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WINSING SUPERMARKET

4879 N BROADWAY, CHICAGO, IL 60640 · Grocery Store

Inspection summary

WINSING SUPERMARKET has been inspected 4 times by Chicago Department of Public Health since May 1, 2018. The most recent inspection, on August 16, 2019, found no infractions.

2 of 4 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: 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.

  • 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 May 8, 2018. 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 8 times across 2 separate inspections, most recently on May 11, 2018. 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 3 times across 2 separate inspections, most recently on May 11, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 8, 2018. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO GREASE TRAP UNDER THE THREE COMPARTMENT SINK AT BUTCHER'S AREA,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION. TWO WHITE CUTTING BOARDS IN FRONT OF MEAT COOLER ARE POROUS,AND WITH BLACK SURFACE,ALSO CUTTING BOARDS ARE WITH DEEP CUTS.INSTRUCTED TO REPLACE,RE-SURFACE ALL CUTTING BOARDS THAT WAS CONDITIONS MENTIONED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TANKS FOR LIVE FISH MUST BE CLEANED,REMOVE GREEN SUBSTANCE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN AND POROUS CEMENT FLOOR AT REAR PRODUCE AREA,WALK-IN COOLER AND HALLWAY AT SAME AREA.UNSEALED COVING AT BUTCHERS,FISH PRODUCE PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK INSTALLED ON SITE INSTRUCTED TO INSTALL IT.
  3. License

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK REMOVED FROM PRODUCE AREA,INSTALLED TWO COMPARTMENT SINK.INSTRUCTED TO RE-INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,SOAP AND PAPER TOWEL MUST BE INSTALLED AT SAID SINK. CRITICAL VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NEW INSTALLED THREE COMPARTMENT SINK AT FISH DEPARTMENT(PRESENTLY NOT IN USE, MAY BE IN THE FUTURE) NO PREP AT PRESENT TIME.MENTIONED SINK NOT MAINTAINED,ONCE WATER IS TURNED ON AT FAUCET, AND RELEASE WATER WILL OVERFLOW ONTO FLOOR FROM FLOOR DRAIN,INSTRUCTED TO REPAIR CAUSE. SEROUS VIOLATION:7-38-038
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARD BOARDS USED FOR LINER MUST BE REMOVED THROUGHOUT THE PREMISES:SELLING AREA INSIDE COOLERS AND FREEZERS,ALSO AT PRODUCE AREA.A STACK OF NEWS PAPER STORED ON TOP THE CUTTING BOARD BY THE MEAT SLICER,REMOVE(NO NEWS PAPER TO BE USE TO STORE FOOD OR FOOD PRODUCTS). RUSTY SHELVES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER AND THROUGHOUT.SURFACE MUST BE SMOOTH AND CLEANABLE.PRODUCE MOBILE CART WITH EXCESS CARD BOARDS AND DUCT TAPE AT TOP SHELF,INSTRUCTED TO REMOVE. NECK FAUCET AT THREE COMPARTMENT SINK IS LEAKING, TOO LOOSE.MUST REPAIR. NO GREASE TRAP UNDER THE THREE COMPARTMENT SINK AT BUTCHER'S AREA,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION. TWO WHITE CUTTING BOARDS IN FRONT OF MEAT COOLER ARE POROUS,AND WITH BLACK SURFACE,ALSO CUTTING BOARDS ARE WITH DEEP CUTS.INSTRUCTED TO REPLACE,RE-SURFACE ALL CUTTING BOARDS THAT WAS CONDITIONS MENTIONED.NO RECEPTECLES CONTAINERS ON SITE EMPLOYEE USING DIRTY,POROUS,WAIT CARD BORD BOXES.PROVIDE INTERIOR RECEPTACLES WITH LIDS IN EACH WORKING AREA INCLUDED EXPOSED HAND SINKS. REPLACE BROKEN KNIFE RACKS FROM BUTCHER'S AREA.DO NOT STORE KNIVES BETWEEN WALL AND KNIFE RACK. ALSO PROVIDE A KNIFE RACK AT FISH DEPARTMENT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MACHINE WITH BEGINNING OF MINERAL,CLEAN SANITIZE AND MAINTAIN. TANKS FOR LIVE FISH MUST BE CLEANED,REMOVE GREEN SUBSTANCE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN AND POROUS CEMENT FLOOR AT REAR PRODUCE AREA,WALK-IN COOLER AND HALLWAY AT SAME AREA.UNSEALED COVING AT BUTCHERS,FISH PRODUCE PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON WALLS AT BUTCHER'S AREA,SEAL.CLEAN WALL AT FISH AND PRODUCE AREA. REPLACE MISSING CEILING TILES IN DIFFERENT AREA OF PREMISES
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • STAINED AND UNKNOWN ARTICLES ON LIGHT SHIELD.CLEAN LIGHT SHIELD IN BUTCHER,FISH,PRODUCE AND IN SELLING AREA THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK INSTALLED ON SITE INSTRUCTED TO INSTALL IT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ITEMS NOT NEEDED AT FISH AREA. DIRTY PLASTIC CRATES THROUGHOUT THE PREMISES,USED FOR SHELVES TO STORE FOOD INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER,AT DRY STORAGE AREAS AND IN SELLING AREA. CRATES NOT ELEVATED 6" OFF THE FLOOR,INSTRUCTED TO PROVIDE RAISED SHELVES TO STORED ITEMS NEEDED AT SAID AREA AND THROUGHOUT
  4. License

    0 infractions

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