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Supermercado Castillos, Inc

2732 W 59TH ST, CHICAGO, IL 60629 · Grocery Store

Inspection summary

Supermercado Castillos, Inc has been inspected 12 times by Chicago Department of Public Health since July 21, 2011. The most recent inspection, on April 22, 2024, found no infractions.

2 of 12 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, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on June 26, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on September 25, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 18, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 September 18, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on September 18, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCET LEAKING AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF SUGAR AND BREAD CRUMBS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THREE LIVE ROACHES CRAWLING ON CUTTING BOARD ON TOP OF CHEST FREEZER, ONE LIVE ROACH CRAWLING ON WALL BEHIND CHEST FREEZER, ONE LIVE ROACH CRAWLING ON FLOOR ALONG BASEBOARD IN PREP AREA, 10-15 FLYING INSECTS IN SALES AND STAIRWAY LEADING TO BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION CITATION ISSUED 7-38-020(A)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST FIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON SLICER AND CUTTING BOARD IN REAR PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCET LEAKING AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
  4. Complaint

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (SLICES DELI MEATS AND HANDLES RAW MEATS). INSTD TO HAVE ON DUTY AT ALL TIMES. VIOLATION 7-38-012A SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD WORN BEYOND REPAIR, DEEP, DARK GROOVES, AND OPEN SEAMS. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGH OUT PREMISES NOT CLEAN, DEBRIS. BASEMENT FLOOR NOT CLEAN OR DRY. INSTD TO MAINTAIN CLEAN AND DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT REAR NOT CLEAN, DEBRIS AND WORN SURFACES.INSTD TO CLEAN AND PAINT SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TOILET HANDLE IN POOR REPAIR, ATTACHED WITH STRING. INSTD TO REPAIR PROPERLY AND MAINTAIN. ONE BURNER STOVE NOTED IN BASEMENT. INSTD TO REMOVE FROM PREMISES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETER FOR FOOD HANDLER. INSTD TO PROVIDE AND MAINTAIN.
  5. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL PREP TABLES, HANDSINK, INTERIOR OF REACH IN COOLERS TO REMOVE ALL FOOD SPILLS AND SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL TABLES AND COOLERS TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHT IN REAR FOOD PREP AREA IN NEED PROPER SHIELDS. MUST INSTALL AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM IN NEED OF DETAIL CLEANING MUST CORRECT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE. MUST OBTAIN AND MAINTAIN AT ALL TIMES.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FRONT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING FRONT IN POOR REPAIR PEELING/FALLING PAINT, INSTRUCTED TO REMOVE/REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME CLUTTER IN BASEMENT, INSTRUCTED TO ORGANIZE.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD STORAGE SHELF FRONT ABOVE BOX FREEZER, INSTRUCTED TO SEAL/PAINT. ALSO OBSERVED RUSTY INTERIOR OF THE REAR BOX FREEZER, INSTRUCTED TO REMOVE RUST. OBSERVED CARDBOARD ON STORAGE SHELVES IN 3 DOOR FRONT DAIRY COOLER, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRONT 3 DOOR DAIRY COOLER STORAGE SHELVES NOT CLEAN,INSTRUCTED TO CLEAN.OBSERVED MEAT CUTTING BOARDS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED ON THE CEILING, INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO SINK STOPPERS FOR THE REAR 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE. ALSO OBSERVED DRAIN PIPE LEAKING INTO A TRAY AT REAR COOLER, INSTRUCTED TO REPAIR.
  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD IN MEAT PREP AREA IN POOR REPAIR WITH DEEP, DARK GROOVES. REPLACE SAME. REPLACE SOILED CHIP DISPLAY UNITS. PROVIDE PROPER STOPPERS FOR 3-COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE NEEDS DETAILED CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE 1-BURNER COOKING UNITS FOR BASEMENT.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 8-10 DIFERANT SIZE ROACHES IN REAR AREA. INSTRUCTED MANAGER TO CLEAN AND HAVE PEST CONTROL COME AND SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. INSECT ACTIVITY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARD NEEDED AT REAR BUTCHER COUNTER. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEN INTERIOR OF REACH IN FREEZER AND REACH IN COOLER TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN REAR AREA IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS MUST HAVE THERMOMETERS VISIBLE. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  11. Tag Removal

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN ALL MULTI USE UTENSILS AND STORE IN A CLEAN SANITIZED LOCATION. ALL KNIVES MUST BE WASHED AND STORED PROPERLY WHEN NOT IN USE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL PREP TABLES, REACH IN MEAT CASE AND DISPLAY CASE IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. BASEMENT AREA FLOOR IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILDS NEEDED FOR LIGHTS ABOVE PREP AREA. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  12. Canvass

    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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND FRESH MEAT COUNTER AT 52.3 DEGREES AIR TEMPERATURE. UNIT IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME OF INSPECTION. UNIT MAY NOT BE USED UNTIL REINSPECTED BY THE CDPH. WHEN READY CONTACT CDPH VIA FAX 312-746-4240 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: RAW BEEF, RAW CHICKEN, CHORIZO, DELI HAM, AND DELI CHEESES. 52.4-54.5 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED BY MANAGER. TOTAL VALUE $1500.00 200 LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN ALL MULTI USE UTENSILS AND STORE IN A CLEAN SANITIZED LOCATION. ALL KNIVES MUST BE WASHED AND STORED PROPERLY WHEN NOT IN USE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL PREP TABLES, REACH IN MEAT CASE AND DISPLAY CASE IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.
    • 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 THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. BASEMENT AREA FLOOR IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS NEEDED FOR LIGHTS ABOVE PREP AREA. MUST INSTALL AND MAINTAIN AT ALL TIMES.

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