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TREASURE ISLAND FOODS

2121 N CLYBOURN AVE, CHICAGO, IL 60614 · Grocery Store

2 inspections

  1. License Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED FOOD WITHOUT PROPER LABELING. ALL PREPACKAGED FOOD MUST HAVE NAME OF STORE, ADDRESS OF STORE AND LIST OF INGREDIENTS ON PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC DOORS ON DELI BAKERY AND FISH CASES WITH BROKEN PLASTIC. ALL BROKEN PLASTIC MUST BE REPAIRED AND NO DOORS ARE ALLOWED TO BE REPIRED WITH TAPE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARD WITHIN BAKERY WITH DARK GROOVES. CLEAN CUTTING BOARD AND REMOVE ALL DARK GROOVES OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN WITHIN BOTH WALK IN FREEZERS. CLEAN ALL FLOOR DRAINS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETERS NOT AVAILABLE OR NOT EASILY READABLE. ALL REFRIGERATORS, WALK INS AND DELI/BAKERY COOLERS MUST HAVE THERMOMETERS THAT ARE ACCESSIBLE AND EASY TO READ. THERMOMETERS NEED TO BE CHECKED OFTEN TO INSURE ALL COOLERS ARE AT 40F OR BELOW AT ALL TIMES.
  2. License

    11 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED APPROXIMATLY 5 LBS OF BANANNA PUDDING VALUED AT $10 WITH MOLD ACCUMULATION. BANANNA PUDDING WAS DISCARDED. CRITICAL VIOLATION 7-38-005(B)(B2)
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED BAKERY COOLER CONTAINING POTENTIALLY HAZARDOOUS FOOD AT RANGING FROM 47.4 F- 67.0F. COOLER WAS TAGGED AND NOT TO BE USED FOR POTENTIALLY HAZARDOUS FOOD. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 2 KEY LIME PIES WEIGHING APPROXIMATLY 6LBS VALUED AT $10 AT 48.6F. OBSERVED STRAWBERRY CREAM CAKE WEIGHING APPROXIMATLY 5LBS VALUED AT $10 AT 67.4F. FOOD WAS DISCARDED AND DENATURED 7-38-005(A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK WITHIN DELI AREA BACKING UP. WHEN ONE OF THE END COMPARTMENTS IS DRAINED IT BACKS UP INTO MIDDLE COMPARTMENT. INSTRUCTED TO NOT USE SINK. SERIOUS VIOLATION 7-38-030 005 A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED FOOD WITHOUT PROPER LABELING. ALL PREPACKAGED FOOD MUST HAVE NAME OF STORE, ADDRESS OF STORE AND LIST OF INGREDIENTS ON PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC DOORS ON DELI BAKERY AND FISH CASES WITH BROKEN PLASTIC. ALL BROKEN PLASTIC MUST BE REPIARED AND NO DOORS ARE ALLOWED TO BE REPIRED WITH TAPE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARD WITHIN BAKERY WITH DARK GROOVES. CLEAN CUTTING BOARD AND REMOVE ALL DARK GROOVES OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN WITHIN BOTH WALK IN FREEZERS. CLEAN ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL BEHIND 3 COMPARTMENT SINK IN BUTCHER ROOM UNCLEAN WITH BLACK MOLD LIKE SUBSTANCE. CLEAN AND MAINTAIN WALL. OBSERVED CAULKING IN DISREPAIR WHERE SINK ATTATCHES TO WALL. REATTACH SINK AND RECAULK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETERS NOT AVAILABLE OR NOT EASILY READABLE. ALL REFRIGERATORS, WALK INS AND DELI/BAKERY COOLERS MUST HAVE THERMOMETERS THAT ARE ACCESSIBLE AND EASY TO READ. THERMOMETERS NEED TO BE CHECKED OFTEN TO INSURE ALL COOLERS ARE AT 40F OR BELOW AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP NOT HUNG TO DRY AFTER USE.