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STANLEY'S

1558 N ELSTON AVE, CHICAGO, IL 60622 · Grocery Store

Inspection summary

STANLEY'S has been inspected 16 times by Chicago Department of Public Health since February 5, 2010. The most recent inspection, on October 10, 2019, found no infractions.

1 of 16 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on November 19, 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 5 times across 5 separate inspections, most recently on August 11, 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 3 times across 3 separate inspections, most recently on January 27, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times on November 19, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED WIPING CLOTHES ON THE PREP TABLES AND COUNTER TOPS. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE AND MAINTAIN SINK STOPPERS FOR THE 3 COMPARTMENT SINKS FOR PROPER SINK SET UP.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND SANITIZE MEAT SLICER MORE OFTEN TO PREVENT CONTAMINATION. MUST CLEAN THE PREP TABLE, COUNTER TOP TO REMOVE SPILLS AND DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED THE LEAKS AT THE FOLLOWING FAUCET FIXTURES: THE 3 COMP SINKS AND EXPOSED HAND SINK IN THE DELI AREA, AND THE EXPOSED HAND SINK IN THE JUICE STATION. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FLOORS AND WALLS DIRTY IN THE REAR PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED MISSING LIGHT SHIELDS, BRUNT OUT LIGHTS THROUGH OUT PREMISES. MUST REPAIR, REPLACE AND MAINTAIN.
  3. Complaint Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, ALONG THE WALLBASE, UNDER AND AROUND ALL HEAVY EQUIPMENT IN THE STORAGE AND PREP AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE ALL MOPS HANGING UP WHEN NOT IN USE. MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS IN THE JUICE/SALAD BAR TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
  4. Complaint

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE, DISPLAY, ETC. FOUND A NEW SALAD BAR ADDITION TO THE JUICE BAR WITHOUT EFFECTIVE SNEEZE GUARDS. BARRIER IS NOT SUFFICIENT IN HEIGHT AND IS LACKING PROTECTION AT THE TOP TO SHIELD AGAINST CONTAMINATION, ELEMENTS, BUGS, ETC. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARINGSERVING POTENTIALLY HAZARDOUS FOODS (I.E. SLICING DELI MEATS, JUICING, DAIRY, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, ALONG THE WALLBASE, UNDER AND AROUND ALL HEAVY EQUIPMENT IN THE STORAGE AND PREP AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE ALL MOPS HANGING UP WHEN NOT IN USE. MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS IN THE JUICE/SALAD BAR TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
  5. Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL FOOD CASES TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS UNDER/AROUND THE 3-COMPARTMENT SINK IN THE DELI AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE LIGHT SHIELDS TO ALL THE LIGHTS IN ALL OF THE PREP AREAS. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDSINK NEEDED IN CHIP PROCESSING AREA. MUST INSTALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS NEEDED IN FRESH CUT FRUIT CASES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL FOOD CASES TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDSINK NEEDED IN CHIP PROCESSING AREA. MUST INSTALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS NEEDED IN FRESH CUT FRUIT CASES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  7. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PACKAGED SLICED MELONS IN DISPLAY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT IN STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS UNDER SINKS IN DELI PREP AREA AND REAR STORAGE AREA. REPAIR DOOR SWEEPS ON FRONT DOORS. CLEAN CEILING VENT AND REPAIR CEILING LEAK IN SALES AREA NEAR ORANGES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN DELI PREP AREA AND REAR DISH WASHING AREA. PROVIDE LIGHT SHIELDS IN PRODUCE DISPLAY CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE ON EXPOSED SINK IN CHIP PREP AREA. REPLACE MISSING HOT WATER HANDLE ON WASHBOWL IN CUSTOMER WASHROOM. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, AND WALK-IN COOLER AREAS. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  8. Canvass

    9 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED. OBSERVED AN EXCESSIVE AMOUNT OF CARDBOARD BOXES AND FRUIT ON GROUND AROUND DUMPSTER. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY WHEN SLICED HAM PREPARED AND SERVED. SERIOUS VIOLAITON 7-38-012A CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD AT HAND SINK IN DELI PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARD COVERS IN DELI WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT IN STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS UNDER SINKS IN DELI PREP AREA AND REAR STORAGE AREA. REPAIR DOOR SWEEPS ON FRONT DOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN DELI PREP AREA AND REAR DISH WASHING AREA. PROVIDE LIGHT SHIELDS IN PRODUCE DISPLAY CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE ON EXPOSED SINK IN CHIP PREP AREA. REPLACE MISSING HOT WATER HANDLE ON WASHBOWL IN CUSTOMER WASHROOM. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, AND WALK-IN COOLER AREAS. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  9. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Deli meats inside coolers not labeled or dated. Instructed to date all deli meats within 5 day of use when seal has been broken.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Fan covers, prep tables in produce area not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and under equipment not cleaned. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs under produce display case not shielded. Instructed to install to shield and end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation not working in both toilet rooms. Instructed to repair or replace exhaust fan. Exposed handsink and utility sink slow draining. Instructed to repair to prevent slow drain. Cold water in employees toilet room pressure low. instructed to increase water pressure. Faucet not maintained at three compartment sink in produce area. Instructed to repair leak at neck of faucet.
  10. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE ADEQUATE LABELS FOR PRODUCE STORED WITHOUT ORIGINAL CONTAINERS OR BOXES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAINT RUSTY SHELVING IN REAR STORAGE AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT STORE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE SINK STOPPERS NEEDED FOR DELI CASE THREE COMPARTMENT SINK, AND MUST INCREASE HOT WATER PRESSURE AT LARGE THREE COMPARTMENT SINK IN REAR AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,
  11. Short Form Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE ADEQUATE LABELS FOR PRODUCE STORED WITHOUT ORIGINAL COUNTERS OR BOXES
    • 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 PROVIDE SPLASHGUARD AT HANDSINK BEHIND DELI AREA
    • 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 DISPLAY CASE DOWN GROCERY AISLE
    • 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 CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT STORE
    • 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.GREASE TRAP NEEDED AT THREE COMPARTMENT BEHIND DELI CASE
  12. Complaint

    6 infractions

    • 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. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE SLICED, HANDLED, AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE SERVED AND PREPARED, PREMISES HANDLING READY TO EAT PRODUCTS AT THIS TIME OF INSPECTION SERIOUS CITATION ISSUED
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE ADEQUATE LABELS FOR PRODUCE STORED WITHOUT ORIGINAL COUNTERS OR BOXES
    • 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 PROVIDE SPLASHGUARD AT HANDSINK BEHIND DELI AREA
    • 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 DISPLAY CASE DOWN GROCERY AISLE
    • 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 CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT STORE
    • 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. GREASE TRAP NEEDED AT THREE COMPARTMENT BEHIND DELI CASE
  13. Short Form Complaint

    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.SPLASHGUARD AT HANDSINK IN DELI AREA NOT INSTALLED.
    • 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..FLOORS UNDER SHELVING THROUGHOUT GROCERY NEEDS DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS ABOVE DELI FOOD PREP NOT SHIELDED.
    • 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.REMOVE ALL CLUTTER.
  14. Consultation

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARD AT HANDSINK IN DELI AREA NOT INSTALLED.
    • 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.FLOORS UNDER SHELVING THROUGHOUT GROCERY NEEDS DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS ABOVE DELI FOOD PREP NOT SHIELDED.
    • 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.REMOVE ALL CLUTTER.
  15. Complaint Re-Inspection

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.FOUND NO HANDSINK ACCESSIBLE TO NEW INSTALLED KIOSK FRYING POTATOES INTO CHIPS IN OPERATION DURING THIS INSPECTION-HELD FOR INSPECTION TAG PLACED ON SAID OPERATION MUST E-MAIL [email protected].
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARD AT HANDSINK IN DELI AREA NOT INSTALLED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER SHELVING THROUGHOUT GROCERY NEEDS DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS ABOVE DELI FOOD PREP NOT SHIELDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER.
  16. Complaint

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.FOUND NO HANDSINK ACCESSIBLE TO NEW INSTALLED KIOSK FRYING POTATOES INTO CHIPS IN OPERATION DURING THIS INSPECTION-HELD FOR INSPECTION TAG PLACED ON SAID OPERATION MUST E-MAIL [email protected] FOR APPROVAL.
    • 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.FOUND FRONT,REAR EXIT DOORS NOT RODENT-PROOFED,NO PEST CONTROL LOG PROVIDED FOR INSPECTORS DURING THIS INSPECTION.
    • 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.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON SITE WHILE SLICING DELI MEATS.
    • 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.SPLASHGUARD AT HANDSINK IN DELI AREA NOT INSTALLED.
    • 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.FLOORS UNDER SHELVING THROUGHOUT GROCERY NEEDS DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS ABOVE DELI FOOD PREP NOT SHIELDED.
    • 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.REMOVE ALL CLUTTER.

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