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THREE B FOODS

2815 N CENTRAL AVE, CHICAGO, IL 60634 · Grocery Store

Inspection summary

THREE B FOODS has been inspected 10 times by Chicago Department of Public Health since June 15, 2010. The most recent inspection, on March 2, 2017, found no infractions.

2 of 10 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: Chemicals and toxic substances, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 23, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 January 11, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 15, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 20 times across 7 separate inspections, most recently on January 4, 2017. 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 8 times across 6 separate inspections, most recently on March 12, 2015. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OD DISPLAY COOLER AND INSIDE REACH-IN FREEZERS, EXTERIOR SURFACES OF 3 COMPARTMENT SINK WITH DRIED FOOD ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH DRIED FOOD SPILLAGE AROUND REAR PREP/COOKING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPES PROVIDE FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, PREVIOUSLY NOTED ON LAST REPORT, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, SERIOUS CITATION: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 03/12/2015, REPORT #1527780, VIOLATION LISTED BELOW: 33 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT WITH EXCESSIVE GREASE BUILD-UP: STORAGE AND PREP SHELVES, MEAT SLICER, ALL COOKING EQUIPMENT ENCRUSTED WITH GREASE AND FOOD DEBRIS, PIPES AND CONDUITS, HOT HOLDING UNIT AND SNEEZE GUARDS AND DISPLAY SHELVES. 34 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AND FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE. 35 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN LIGHT SHIELDS WITH GREASE AND DEAD INSECTS ABOVE PREP/COOKING AREA.--------MUST SEAL HOLE ON WALL BY REAR EXIT DOOR. SERIOUS CITATION: 7-42-090
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT WITH EXCESSIVE GREASE BUILD-UP: INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK, 3 COMPARTMENT SINK, MOP SINK, STORAGE AND PREP SHELVES, MEAT SLICER, ALL COOKING EQUIPMENT ENCRUSTED WITH GREASE AND FOOD DEBRIS, PIPES AND CONDUITS, HOT HOLDING UNIT AND SNEEZE GUARDS AND DISPLAY SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AND FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN LIGHT SHIELDS WITH GREASE AND DEAD INSECTS ABOVE PREP/COOKING AREA.--------MUST SEAL HOLE ON WALL BY REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO EMPLOYEE FOOD HANDLER'S TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in freezer that had peeling paint/rust(interior of unit), exposed raw wood, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving, racks of reach in cooler not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in front storage area, rear storage area under coolers not clean, need detailed cleaning(corners).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off floor to prevent pest harborage.
  7. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in coolers, reach in freezers, must date and label food items in reach in coolers, reach in freezers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment had excess grease build up, need detailed cleaning(crevices). Non food contact surfaces of cooler shelving/racks, door tracks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear storage area under pallets, shelving not clean, need detailed cleaning(corners), floors under 3 compartment sink, cooking equipment(front area)not clean, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint in front counter areas shall be repaired/sealed, walls, ceiling in bathroom not clean, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area, rear storage area, and above steam table not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vent guard missing in kitchen prep area ceiling, shall be provided, exhaust vents(ventilation) in kitchen prep area, and coolers not clean, need detailed cleaning(crevices).
  8. Canvass

    4 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. INSTRUCTED TO PROVIDE 1 DRAIN STOPPER IN 3 COMPARTMENT SINK
    • 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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR GREASE TRAP, INTERIOR OF 4 FREEZER, SHELVES FOR INGREDIENTS INSIDE PREP AREA,HAND SINK
    • 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. FLOOR BEHIND COOKING EQUIPMENT AND ALL CORNERS OF THE PREP AREA AND UNDER STEAM TABLE UNCLEAN 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. DAMAGED SCREEN WIRE DOOR AT THE REAR MUST BE FIXED OR REPLACED
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Display shelves, cooking equipment, interior of coolers and storage shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase, under display shelves and under equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile damaged in areas in rear. Instructed to replace damaged ceiling tile. Light covers through-out not cleaned. Instructed to detail clean. Walls and ceiling not maintained in rear. Instructed to repaint walls and ceiling through-out.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles in rear in corner. Instructed to remove all unused articles.
  10. Canvass

    5 infractions

    • 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. SHELVES FOR DRY INGREDIENTS AND SHELVES IN DISPLAY COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN;INTERIOR OF DISPLAY COOLER INCLUDING AIR FAN UNCLEAN,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. FLOOR IN KITCHEN,BEHIND AND UNDER EQUIPMENT ,FLOOR AT THE REAR DOOR AND STORAGE AREA MUST DETAIL CLEAN AND MAINTAIN;DAMAGED FLOOR TILES IN KITCHEN AND FRONT DINING AREA MUST BE REPLACED
    • 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. FOOD STAINED AND GREASY WALLS IN KITCHEN AND REAR AREA MUST BE REPAINTED;CRACKED CEILING TILES WITH 2 INCH AND 5 INCH HOLES IN HOT HOLDING AREA,STORAGE AREA AND FRONT AREA MUST BE SEALED/REPLACED
    • 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 FIXTURES IN HOT HOLDING AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. EMPLOYEE MUST WEAR HAIR CAP

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