Skip to content
Loading map…

TIERRA CALIENTE MARKET #2

2556 W ARMITAGE AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

TIERRA CALIENTE MARKET #2 has been inspected 9 times by Chicago Department of Public Health since June 3, 2011. The most recent inspection, on May 16, 2016, found no infractions.

1 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 source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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 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 2 times across 2 separate inspections, most recently on December 17, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on May 28, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 21, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 26 times across 8 separate inspections, most recently on May 22, 2015. 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 13 times across 7 separate inspections, most recently on December 17, 2014. 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

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR PREP AREA. MUST REPAINT OR REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING AND WATER DAMAGED CEILING TILES ABOVE WALK-IN COOLER. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINKS BEHIND MEAT DISPLAY CASE AND REAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNNECESSARY ARTICLES AT FRONT PREP AREA ON SHELVING AND FRONT WINDOWS. MUST REMOVE AND MAINTAIN.
  3. Complaint

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH ORIGINAL CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD IS PREPARED AND/OR SERVED SUCH AS BEEF, CHICKEN, RICE, ETC. SERIOUS CITATION ISSUED 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND PREPARED FOOD ITEMS UNLABELED. INSTRUCTED FACILITY TO LABEL ALL FOOD ITEMS AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC SHOPPING BAGS USED FOR FOOD STORAGE. INSTRUCTED FACILITY TO USE ONLY FOOD GRADE MATERIALS AND TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT BUILDUP ON THE WALK IN COOLER FANGUARDS AND ON THE DELI MEAT GRINDER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILDUP ON WALK IN COOLER FLOORS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND BROKEN LIGHT BULBS IN THE WALK IN COOLER. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE STOPPERS AT THE 3 COMPARTMENT SINK NOT WORKING. MUST REPLACE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE EXPOSE HAND SINK AT THE FRONT PREP AREA LOOSE FROM THE WALL. MUST REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE DELI CASE AT THE BOTTOM STORAGE COMPARTMENT TO REMOVE SPILLS. MUST CLEAN AND SANITIZE THE FOLLOWING EQUIPMENT AT THE DELI COUNTER: BAND SAW, MEAT SLICER AND THE PREP TABLE. ALSO THE EXTERIOR DOORS OF THE COOLERS IN THE FOOD PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS INSIDE THE WALK IN COOLER NEEDS DETAIL CLEANING TO REMOVE SPILLS AND DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS ARE BURNT OUT INSIDE THE WALK IN COOLER. MUST REPLACE AND MAINTAIN.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AND MAINTAIN SINK STOPPERS FOR THE 3 COMPARTMENT SINK FOR THE REAR DELI/MEAT AREA AND PROVIDE A BARRIER ON THE SOUTH WEST OF THE DELI/MEAT AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE FAN COVERS,SHELVINGS INSIDE THE WALK-IN-COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY BENEATH THE GROCERY SHELVINGS THROUGHOUT THE GROCERY,CLEAN FLOORS IN DETAIL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS AT REAR FOOD PREP MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE HOOD AND FILTERS OVER THE COOKING EQUIPMENTS AT FRONT AND REAR FOOD PREP AREAS REQUIRE A DETAIL CLEANING AND REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 2 COMPARTMENT SINK REAR AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
  6. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION STILL PENDING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION STILL PENDING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL PENDING
  7. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 2 COMPARTMENT SINK BACKING UP WHEN TURNING ON EXPOSED HAND SINK IN REAR COOKING AREA, SINK NOT PROPERLY DRAINING, INSTRUCTED TO REPAIR, SERIOUS CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE RAW WOOD SHELVING INSIDE WALK-IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT IN REAR COOKING AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES, ALSO INSIDE WALK-IN COOLER
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INCREASE LIGHT WATTS IN REAR COOKING AREA AND WALK-IN COOLER
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK AT MEAT COUNTER AREA, PROVIDE A GREASE TRAP FOR THE SAME SINK, AND REPAIR SLOW DRAINING HAND SINK IN REAR COOKING AREA
  8. Canvass

    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.MUST PROPERLY LABEL ALL FOOD CONTAINERS ON PREMISES(I.E. RED SALSA AND GREEN SALSA).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE UTENSILS BEHIND FRONT CUSTOMER TACO COUNTER.
    • 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 DETAIL CLEAN INTERIOR OF ALL COOLERS AND SHELVING, MEAT DISPLAY DELI CASE IN REAR, AND INTERIOR OF 2COMP SINK IN REAR COOKING AREA. MUST REPAINT ALL RUSTED COOLER SHELVING RACKS.
    • 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 REPAIR OR REPLACE CRACKED FLOOR IN REAR WALK-IN COOLER AND FRONT TACO COUNTER AREA. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.
    • 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 FOOD SPLASHES AND DEBRIS FROM WALLS AT FRONT TACO COUNTER AS WELL AS WALL AT REAR COOKING AREA UNDER HOOD.
    • 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 LEAK UNDER EXPOSED HANDSINK AT MEAT DELI AREA.MUST CLEAN EXHAUST HOOD AT FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST DECLUTTER AND BETTER ORGANIZE REAR COOKING AREA. MUST REMOVE ALL UNUSED ITEMS FROM SAME AREA.
  9. Canvass

    5 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. FOUND DIRTY FLOORS BENEATH GROCERY SHELVINGS,CLEAN FLOORS IN DETAIL.
    • 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. FOUND SEVERAL WATER STAINED CEILING TILES THROUGHOUT MUST REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR MUST BE SELF CLOSING.
    • 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. FOUND WATER LEAKING AT MIDDLE PIPE BENEATH 3 COMP SINK MEAT DEPT AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE CLUTTERED CONDITIONS RIGHT OUTSIDE REAR EXIT DOOR DUE TO POTENTIAL PEST HARBORAGE AND PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA.

Nearby inspected facilities

Own this business? Add a badge to your website