE YARD AREA,TO PREVENT RODENT HARBORAGE,INSTRUCTED TO REMOVE OR ORGANIZE AREA
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE CUTTING BOARD WITH DEEP DARK OPEN SEEMS. MUST REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUIST CLEAN THE INTERIOR OF THE FRESH MEAT AND DELI COOLER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS IN THE REAR PREP AND STORAGE AREAS.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST THE CHEST FREEZERSBIN THE REAR OF PREMISES AND CLEAN INTERIOR OF THE PRODUCE BIN ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE BASEMSNT AREA AND IN THE PREP AREA,ALON WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE LIGHT SHIELD COVER INSIDE THE OPEN MEAT DISPLAY COUNTER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR AREA OF PREMISES AND IN THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE
  6. License Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
  7. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 10-DOOR REACH-IN COOLER ON SALES FLOOR NOT MAINTAINING ADEQUATE TEMPERATURES WHICH ARE RANGING FROM 41.9F-44.5F(IN POP/JUICE SECTIONS) TO 45.7F IN SECTIONS WHERE MILK PRODUCTS(YOGURT), EGGS, AND LUNCHMEATS ARE STORED. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND TO HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • YOGURT-45.7F, EGGS-46.1F, LUNCHMEAT-45.9F,- POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. VOLUNTARILY DENATURED AND DISCARDED ALL PRODUCTS AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR. REMOVE ALL ICY BUILD-UP FROM THE INTERIORS OF ALL DISPLAY AND STORAGE FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF MEAT SAW, MEAT SLICER, CABINET UNDERNEATH WASHBOWL IN WASHROOM, STORAGE SHELVES AND STORAGE RACKS ON SALES FLOOR(DUST AND DIRT BUILD-UP), STORAGE DRAWERS UNDERNEATH PREP TABLE IN FOOD PREP AREA, INTERIOR OF MICROWAVE, AND INTERIORS OF COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT ALL SECTIONS AND ROOMS MUST BE DETAILED CLEANED ALONG THE BASES OF THE WALLS AND IN CORNERS(DIRT AND DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE BASE BOARDS. CLEAN AND/OR PAINT WOODEN DOORS IN FOOD PREP AREA. SEAL ALL HOLES AND OPENINGS IN BRICK WALLS ON SALES FLOOR. CLEAN WALLS THROUGHOUT WHERE DIRT AND STAINS ARE PRESENT.