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UTOWN PANTRY INC.

4759 N SHERIDAN RD, CHICAGO, IL 60640 · Grocery Store

Inspection summary

UTOWN PANTRY INC. has been inspected 6 times by Chicago Department of Public Health since October 17, 2011. The most recent inspection, on November 9, 2015, found no infractions.

2 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, Pests and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on April 14, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on April 7, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 2, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 April 14, 2014. 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 10 times across 4 separate inspections, most recently on April 14, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS IS PROVIDED AT THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE FOR ABLE TO WASH,RINSE AND SANITIZE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD STAINS ON 4 BURNER STOVE INSTRUCTED TO CLEAN.DEBRIS INSIDE THE EXPOSED HAND SINK,TOILET BOWLS,INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS ICE BUILD-UP INSIDE THEICE CREAM CHEST FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND BROKEN FLOOR TILE IN REAR PREP/STORAGE AREA,INSTRUCTED TO REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD AT LIGHT IN REAR PREP/STORAGE AREA,INSTRUCTED TO PROVIDE
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASH ROOM DOORS NOT SELF CLOSED,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON BOTH SAID DOORS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUR BURNER GAS STOVE IS INSTALLED AND USED ON REAR PREP/STORAGE AREA,NO VENTILATION PROVIDED.INSTRUCTED TO PROVIDE A COMMERCIAL HOOD WITH VENTILATION OR REMOVE STOVE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDED ON PREMISES TO CHECK FOOD TEMPERATURE,INSTRUCTED TO PROVIDE
  3. Complaint Re-Inspection

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • VIOLATION CORRECTED. STEAM TABLE REMOVED FROM FRONT SELLING AREA,RELOCATED AT REAR AREA,HOWEVER NOT PLUGGED IN.PRESENTLY NO OPENED FOOD ON PREMISES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE OBSERVED 15 RAT DROPPINGS UNDER THE FRONT SERVING COUNTER WERE FOOD IS STORED AND SERVED,AND ONE RAT DROP ON TOP THE BOX OF SOUR PUNCH CANDY AT SAME LOCATION.OUTER OPENING NOT PROTECTED, BOTH FRONT DOORS ARE NOT RODENT/INSECT PROOF AN 1/2" TO 1" GAP AT BOTTOM OF DOORS,INSTRUCTED TO RODENT /INSECT PROOF DOOR TO STOP PEST ENTRY. INSTRUCTED TO CLEAN AND SANITIZE AREA.UNABLE TO CHECK STORAGE FLOOR,ITEMS STORED ON FLOORS.INSTRUCTED TO ELEVATE ITEMS 6"OFF THE FLOOR,REMOVE PLASTIC CRATES AND PROVIDE RAISED SHELVES WITH A SMOOTH,CLEAN AND NON-ABSORBENT MATERIAL. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS IS PROVIDED AT THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE FOR ABLE TO WASH,RINSE AND SANITIZE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD STAINS ON 4 BURNER STOVE INSTRUCTED TO CLEAN.DEBRIS INSIDE THE EXPOSED HAND SINK,TOILET BOWLS,INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS ICE BUILD-UP INSIDE THEICE CREAM CHEST FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND BROKEN FLOOR TILE IN REAR PREP/STORAGE AREA,INSTRUCTED TO REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD AT LIGHT IN REAR PREP/STORAGE AREA,INSTRUCTED TO PROVIDE
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASH ROOM DOORS NOT SELF CLOSED,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON BOTH SAID DOORS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUR BURNER GAS STOVE IS INSTALLED AND USED ON REAR PREP/STORAGE AREA,NO VENTILATION PROVIDED.INSTRUCTED TO PROVIDE A COMMERCIAL HOOD WITH VENTILATION OR REMOVE STOVE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDED ON PREMISES TO CHECK FOOD TEMPERATURE,INSTRUCTED TO PROVIDE
  4. Complaint

    11 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND OPENED FOOD(COOKED GROUND BEEF,AND MELTED CHEESE) STORED ON TOP FRONT COUNTER INSIDE A SMALL STEAM TABLE. NO EXPOSED HAND SINK INSTALLED AT THIS AREA. THE OTHER EXPOSED HAND SINK IS INSTALLED AT REAR STORAGE AREA FAR FROM FRONT SERVING COUNTER.CEASE AND DESIST FOOD OPERATION UNTIL AN EXPOSED HAND SINK IS INSTALLED AT THIS LOCATION OR FOOD OPERATION IS RELOCATED AT REAR PREP AREA WHERE THE OTHER EXPOSED HAND SINK IS LOCATED. IF EXPOSED HAND SINK IS INSTALLED MUST FOLLOW CITY PLUMBING CODE, SOAP AND PAPER TOWEL/HAND DRYING DEVICE IS NEEDED,48 HOURS GIVEN.FOOD REMOVED AT REAR AREA. CRITICAL VIOLATION:7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AND PAPER TOWELS PROVIDED AT REAR EXPOSED HAND SINK.SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: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
      • WE OBSERVED 15 RAT DROPPINGS UNDER THE FRONT SERVING COUNTER WERE FOOD IS STORED AND SERVED,AND ONE RAT DROP ON TOP THE BOX OF SOUR PUNCH CANDY AT SAME LOCATION.OUTER OPENING NOT PROTECTED, BOTH FRONT DOORS ARE NOT RODENT/INSECT PROOF AN 1/2" TO 1" GAP AT BOTTOM OF DOORS,INSTRUCTED TO RODENT /INSECT PROOF DOOR TO STOP PEST ENTRY. INSTRUCTED TO CLEAN AND SANITIZE AREA.UNABLE TO CHECK STORAGE FLOOR,ITEMS STORED ON FLOORS.INSTRUCTED TO ELEVATE ITEMS 6"OFF THE FLOOR,REMOVE PLASTIC CRATES AND PROVIDE RAISED SHELVES WITH A SMOOTH,CLEAN AND NON-ABSORBENT MATERIAL. SERIOUS VIOLATION:7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED (GROUND BEEF, MELTED CHEESE ETC.)A CERTIFIED FOOD HANDLE MUST BE ON PREMISES WHEN FOOD IS HANDLED. SERIOUS VIOLATION:7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS IS PROVIDED AT THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE FOR ABLE TO WASH,RINSE AND SANITIZE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD STAINS ON 4 BURNER STOVE INSTRUCTED TO CLEAN.DEBRIS INSIDE THE EXPOSED HAND SINK,TOILET BOWLS,INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS ICE BUILD-UP INSIDE THEICE CREAM CHEST FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND BROKEN FLOOR TILE IN REAR PREP/STORAGE AREA,INSTRUCTED TO REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD AT LIGHT IN REAR PREP/STORAGE AREA,INSTRUCTED TO PROVIDE
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASH ROOM DOORS NOT SELF CLOSED,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON BOTH SAID DOORS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUR BURNER GAS STOVE IS INSTALLED AND USED ON REAR PREP/STORAGE AREA,NO VENTILATION PROVIDED.INSTRUCTED TO PROVIDE A COMMERCIAL HOOD WITH VENTILATION OR REMOVE STOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDED ON PREMISES TO CHECK FOOD TEMPERATURE,INSTRUCTED TO PROVIDE
  5. Canvass

    3 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. OBSERVED BROKEN UNUSED STAND UP REACH IN FREEZER (NEXT TO DAIRY COOLER). MUST REMOVE OR REPAIR FREEZER.
    • 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. OBSERED BURNED OUT CEILING LIGHT BULBS ABOVE SHOPPING AISLES. MUST REMOVE BURNED OUT BULBS AND PROVIDE WORKING LIGHT BULBS.
    • 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. STORAGE ROOM CLUTTERED (BEHIND DAIRY REACH IN COOLER). INSTRUCTED MANAGER TO REMOVE ALL ITEMS/ELEVATE ALL ITEMS 6" OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.
  6. License

    0 infractions

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