Skip to content
Loading map…

SOUTH DEERING FOOD

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

Inspection summary

SOUTH DEERING FOOD has been inspected 7 times by Chicago Department of Public Health since September 19, 2014. The most recent inspection, on August 28, 2019, 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 source, labelling and allergens, Food temperature control and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on September 26, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on September 19, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 17, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 15 times across 6 separate inspections, most recently on February 24, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 5 separate inspections, most recently on February 24, 2017. 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. 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.

Nearby inspected facilities

Own this business? Add a badge to your website