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SUNRISE SUPERMARKET

549 E PERSHING RD BLDG, CHICAGO, IL 60653 · Grocery Store

Inspection summary

SUNRISE SUPERMARKET has been inspected 3 times by Chicago Department of Public Health since August 12, 2010. The most recent inspection, on September 21, 2011, found no infractions.

1 of 3 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.

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 across 2 separate inspections, most recently on January 4, 2011. 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 9 times across 2 separate inspections, most recently on January 4, 2011. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 4 times across 2 separate inspections, most recently on January 4, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 12, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND 13 OF 25 REACH IN FREEZERS ON 1ST. FLOOR NOT MAINTAINING PROPER TEMPERATURE. AMBIENT AIR TEMPERATURE AT 13.1-19.6F. INSTRUCTED TO MAINTAIN FREEZER TEMPERATURE AT 0F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SAID UNITS. FAX LETTER TO 312-746-4240 WHEN UNITS MAINTAIN PROPER TEMPERATURE. FOUND SOME PREPACKAGED THAWED CHICKEN STRIPS INSIDE SAID FREEZER UNIT AT 27.1F. INSTRUCTED TO SELL ALL PREPACKAED THAWED PRODUCTS AND RELOCATE SAID PRODUCTS INTO REFRIGERATION UNIT. MANAGER REMOVED ITEMS FROM SAID UNITS AT THIS TIME. CRITICAL 7-38-005 (A) ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SEE VIOLATION #33.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS HAVE DEEP GROVES AND ARE DISCOLORED, REPLACE SAME. PAINT GREASE TRAP AND THE RUSTY SHELVES AND OTHER EQUIPTMENT IN THE WALK IN COOLER AREAS. FREEZERS IN BASEMENT HAVE ICE BUILD-UP, REPAIR CONDENSER'S IN BOTH BASEMENT FREEZERS AND PROVIDE GASKETS FOR BOTH.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN MEAT DISPLAY COOLERS, SHELVES,COUNTERS UNDER CASH REGISTER'S, PREP TABLE SHELVES.
    • 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. REPLACE MISSING FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CHIPPED PAINT IN BEER/LIQUOR COOLER, WALL BEHING 3 COMPARTMENT SINK NOT CLEAN, SEAL ALL HOLES THROUGHOUT STORE PREVENTING INSECT HORBAGE. REPAIR CEILING OVER OFFICE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ADD MORE LIGHT TO WALK IN COOLER. CLEAN LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMP SINK IN MEAT DEPARTMENT. LEAKY PIPES IN BASEMENT REPAIR SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEE VIOLATION #32.
  3. Complaint

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT THIS INSPECTION. MUST HAVE A CITY OF CHICAGO FOOD SERVICE NAMAGER ON SITE WHENEVER ANY POTENTIALLY HAZARDOUS FOODS ARE BEING SERVER OR PREPARED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DETAIL CLEAN MEAT DISPLAY COOLERS, SHELVES,COUNTERS UNDER CASH REGISTER'S, PREP TABLE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS HAVE DEEP GROVES AND ARE DISCOLORED, REPLACE SAME. PAINT GREASE TRAP AND THE RUSTY SHELVES AND OTHER EQUIPTMENT IN THE WALK IN COOLER AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES THROIUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT IN BEER/LIQUOR COOLER, WALL BEHING 3 COMPARTMENT SINK NOT CLEAN, SEAL ALL HOLES THROUGHOUT STORE PREVENTING INSECT HORBAGE. REPAIR CEILING OVER OFFICE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ADD MORE LIGHT TO WALK IN COOLER. CLEAN LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMP SINK IN MEAT DEPARTMENT. LEAKY PIPES IN BASEMENT REPAIR SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FREEZERS IN BASEMENT HAVE ICE BUILD-UP, REPAIR CONDENSER'S IN BOTH BASEMENT FREEZERS AND PROVIDE GASKETS FOR BOTH.

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