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THE GALLERY CARNELLI 'S DELI

700 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

THE GALLERY CARNELLI 'S DELI has been inspected 9 times by Chicago Department of Public Health since June 15, 2010. The most recent inspection, on August 8, 2016, found no infractions.

2 of 9 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 6 times across 3 separate inspections, most recently on May 28, 2013. 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 12 times across 6 separate inspections, most recently on March 3, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on June 27, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF UPRIGHT REFRIGERATOR AT REAR OF FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT EXTENTION FAUCET OF 3-COMP SINK. MUST REPAIR.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GASLETS OF WALK IN COOLER SEVERELY TORN. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SODA NOZZLES WITH ACCUMULATED SYRUP. INSTRUCTED TO CLEAN AND MAINTAIN SODA NOZZLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE OF THE 1 DOOR FRREZER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE INSIDE OF THE FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  4. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 49.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN SALAD AND CHEESES. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. UPON MY RETURN ON 5/29/13 TO FINISH THE REPORT, THE COOLER WAS AT 41.7F AND THE HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHICKEN SALAD AT 45.3F, POTATO SALAD AT 45.5F, TUNA SALAD AT 45.3F, EGGS AT 47.3F, CHEESES AT 44.6F, TURKEY AT 45.3F, HAM AT 43.5F, CHICKEN AT 45.8F AND TURKEY BACON AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $600. CRITICAL VIOLATION 7-38-005A.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND WALK-IN COOLER AIR TEMPERATURE AT 52.3F, INSTRUCTED MGR TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST WHEN REPAIRED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING FOOD ITEMS STORED IN WALK-IN COOLER AT TEMPERATURE RANGING BETWEEN 52.4F-48.7F : 100 LBS OF DELI MEAT, 10 LBS OF POTATO SALAD, 40 LBS OF RAW CHICKEN. INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $700.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • COOLING UNIT INSIDE WALK-IN COOLER DRIPPING WITH NO CATCH PAN UNDER. INSTRUCTED TO PROPERLY CATCH CONDENSATION WASTE WATER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN ALONG WALL BASE, FOOD DEBRIS NOTED INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION WHERE BACON IS BEING COOKED ON PANINI MACHINE, HEAVY SMOKE AND COOKING ODERS GENERATED FROM PANINI MACHINE THAT IS FILLING THE HALLWAYS OF FOOD COURT. MUST INSTALL A VENTILATION HOOD ABOVE TO PROPERLY ELIMINATE ALL COOKING ODORS.
  7. Tag Removal

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
  8. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COLD HOLDING UNIT NOT MAINTAINED(7-38-005A). FOUND AIR TEMPERATURE OF WALK-IN COOLER AT 54.7F (UNIT TAGGED). INSTRUCTED TO KEEP ALL COLD HOLDING UNITS AT 40F OR BELOW. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND FOLLOWING FOOD (DATED 6/7/11-INSIDE THE WALK-IN COOLER) AT IMPROPER TEMPERATURES (7-38-005A): CHICKEN SALAD AT 57.9F; TUNA SALAD AT 59.0F; SLICED TURKEY AT 57.5F; SLICED ROAST BEEF AT 59.1F;BACON & POTATO SALAD AT 60.1F; SLICED HAM AT 57.0F-INSTRUCTED TO PROPERLY DISPOSE OFF. (TOTAL POUNDAGE OF FOOD DISPOSED=48 POUNDS). INSTRUCTED TO HOLD ALL COLD FOODS AT 40F OR BELOW & MAINTAIN. (TOTAL VALUE OF PRODUCTS DISPOSED OF = $60.00) All cold food shall be stored at a temperature of 40F or less.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. THE LEFT FAN OF THE WALK-IN COOLER IS NOT WORKING-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COMPRESSORS/CONDENSER/ FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
  9. Canvass

    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 FLLORS THROUGH OUT TO REMOVE ANY AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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