Skip to content
Loading map…

SUPERMERCADO RIVERA INC.

4334 W 51ST ST, CHICAGO, IL 60632 · Grocery Store

Inspection summary

SUPERMERCADO RIVERA INC. has been inspected 5 times by Chicago Department of Public Health since October 18, 2010. The most recent inspection, on October 21, 2013, found no infractions.

1 of 5 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.

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 3 times across 2 separate inspections, most recently on August 15, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 12 times across 4 separate inspections, most recently on August 15, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 2 separate inspections, most recently on August 15, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED TWELVE (12LB) PACKAGES OF DELI HAM AT IMPROPER TEMPERATURES RANGING FROM 50.2F-54.1F AND FIFTEEN (5LB) PACKAGES OF DELI CHEESE AT 50.4-51.9F LOCATED IN REAR OF DELI COOLER. MGR IMMEDIATELY DISCARDED AND DENATURED SAME. APPROX 219LBS $300 VALUE. CITATION ISSUED 7-38-005A CRITICAL. INSTD TO REFRAIN OVERCROWDING DELI CASE TO ALLOW ADEQUATE AIR FLOW
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME. REMOVE RUSTY SURFACES FROM BOTTOM SHELVES OF PREP TABLES. SEAL ALL RAW WOOD SURFACES IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL DELI AND MEAT CASE INTERIORS, DOORS, RUBBER GASKETS NOT CLEAN, EXCESSIVE FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS WITH WORN SURFACES IN PREP AREA. INSTD TO REPAIR/PAINT SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHTSHIELDS AND ENDCAPS IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS MISSING. PROVIDE SAME.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GREASE TRAP UNDER THE 3 COMPARTMENT SINK IS RUSTY. INSTRUCTED TO REMOVE THE RUST AND PAINT IT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE SHELVES IN THE STORE SOME ARE DUSTY. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS HAS ICE BUILDUP IN THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EAST WALL UNDER THE UTILITY SINK IS IN POOR REPAIR. INSTRUCTED TO REPAIR IT SO NO INSECT OR RODENT HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS THROUGHOUT PREMISES HAS DIRT BUILDUP ON THEM. VENT IN THE TOILET ROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE IT
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF MEAT AND DELI CASES NOT CLEAN, DEBRIS. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMALL HOLES NOTED ABOVE 3-COMPARTMENT SINK. SEAL SAME.
  5. Canvass

    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 PROVIDE SINK STOPPERS.MUST REPAIR OR REPLACE DAMAGED DOOR GASKET ON LOWER DOOR OF MEAT DISPLAY UNIT.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE & GREASE TRAP.
    • 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 UNDERSIDE OF PREP TABLES,TOP OF HOT WATER TANK,STEAM TABLE,EXCESSIVE GREASE BUILD UP ON WALL BASES BEHIND COOKING EQUIPMENT.
    • 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 FLOOR ALONG WALL BASES THROUGHOUT.MUST REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT AND BROKEN CONCRETE AT FRONT DOOR.
    • 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 CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALL PANELING IN PREP AREA.MUST REPAIR OR REPLACE MISSING DOOR SWEEPS ON FRONT & REAR DOORS,MISSING WALL TILE IN REAR PREP AREA,LOOSE WALL BASES BEHIND COOKING EQUIPMENT.MUST SEAL HOLE IN CEILING ON SALES FLOOR
    • 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.REPLACE BURNT OUT BULB ON SALES FLOOR.
    • 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.THERMOMETER FOR REAR WALL REACH IN COOLERS.

Nearby inspected facilities

Own this business? Add a badge to your website