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UP TOWN PRODUCE, INC.

4550 N MAGNOLIA AVE, CHICAGO, IL 60640 · Grocery Store

Inspection summary

UP TOWN PRODUCE, INC. has been inspected 6 times by Chicago Department of Public Health since December 18, 2013. The most recent inspection, on November 25, 2015, found no infractions.

1 of 6 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, Handwashing and staff hygiene and Pests.

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 2 times on December 18, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 December 18, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 18, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 December 18, 2013. 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 11 times across 4 separate inspections, most recently on March 19, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STOCK STORED ON FLOOR,INSTRUCTED TO ELVATED 6" OFF THE FLOOR. CRATES STORED ON FLOOR INSIDE THE COOLER,REMOVE AND PROVIDE RAISED SHELVES;SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
  3. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOUTH PANEL OF INSIDE WALL REACH-IN COOLER,ACROSS FROM TIDE DETERGENT SURFACE NOT CLEANABLE,(SHEET OF INSULATION. INSTRUCTED TO PROVIDE A SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL. OBSERVED USED MEAT SAW AT REAR AREA,INSTRUCTED TO RELOCATE BY THE FRONT BUTCHER'S AREA OR INSTALL AN EXPOSED HAND SINK AT SAID LOCATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OPENING BETWEEN FLOOR AND BASEBOARD WALL INSIDE THE WASHROOM BY THE EXIT DOOR,INSTRUCTED TO SEAL,WITH SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • : NO DRAIN STOPPERS PROVIDED AT THREE COMPARTMENT SINKS,INSTRUCTED TO PROVIDE SAID STOPPERS. FOUND THE RIGHT EXPOSED HAND SINK HOT/COLD WATER TURNED OFF FROM VALVE BEHIND THE SINK. MANAGER TURNED ON HOT WATER,HOWEVR UNABLE TO TURN ON COLD WATER. INSTRUCTED TO REPAIR AND PROVIDE RUNNING HOT/COLD WATER BEHIND THE BUTCHER'S AREA. ANOTHER EXPOSED HAND SINK IS LOCATED AT SAME AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SHELVES AND OTHER CONSTRUCTION MATERIALS ON FLOOR INSIDE THE UNUSED WALK-IN COOLER AND FREEZER,INSTRUCTED TO REMOVE OR ELEVATE ITEMS 6" OFF THE FLOOR
  4. Short Form Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOUTH PANEL OF INSIDE WALL REACH-IN COOLER,ACROSS FROM TIDE DETERGENT SURFACE NOT CLEANABLE,(SHEET OF INSULATION. INSTRUCTED TO PROVIDE A SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL. OBSERVED USED MEAT SAW AT REAR AREA,INSTRUCTED TO RELOCATE BY THE FRONT BUTCHER'S AREA OR INSTALL AN EXPOSED HAND SINK AT SAID LOCATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN STOPPERS PROVIDED AT THREE COMPARTMENT SINKS,INSTRUCTED TO PROVIDE SAID STOPPERS. FOUND THE RIGHT EXPOSED HAND SINK HOT/COLD WATER TURNED OFF FROM VALVE BEHIND THE SINK. MANAGER TURNED ON HOT WATER,HOWEVR UNABLE TO TURN ON COLD WATER. INSTRUCTED TO REPAIR AND PROVIDE RUNNING HOT/COLD WATER BEHIND THE BUTCHER'S AREA. ANOTHER EXPOSED HAND SINK IS LOCATED AT SAME AREA.
  5. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN STOPPERS PROVIDED AT THREE COMPARTMENT SINKS,INSTRUCTED TO PROVIDE SAID STOPPERS.
  6. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTRUCTED TO PROVIDE SOAP AND HAND DRYING DEVICE OR PAPER TOWEL AT EVERY HAND SINK (PREP AND WASHROOM).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO PROVIDE LICENSED PEST CONTROL LOG BOOK AND SERVICE.----------MUST SEAL GAP/OPENING BETWEEN 2 (ENTRANCE) DOORS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • INSTRUCTED TO PROVIDE CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS (LUNCH MEAT, CHEESE ETC).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK FAUCET NOT REACHING ALL 3 COMPARTMENT. INSTRUCTED TO REPLACE.(FOR PROPER WASH, RINSE AND SANITIZE OF MULTI-USE UTENSILS).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RE CAULK BEHIND HAND SINK INSIDE 2 WASHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, STORAGE AND DISPLAY SHELVES AND INTERIOR OF HAND SINK CABINET INSIDE 2 WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL FLOOR BASEBOARD AROUND/INSIDE WALK-IN COOLER/FREEZER.--------MUST CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN OR REPAINT WALLS WITH SPILLAGE AND STAIN THROUGHOUT PREP AND STORAGE AREA.----------MUST REPLACE WATER STAINED CEILING TILES ABOVE PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO INSTALL SELF CLOSING DEVICE AT WASHROOM DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE ALL CLUTTER UNNECESSARY ARTICLE STORED IN REAR STORAGE AREA AND MUST REMOVE UNNECESSARY ITEMS STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.

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