Grocery StoreLicence 37096

County Fair Foods

10800 S Western Ave, Chicago 60643

Latest verdictPassAug 28, 2026 · 1 month ago

Inspections31since Jun 22, 2010

Fail rate25.8%8 of 31 verdictscitywide 22.4% · above average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass65%
Conditional10%
Fail26%

31 inspections from 2010 to 2026 · hover a mark

20132016201920222025

PassAug 28, 2026Canvass Re-InspectionRisk 1 (High)
FailAug 21, 2026Suspected Food PoisoningRisk 1 (High)
1. 8
  Hands clean & properly washed
  Poor hygienic practices: found food handlers multi-tasking (cleaning, sweeping, handling tcs foods) putting on gloves without washing their hands. Instructed to properly wash hands when touching body, phone, multi-tasking, before/after glove use, etc. Priority 7-38-010 citation issued
2. 38
  Insects, rodents, & animals not present
  Found rodent activity on the premises. 80 under the hand-washing sink in the deli area and 60 along the wall in the rear storage leading to the butcher's department. Instructed to remove rodent activity, clean/sanitize the affected areas and recommended contacting pest control for assistance in eliminating the issue. Priority foundation 7-38-020(a) citation issued
3. 46
  Gloves used properly
  Found gloves not properly being used. Worn while multi tasking and not properly washing hands before/after glove use. Instructed to frequently change gloves when changing tasks and wash hands before/after glove use. Maintain same.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Found the large can opener in deli with a build up of food and dirt. Instructed to clean and maintain can opener.
5. 49
  Non-food/food contact surfaces clean
  Found the interior/exteriof of the cooking equipment (fryers/ovens) with charred debris, grease and dirt. Instructed to clean and maintain the interior/exterior of all cooking equipment.
6. 55
  Physical facilities installed, maintained & clean
  Found the floors in the corners, under the sinks, under/around the cooking/cooling equipment, in the rear and around the storage racks with food, debris, dirt and rodent droppings. Instructed to detail clean and maintain the floors throughout. -walls around the sinks and cooking equipment with food and dirt. Instructed to clean and maintain walls in all prep areas.
PassJun 4, 2025ComplaintRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Interior of ice machine in need of detail cleaning to remove all build up. Instructed to remove all build up and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  New cutting boards needed in service departments. Instructed to deep clean or replace all boards when in poor repair. Correct and maintain
3. 49
  Non-food/food contact surfaces clean
  All cooking equipment in deli department and in popcorn area in need of detail cleaning to remove all build up of ffod spills and grease. Instructed to detail clean and maintain.
4. 49
  Non-food/food contact surfaces clean
  Observed a heavy build up of dust on the fan vents in the meat walk in cooling unit and the dairy walk in cooling unit. Instructed to clean and maintain both areas as a means of preventing possible contamination of foods stored.
5. 51
  Plumbing installed; proper backflow devices
  Observed a leak at the faucet base of the three compartment sink in the deli food and prep area. Instructed to repair and maintain in good working order.
6. 55
  Physical facilities installed, maintained & clean
  Floors in deli cooler, deli service area, and pop corn area in need of detail cleaning to remove all build up. Instructed to detail clean and maintain
7. 57
  All food employees have food handler training
  All employees in need of food handler certificates. Instructed to obtain and maintain
8. 58
  Allergen training as required
  All sanitation certificate holders in need of allergan certificates. Instructed to obtain and maintain
ConditionalApr 29, 2025CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Interior of ice machine in need of detail cleaning to remove all build up. Instructed to remove all build up and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  New cutting boards needed in service departments. Instructed to deep clean or replace all boards when in poor repair. Correct and maintain
3. 49
  Non-food/food contact surfaces clean
  All cooking equipment in deli department and in popcorn area in need of detail cleaning to remove all build up of ffod spills and grease. Instructed to detail clean and maintain.
4. 50
  Hot & cold water available; adequate pressure
  Observed hot water at 72-77 degrees at all handsinks and 3 compartment sinks. Instructed manager to correct and maintain hot water at 100 degrees at handsinks and 110 degrees at 3 compartment sinks. Priority violation 7-38-030(c) citation issued plumber arrived on site to correct issue. Office notified water heater recovered hot water at adequate temperature.
5. 55
  Physical facilities installed, maintained & clean
  Floors in deli cooler, deli service area, and pop corn area in need of detail cleaning to remove all build up. Instructed to detail clean and maintain
6. 57
  All food employees have food handler training
  All employees in need of food handler certificates. Instructed to obtain and maintain
7. 58
  Allergen training as required
  All sanitation certificate holders in need of allergan certificates. Instructed to obtain and maintain
PassAug 5, 2024Short Form ComplaintRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Stock on floor in back room. Instructed to have 6 inches off floor and maintain.
2. 40
  Personal cleanliness
  Longer hair must be restrained with a tighter tie or hair net. Instructed to correct and maintain.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards when discolored or with deep cuts in need of replacing in deli dept. Instructed to correct and maintain.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed deli case with a black substance build up to the top of the drain area. Instructed to clean and maintain.
5. 49
  Non-food/food contact surfaces clean
  Sides of cooking equipment in deli and popcorn, and bakery department in need of cleaning to remove all build up of grease and food debris. Instructed to correct and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Floors throughout in need of detail cleaning to remove build up under all shelving units in all service departments and back room. Instructed to detail clean and maintain.
7. 57
  All food employees have food handler training
  No food handler certificates on site at this time of inspection. Instructed to obtain and maintain.
PassMay 6, 2024CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Stock on floor in back room. Instructed to have 6 inches off floor and maintain.
2. 40
  Personal cleanliness
  Longer hair must be restrained with a tighter tie or hair net. Instructed to correct and maintain.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards when discolored or with deep cuts in need of replacing in deli dept. Instructed to correct and maintain.
4. 49
  Non-food/food contact surfaces clean
  Sides of cooking equipment in deli and popcorn, and bakery department in need of cleaning to remove all build up of grease and food debris. Instructed to correct and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Floors throughout in need of detail cleaning to remove build up under all shelving units in all service departments and back room. Instructed to detail clean and maintain.
6. 57
  All food employees have food handler training
  No food handler certificates on site at this time of inspection. Instructed to obtain and maintain.
PassJun 21, 2023CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs at hand washing sinks in deli, meat, and produce prep areas. Instructed manager to provide hand washing signs at all hand washing sinks used by employees.
2. 38
  Insects, rodents, & animals not present
  Observed 1/4" gap on bottom left corner of north exit door. Instructed manager to seal all outer openings on door to prevent pest entry.
3. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored on floor in walk-in cooler and walk-in freezer. Instructed manager to elevate all food items six inches off floor.
4. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on cutting board in meat prep area. Instructed manager to store wiping cloths in sanitizing solution between uses.
5. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed multi-use pans and containers not inverted in deli. Instructed manager to invert all mutli-use equipment to protect from contamination.
6. 45
  Single-use/single-service articles: properly stored & used
  Observed single service articles not inverted and stored on floor in prep and storage areas. Instructed manager to invert and elevate all single service articles.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rusty surfaces on interior walls and ceilings in deli walk-in cooler and grease trap in meat prep area. Instructed manager to repair and maintain.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed milk crates used as shelving units in walk-in cooler and storage areas. Instructed manager to provide adequate shelving for easy cleaning and pest control.
9. 49
  Non-food/food contact surfaces clean
  Observed accumulated food debris on interior and exterior surfaces of cooking equipment, coolers, freezers, slicers, prep table, shelving units, sinks, rolling carts, electical outlets in all prep areas, dust buildup on compressor unit in produce walk-in cooler. Instructed manager to clean and maintain.
10. 55
  Physical facilities installed, maintained & clean
  Observed damaged wall tiles along walls near hand washing sink in deli. Instructed manager to repair/replace and maintain.
11. 55
  Physical facilities installed, maintained & clean
  Observed accumulated food debris, dust buildup on floors under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.
ConditionalJun 29, 2022CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no handwashing signage at handsinks in deli, meat cutting, smoothie,and bakery area. Instructed person in charge to provide and maintain.
2. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed employee washing dishes in deli area 3-compartment sink with no sanitizing solution set up. Instructed person in charge to provide sanitizing solution for the proper sanitation of dishes at all times.person in charge provided sanitizer during inspection. Priority foundation 7-38-005 citation issued.
3. 55
  Physical facilities installed, maintained & clean
  Observed build up of grime, grease, and food debris on floors and equipment in deli area. Instructed person in charge to clean and maintain.
PassJan 22, 2021CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must provide and maintain proper elevation (shelving) inside the walk in dairy cooler.
2. 51
  Plumbing installed; proper backflow devices
  Must provide and maintain better water pressure at the hand sink in the deli area.
3. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning through bakery storage area,walk in produce cooler and in the deli area to remove spills, debris.
PassMay 28, 2020Canvass Re-InspectionRisk 1 (High)
1. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no metal drainboard on 3-compartment sink in meat prep area. Instructed to provide drainboard for proper air drying of food equipment and utensils
2. 55
  Physical facilities installed, maintained & clean
  Observed ceilings not clean of debris, dust build-up of dust in bakery prep and salad prep and wrapping prep areas. Instructed to throughly clean/maintain all areas.
FailMay 21, 2020CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hot water at faucets in both ( men,women) employee washrooms. Hot water temperature 84.0f,87.0f. Instructed hot water must be a minimium of 100.0f. Must repair by reinspection. Priority violation issued .
2. 22
  Proper cold holding temperatures
  Observed approx (2) large 15-lb bowls of cooked shredded chicken dated yesterday ( 5/20) maintained at improper temperatures of 48.9f, 50.0f. Instructed to maintain cold foods at 41.0f or below. Food was removed and discarded by pic for cost approx $ 100.00-cos. Priority violation issued
3. 38
  Insects, rodents, & animals not present
  Evinence of improper pest control on site. Observed 26 mice droppings behind metal racks on wood ledge across from walk in freezer in bakery dishwashing/ storage area. Also 48 mice droppings on floor and inside wood crate stored on floor across from wrapping machine in salad prep area instructed to clean/ sanitize all areas. Recommened pest service. Priority foundation violation issued
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no metal drainboard on 3-compartment sink in meat prep area. Instructed to provide drainboard for proper air drying of food equipment and utensils
5. 55
  Physical facilities installed, maintained & clean
  Observed damaged wall tiles and baseboards near 3-compartment sink in deli prep area. Instructed to replace all damaged tiles and maintain
6. 55
  Physical facilities installed, maintained & clean
  Observed ceilings not clean of debris, dust build-up of dust in bakery prep and salad prep and wrapping prep areas. Instructed to throughly clean/maintain all areas.
ConditionalApr 1, 2019Canvass Re-InspectionRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy available. Instructed manager to provide documentation of employee responsibility to report any illness transmissible through food. Priority foundation 7-38-010
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no supplies for responding to vomiting and diarrheal events. Instructed manager to provide clean up policy and supplies. Priority foundation 7-38-005
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing sink at bakery dish washing area. Instructed manager to install hand washing sink in bakery dish washing area. Priority foundation 7-38-030(c)
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs at hand washing sinks in prep areas. Instructed to provide hand washing sings at all hand washing sinks used by employees.
5. 23
  Proper date marking and disposition
  Observed ready to eat salads, deli meats, and prepared foods not labeled and dated. All ready to eat food held more than 24 hours must be labeled and dated. Priority foundation 7-38-005
6. 37
  Food properly labeled; original container
  Observed no food labels on packaged deli salads, desserts, candy, etc. Label must include common name of food, ingredients, net weight, business name and address.
7. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables in prep areas. Instructed to store wiping cloths in sanitizing solution between uses.
8. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no metal drainboard on 3-compartment sink in meat prep area. Instructed to provide drainboard for proper air drying of food equipment and utensils.
9. 49
  Non-food/food contact surfaces clean
  Observed food debris on interior and exterior surfaces of slicers, prep tables, oven, grill, fryers, stove, shelving units, rolling carts. Instructed to clean and sanitize all food and non-food contact surfaces and equipment.
10. 55
  Physical facilities installed, maintained & clean
  Observed damaged wall tiles and baseboards near 3-compartment sink in deli prep area. Observed missing wall tiles in meat prep area. Instructed to replace all damaged and missing wall tiles.
FailMar 25, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy available. Instructed manager to provide documentation of employee responsibility to report any illness transmissible through food. Priority foundation 7-38-010
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no supplies for responding to vomiting and diarrheal events. Instructed manager to provide clean up policy and supplies. Priority foundation 7-38-005
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hot water at hand washing sinks in meat prep area 60.4f, employee washrooms 65.1f, bakery prep area 77.7f, and produce prep area 78.8f. Instructed manager to provide at least 100f water at all hand washing sinks. Priority foundation citation issued 7-38-030(c)
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing sink at bakery dish washing area. Instructed manager to install hand washing sink in bakery dish washing area. Priority foundation 7-38-030(c)
5. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs at hand washing sinks in prep areas. Instructed to provide hand washing sings at all hand washing sinks used by employees.
6. 13
  Food in good condition, safe, & unadulterated
  Observed several bags of potato chips and tortilla chips, gnawed, torn and displayed for sale on chip racks. Instructed manager to discard all gnawed chips. Food packages shall be in good condition and protect the integrity of contents so food is not exposed to adulteration or potential contaminants. Priority foundation citation issued 7-38-005
7. 23
  Proper date marking and disposition
  Observed ready to eat salads, deli meats, and prepared foods not labeled and dated. All ready to eat food held more than 24 hours must be labeled and dated. Priority foundation 7-38-005
8. 37
  Food properly labeled; original container
  Observed no food labels on packaged deli salads, desserts, candy, etc. Label must include common name of food, ingredients, net weight, business name and address.
9. 38
  Insects, rodents, & animals not present
  Observed over 50 mice droppings on bottom shelves and under shelving units in chip display aisle, 30 mice droppings on bottom shelves of hot holding unit near rotisserie oven in deli, and 20 mice droppings on bottom of steam tables in deli, 20 mice droppings on floor in corner near prepackaged meat display cooler and backroom entrance. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation citation issued 7-38-020(a)
10. 38
  Insects, rodents, & animals not present
  Observed 1/2" gap on bottom, right corner of overhead door near dairy walk-in cooler. Instructed to seal all outer openings on door to prevent pest entry. Pr
11. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables in prep areas. Instructed to store wiping cloths in sanitizing solution between uses.
12. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no attached metal drainboard on 3-compartment sink in meat prep area. Instructed to provide drainboard for proper air drying of food equipment and utensils.
13. +2 more
PassJun 19, 2018ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed deli dry storage shelves covered with foil/and not clean, instructed to remove the foil and clean the storage shelves.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the exterior of the pop corn machine not clean, instructed to clean.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor under the pop corn machine with dirt and food debris, instructed to clean.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed water damaged ceiling tiles in the meat/deli area, instructed to replace.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed missing light shield over middle light unit in the labeling area, also missing light shield in deli area above the 3 compartment sink, instructed to provide.
PassMay 15, 2018CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed milk crates used to elevate products in back storage area. Instructed to use proper storage units.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food buildup on the #10 can opener, meat slicer, produce shelving unit and cutting boards. Instructed to sanitize and clean. Also clean the interior of the chicken roaster, ovens and microwave units and the exterior of pop corn machine. Observed grease and dirt buildup on grease trap under sink. Instructed to degrease and clean.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed floors under and behind 2 door units in bakery with dirt and food debris. Instructed to clean. Also clean mens restroom floor under and around toilet. Observed floors under the popcorn machine with dirt and food debris. Instructed to clean.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed water damaged ceiling tiles in the meat deli area. Instructed to replace.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed missing light shield for middle light unit in the labeling area. Instructed to provide. Observed missing light shield in the deli area above the 3 compartment sink. Instructed to provide.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leaking faucet in the labeling area of the produce area near the 2-compartment sink. Instructed to repair.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed boxes in dry storage on the ground. Instructed to use proper storage units and elevate 6 inches from the ground.
PassJul 6, 2017Canvass Re-InspectionRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed single service articles stored outside by the compactor. Instructed to remove and store inside where has overhead protection
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty grease trap under 2 comp-sink located at salad prep area. Instructed to remove rust and repair/replace.observed ice build up under fan inside walk-in freezer at meat department. Must remove
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed grease build up with food debris on popcorn machine and bread slicer located in bakery. Instructed to clean and maintain
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed missing coving under the food prep tables and unclean light shields above 3 comp sink located in deli department. Instructed to repair/replace or clean. Observed swing door located between deli department and rear storage area not clean. Instructed to clean.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leaky faucet/handle at 2 comp-sink located in salad prep area. Instructed to repair/replace.
6. 45
  Food handler requirements met
  Observed no idph food handler training certificates for employees. Instructed all employees who handle food to enroll idph food handler certificate.
FailJun 26, 2017CanvassRisk 1 (High)
1. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed appox 48 droppings with appox 8 live ants under prep table located at rear salad/fruit prep area and appox 10 droppings on floor behind walk-in freezer located at rear bakery storage area. Instructed to contact pest control for service and clean/sanitize all affected areas. Serious violation 7-38-020.
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed single service articles stored outside by the compactor. Instructed to remove and store inside where has overhead protection.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty grease trap under 2 comp-sink located at salad prep area. Instructed to remove rust and repair/replace.observed ice build up under fan inside walk-in freezer at meat department. Must remove
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed grease build up with food debris on popcorn machine and bread slicer located in bakery. Instructed to clean and maintain.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed accumulated debris and clutter under 3-comp sinks, under fryer and under equipment in deli department, under shelve in walk-in freezer in bakery department, and under shelve in rear produce storage area.must clean/maintain.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed missing coving under the food prep tables and unclean light shields above 3 comp sink located in deli department. Instructed to repair/replace or clean. Observed swing door located between deli department and rear storage area not clean. Instructed to clean.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leaky faucet/handle at 2 comp-sink located in salad prep area. Instructed to repair/replace.
8. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter of cleaning equipment,( mops stored on floors, unclean dust pans, under stair instructed to remove and organize to prevent insect breeding.leading to 2nd fl office. Also properly store cleaning supplies off floor area .
9. 45
  Food handler requirements met
  Observed no idph food handler training certificates for employees. Instructed all employees who handle food to enroll idph food handler certificate.
PassJun 8, 2016CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean and maintain interior and exterior of cabinets under salad bar, display shelves in bakery, door gaskets on reach-in cooler in bakery.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floors under all equipment, along walls and in all corners in deli, bakery, meat prep and storage areas.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace missing tiles along baseboards near exposed sink and under 3-compartment sink in deli. Replace stained ceiling tiles in women washroom and above rear meat display cooler near hot food serving area. Clean walls near juice machine in sales area.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Replace missing light shield in front meat prep area.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Repair leaking faucet on sink in men washroom. Repair exposed sink in bakery(slow draining).
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Elevate all stock off floor in walk-in coolers, freezers, and rear storage areas. Separate cleaning supplies from condiments in popcorn prep area.
PassJun 22, 2015Canvass Re-InspectionRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed knives stored in between the wall and prep table in the bakery prep area. Instructed to clean and properly store knives in a holding unit.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed exposed handsink by meat packaging area needs to be recaulked. Instructed to recaulk and maintain.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed display counter, reach in cooler, and prep tables in deli area in need of cleaning. Also remove all foil from grease trap and prep tables. Instructed to clean and maintain areas.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed floors thru-out all walk-in coolers, deli, bakery, prep areas, display coolers, storage areas and meat packaging room in need of detail cleaning to remove food debris, dust, uniforms, plastic packaging and all unnecessary clutter. Instructed to clean and maintain all areas. Observed milk stored in crates on the floor. Instructed to elevate all food and non food at least 6 inches above the ground.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed missing, broken/damaged wall tiles in the meat prep area. Instructed to replace all damaged wall tiles and also must remove rust from light shield, fan cover, ceiling tile and walls thru out the meat prep area. Also observed vents above bakery equipment with accumulated dust. Instructed to clean and maintain.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Observed no thermometer in walk in cooler in back storage area. Instructed to provide thermometer and maintain.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter in all storage areas. Instructed to remove all unnecessary clutter to prevent pest harborage.
FailJun 15, 2015CanvassRisk 1 (High)
1. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Doors not rodent/insect proofed: observed a 1/4" gap at the bottom of the entrance door by bakery and 1" gap at the top of the entrance door by produce. Also,10 mice droppings along the wall in the rear of the back storage area located behind the deli. Instructed to rodent/insect proof doors, remove droppings, clean and sanitize area. Serious violation 7-38-020.
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed knives stored in between the wall and prep table in the bakery prep area. Instructed to clean and properly store knives in a holding unit.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed exposed handsink by meat packaging area needs to be recaulked. Instructed to recaulk and maintain.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed display counter, reach in cooler, and prep tables in deli area in need of cleaning. Also remove all foil from grease trap and prep tables. Instructed to clean and maintain areas.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed floors thru-out all walk-in coolers, deli, bakery, prep areas, display coolers, storage areas and meat packaging room in need of detail cleaning to remove food debris, dust, uniforms, plastic packaging and all unnecessary clutter. Instructed to clean and maintain all areas. Observed milk stored in crates on the floor. Instructed to elevate all food and non food at least 6 inches above the ground.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed missing, broken/damaged wall tiles in the meat prep area. Instructed to replace all damaged wall tiles and also must remove rust from light shield, fan cover, ceiling tile and walls thru out the meat prep area. Also observed vents above bakery equipment with accumulated dust. Instructed to clean and maintain.
7. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Observed no thermometer in walk in cooler in back storage area. Instructed to provide thermometer and maintain.
8. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter in all storage areas. Instructed to remove all unnecessary clutter to prevent pest harborage.
PassDec 2, 2014Canvass Re-InspectionRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Excessive build up of debris along walls and around pipe in rear back area.must detail clean.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed rusty lower walls in meat processing room behind wrapper machine and walls peeiling above prep table stations in meat room.must repair.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed cleaning equipment not maintained or properly sored.found soiled mops and dirty dust pans by ice machine in produse wrapping station.must clean and properly store.
FailNov 20, 2014CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Found large display cooler maintaining improper cold temperature of 50f on right side of display cooler entire display cooler must maintain adequate temperature of 40f or below. Must use additional cooler on premises thats 40f or below-cdi. Critical violation issued 7-38-005a
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found potentially hazardous foods,ie- milk,cottage cheese,deans onion, dip maintained at improper cold temperatures (43.9f, 49.1f,49.5f,52.9f,,53.9f)on display shelves on the right side of cooler.all foods maintained improper temperatures was removed from cooler,cdi. Appox 750 lbs,cost $1,070.00. Must maintain cold potentially hazardous foods at 40f or below. Critical violation issued.
3. 29
  Previous minor violation(s) corrected 7-42-090
  Observed previous minor violation #38 from last inspection report #1401823, date 3-11-2014,still exist observed no exposed hand sink in produce prep/juicing area,and employees prepping vegetables. Must install exposed hand sink,(hot/cold) water with soap and towel device in prep area. Serious violation issued -7-42-090.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Excessive build up of debris along walls and around pipe in rear back area.must detail clean.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed rusty lower walls in meat processing room behind wrapper machine and walls peeiling above prep table stations in meat room.must repair.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed cleaning equipment not maintained or properly sored.found soiled mops and dirty dust pans by ice machine in produse wrapping station.must clean and properly store.
PassMar 14, 2014ConsultationRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors not clean of debris under storage in hallway by men's washroom.must clean/maintain.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed no exposed hand sink in produce prep/juicing area,and employees preping vegetables.must install exposed hand sink ,(hot/cold0 water with soap and towel device in prep area.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter in rear back ,(dumpster)area.must remove and organize
PassMar 11, 2014Canvass Re-InspectionRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors not clean of debris under storage in hallway by men's washroom.must clean/maintain.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed no exposed hand sink in produce prep/juicing area,and employees preping vegetables.must install exposed hand sink ,(hot/cold0 water with soap and towel device in prep area.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter in rear back ,(dumpster)area.must remove and organize.
FailMar 10, 2014CanvassRisk 1 (High)
1. 9
  Water source: safe, hot & cold under city pressure
  Observed no hot water at hand sinks, 3-comp sinks, in meat processing/prep area, bakery prep, and washrooms. Observed employees prepping foods and wraping meats,(ground beef) in prep areas with out hot water. Instructed to stop all prepping until hot water is restored.critical violation 7-38-030.
2. 16
  Food protected during storage, preparation, display, service and transportation
  Observed ( manual capped)fresh squeezed orange juice on ice at salad bar and inside cooler for sale to customers. Observed fresh squeezed juice machine in produce prep area table. Inadeqate food protection. Manuel capping,crowning or closing is prohibited.process is not approved at this time by the health dept. Must not use machine until approval from health dept.machine will be tagged held for inspection. Serious violation 7-38-005a.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors not clean of debris under storage in hallway by men's washroom.must clean/maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed no exposed hand sink in produce prep/juicing area,and employees preping vegetables.must install exposed hand sink ,(hot/cold0 water with soap and towel device in prep area.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter in rear back ,(dumpster)area.must remove and organize.
PassJan 11, 2013ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean storage shelf over 3 comp sink in bakery.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floor under storage table in cafe area, and next to the 2 door cooler in bakery.remove ice build up in icecream freezer rear.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean ceiling fan in butchers room,grinder room, and ceiling vent over deli prep table.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Clean light shield in front steam table, in ladies room.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Deli area 2nd sink in front slicers needs repair leaking at neck when water is turned on.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Clutter in rear room of salad bar need to remove items not being used.
PassApr 2, 2012CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All utensils shall be thoroughly cleaned and sanitized after each usage.need to clean interior of ovens in cooking area, clean fan guard covers in egg cooler.
2. 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.need to remove water from bakery floor.
3. 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.need to replace water damaged ceiling in ladies room 1st floor. Repair ceiling over deli 3 comp sink.
4. 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. Need to clean light shields in rear milk cooler.
PassMay 23, 2011Canvass Re-InspectionRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All food not stored in the original container shall be stored in properly labeled containers. Label and date all packaged juice containers in produce cooler.
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert all clean multi-use containers under prep table in deli.
3. 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. Remove rust deposits on shelves in deli cooler. Remove milk crates and provide shelving in ice cream walk-in freezer. Non-toxic paint grease trap under sink in meat prep area.
4. 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. Following need cleaning: interior and exterior of deli display coolers (food debris), cabinets and shelves under salad bar (food debris, dust buildup), bread storage shelves, bakery shelves, produce shelves and prep table, shelves in coffee bean grinder area(coffee bean spills), display shelves in sales area
5. 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. Elevate all stock off floor in sales and storage areas. Floors need cleaning under all display shelves (food debris), produce prep table, salad bar, along walls and in all corners in deli, bakery, produce, meat prep areas and sales area
6. 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. Replace damaged light shield in meat walk-in cooler.
FailMay 16, 2011CanvassRisk 1 (High)
1. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Observed 10-15 mice droppings on floor in southwest corner, 8 mice droppings on top of electrical outlet along west wall, 5 mice droppings scattered on shelves in bakery, 10-15 mice droppings scattered on bottom of bread shelves in sales area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Following doors not rodent proofed: south exit door 1/4" gap on left side of right door, west emergency exit door 1/4" gap on bottom of door, 2nd floor exit door 1/4" gap on bottom left corner of door. Instructed manager to seal all outer openings on doors to prevent pest entry. Serious violation 7-38-020 citation issued
2. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All food not stored in the original container shall be stored in properly labeled containers. Label and date all packaged juice containers in produce cooler.
3. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert all clean multi-use containers under prep table in deli.
4. 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. Remove rust deposits on shelves in deli cooler. Remove milk crates and provide shelving in ice cream walk-in freezer. Non-toxic paint grease trap under sink in meat prep area.
5. 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. Following need cleaning: interior and exterior of deli display coolers (food debris), cabinets and shelves under salad bar (food debris, dust buildup), bread storage shelves, bakery shelves, produce shelves and prep table, shelves in coffee bean grinder area(coffee bean spills), display shelves in sales area
6. 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. Elevate all stock off floor in sales and storage areas. Floors need cleaning under all display shelves (food debris), produce prep table, salad bar, along walls and in all corners in deli, bakery, produce, meat prep areas and sales area
7. 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. Seal openings around pipe fittings under sink in men washroom. Replace stained ceiling tiles in women washroom.
8. 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. Replace damaged light shield in meat walk-in cooler.
9. 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. Repair leaking drainpipe under exposed sink in meat prep area. Repair leaking faucet on bakery 3-comp sink.
PassAug 17, 2010Short Form ComplaintRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Remove muffin pans off floor in bakery storage room.
2. 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. Clean all shelves in bakery under popcorn machine and coffee grinder in south sales area.
3. 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 need cleaning under all display shelves in pet food and pasta aisle. Repair threshold under produce cooler door. Elevate all stock off floor in storage areas.
4. 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. Seal openings around pipe fitting under sink in men washroom. Replace stained ceiling tiles in women washroom. Repair paper towel dispenser in men washroom.
PassJun 22, 2010CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Remove muffin pans off floor in bakery storage room.
2. 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. Clean all shelves in bakery under popcorn machine and coffee grinder in south sales area.
3. 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 need cleaning under all display shelves in pet food and pasta aisle. Repair threshold under produce cooler door. Elevate all stock off floor in storage areas.
4. 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. Seal openings around pipe fitting under sink in men washroom. Replace stained ceiling tiles in women washroom. Repair paper towel dispenser in men washroom.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

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What it gets cited for

3417×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
3814×
Insects, rodents, & animals not present
5514×
Physical facilities installed, maintained & clean
4114×
Wiping cloths: properly used & stored
3514×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
3313×
Food and non-food contact equipment utensils clean, free of abrasive detergents
479×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
499×
Non-food/food contact surfaces clean

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 37096 — a business that changed hands may carry history from its predecessor.