SUPERMERCADO LA CHIQUITA #4

2623-2659 S PULASKI RD, CHICAGO, IL 60623 · Grocery Store

27 inspections

1. ComplaintAug 28, 2025

   1 infraction

   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED TCS FOOD (COOKED RICE) IN HOT HOLD UNIT AT IMPROPER HOT HOLDING TEMPERATURE OF 108°F. PERSON IN CHARGE VOLUNTARILY DISCARDED 2 LBS OF RICE FOR $20. INSTRUCTED PERSON IN CHARGE: ALL HOT HELD FOOD MUST BE AT 135°F AND ABOVE AT ALL TIMES. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
2. CanvassDec 5, 2024

   2 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED THE SIDE OF THE HOT HOLD UNIT WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOOR BETWEEN THE HOT HOLD UNIT WITH A BUILD UP OF DEBRIS, DIRT AND POSSIBLE FOOD DEBRIS. ALSO OBSERVED THE FLOOR UNDER THE METAL PREP TABLE NEXT TO THE UP RIGHT COOLING UNIT WITH A BUILD UP OF DIRT AND POSSIBLE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
3. ComplaintAug 24, 2023

   3 infractions

   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED TCS FOODS (HAM PASTA SALAD AND POTATO SALAD) AT IMPROPER COLD HOLDING TEMPERATURES OF 47F-49F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD FOODS MUST BE AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 8LBS OF SALADS AT A COST OF $30. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO AMBIENT AIR THERMOMETER IN HOT HOLDING UNIT FOR TO-GO MEALS, NEAR DELI AND PASTRY AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DEBRIS UNDER SHELVING IN REAR PRODUCE AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
4. ComplaintMay 5, 2022

   2 infractions

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DUST ON BOTH CEILING FANS IN THE EMPLOYEE WASHROOMS; CLEAN FANS TO REMOVE DUST AND DUST ON THE WALL FROM THE FAN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED ONE CRACKED LIGHT SHIELD IN THE BUTCHER PREP AREA; REPLACE SHIELD WHERE NEEDED.
5. CanvassOct 8, 2021

   7 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • CUSTOMER SELF SERVICE INDIVIDUALLY PACKAGED CAKES, DESSERTS AND SANDWICHES WITHOUT INGREDIENTS LISTED. INSTD TO LABEL WITH INGREDINTS IN DESCENDING ORDER OF PREDOMINACNE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICIAL COLORS, ARTIFICIAL FLAVORS AND CHEMICAL PRESERVATIVES IF CONTAINED IN THE FOOD
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • DRY STORAGE CONTAINERS IN BAKERY NOT LABELED. INSTD TO LABEL WITH COMMON NAME
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • BOWLS BEING USED AS DISPENSING UTENSILS AND STORED IN FOOD (SALSA, RICE) INSTD TO USE PROPER DISPENSING UTENSILS (LADLES, SCOOPS, ETC) AND STORE PROPERLY (HANDLE NOT IN FOOD)
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • MULTI USE UTENSILS IMPROPERLY STORED IN DELI AREA. INSTD TO STORE PROPERLY, HANDLE UP
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • SINGLE USE UTENSILS IMPROPERLY STORED IN DELI AREA. INSTD TO STORE PROPERLY, HANDLE UP
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • MISSING COVERS FOR TRASH RECEPTACLES IN TOILET ROOM. INSTD TO PROVIDE COVERS AND MAINTAIN
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • MISSING TRASH RECEPTACLE AT HANDWASH SINKS IN MEAT SERVICE AREA AND DELI. INSTD TO PROVIDE RECEPTACLES AND MAINTAIN
6. CanvassOct 26, 2020

   3 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • FOUND TORN REFRIGERATION GASKETS ON MULTIPLE WALK-IN COOLERS AND FREEZER UNITS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • FOUND ICE ACCUMULATION ON AIR CURTAINS IN WALK-IN ICE CREAM FREEZER OFF DOCK AREA, INSTRUCTED TO REMOVE AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • FOUND LEAKY DRAIN PIPE AT 3-COMP SINK BEHIND BUTCHER COUNTER. ALSO, FOUND LEAKY FAUCET BASE ON 3-COMP SINK IN BUTCHER PREP ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
7. ComplaintJul 22, 2020

   2 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED FOR THE HAND WASHING SINK LOCATED IN THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO PROVIDE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 OBSERVED WALLS AND FLOORS WITH ACCUMULATED DEBRIS LOCATED IN THE MEAT PREP WALK IN COOLER. INSTRUCTED TO CLEAN.
8. CanvassJun 5, 2019

   5 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED THE BANDSAW, MEAT GRINDER, SLICER, AND OTHER VARIOUS EQUIPMENT WITH EXCESS FOOD DEBRIS AND NOT CLEANED. INSTRUCTED TO CLEAN AND SANITIZE.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS IN THE DELI AREA. INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CANNED GOODS BEING USED TO HOLD UP FOOD ITEMS ON STORAGE RACK ON THE EAST WALL. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE MATERIALS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED THE CUTTING BOARDS IN THE MEAT DEPARTMENT WITH DEEP CUTS, GROOVES, AND DISREPAIR. INSTRUCTED TO REPLACE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED EXCESSIVE DIRT AND AND DEBRIS BUILDUP IN THE REAR STORAGE/RECEIVING AREAS AND THE MEAT DEPARTMENT AREA ON THE CORNERS OF THE FLOORS AND BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
9. ComplaintOct 31, 2018

   10 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEES HEALTH POLICY .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED NO DATE MARKINGS ON TCS FOODS HELD FOR MORE THAN 24 HOURS IN DELI PREP AREA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST CLEAN FOOD DEBRIS BUILD UP FROM MICROWAVE IN BAKERY PREP AREA.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REPAIR OR REPLACE DAMAGED FLOORING IN CHICKEN WALK IN COOLER.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REPAIR OR REPLACE LOOSE WRAPPING ON OVERHEAD PIPES IN PRODUCE PREP AREA.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST CLEAN DUST BUILD UP FROM PRODUCE WALK IN COOLER- CEILINGS & FANGUARD COVERS,BAKERY PREP AREA- DUST BUILD UP ON WALLS,CEILINGS AND VENTS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST CLEAN FOOD DEBRIS FROM FLOORS IN DAIRY ,BAKERY AND PRODUCE WALK IN COOLERS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PRODUCE PREP AREA NEXT TO OVEN AND UNUSED RECEIVING AREA.
10. Canvass Re-InspectionFeb 16, 2018

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS IN MEAT DEPT.,PRODUCE PREP AND BAKERY PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN DEBRIS FROM MEAT DEPT.-UNDER SIDES OF PREP TABLES,FAN GUARD COVERS.CHICKEN WALK IN COOLER - FAN GUARD COVERS,DELI WALK IN COOLER -FAN GUARD COVERS.BAKERY PREP AREA-EQUIPMENT,MICROWAVE & WALK IN COOLER & FREEZER-SHELVING UNITS.BEER & MILK WALK IN COOLER-SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AND WALK IN COOLER AND FREEZER,SALES FLOOR UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES ON SALES FLOOR AND MEAT WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN DEBRIS FROM WALLS IN MEAT PREP AREA AT 3- COMP SINK.MUST REPLACE OR REPAIR STAINED CEILING TILES ON SALES FLOOR,DAMAGED WALL AT RECYCLING AREA.MUST ADJUST THRESHOLD AT RECEIVING MAN DOOR AND ROOF DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN MEAT FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE SINK STOPPERS FOR MEAT DEPT. 3- COMP SINK.MUST REPAIR OR REPLACE BROKEN TILE SURROUND AT REAR MOPSINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE EXCESSIVE AMOUNT OF BOXES FROM IN CORNER AT FRONT MEAT PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR NEW EMPLOYEES.MUST ENROLL AND MAINTAIN.
11. CanvassFeb 9, 2018

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED HAND WASHING FACILITIES NOT MAINTAINED AND ACCESSIBLE.OBSERVED NO HAND DRYING DEVICE AND A LARGE PLASTIC CONTAINER STORED INSIDE OF HAND SINK BASIN IN DELI/HOT FOOD PREP AREA.HAND DRYING DEVICE NOW PROVIDED AND CONTAINER REMOVED FROM SINK AT THIS TIME.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIMES.(CRITICAL 7-38-030)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTERS LIDS WIDE OPEN AND TRASH FILLED ABOVE RIM ON BOTH DUMPSTERS.MUST HAVE TRASH DOWN BELOW RIM AND LIDS TIGHT FITTING.MUST MAINTAIN.(SERIOUS 7-38-020)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS IN MEAT DEPT.,PRODUCE PREP AND BAKERY PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM MEAT DEPT.-UNDER SIDES OF PREP TABLES,FAN GUARD COVERS.CHICKEN WALK IN COOLER - FAN GUARD COVERS,DELI WALK IN COOLER -FAN GUARD COVERS.BAKERY PREP AREA-EQUIPMENT,MICROWAVE & WALK IN COOLER & FREEZER-SHELVING UNITS.BEER & MILK WALK IN COOLER-SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AND WALK IN COOLER AND FREEZER,SALES FLOOR UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES ON SALES FLOOR AND MEAT WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DEBRIS FROM WALLS IN MEAT PREP AREA AT 3- COMP SINK.MUST REPLACE OR REPAIR STAINED CEILING TILES ON SALES FLOOR,DAMAGED WALL AT RECYCLING AREA.MUST ADJUST THRESHOLD AT RECEIVING MAN DOOR AND ROOF DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHT IN MEAT FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR MEAT DEPT. 3- COMP SINK.MUST REPAIR OR REPLACE BROKEN TILE SURROUND AT REAR MOPSINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXCESSIVE AMOUNT OF BOXES FROM IN CORNER AT FRONT MEAT PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR NEW EMPLOYEES.MUST ENROLL AND MAINTAIN.
12. CanvassMay 15, 2017

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL ITEMS THAT ARE PREPACKAGED IN THE STORE ARE IN NEED OF A LABEL THAT HAS ALL STORE INFORMATION. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ICE MACHINE (PRODUCE PREP, INTERIOR OF REACH IN AND WALK IN COOLERS AND FREEZERS TO REMOVE ALL FOOD SPILLS, AND PREP TABLES IN PRODUCE PREP AND BAKERY DEPT. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT SERVICE DEPARTMENTS AND GROCERY BACK ROOMS ARE IN NEED OF DETAIL CLEANING IN CORNERS AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN BAKERY DEPARTMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND SINK IN BAKERY DEPARTMENT IN NEED OF REPAIR. LEAKING HANDSINK IN DELI AREA WATER HANDLES IN NEED OF ADJUSTING. MUST CORRECT AND MAINTAIN.
13. CanvassDec 14, 2016

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF SEVERAL FOOD ITEMS INSIDE THE HOT HOLDING UNIT IN PREP AREA WAS FOUND AT IMPROPER TEMPERATURE,RIBS,WAS FOUND AT 120.9F,TOTAL WEIGHT 6.6LBS,TOTAL COST $28.49,CARNITAS,WAS FOUND AT 126.8F,TOTAL WEIGHT 4.8LBS,TOTAL COST $33.83,BUFFALO WINGS WAS FOUND AT 103.9F,TOTAL WAIGHT 8.5LBS,TOTAL COST $51.03,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION,7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINER THAT HAS SUGER INSIDE CONTAINER IN THE BAKERY SECTION
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUR BULB INSIDE THE WALK-IN FREEZER IN REAR OF PREMISES
14. ComplaintMay 4, 2016

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • SANDWICH DISPLAY CASE ON SALES FLOOR FOUND AT IMPROPER TEMPERATURE. AIR TEMP RECORDED AT 50.5F ON TOP SHELF AND 47.1F ON BOTTOM SHELF. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: BOILED PORK RIBS-48.1F, DELI SANDWICHES-48.4F, SANDWICH SUBS-48.8F, SANDWICH COMBOS-50.3F, CUT CANT ELOPE-48.8F, CUT LEAFY GREENS-51.3F. ALL POTENTIALLY HAZARDOUS FOODS HELD UNDER REFRIGERATION MUST BE MAINTAINED AT 40 DEGREE OR BELOW. ALL FOODS FOUND AT IMPROPER TEMPERATURES(APPROXIMATELY 46LB VALUED AT $213) DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST VERIFY FROM SUPPLIER IF THE WHITE PAPER BAGS USED TO STORE UNCOVERED BAKERY ITEMS IN ARE FOOD GRADE APPROVED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE CUTTING BOARDS ON PREP TABLES, CAN OPENER AND SLEEVE IN HOT FOOD/DELI PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT PRODUCE PREP ROOM(DEBRIS ALONG THE BASES OF THE WALLS NOTED), FLOOR IN BAKERY PREP AREA ALONG THE BASE OF WALL NEAR AND UNDERNEATH COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS INSIDE WALK-IN COOLERS AND EXTERIORS WHERE SURFACES ARE CHIPPED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL FOOD ITEMS THROUGHOUT STORED IN COOLERS AND FREEZERS MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOORS.
15. CanvassJan 12, 2016

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHORIZO FOUND HANGING AT ROOM TEMPERATURE IN MEAT DEPT. AT 62.9F AND NO LAB ANALYSIS POSTED OR PROVIDED INDICATING PRODUCT IS STABLE AT ROOM TEMPERATURE. PRODUCT REMOVED AND DISCARDED(40LB VALUED AT $119.60) CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE IN PRODUCE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN REAR STORAGE AND PREP AREAS WHERE DEBRIS ARE PRESENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS FROM LIGHT SHIELDS IN FOOD PREP AND STORAGE AREAS WHERE PRESENT. CLEAN, PAINT OR REPLACE PANELING IN DELI PREP AND PRODUCE PREP AREAS.
16. CanvassAug 20, 2015

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED RAW BEEF, CHICKEN AND PORK MARINATING IN CONTAINERS IN THE WALK IN COOLER LOCATED IN THE MEAT DEPARTMENT, SAID CONTAINERS WERE WITHOUT PROPER LABELS CONTAINING NAME OF PRODUCT AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUTSIDE OF THE ORIGINAL CONTAINERS AND MAINTAIN. ALSO OBSERVED RAW MEAT IN A CONTAINER WITHOUT A LABEL LOCATED ON THE BOTTOM SHELF OF A PREP TABLE IN THE MEAT DELI. MANAGER STATED MEAT IN SAID CONTAINER IS DISCARDED. INSTRUCTED MANAGER TO PROPERLY LABEL CONTAINER TO INDICATE MEAT IS TO BE DISCARDED AND NOT FOR SALE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE MACHINE USED FOR MEAT DISPLAYS ONLY, LOCATED IN THE REAR OF MEAT DEPARTMENT, IN NEED OF CLEANING TO REMOVE MINOR CALCIUM BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER UNDER A PREP TABLE LOCATED BEHIND THE DELI MEAT/ HOT HOLDING COUNTER. INSTRUCTED TO REMOVE ALL STANDING WATER TO PREVENT PEST HARBORAGE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON THE VENTS IN THE THE MEAT DELI AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELDS ON LIGHT BULBS LOCATED OVER THE FRUIT AND VEGETABLE DISPLAY SECTIONS. INSTRUCTED TO PROVIDE LIGHT SHIELDS. OBSERVED BURNT OUT LIGHTING OVER THE PRODUCE SECTION. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MINOR LEAK UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR MEAT SECTION. INSTRUCTED TO REPAIR LEAK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STOCK (BOXES OF CHEESES) STORED ON THE GROUND IN THE CHEESE WALK IN COOLER. INSTRUCTED TO ELEVATE ALL STOCK AT LEAST 6 INCHES FROM THE GROUND TO PREVENT PEST HARBORAGE.
17. Short Form ComplaintAug 28, 2014

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD IN REAR MEAT PREP AREA STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME. EXCEESIVE ICE BUILD-UP ON WALK-IN FREEZER CONDENSOR. REPAIR SAME
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING AT PIPE UNDER EXPOSED HANDSINK IN REAR MEAT PREP AREA. 3-COMPARTMENT SINK FAUCET LEAKING IN REAR MEAT PREP AREA. REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STOED. INSTD TO STORE IN DESIGNATED AREA.
18. ComplaintAug 8, 2014

    4 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 (SLICE DELI MEATS, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD IN REAR MEAT PREP AREA STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME. EXCEESIVE ICE BUILD-UP ON WALK-IN FREEZER CONDENSOR. REPAIR SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING AT PIPE UNDER EXPOSED HANDSINK IN REAR MEAT PREP AREA. 3-COMPARTMENT SINK FAUCET LEAKING IN REAR MEAT PREP AREA. REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STOED. INSTD TO STORE IN DESIGNATED AREA.
19. CanvassJun 10, 2013

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE CAN OPENER IN THE DELI IS RUSTY AND UNSANITARY, CLEAN AND REPAIR THE CAN OPENER SO IT IS SANITARY. THE NORTH END MEAT SLICER HAS A CLEAR SECTION ON THE CARRIAGE THAT HAS FOOD BUILDUP THAT IS NOT BEING CLEANED OFF, DISASSEMBLE THE CARRIAGE AND WASH, RINSE AND SANITIZE THE UNIT EVERY 4 HOURS OF USE. THE FISHCOOLER CONDENSER IS HALF BLOCKED WITH ICE, DEFROST THE UNIT AND CHECK IF THE DOOR GASKET SEALS TIGHT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT FIXTURES ABOVE THE REAR PRODUCE AREA AND MENS CUSTOMER WASHROOM HAVE DEAD INSECTS INSIDE, CLEAN OUT THE LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE PIPE INSULATION ABOVE AND NEAR THE PRODUCE/BUTCHER ICE MACHINE IS DAMAGED AND COLLECTS CONDENSATION. REPAIR SO THE WATER DOES NOT DRIP ONTO THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • THE PREP AREAS ALL HAVE STAINED WIPING CLOTHS ON THE TABLES, STORE A WIPING CLOTH IN SANITIZING SOLUTION IN BETWEEN USE SO YOUR EMPLOYEES CAN EASILY SANITIZE THERE AREAS/UTENSILS.
20. ComplaintOct 16, 2012

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN WALK-IN COOLERS WHERE NEEDED. (CHICKEN, PRODUCE, MEAT)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FAN GUARD COVERS IN WALK-IN UNITS WHERE NEEDED TO REMOVE DUST OBSERVED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A THERMOMETER FOR HOT HOLDING UNIT FOR ROTISSERIE CHICKEN.
21. ComplaintJan 17, 2012

    2 infractions

    • 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 IN CHICKEN WALK-IN UNIT AND PRODUCE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REATTACH LOOSE WALL COVING TO LOWER WALL OUTSIDE OF DOOR THAT SEPERATES RESTAURANT FROM STORE.
22. Short Form ComplaintNov 8, 2011

    0 infractions

23. Complaint Re-InspectionJul 29, 2011

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRINDER IN MEAT PROCESSING AREA,DELI WALK IN COOLER SHELVING UNITS,VENTS IN BREAK ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REMOVE ICE BUILD UP FROM BAKERY WALK IN FREEZER FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN 1ST FL. REAR STORAGE AREA,DAMAGED WALL BASES IN 2ND FL. WOMEN'S TOILET ROOM & MUST CLEAN WALLS IN SAME.
24. ComplaintJul 20, 2011

    5 infractions

    • 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.OBSERVED EVIDENCE OF MORE THAN 25 LIVE HOUSE FLIES FLYING AROUND PREMISES ALSO IN BAKERY DISPLAY UNIT,ON & AROUND PRODUCE ON DISPLAY,MEAT PROCESSING AREA,1ST & 2ND FL. STORAGE AREAS,STAFF BREAK ROOM.ALSO 10- 12 LIVE FRUIT FLIES ON ONIONS ON DISPLAY.ALSO RECEIVING DOOR NOT TIGHT FITTING ALONG SIDE.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/20/11.(SERIOUS 7-38-020).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #547363 4/18/11 NOT CORRECTED.#33 MUST CLEAN CHEESE WALK IN COOLER SHELVING UNITS.#34 MUST SCRAPE & PAINT PEELING PAINT ON FLOORS IN MEAT PROCESSING AREA & WALK IN COOLER,CHICKEN WALK IN COOLER,PRODUCE WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN STAFF BREAK ROOM.#35 MUST REPLACE STAINED CEILING TILES IN STAFF BREAK ROOM.MUST SCRAPE & PAINT PEELING PAINT ON CHEESE WALK IN COOLER SHELVING UNITS.#36 MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN PRODUCE WALK IN COOLER.#38 MUST PROVIDE VENTILATION IN 1ST FL. MEN'S TOILET ROOMS.MUST REPAIR & MAINTAIN.(SERIOUS 7-42-090).
    • 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 GRINDER IN MEAT PROCESSING AREA,DELI WALK IN COOLER SHELVING UNITS,VENTS IN BREAK ROOM.
    • 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 REMOVE ICE BUILD UP FROM BAKERY WALK IN FREEZER FLOOR.
    • 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.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN 1ST FL. REAR STORAGE AREA,DAMAGED WALL BASES IN 2ND FL. WOMEN'S TOILET ROOM & MUST CLEAN WALLS IN SAME.
25. Complaint Re-InspectionApr 21, 2011

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS IN DELI AREA&PRODUCE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM INTERIOR PARTS OF MEAT GRINDER IN MEAT PROCESSING AREA, SOILED CARD BOARD FROM SHELVING UNITS OF PREP TABLES IN PRODUCE PROCESSING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNDER SIDES OF PREP TABLES IN ALL PREP AREAS,SAW,MEAT WALK IN COOLER SHELVING UNITS & ROLLING CARTS,DELI AREA ROLLING CARTS.CHEESE WALK IN COOLER SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN MEAT PROCESSING AREA,CHICKEN WALK IN COOLER,PRODUCE WALK IN COOLER.MUST REPAIR DAMAGED FLOOR IN DELI AREA & BREAK ROOM /STORAGE 2ND FL. MUST CLEAN FLOOR IN MEAT WALK IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES IN MEAT DEPT,WALL BASES IN MEAT WALK IN COOLER,RECEIVING AREA,REAR MOP SINK,STAINED CEILING TILES IN BREAK ROOM,DAMAGED DOOR TRIM INTERIOR OF ICE CREAM WALK IN FREEZER.MUST CLEAN WALL IN MEAT WALK IN COOLER.MUST SCRAPE & PAINT PEELING PAINT ON SHELVING UNITS IN CHEESE WALK IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: 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.MUST REPLACE BURNT OUT LIGHT IN MEAT WALK IN COOLER,CRACKED LIGHT SHIELD IN PRODUCE & EGG WALK IN COOLER .
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST REPAIR OR REPLACE MEAT PREP & PROCESSING AREA 3- COMPARTMENT SINK LEAKY FAUCETS & WELD TOP COMPARTMENT OF SINK.MUST PROVIDE VENTILATION IN 1ST FL. MEN'S TOILET ROOM.
26. ComplaintApr 18, 2011

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER LID MISSING & FRAME BENT MUST REPAIR OR REPLACE LIDS & FRAME ON OUTSIDE GARBAGE DUMPSTER & MAINTAIN.
    • 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 LABEL BULK FOOD STORAGE CONTAINERS IN DELI AREA&PRODUCE.
    • 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 REMOVE RUST FROM INTERIOR PARTS OF MEAT GRINDER IN MEAT PROCESSING AREA, SOILED CARD BOARD FROM SHELVING UNITS OF PREP TABLES IN PRODUCE PROCESSING 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 UNDER SIDES OF PREP TABLES IN ALL PREP AREAS,SAW,MEAT WALK IN COOLER SHELVING UNITS & ROLLING CARTS,DELI AREA ROLLING CARTS.CHEESE WALK IN COOLER SHELVING UNITS.
    • 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 SCRAPE & PAINT PEELING PAINT ON FLOOR IN MEAT PROCESSING AREA,CHICKEN WALK IN COOLER,PRODUCE WALK IN COOLER.MUST REPAIR DAMAGED FLOOR IN DELI AREA & BREAK ROOM /STORAGE 2ND FL. MUST CLEAN FLOOR IN MEAT WALK IN FREEZER.
    • 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.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES IN MEAT DEPT,WALL BASES IN MEAT WALK IN COOLER,RECEIVING AREA,REAR MOP SINK,STAINED CEILING TILES IN BREAK ROOM,DAMAGED DOOR TRIM INTERIOR OF ICE CREAM WALK IN FREEZER.MUST CLEAN WALL IN MEAT WALK IN COOLER.MUST SCRAPE & PAINT PEELING PAINT ON SHELVING UNITS IN CHEESE WALK IN COOLER.
    • 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.MUST REPLACE BURNT OUT LIGHT IN MEAT WALK IN COOLER,CRACKED LIGHT SHIELD IN PRODUCE & EGG WALK IN COOLER .
    • 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.MUST REPAIR OR REPLACE MEAT PREP & PROCESSING AREA 3- COMPARTMENT SINK LEAKY FAUCETS & WELD TOP COMPARTMENT OF SINK.MUST PROVIDE VENTILATION IN 1ST FL. MEN'S TOILET ROOM.
27. CanvassJan 14, 2010

    6 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. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA, AND SEAL DELI WALK IN COOLER WOOD SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; DELI SLICERS AND DISPLAY SHELVES THRU-OUT.
    • 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 EQUIPMENT AT CORNERS AND ALONG WALLS AT DELI AREA, AND THRU-OUT 2ND FLOOR STORAGE ROOM. ALSO MUST REPAIR FLOORS INSIDE MEAT AND PRODUCE WALK IN COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. MUST REPAIR 3PART SINKS FAUCETS AT BUTCHER AREA AND MEAT CUTTING WALK IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THEMOMETER FOR DELI REACH IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS IN ALL PREP AREAS MUST BE PROPERLY STORED.