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SOUTH SHORE PRODUCE, INC.

7900 S SOUTH SHORE DR, CHICAGO, IL 60617 · Grocery Store

Inspection summary

SOUTH SHORE PRODUCE, INC. has been inspected 6 times by Chicago Department of Public Health since April 18, 2011. The most recent inspection, on July 28, 2014, found no infractions.

2 of 6 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.

The last 2 inspections in a row found no infractions. 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 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 4 times across 2 separate inspections, most recently on July 19, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 10 times across 4 separate inspections, most recently on July 19, 2012. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 3 times across 3 separate inspections, most recently on August 15, 2011. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE,(50.5F)2-DOORS OF COOLER IN POOR REPAIR,LOSING AIR.DOORS CANNOT PROPERLY CLOSE.MUST CONTACT REPAIR SERVICE FOR COOLER.COOLER MUST MAINTAIN 40F OR BELOW.COOLER TAGGED.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW-CDI.CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND MILK MAINTAINED AT IMPROPER COLD TEMPERATURES OF (51.9F-52F) 14,QUARTS BAREMANNS MILK,12 GAL OF BAREMANNS MILK AND 1-1/2 GAL MILK,INSIDE WALK IN COOLER.MUST MAINTAIN MILK AT 40F OR BELOW. APPROX $125.00 AT APPROX 52LBS,WAS REMOVED FROM COOLER AND DISCARDED,CRITICAL CITATION ISSUED 7-38-005B1.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 3-COMP SNK AND HOT WATER HANDLE HARD TO CLOSE ON REAR HAND SINK MUST REPAIR
  4. Tag Removal

    4 infractions

    • 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.remove rust from dry storage shelves
    • 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.CLEAN STORAGE SHELVES FREEZER, COOLERS,AND WINE COOLER
    • 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.CLEAN FLOOR UNDER AND AROUND EQUIPMENT AND CHIP RACKS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE ITEMS NOT BEING USED
  5. Complaint

    6 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 FRONT 3 DOOR COOLER AT IMPROPER TEMPERATURES 48.7*F SHOULD BE AT 40*F OR BELOW COOLER TAGGED. TO REMOVE TAG FAX LETTER TO CDPH 1=312-746-4240
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.OBSERVED THE FOLLOWING IMPROPER TEMPERATURES AT THIS TIME HEAD CHEESE 58.8*F, BOLOGNA 54.1*F,EGGS 54.1*F, AND SOUR CREAM 53.0*F SHREDDED CHEESE MELTED TOGETHER IN BAG.ALL PRODUCT WAS REMOVED BY MANAGER INSTRUCTED TO OPEN ALL PRODUCTS AND DENATURE WITH BLEACH. TOTAL 350LBS VALUE AT $1,496.00
    • 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.CONTINUE TO REMOVE RUST FROM DRY STORAGE SHELVES FROM REPORT 4/18/11
    • 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.CONTINUE TO CLEAN STORAGE SHELVES IN REACH IN FREEZER, COOLERS, AND WINE COOLER FROM REPORT DATE 4/18/11
    • 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.CONTINUE TO CLEAN FLOORS UNDER AND AROUND ALL STORAGE SHELVES, CHIP RACKS ETC. FROM REPORT 4/18/11
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE ITEMS NOT BEING USED REAR STORAGE
  6. Canvass

    4 infractions

    • 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.OBSEREVED RUSTY DRY STORAGE SHELVES INSTRUCTED TO REMOVE RUST.
    • 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.CLEAN STORAGE SHELVES IN THE REACH IN COOLER, FREEZER, AND WINE COOLER
    • 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.CLEAN FLOOR UNDER ALL STORAGE SHELVES, CHIP RACKS ETC.
    • 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.OBSERVED UNUSED EQUIPMENT PIZZA WARMER, FRONT COUNTER INSTRUCTED TO REMOVE ITEMS NOT BEING USED

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