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WINDY CITY MARKET

3334-3348 N PULASKI RD, CHICAGO, IL 60641 · Grocery Store

Inspection summary

WINDY CITY MARKET has been inspected 13 times by Chicago Department of Public Health since July 8, 2016. The most recent inspection, on August 26, 2025, recorded 10 infractions.

3 of 13 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 Food source, labelling and allergens.

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 7 times across 5 separate inspections, most recently on August 26, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 6 times across 4 separate inspections, most recently on August 26, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 3 separate inspections, most recently on October 5, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on August 16, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times across 2 separate inspections, most recently on May 18, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.

13 inspections

  1. Complaint

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE HOT HOLD UNIT AT DELI: STEAK MILAENESE AT 108.7F, CHICKEN 108.3F, AND POTATOES HELD AT 121.4. MANAGEMENT DISCARDED APPROXIMATELY 20LBS OF PROUDCT VALUED AT APPROXIMATELY $180. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITAITON ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING COLD TCS ITEM AT THE STATED IMRPROPER TEMPERATURE INSIDE WALK-IN COOLER: CEVICHE AT 45.5F. MANAGEMENT DISCARDED APPROXIMATLEY 5LBS OF PROUDUCT VALUED AT APPROXIMATELY $45. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION COMBINED WITH ABOVE VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE HOT HOLD UNIT USED TO STORE ROTISERIE CHICKENS. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GAPS IN DOOR AT HOT HOLD UNIT USED TO STORE FRIED CHICKEN, STEAK MILANESE, AND POTATOES. INSTRUCTED TO REPAIR AND MAINTAIN TIGHT FITTING DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF FOOD DEBRIS AND DIRT ON FLOORS AND WALLS OF REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON VENTS IN TOILET ROOMS, BLACK FAN MOUNTED ON WALL IN REAR PREP AREA, AND CEILING OF REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 BURNT OUT LIGHTBULBS IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED HALF OF FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION ARE EXPIRED. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 62. COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE
      • OBSERVED 2 PARTIALLY SMOKED CIGAR STUBS ON A METAL HOLDER IN OFFICE. INSTRUCTED TO REMOVE CIGARS AND ASHTRAYS FROM FACILITY AND COMPLY WITH CLEAN INDOOR AIR ORDINANCE. VIOLATION 7-32-020(C). CITATION ISSUED.
  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN HOT HOLDING UNITS IN THE REAR COOKING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL HOT AND COLD HOLDING UNITS AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MULTIPLE BOXED FOOD ITEMS BEING STROED ON FLOOR IN MEAT WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR THROUGHOUT THE REAR COOKING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND MAINTAIN.
  4. Complaint

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SPICE CONTAINER IN REAR WALK-IN-COOLER WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM. (SALT, SUGAR, FLOUR ETC).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE REAR KITCHEN PREP AREA AND THE FRONT MEAT DEPT PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING HANDWASHING SINK LOCATED IN THE MEAT DEPT AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP AREAS).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN HOT HOLDING UNIT AT REAR DELI PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN WORKING AND VISIBLE THERMOMETERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP OPENING AT (1) FRONT ENTRANCE DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS (MEAT DEPT,DELI PREP,PRODUCE PREP,KITCHEN PREP). INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE STOCK ROOMS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS AT LEAST 6" OFF THE FLOOR TO FACILITATE CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN MEAT AND DELI AND KITCHEN PREP AREAS AND MAINTAIN.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS INSPECTION REPORT SUMMARY FROM (05/18/2020) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),CITATION ISSUED.
  7. Complaint

    11 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MISSING CLEANING SUUPLIES KIT EFFECTIVE FOR NOROVIRUS. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SINK IN THE DELI DEPT, IN THE MEAT DEPT AND IN THE KITCHEN PREP AREA ARE ALL BLOCKED WITH BOXES OF FOOD, BIG GARBAGE CAN IN FRONT OF THE SINK AND CHOPPING BOARD. INSTRUCTED MANAGER THAT HAND SINK MUST BE ACCESIBLE TO WASH HANDS ALL THE TIMES. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED. MANAGER REMOVED THE SAID ITEMS IN FRONT OF THE HAND SINK DURING INSPECTION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING VISIBLE THERMOMETER INSIDE THE WALK IN COOLER. MUST PROVIDE
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PRE PACKAGED FRUITS, CORN, WATERMELON,MIXED FRUITS AND TOMATOES WITHOUT LABEL. INSTRUCTED TO PROVIDE LABEL, COMPANY'S NAME. ADDRESS, NAME OF THE PRODUCT.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT ENTRANCE DOOR BOTTOM PART WITH 1/4 OF AN INCH GAP. INSTRUCTED TO MAKE THE DOOR TIGHT FITTING(RODENT/INSECTS PROOFED)AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Comments: NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE COOKING POTS USED FOR COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK. MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR PRESENT PROCEDURE TO DEPARTMENT REPRESENTATIVE PRIOR INSPECTION FOR ON SITE REVIEW AND APPROVAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING VENT COVER INSIDE BOTH WASHROOMS,WITH HEAVY DUST BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS AND IN THE COOKING AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • TWO LIGHT BULBS ON THE HOOD ABOVE THE COOKING STOVE AND DEEP FRYER ARE BURNT OUT. MUST REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION HOOD/FILTERS ABOVE THE COOKING STOVE AND DEEP FRYERS WITH HEAVY GREASE BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.
  8. Canvass

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA)NOT PROPERLY DATED, STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD PREPACKAGED WITH NO LABEL (ENERGY MIXED NUTS). PREPACKAGED FOOD ITEMS ARE MADE OR PACKED ON SITE AND CONTAINS ALLERGENS. INSTRUCTED THE MANAGER TO PROVIDE THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN MEAT DEPARTMENT WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE COOKING POTS USED FOR COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK. MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR PRESENT PROCEDURE TO DEPARTMENT REPRESENTATIVE PRIOR INSPECTION FOR ON SITE REVIEW AND APPROVAL.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THAT BUILD IN SINK STOPPERS ON TWO 3 COMPARTMENT SINKS (MEAT DEPARTMENT AND MAIN KITCHEN) NOT IN FUNCTION FOR THE WARE WASHING .INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST CLEAN AND MAINTAIN CLEAN PLUMBING FIXTURES IN BOTH WASHROOMS
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED SIGNIFICANT AMOUNT RECYCLABLES STORED ON GROUND BY WASTE CONTAINERS. MUST CLEAN AND MAINTAIN CLEAN OUTSIDE AREA AROUND GARBAGE DUMPSTERS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DUST VENTS THROUGH FACILITY SPECIALLY MEAT ROOM VENTS COVERED WITH DUST
  9. Complaint

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE AREA, UNDER AND AROUND ROTISSERIE OVEN WITH DRIED FOOD DEBRIS ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE PRODUCE, MEAT, MEAT PREP WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX SLOW DRAINING 3 COMPARTMENT SINK IN DELI PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND THERMOMETER FOR HOT HOLDING UNIT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE CLEANING EQUIPMENT (BROOMS, MOPS ETC.) OFF THE FLOOR.--------MUST REMOVE UNNECESSARY ARTICLES STORED ON TOP OF MEN AND WOMEN WASHROOMS TO PREVENT PEST HARBORAGE.-------- USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN REAR STORAGE AREA (PREMISES USING MILK CRATES FOR FOOD STORAGE). NO MILK CRATES.
  10. Complaint

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1995945 DATED 3/20/17. #43-ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090. MANAGER CORRECTED THE PREVIOUS VIOLATION DURING INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ICE ACCUMULATED ON THE FLOOR OF THE WALK IN FREEZER AND MAINTAIN. CLEAN THE FLOOR THRU-OUT THE DELIVERY/STORAGE AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED WALLS BY THE PALLET WITH BOXES OF MANGOES. MUST REPAIR AND MAINTAIN.
  11. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE AND ALL CORNER BEHIND THE ICE MAKER BEHIND THE COOKING EQUIPMENT IN THE COOK LINE AND UNDER ALL PREP TABLES IN THE MEAT AND DELI SECTION AND MAINTAIN. ELEVATE ALL FOOD BOXES 6"OFF THE FLOOR IN THE WALK IN FREEZER. CLEAN THE FLOOR IN THE WALK IN FREEZER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON CEILING VENT COVER IN BOTH WASHROOMS. MUST CLEAN AND REMOVE DUST AND MAINTAIN. PEELING PAINT ON THE WALLS AND DAMAGED WALLS IN THE WASHROOM HALLWAY. MUST REPAIR WALLS AND SCRAPE PEELING PAINT AND RE PAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  12. Short Form Complaint

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Found capped fresh squeezed juices on display in produce cooler without proper authorization from The Chicago Department of Public Health. Instructed must have approval from CDPH, prior to manually capping fresh squeezed juices. Operator voluntarily discarded all manually capped products during inspection. Serious violation 7-38-005(a).
  13. License

    0 infractions

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