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WINDY CITY FOOD MARKET

8211 S ASHLAND AVE, CHICAGO, IL 60620 · Grocery Store

Inspection summary

WINDY CITY FOOD MARKET has been inspected 7 times by Chicago Department of Public Health since March 2, 2012. The most recent inspection, on May 15, 2017, found no infractions.

1 of 7 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 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 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 August 8, 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 once on July 31, 2014. 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 July 31, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 March 2, 2012. 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 13 times across 5 separate inspections, most recently on December 23, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING AND DAMAGED CEILING TILES THROUGH OUT PREMISES. MUST REPLACE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THROUGH OUT THE REAR STORAGE AREAS. MUST REMOVE AND/OR ORGANIZE TO PREVENT HARBORAGE.
  3. Canvass Re-Inspection

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORING BEHIND FRONT COUNTER IN POOR REPAIR.MUST REPAIR.ALSO MUST CLEAN FLOORS IN REAR AROUND STORAGE AND STORAGE ROOMS OF DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REAR WALL NEAR BACK DOOR IN POOR REPAIIR.MUST REPAIR-
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND SINK BEHIND FRONT COUNTER NEAR HOT FOOD UNIT.MUST INSTALL
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER FOR FOOD HANDLER TO MONITOR FOOD TEMPERARURES.MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STORAGE (RUGS,EXCESSIVE CRATES)IN REAR FURNACE AREA TOO CLUTTERED ON FLOOR AREAS.MUST ORGANIZE AREA AND REMOVE CLUTTER.
  4. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT ENTRY DOOR NOT RODENT PROOFED AT BOTTOM OF DOOR.DOOR SWEEP IN POOR REPAIR,DAMAGED ON BOTH SIDES. APPROX 1/4 INCH,MUST REPAIR.SERIOUS VIOLATION ISSUED 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED DRAIN LINE OF AIR CONDITIONER DRAINING INSIDE THIRD COMPARTMENT OF 3-COMP SINK USED FOR DISH WASHING FOOD EQUIPMENT AND UTENSILS.MUST RE-ROUTE DRAIN PIPE TO FLOOR DRAIN.SERIOUS VIOLATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE SHELVES BEHIND FRONT COUNTER AND PREP AREA NOT CLEAN.MUST CLEAN DEBRIS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORING BEHIND FRONT COUNTER IN POOR REPAIR.MUST REPAIR.ALSO MUST CLEAN FLOORS IN REAR AROUND STORAGE AND STORAGE ROOMS OF DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REAR WALL NEAR BACK DOOR IN POOR REPAIIR.MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND SINK BEHIND FRONT COUNTER NEAR HOT FOOD UNIT.MUST INSTALL
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER FOR FOOD HANDLER TO MONITOR FOOD TEMPERARURES.MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STORAGE (RUGS,EXCESSIVE CRATES)IN REAR FURNACE AREA TOO CLUTTERED ON FLOOR AREAS.MUST ORGANIZE AREA AND REMOVE CLUTTER.
  5. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • END CAPS MISSING ON CEILING LIGHT SHIELDS. PROVIDE WHERE NECESSARY.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF-CLOSING. DOOR SHOULD BE SELF-CLOSING.
  6. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS. PAINT AND SEAL ALL LOOSE BASEBOARDS THROUGHOUT. CLEAN OR REPLACE LIGHT SHIELD IN REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTER IN HALLWAY BY OFFICE. KEEP REAR OUITSIDE AREA CLEAN.
  7. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PLANS TO SELL FRESH MEAT, MEAT COOLER IN FOOD PREP AREA NOT CONNECTED. MUST BE CONNECTED AND CAPABLE OF MAINTAINING 40 DEGREES OR BELOW AT NEXT INSPECTION-NO CITATION ISSUED
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NACHOS BEING HELD AND SERVED BEHIND FRONT COUNTER-MUST EITHER INSTALL AN EXPOSED HAND SINK BEHIND THIS COUNTER OR MOV THE NACHOS TO PREP AREA (BUTHCER'S AREA) IN REAR.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS. PAINT AND SEAL ALL LOOSE BASEBOARDS THROUGHOUT. CLEAN OR REPLACE LIGHT SHIELD IN REAR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTER IN HALLWAY BY OFFICE. KEEP REAR OUITSIDE AREA CLEAN.

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