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THE MARKET PLACE FOODSTORE

521 W DIVERSEY PKWY, CHICAGO, IL 60614 · Grocery Store

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD WALL COVERING UP OLD SEAFOOD AREA. WALL MUST BE PAINTED OR SEALED. RAW WOOD IS PROHIBITED AND SURFACE MUST BE RSORED TO A SMOOTH EASILY CLEANABLE SURFACE. OBSERVED SPLASH GUARDS NEEDED IN MEAT PREPARTION ROOM IN BETWEEN EXPOSED HAND SINK AND 2 COMPARTMENT SINK. INSTALL AND MAINTAIN SPLASH GUARD. OBSERVED SPLASH GUARD NEEDED BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK. INSTALL AND MAINTAIN SPLASH GUARD.OBSERVED DUCT TAPE ON WALK IN FREEZER FAN COVER. REMOVE DUCT TAPE AND REPAIR/REPLACE FAN COVER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ALL FAN COVERS IN MEAT WALK IN COOLER AND MEAT PREPARATION ROOM UNCLEAN WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN ALL FAN COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER 2 COMPARTMENT SINK IN OLD SEAFOOD AREA UNCLEAN. CLEAN AND MAINTAIN AREA UNDER 2 COMPARTMENT SINK.OBSERVED FLOOR UNCLEAN IN MEAT PREPARATION ROOM, WITHIN MEAT AND PREPARRED FOODS WALK IN COOLERS AND IN PREPARRED FOODS IN CORNERS AND ALONG WALLS. DETAIL CLEAN AND MAINTAIN ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL UNDER 2 COMPARTMENT SINK IN OLD SEAFOOD AREA WITH TILES COMING OFF OF WALL. REPAIR WALL AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBING LEAK UNDER 2 COMPARTMENT SINK IN OLD SEAFOOD AREA. REPAIR AND MAINTAIN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED 2 ICE MACHINES NOT IN USE. REPAIR OR REMOVE OLD ICE MACHINES.
  3. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 4 ISLAND DISPLAY COLD HOLDING UNITS AT 48.7- 49.8 F. ALL COLD HOLD UNITS WERE TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD WITHIN SALAD BAR AND COLD HOLD UNITS INCLUDING 3LBS OF SLICED TURKEY VALUED AT $8.00 AT 47.8F, 3LBS OF SLICED HAM VALUED AT $7.00 AT 48.7F,3LBS SLICED HARD BOILED EGGS VALUED AT $3.00 AT 48.3F, AND 3LBS OF SHREDDED CHEESE AT 49.0F. 5LBS OF SMOKED LIVER PATTE VALUED AT $35 AT 52.0F, 20LBS OF CHICKEN BOLOGNA VALUED AT $100 AT 51.3F, 20LBS OF TOFU TURKEY DOGS VALUED AT $100 AT 50.0F, 50 LBS OF HUMMUS VALUED AT $450 AT 51.9F,100LBS OF ASSORTED DIPS AND SALSAS VALUED AT $350 AT TEMPERATURES RANGING 47.8-51.3F, OBSERVED 10 LBS OF DUCK LIVER MOUSSE VALUED AT $70 AT 52.4F,OBSERVED 15LBS PROSCIUTTO WRAPPED CHEESE VALUED AT $100 AT 55.7F. OBSERVED 5LBS OF HAM STEAK VALUED AT $30 AT 52.3F. OBSERVED 300 LBS OF ASSORTED CHEESES INCLUDING GOUDA, SWISS, MOZZARELLA, MUNSTER, CHEDDER, BLEU, FETA, AND MANY MORE VALUED AT $500 AT IMPROPER TEMPERATURES RANGING FROM 47.6-60.1F. ALL FOOD WAS REMOVED FROM COLD HOLD UNITS AND PLACED IT SHOPPING CARTS AND PUT IN WALK IN COOLER FOR INVENTORY PURPOSES ONLY AND NOT FOR SALE TO PUBLIC. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DUCT TAPE ON WALK IN FREEZER FAN COVER. REMOVE DUCT TAPE AND REPAIR/REPLACE FAN COVER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED IN MEAT PREPARTION ROOM IN BETWEEN EXPOSED HAND SINK AND 2 COMPARTMENT SINK. INSTALL AND MAINTAIN SPLASH GUARD. OBSERVED SPLASH GUARD NEEDED BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK. INSTALL AND MAINTAIN SPLASH GUARD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD WALL COVERING UP OLD SEAFOOD AREA. WALL MUST BE PAINTED OR SEALED. RAW WOOD IS PROHIBITED AND SURFACE MUST BE RSORED TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ALL FAN COVERS IN MEAT WALK IN COOLER AND MEAT PREPARATION ROOM UNCLEAN WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN ALL FAN COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER 2 COMPARTMENT SINK IN OLD SEAFOOD AREA UNCLEAN. CLEAN AND MAINTAIN AREA UNDER 2 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNCLEAN IN MEAT PREPARATION ROOM, WITHIN MEAT AND PREPARRED FOODS WALK IN COOLERS AND IN PREPARRED FOODS IN CORNERS AND ALONG WALLS. DETAIL CLEAN AND MAINTAIN ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL UNDER 2 COMPARTMENT SINK IN OLD SEAFOOD AREA WITH TILES COMING OFF OF WALL. REPAIR WALL AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBING LEAK UNDER 2 COMPARTMENT SINK IN OLD SEAFOOD AREA. REPAIR AND MAINTAIN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED 2 ICE MACHINES NOT IN USE. REPAIR OR REMOVE OLD ICE MACHINES.
  4. Complaint Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AND AROUND THE WASHBOWL SINK IN BOTH WASHROOM ON THE 2ND FLOOR. MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD OF THE 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE ESTABLISHMENT(ALL THE DEPT, ALONG THE WALL BASE,ALL CORNER IN THE KITCHEN, ALL WALK IN COOLER AND PREP AREA AND STORAGE ROOM AND MAINTAIN. ELEVATE ALL STOCKS 6" OFF THE FLOOR INSIDE THE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENING AROUND THE CONDUIT AND PIPES IN THE PRODUCE PREP AREA. CLEAN THE WALLS IN THE PREP AREA/KITCHEN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE MEAT PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK. MUST INSTALL BACK FLOW PREVENTER DEVICE ON THE ICE MACHINE CONNECTED TO THE WATER LINE.
  5. Complaint

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED TWO FEMALE EMPLOYEES WASHING THE TRAYS,POTS AND PANS WITHOUT USING SANITIZER. BOTH FEMALE EMPLOYEES ARE WASHING AND RINSING UNDER RUNNING WATER, AND PUTTING THE POTS,PANS AND TRAYS ON THE DRAIN BOARD RIGHT AWAY.3 COMPARTMENT SINK IS NOT EVEN SET UP. INSTRUCTED MANAGER THE PROPER WAY OF SETTING THE 3 COMPARTMENT SINK WITH SANITIZER ON THE 3RD COMPARTMENT SINK. CITATION ISSUED CRITICAL 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT ENTRANCE DOOR AND EXIT DELIVERY DOOR NOT RODENT/INSECTS PROOFED. WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOORS. CITATION ISSUED SERIOUS 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE WASHBOWL SINK IN BOTH WASHROOMS ON THE 2ND FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE OR REPLACE ALL CHOPPING BOARD. CLEAN AND SANITIZE ALL PREP TABLES,COOKING EQUIPMENT, MICROWAVE, FOOD CONTAINERS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE ESTABLISHMENT(ALL THE DEPT, ALONG THE WALL BASE,ALL CORNER IN THE KITCHEN, ALL WALK IN COOLER AND PREP AREA AND STORAGE ROOM AND MAINTAIN. ELEVATE ALL STOCKS 6" OFF THE FLOOR INSIDE THE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENING AROUND THE CONDUIT AND PIPES IN THE PRODUCE PREP AREA. CLEAN THE WALLS IN THE PREP AREA/KITCHEN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE MEAT PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK. MUST INSTALL BACK FLOW PREVENTER DEVICE ON THE ICE MACHINE CONNECTED TO THE WATER LINE.
  6. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED. 3-1/2 GAL., 8 QTS., 5 PINTS FRESH SQUEEZED ORANGE JUICE FROM JUICING MACHINE THAT ARE MANUALLY CAPPED AND BOTTLED ON PREMISES FOUND FOR SALE IN REFRIGERATED DISPLAY CASE. ESTABLISHMENT IS REQUIRED TO REQUEST APPROVAL FROM C.D.P.H FOR VARIANCE OF THEIR BOTTLING PROCEDURE. MACHINE AND JUICE TAGGED HELD FOR INSPECTION AND MUST NOT USE/SELL UNTIL SUCH APPROVAL. SERIOUS CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL READY TO EAT, PREPARED FOODS FOR SALAD BAR IN WALK-IN COOLER MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOOD ENCRUSTED TABLE TOP CAN OPENER IN KITCHEN PREP. MUST CLEAN AFTER EACH USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PLASTIC ICE SHOOT ON COLA SODA DISPENSING FOUNTAIN DIRTY, MUST CLEAN. RUSTY METAL RACK SHELVING THROUGHOUT MEAT WALK-IN COOLER. MUST REMOVE RUST, RE-PAINT/RESEAL. MUST NOT USE PAPER TOWELS AS LINER FOR COOLER IN DELI PREP. MUST BE SMOOTH CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE ON HOOD FILTERS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN 1ST FLOOR WALK-IN FREEZER. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS ON PREP TABLES IN MEAT PREP.
  7. Complaint

    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 DEFROST AND MAINTAIN THE INTERIOR OF THE FREEZER INSIDE OF THE MEAT WALK-IN COOLER.
    • 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. DETAIL CLEAN THE INTERIOR OF THE CABINETS BELOW THE FOUNTAIN DRINK STATION AND INTERIOR OF 1 DOOR BAKERY COOLER.
    • 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. DETAIL CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER.
    • 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. DETAIL CLEAN THE WALLS OF THE KITCHEN PREP AREA. MUST SEAL THE OPENINGS OF THE WALLS OF THE DELI WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE END CAPS FOR THE PRODUCE 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. OBSERVED A VACUUM PACKAGING MACHINE IN THE PRODUCE PREP AREA USED TO VACUUM PACKAGE CHICKEN. UNIT WAS NOT BEING USED AT THE TIME OF THE INSPECTION. MACHINE TAGGED HELD FOR INSPECTION. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE HELD FOR INSPECTION TAG REMOVED AFTER YOU HAVE RECEIVED IDPH CERTIFICATION.
  8. Short Form Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • VIOLATION REMAINS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION REMAINS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION REMAINS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VIOLATION REMAINS
  9. Complaint

    7 infractions

    • 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.FOODS IN WALK IN COOLER.
    • 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 NOT USE TIN FOIL AS LINER ON COOKING EQUIPMENT OR SHELVING IN KITCHEN.
    • 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. WATER DAMAGED CEILING TILES ABOVE REAR GROCERY STORAGE MUST REPLACE.
    • 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. INSIDE BACK ROOM WALK IN FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD END CAPS IN REAR PRODUCE 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 PROVIDE BACK FLOW PREVENTION DEVICE ON UTILITY MOP SINK OR REMOVE THREADED NOZZLE. MUST REMOVE THREADED NOZZLE FROM MEAT PREP TWO COMPARTMENT SINK.
    • 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. FOR PRE-PACKAGED FOODS DISPLAY COOLER AND SANDWICH PREP COOLER.