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ZEE 'S SUPERMARKET PLUS

7336 S STONY ISLAND AVE, CHICAGO, IL 60649 · Grocery Store

Inspection summary

ZEE 'S SUPERMARKET PLUS has been inspected 5 times by Chicago Department of Public Health since December 18, 2012. The most recent inspection, on June 30, 2017, found no infractions.

2 of 5 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: Pests, Food temperature control 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.

  • 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 February 6, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 18, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 December 18, 2012. 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 9 times across 3 separate inspections, most recently on February 13, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 separate inspections, most recently on February 13, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL UNUSED EQUIPMENT IN UNUSED FOOD PREP AREA:(SINKS, PREP TABLE WITH CUTTING BOARDS ATTACHED, & DISCONNECTED MEAT CASE, STORAGE SHELVES WHERE NEEDED, AND ALL SINKS THROUGHOUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL STOCK AND ARTICLES THROUGHOUT 6 INCHES OFF FLOOR. DETAIL CLEAN ALL 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
      • REPLACE MISSING AND STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AND BASEBOARDS WHERE NEEDED
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DISCARD ALL DIRTY MOP WATER FROM BUCKET, CLEAN AND HANG MOP(S) UPRIGHT TO AIR DRY TO PREVENT PEST BREEDING.
  3. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED, FRONT DOOR FOUND WITH A 1/4 INCH GAP AT BOTTOM AND FRONT DOOR AT 7338 ALSO FOUND WITH A 1/4 INCH GAP AT BOTTOM. MUST REPAIR BOTH DOORS MAKING THEM TIGHT-FITTING TO PREVENT RODENT ENTRY. 20 MICE DROPPINGS OBSERVED ON PREMISES ON LOWER DISPLAY SHELF IN NORTH EAST CORNER ON SALES FLOOR, AND SCATTERED ON FLOOR ALONG NORTH WALL ON SALES FLOOR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL UNUSED EQUIPMENT IN UNUSED FOOD PREP AREA:(SINKS, PREP TABLE WITH CUTTING BOARDS ATTACHED, & DISCONNECTED MEAT CASE, STORAGE SHELVES WHERE NEEDED, AND ALL SINKS THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL STOCK AND ARTICLES THROUGHOUT 6 INCHES OFF FLOOR. DETAIL CLEAN ALL 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
      • REPLACE MISSING AND STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AND BASEBOARDS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR EXHAUST FAN IN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DISCARD ALL DIRTY MOP WATER FROM BUCKET, CLEAN AND HANG MOP(S) UPRIGHT TO AIR DRY TO PREVENT PEST BREEDING.
  4. License Re-Inspection

    0 infractions

  5. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK IN COOLER AND FREEZER NOT MAINTAINING ADEQUATE AIR TEMPERATURE OF 40F OR BELOW/OF OR BELOW.MUST REPAIR(AIR-59F/WIC),FREEZER(33F)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE.MUST ENROLL IN CLASS OR PROVIDE CITY OF CHICAGO CERTIFICATE
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INADEQUATE DISH WASHING FACILITIES,FAUCET AT 3-COMP SINK TOO SHORT TO REACH LAST SINK.MUST REPLACE FAUCET TO ADEQUATELY WASH,RINSE AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENING BEHIND WASHROOM DOOR AND ALONG LOWER WALLS AND AT BASEBOARDS.MUST SEAL/REPAIR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE FOR WASHROOM DOOR.MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK ON PREMISES.MUST INSTALL

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