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WINDY CITY PRODUCE MART

3340 N PULASKI RD, CHICAGO, IL 60641 · Grocery Store

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REMOVE WORN-OUT CAULKING AND RE CAULK AROUND HAND SINK INSIDE MEN'S WASHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE SHELVES IN COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND REMOVED POOLED WATER UNDERNEATH 3 COMPARTMENT SINK IN REAR COOKING AREA TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE GREASE AND DUST BUILD-UP ABOVE COOKING AREA.---------MUST REMOVE PEELING PAINT ON WALL INSIDE DAIRY WALK-IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE 2 WALK-IN COOLER AND INSIDE HOT HOLDING UNIT.
  4. Canvass

    3 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 IN REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE DAIRY WALK-IN COOLER.--------MUST DETAIL CLEAN AND MAINTAIN WALLS WITH SPILLAGE AROUND (INSIDE) DAIRY WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED ON TOP OF DAIRY WALK-IN COOLER AND ON TOP OF MEN AND WOMEN'S WASHROOM IN REAR AREA TO PREVENT PEST HARBORAGE.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • COLD HOLD UNIT, DAIRY AND MEAT UNIT AT REAR OF GROGERY STORE,RACKS, SHEVLING,AND LIGHT COVERS HAVE BUILT OF GRIME AND CALCIUM DESPOSITS. MUST DETAIL CLEAN AND SANITIZE EACH UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN WALK IN FREEZER, REAR, HAVE DRIED BLOOD,AND GRIME ON FLOOR. MUST DETAIL CLEAN AND SANITIZE WALK IN FREEZER FLOOR.
  6. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some foods not properly dated/labeled in walk in cooler, must date and label food items in walk in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving that had peeling paint/rust, shall be repaired/sealed. Exposed raw wood in walk in cooler shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, storage shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under pallets in produce walk in cooler not clean, need cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint in walk in cooler, shall be repaired/sealed, walls that had exposed raw wood in produce area, shall be sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields that were missing in kitchen area, display coolers shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler not clean, need detailed cleaning.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HANDSINK WITHOUT SOAP AND PAPER TOWEL,CRITICAL VIOLATION,CITATION ISSUED,INSTRUCTED MUST PROVIDE SOAP AND PAPER TOWEL IN HANDSINK AT ALL TIMES
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT # 539310,06-02-11 NOT CORRECTED,NOW SERIOUS VIOLATION,CITATION ISSUED; FOUND THE FF:#32 MUST READJUST BRUSH AT THE CORNER AND MIDDLE OF EXIT AND ENTRANCE DOORS,RUSTY ELECTRICAL PIPES /TUBES IN MEAT AREA MUST BE REPLACED ;# 33 RUSTY SHELVES IN WALK IN FREEZER ,MEAT CUTTING ROOM ,IN 3 COMPARTMENT SINK MUST BE REPLACED,CHOPPING BOARDS IN PRODUCE AREA,MEAT SECTION AND MEAT CUTTING ROOM VERY DIRTY AND DEEP CUTS MUST BE REPLACED ; #35 BASEWALLS THROUGHOUT MEAT AND DELI AREA VERY DIRTY MUST CLEAN AND MAINTAIN, # 36 LIGHTBULBS INSIDE HOT HOLDING CABINET MUST BE SHATTER RESISTANT,MUST SHOW PROOF; GIVEN 5 DAYS 12-08-11 TO CORRECT THE VIOLATIONS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL CABINETS IN THE DRY STORAGE AREA UNCLEAN MUST CLEAN AND MAINTAIN,MUST ORGANIZE SUPPLIES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER IN FLOOR IN PRODUCE AREA MUST BE DRY,CLEAN AND MAINTAIN; FOOD BOXES IN WALK IN FREEZER MUST BE ELEVATED 6 INCHES FROM THE FLOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DIRTY WALLS IN THE GROCERY AREA , PREP AREA AND MEAT CUTTING ROOM MUST CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN THE GROCERY AREA UNCLEAN MUST CLEAN AND MAINTAIN
  9. Canvass

    8 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. MUST READJUST BRUSH AT THE CORNER AND MIDDLE OF EXIT AND ENTRANCE DOORS; MUST REPAIR LEAKING CONDENSER IN THE MEAT CUTTING AREA; RUSTY ELECTRICAL PIPES/TUBES IN MEAT AREA MUST BE REPLACED; VENT COVERS THROUGHOUT GROCERY ,ABOVE HOT HOLDING CABINET UNCLEAN MUST CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. RUSTY SHELVES IN WALK IN FREEZER,WALK IN COOLER(OUTSIDE),DRY INGREDIENTS ,3 COMPARTMENT SINK,MEAT CUTTING ROOM,MUST BE REPLACED; CHOPPING BOARDS IN PRODUCE AREA,MEAT SECTION AND MEAT CUTTING ROOM VERY DIRTY AND DEEP CUTS MUST BE REPLACED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN PRODUCE WALK IN COOLER AND MEAT SECTION UNCLEAN,MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WALLS AND CEILING INSIDE WALK IN COOLER(OUTSIDE)VERY DIRTY WITH PEELING PAINT MUST CLEAN AND REPAINT; CEILING IN MEAT CUTTING AREA UNCLEAN,MUST CLEAN AND MAINTAIN; WATER DAMAGED CEILING TILES IN THE GROCERY AREA MUST BE REPLACED; BASEWALLS THROUGHOUT MEAT AND DELI AREA VERY DIRTY,MUST CLEAN AND MAINTAIN; MISSING CEILING TILES ABOVE DELI AREA MUST BE REPLACED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHBULBS INSIDE HOT HOLDING CABINET FOR COOKED CHICHARRON MUST BE SHATTER RESISTANT,MUST REPLACE BULBS,MUST SHOW LABEL -SHATTER PROOF OR SHATTER RESISTANT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION IN WOMEN'S TOILET MUST BE PROVIDED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN HOT HOLDING CABINET AND THERMOMETER TO CHECK COOKED FOOD'S TEMPERATURE
    • 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. MUST ORGANIZE REAR SECTION AND CLEAN SHELVES AND MAINTAIN
  10. Short Form Complaint

    0 infractions

  11. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside deli cooler not properly labeled. Instructed to label all deli meats that have seals broken with in five of opening.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Prep tables, cooking equipment, sinks, storage shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors along wallbase, in corners and behind equipment not cleaned. Instructed to detail clean daily. Floor inside walk-in cooler not maintained. Instructed to repair all cracks and reseal floor.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling not maintained in display area. Instructed to replace any damaged or missing ceiling tile. Walls in rear and toilet rooms not maintained. Instructed to remove peeling paint, reseal and paint walls.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not shield under produce display in area and walk-in freezer. Instructed to shield all bulbs or install shatter proof bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet at utility sink not maintained. Instructed to repair leak or replace faucet
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unecessary articles stored in rear and coolers. Instructed to properly store all stock 6 inches or higher of floor and away from wall.
  12. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods not properly labeled and dated in cooler. Instructed to label and date all foods not in original container.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelves-dry goods and inside coolers rusted. Instructed to apply non-toxic sealant to surface.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage shelves in coolers, dry goods, cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase, behind equipment and stock not cleaned or maintained. Instructed to detail clean and reseal floor in rear and walk-in unit with non-toxic sealant.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls and ceiling tile not maintained. Instructed to repalce any damaged ceiling tile, seal all holes and openings in walls and repaint walls.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulb not shielded inside cooler. Instructed to shield all bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet leaking at utility sink. Instructed to repair to prevent leak.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in rear. Instructed to detail clean area and organize stock and elevate 6inches or higher.