Grocery StoreLicence 1392

Jewel Food Store #1296

7342 W Foster Ave, Chicago 60656

Latest verdictPassJun 4, 2026 · 4 months ago

Inspections36since Oct 4, 2010

Fail rate27.8%10 of 36 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

Pass50%
Conditional22%
Fail28%

36 inspections from 2010 to 2026 · hover a mark

20132016201920222025

PassJun 4, 2026Complaint Re-InspectionRisk 1 (High)
FailJun 1, 2026ComplaintRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Observed shellstock tags dating back only around 60 days prior. Last use by date listed as 3-31-2026 no tags for april or may provided except current batch in display cooler. Instructed manager to ensure all shellstock tags are kept on site for 90 days. Priority foundation violation 7-38-005 citation issued.
2. 52
  Sewage & waste water properly disposed
  Observed waste water leaking from top of bakery grease trap when water is drained. Instructed manager to service grease trap. Priority violation 7-38-030(c) citation issued.
PassFeb 24, 2025ComplaintRisk 1 (High)
1. 52
  Sewage & waste water properly disposed
  Noted dirty and greasy grease traps on floor at the dish washing area. Instructed to clean and maintain.
2. 55
  Physical facilities installed, maintained & clean
  Instructed to clean floors along wall base especially at the deli meat counter underneath the cooking stove, underneath the 3 compartment sink with standing water, floor drains at same and floors at the rear dry storage area.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain dusty and dirty vents at dishwashing area at the bakery and where ever needed. Also noted a hole on ceiling above the dish washing machine at the bakery. Instructed to seal and maintain. Also noted moldlike substance on wall behind the 3 compartment sink at the deli dish washing area. Instructed to clean and maintain.
ConditionalJan 30, 2024CanvassRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  3-202.18 (a)noted shellfish (oysters)in a containers inside the display cooler with no identification tags as required by the code. Instructed management to always have tags attached to the each batch until the last product is used and then the tag must be stored for an additional 90 days in a folder. Manager immediately and voluntarily disposed of 14 lbs of products worth $82.00 through denaturing process. Priority foundation violation #7-38-005. Citation issued.
2. 50
  Hot & cold water available; adequate pressure
  Noted no hot running water at the deli prep area and bakery. Hot water temperatures were as follows:-hand wash sinks 68.1f, one compartment sink 48.3f, 3 compartment sink 87.1f and hand wash sink at the bakery 78.6f. Instructed management to have hot running water of about 100f minimum for hand wash sinks and 110f for 3 compartment sinks. Priority violation #7-38-030(c).citation issued. Manager immediately called for plumbing.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain dusty and dirty vents at dishwashing area at the bakery and where ever needed. Also noted a hole on ceiling above the dish washing machine at the bakery. Instructed to seal and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to clean floors along wall base especially at the deli meat counter underneath the cooking stove, underneath the 3 compartment sink with standing water, floor drains at same and floors at the rear dry storage area.
PassJun 21, 2023CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no handwashing signage in employees washrooms located in basement breakroom.instructed to provide and maintain.
2. 38
  Insects, rodents, & animals not present
  Observed gap opening on the right side of front east exit door.instructed to pest proof door to prevent pest entry and to maintain.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rust on the wire storage racks in the (deli) walk-in cooler.instructed to remove rusts and repaint or replace the shelves and maintain.
4. 51
  Plumbing installed; proper backflow devices
  Observed water leak at base of faucet at the 3-compartment sink located in the rear (produce prep area).instructed to repair plumbing leak and to maintain.
5. 55
  Physical facilities installed, maintained & clean
  Instructed to remove accumulation of dusts on ceiling fan covers and attached equipments in all walk-in-coolers and seal noticeable openings on ceiling in deli/prep area near the 3-compartment sink.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors underneath the convection oven excessive grease spillage located in (deli/prep cooking area) and detail clean and maintain floor drains with debris in same area.
7. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace burnt-out light bulbs in (meat walk-in-cooler)and maintain adequate lighting at all times.
PassSep 21, 2022ComplaintRisk 1 (High)
1. 52
  Sewage & waste water properly disposed
  Observed water dripping from condenser inside walk in milk cooler. Repair and maintain.
2. 55
  Physical facilities installed, maintained & clean
  Observed water on floor of milk walk in cooler. Observed water on floor of deli food prep area. Remove water and keep floors clean and dry. Observed floors of milk walk in cooler unclean. Must clean floors of walk in cooler in detail and maintain.
ConditionalJun 14, 2022CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed one 4 door cooler and one open air cooelr at 52 f. Both coolers did not contain time/temperaure controlled foods at time of inspection. Priority violation 7-38-005 no citation issued.
2. 36
  Thermometers provided & accurate
  Observed missing thermometers in deli cases. Make sure all cases have working easy to read thermomters at all times.
PassAug 27, 2021ComplaintRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Noted an opening/gap at the bottom of exit door in rear storage. Instructed to rodent proof to prevent pest entry.
2. 51
  Plumbing installed; proper backflow devices
  Instructed to repair slow draining handsink in rear produce prep area.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean, remove unnecessary items in basement storage room and must reorganize.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain floors along the walls and in all corners in basement employee lunch room especially under and around lockers, under and around beverage machine.
5. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain floors in rear storage area under and around grease tank.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain ceiling vent cover with dust accumulation above rear bakery dishwashing area (by dishmachine).
7. 55
  Physical facilities installed, maintained & clean
  Must clean and maintain floor drain underneath 3 compartment sink in deli prep/cooking area to prevent pest harborage.
ConditionalMay 11, 2021CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signage at exposed hand washing sink located in coffee and microwave area of employee break room. Instructed to provide.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed torn gasket on walk-in freezer in grocery department. Instructed to repair or replace and maintain in good condition.
3. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no irreversible temperature measuring devices on site for determining correct rinse temperature of high temperature dish machine located in bakery department. Instructed to provide. Priority foundation violation 7-38-005. No citation issued.
4. 49
  Non-food/food contact surfaces clean
  Observed build up of green and black slime on caulk around 2 compartment and 3 compartment sinks located in meat cutting room. Instructed to remove, clean, sanitize, recaulk, and maintain in good condition.
5. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered trash receptacle inside both all gender customer restrooms located near liquor section and in female employee toilet room located in basement. Instructed to provide.
6. 55
  Physical facilities installed, maintained & clean
  Observed broken lock on 1 of 2 single occupancy customer restrooms. Instructed to correct and maintain.
PassJan 7, 2020Complaint Re-InspectionRisk 1 (High)
ConditionalJan 6, 2020Complaint Re-InspectionRisk 1 (High)
1. 52
  Sewage & waste water properly disposed
  Noted water seeping around grease box underneath 3 compartment sink in rear meat prep area. 3 compartment sink is tagged 'held for inspection' instructed not to use until repaired. Please see comments below.
FailJan 3, 2020ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Found interior surfaces of ice machine (meat prep area) with visible mold like substances (pink and black slimy substance) severe build-up likely to contaminate the ice which to be used for human consumption. Instructed to empty ice machine. Must clean (wash, rinse and sanitize) and maintain. Priority foundation violation 7-38-005 citation issued
2. 21
  Proper hot holding temperatures
  Found cooked tcs foods at improper temperature requirement during storage and service in hot holding (buffet) unit. Noted chicken wings internal temperature of 120.1f, 120.7f, 119.4f. Instructed manager, tcs foods must maintain hot holding temperature of 135.0f or above and cold holding temperature of below 41.0f. Management discarded the said food products. Total value $85.00, total weight 15 lbs. Priority violation 7-38-005 citation issued
3. 36
  Thermometers provided & accurate
  Instructed to provide thermometer visible inside dairy walk-in cooler and inside deli/cheese walk-in cooler.
4. 38
  Insects, rodents, & animals not present
  Found over 15 rodent (mice droppings) along the walls and behind lottery machine/coinstar machine and behind ice display freezer in front display area. Instructed to remove droppings, detail clean and sanitize the affected area. Recommend to contact licensed pest control for service. Priority foundation violation 7-38-020(a) citation issued
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to clean, repaint or replace rusty metal racks inside deli walk-in cooler and inside produce walk-in cooler.
6. 48
  Warewashing facilities: installed, maintained & used; test strips
  Instructed to provide working drain stoppers at 3 compartment sink in bakery dish washing area.
7. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain exterior surfaces of chicken fryer and pipes embedded with grease in deli prep/cooking area.
8. 51
  Plumbing installed; proper backflow devices
  Instructed to repair slow draining hand sink inside customer (women's) washroom
9. 52
  Sewage & waste water properly disposed
  Found sewage waste water backing up from floor drain underneath 2 compartment sink in rear meat prep area, also noted leaking around grease box/trap underneath 3 compartment sink in rear meat prep area and grease trap underneath 3 compartment sink in front meat prep/service area. Priority violation 7-38-030 (c) citation issued issued 2 day notice
10. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Instructed to provide lid/cover for toilet room receptacles.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along the walls and in all corners of the following area: bakery prep area, in deli prep/cooking area, in rear e commerce area, under and around magazine racks in front prep area.
12. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain condenser fan cover with dust accumulation inside meat prep area, dairy walk-in cooler and inside produce walk-in cooler.
PassAug 29, 2019ComplaintRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Observed walls in dry storage/receiving area not finished.instructed management to finish walls at dry storage/receiving area. Core violation
2. 55
  Physical facilities installed, maintained & clean
  Observed floors at baseboard are dirty at dry storage area.instructed management to clean and maintain floors at dry storage area core violation
PassJul 5, 2019Short Form ComplaintRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  Observed no back flow device at ice machine at meat fabrication area(butchers area)instructed management to install or find location of back flow device at ice machine. Core violation
2. 55
  Physical facilities installed, maintained & clean
  Observed coving corroding next to two compartment sink at rear butcher area. Instructed management to replace coving. Core violation
3. 57
  All food employees have food handler training
  Observed no certified food handlers on site.instructed management to send their employees for food handlers training. Core violation.
ConditionalMay 28, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy on site.instructed management to create a employee health policy. Priority foundation violation 7-38-010 no citation issued
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean up policy/kit on site.instructed management to create a clean-up policy/kit. Priority foundation violation 7-38-005 no citation issued.
3. 49
  Non-food/food contact surfaces clean
  Observed condenser unit guards dusty a meat fabrication area behind meat servicing area.instructed management to clean and maintain condenser unit guards. Core violation
4. 51
  Plumbing installed; proper backflow devices
  Observed no back flow device at ice machine at meat fabrication area(butchers area)instructed management to install or find location of back flow device at ice machine. Core violation
5. 55
  Physical facilities installed, maintained & clean
  Observed coving corroding next to two compartment sink at rear butcher area. Instructed management to replace coving. Core violation
6. 57
  All food employees have food handler training
  Observed no certified food handlers on site.instructed management to send their employees for food handlers training. Core violation.
ConditionalMar 20, 2017ComplaintRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Observed an approved juicing operation not following approved procedures: found no temperature logs on site for fresh squeezed juices. Instructed facility to maintain temperature logs and to follow approved procedure from cdph and to maintain. Serious violation 7-38-005(a).
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed dirt and food debris in the interior of the deli hot holding small cabinet. Also observed dirt accumulation on the shelves in the bakery prep area. Instructed facility to clean and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed dirt and debris on the floors in the bakery near the dishmachine and on the floor near the ice machine by produce prep and in the employee mens' washroom. Instructed facility to clean all and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed dust and dirt accumulation on the walk in dairy cooler ceiling. Instructed facility to clean and maintain. Observed the meat holding walk in cooler fanguards to have dust and dirt accumulation. Instructed facility to clean and maintain. Observed the exhaust hood over the rotisserie oven to have heavy grease accumulation. Instructed facility to clean and maintain.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed missing light shield end caps on the lights in produce prep above the sinks. Instructed facility to install end caps to ensure lights are shielded end to end and maintain.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed no working stoppers at the bakery 3 compartment sink. Instructed facility to obtain, and maintain working stoppers at the three compartment sink. Observed a leak below the produce prep 3 compartment sink at the barrier between the wash compartment and the rinse compartment. Also observed the bakery dishmachine to have a leak under the lower back right of machine. Instructed facility to fix all and maintain.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed mops stored head down in water in mop buckets. Instructed facility to store dry or invert when drying and maintain.
PassOct 3, 2016Complaint Re-InspectionRisk 1 (High)
FailSep 30, 2016Complaint Re-InspectionRisk 1 (High)
1. 14
  Previous serious violation corrected, 7-42-090
  Previous critical violation not corrected from inspection 1965629, dated 9/29/2016. Violation includes; previous serious violation not corrected from inspection report 1960753. Report dated 9/19/2016. Violation includes #18; observed approximately 20 live small flies in the rear area behind the bakery on the walls above prep tables and on walls around the bailer. Instructed to remove flies, contact pest control provider for service and maintain. Serious violation 7-38-020. Rear bakery area non compliant, flies still remain. More flies on walls and ceiling in bakery area where preparation and baking occurs. Informed manager to cease operations in bakery immediately, until affected areas have been detail cleaned, and a re-inspected is conducted by cdph. Re inspection will take place on friday, september 30, 2016. Critical violation 7-42-090. Upon further inspection of the premises, additional small live flies were found in the following areas; bakery (9) in the rear area where they keep food containers,on shelfs,walls ect, rear produce prep area behind bakery (50)this is where the fruit and vegtables are bing prep to package,by the rear area by the onions boxes a line of small flys on the wall, above the pipe, mop area puddle of water standing, under the prep table in the fruit and vegtables area found puddle of standing water alone the wall with the dishmachin, staff break room in basement found fly's on walls, inside womens and mens bathroom above the 1 compartment sink, (18), meat/deli area (48) on the walls and on the shelfs of the prep area,on the food contaniner,under and around the meat prep meat counter ,alone the walls above the meat and fish area. Critical citation issued 7-42-090.
2. 28
  * inspection report summary displayed and visible to all customers
  Observed old inspection summary report posted for display, dated 7/22/2016. Instructed to post the last inspection summary, 9/29/2016, for display at all times and maintain. Serious violation 7-42-010 (b)
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning
FailSep 30, 2016Complaint Re-InspectionRisk 1 (High)
1. 14
  Previous serious violation corrected, 7-42-090
  Previous critical violation not corrected from this mornings re-inspection on 9-30-16 at 8:45am #1965629 and previous re-inspection on 9-29-16 with the original inspection made on 9-19-16. At this re-inspection of office assignment status the facility was still found with a substantial amount of small flies and not minimized. 15 live flies found throughout the deli prep, 3 in the meat prep, 26 on walls and throughout the produce storage and prep, 11 in the mop room and around the trash compactor area, 4 in the employee washrooms. Dirty floors with food debris found in the deli prep, bakery prep, in employee lounge under storage lockers. Dirty floor drains found in deli and bakery prep.plastic crates used as shelving in the bakery found dirty. Several trash containers found dirty in deli and employee lounge. No citation issued at this time. All areas mentioned above remain closed and must not use until re-opened by cdph. Must contact cdph by fax or email requesting re-inspection and re-opening with an updated pest control service report.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  See violation #14
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  See violation #14
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  : instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning
FailSep 29, 2016Complaint Re-InspectionRisk 1 (High)
1. 14
  Previous serious violation corrected, 7-42-090
  Previous serious violation not corrected from inspection report 1960753. Report dated 9/19/2016. Violation includes #18; observed approximately 20 live small flies in the rear area behind the bakery on the walls above prep tables and on walls around the bailer. Instructed to remove flies, contact pest control provider for service and maintain. Serious violation 7-38-020. Rear bakery area non compliant, flies still remain. More flies on walls and ceiling in bakery area where preparation and baking occurs. Informed manager to cease operations in bakery immediately, until affected areas have detail cleaned, and a re-inspected is conducted by cdph. Re inspection will take place on friday, september 30, 2016. Critical violation 7-42-090.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning
FailSep 19, 2016Short Form ComplaintRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed urinal in men's employee toilet room in the basement not working properly, urinal not flushing. Also, womens toilet room on fisrt level not working at this time. Must have repaired within 2 days. Critical violation 7-38-030. (see comments).
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed approximately 20 live small flies in the rear area behind the bakery on the walls above prep tables and on walls around the bailer. Instructed to remove flies, contact pest control provider for service and maintain. Serious violation 7-38-020.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed toilet in women's customer toilet room on 1st floor, not working. Instructed manager to put a no entry sign on door, instructing female patrons to use the men's room, directly across from the womens room, until toilet in womens room is repaired.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning
PassJul 22, 2016Complaint Re-InspectionRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  : instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls with food spillage by 3 compartment sink in rear bakery/dish washing area.-------must detail clean and maintain condenser fan cover with heavy dust build-up inside deli and produce walk-in cooler.-----must detail clean and maintain hood and filters in bakery prep and in deli/kitchen prep area.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning.
ConditionalJul 14, 2016Complaint Re-InspectionRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Found employee men's washroom still exist in basement. (manager provided a work order from plumber and will be fixed by july 22, 2016). Instructed employees to temporarily use customer men and women's washroom in main floor. No citation issued. Critical violation 7-38-030
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls with food spillage by 3 compartment sink in rear bakery/dish washing area.-------must detail clean and maintain condenser fan cover with heavy dust build-up inside deli and produce walk-in cooler.-----must detail clean and maintain hood and filters in bakery prep and in deli/kitchen prep area
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair inoperable ceiling vent cover inside employee men and women washroom must repair.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning
ConditionalJul 12, 2016Canvass Re-InspectionRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Found dairy walk-in cooler with potentially hazardous foods (dairy products) not maintaining proper temperature. Noted with an air temperature of 50.1f. Instructed manager, cooler with potentially hazardous foods must maintain cold holding temperature of 40f or below. Dairy walk-in cooler is tagged 'held for inspection'. Instructed not to use until repaired. Critical violation 7-38-005 (a)
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found potentially hazardous foods (dairy products) at improper temperature requirement during storage inside dairy walk-in cooler (with an air temperature of 50.1f). Noted internal temperature of the following: milk at 51.6f/ 47.3f/48.3f/50.8f, half and half at 46.4f/47.1f/46.3f, fat free milk at 46.5f/46.7f, cottage cheese at 50.1f/45.6f/48.2f, yogurt at 45.3f/46.2f. Also some dairy products at improper temperature requirement stored in an open display cooler with an air temperature of 38.8f (across dairy walk-in/display cooler) and the internal temperature as follows: chocolate milk at 43.1f/44.3f/43.9f, yogurt at 45.8f/44.4f/44.6f. Management discarded the said dairy products. Total value $7505.00 total weight 400 lbs. Critical violation 7-38-005 (a)
3. 11
  Adequate number, convenient, accessible, designed, and maintained
  Found employee men's washroom still exist in basement. (manager provided a work order from plumber and will be fixed by july 22, 2016). Instructed employees to temporarily use customer men and women's washroom in main floor. No citation issued. Critical violation 7-38-030
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Inspector comments: instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls with food spillage by 3 compartment sink in rear bakery/dish washing area.-------must detail clean and maintain condenser fan cover with heavy dust build-up inside deli and produce walk-in cooler.-----must detail clean and maintain hood and filters in bakery prep and in deli/kitchen prep area.
7. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer and burnt light bulbs in open dairy display cooler across dairy walk-in/display cooler.
8. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair inoperable ceiling vent cover inside employee men and women washroom must repair.
9. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning.
FailJul 8, 2016Complaint Re-InspectionRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Found facilities (salad bar) with potentially hazardous foods not maintaining proper temperature with an air temperature of 43.9f (located in display/service area) instructed manager, coolers with potentially hazardous foods must maintain cold holding temperature of 40f or below. Salad bar tagged 'held for inspection'. Instructed not to use until repaired. Critical violation 7-38-005 (a)
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found potentially hazardous foods at improper temperature requirement during storage, display and service in salad bar (with an air temperature of 43.9f) noted internal temperature of the following food items: seafood salad at 44.4f, chicken at 48.2f/44.9f/46.7f/45.9f, greek pasta at 43.9f, pasta at 44.2f, tuna salad at 44.9f/45.3f, olives at 45.9f/44.8f/46.1f, sliced ham at 48.0f/47.6f/46.9f, feta cheese at 50.4f/49.9f, black beans at 51.4f, stuffed grape leaves at 50.4f, salsa at 46.5f/47.2f, sliced turkey at 45.7f, 46.2f. Manager discarded the said food products. Total value $1522.00, total weight 190 lbs. Critical violation 7-38-005 (a)
3. 11
  Adequate number, convenient, accessible, designed, and maintained
  Found employee men's washroom in basement not properly maintained. Noted urinal overflowing and clogged, also (right)toilet bowl clogged with feces. Instructed to repair, clean and sanitize. Issued 48 hour critical violation 7-38-030
4. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Found (2) front bottom entrance door (interior and exterior) not rodent proofed with 1/4 inch gap. Instructed to rodent proof bottom of the said doors. Recommend to install rubber stripping. Serious violation 7-38-020
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
6. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
7. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to clean and maintain ceiling vent cover with excessive dust accumulation in rear bakery prep area.
8. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls with food spillage by 3 compartment sink in rear bakery/dish washing area.-------must detail clean and maintain condenser fan cover with heavy dust build-up inside deli and produce walk-in cooler.-----must detail clean and maintain hood and filters in bakery prep and in deli/kitchen prep area.
9. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer
10. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair inoperable ceiling vent cover inside employee men and women washroom must repair drain opener under 3 compartment sink in produce prep area.--------noted green hose attached to faucet next to 3 compartment sink. Instructed to install back flow preventer device or vacuum breaker. Must use food grade water hose.
11. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to remove unnecessary articles and unused shelvings in basement storage. Usable items must be stored 6" off the floor for easy access on cleaning.
FailJul 6, 2016ComplaintRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Found exposed hand sink in bakery prep area not properly maintained. No hot running water. Instructed to temporarily use exposed hand sink in rear bakery prep/dish washing area, also found no hot running water at hand sink inside customer men and women washroom in front section of premise. Instructed to provide. Issued 2 days critical violation 7-38-030
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: bakery prep area-interior and exterior surfaces of 3 compartment and exposed hand sink, dish machine, storage and prep shelves. Deli/kitchen area- interior and exterior surfaces 3 compartment sink, prep and storage shelves, interior and exterior surfaces of cooking equipment, storage, prep shelves and display case. Interior of ice machine in rear.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain the following: floors throughout bakery, bakery walk-in cooler, deli/kitchen area, inside deli walk-in cooler with excessive grease and dried food accumulation, floor drain underneath 3 compartment sink in deli/kitchen area, meat/seafood, produce prep area with water pooling, inside dairy walk-in cooler, rear dry storage area, along the walls and in all corners, floors throughout employee men and women washroom. Noted water pooling along the walls underneath ice machine, 3 compartment sink in rear produce prep area to prevent pest harborage. Floors throughout basement employee lunchroom and inside washroom floors and floor throughout electrical room in basement.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls with food spillage by 3 compartment sink in rear bakery/dish washing area.-------must detail clean and maintain condenser fan cover with heavy dust build-up inside deli and produce walk-in cooler.-----must detail clean and maintain hood and filters in bakery prep and in deli/kitchen prep area.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace missing (2)light bulbs inside bakery walk-in freezer.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair water leak underneath ice machine.
PassSep 30, 2015CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Gaskets on deli cooler, interior of coolers in deli, fan covers in butcher, deli walk-in coolers, prep tables and storage shelves in deli not clean. Instructed to detail clean and sanitize all food contact surfaces.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor in deli between and behind cooking equipment, inside walk-in cooler, in storage room along wallbase not clean. Instructed to detail clean daily.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Light bulb inside walk-in freezer bakery not shielded. Instructed to shield all bulbs.
4. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Thermometer not provided in deli prep cooler. Instructed to provide thermometer consipcuously inside all coolers.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Unnecessary articles stored in rear storage rooms and deli rear prep room. Instructed to remove all unused articles and detail clean areas.
PassDec 5, 2014CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food stains on exterior of all prep areas sinks and around handwash bowls hot/cold water handles. Instructed manager to clean sinks and maintain.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed accumulated food/dirt build up inside deli floor drains, litter on floor in dairy walk in cooler also observed food/litter on floor along walls at rear storage area. Instructed manager to clean and maintain interior of all prep area floor drains and clean floor along walls/corners throughout rear storage area and dairy walk in cooler.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed dust build up on ceiling ventilatation covers and ceiling tiles around said ventilation covers above bakery prep area also observed food debris on walls at prep areas. Instructed manager to clean all ceiling ventilation covers and ceiling tiles also must clean walls at prep areas.
PassJul 23, 2014Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed ice build up on rear of condenser inside ice cream walk in freezer. Instructed manager to remove all excessive ice.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food debris/food build up on shelves at deli, bakery and produce prep areas. Instructed manager to detail clean and maintain all shelves.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food build up on floor at produce prep, deli prep and bakery prep areas. Instructed manager to clean floors under and around all equipment and along all walls/corners also must keep floor dry throughout.
FailJul 16, 2014CanvassRisk 1 (High)
1. 26
  Adequate number, convenient, accessible, properly designed and installed
  No running hot water inside both mens and womens customers washrooms, water temperature at 63.5 f, however found running hot water at all other sinks throughout premises. Instructed manager to provide running hot water at both washrooms, hot water temperature must be 85.0 f or above. Serious violation 7-38-030.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed ice build up on rear of condenser inside ice cream walk in freezer. Instructed manager to remove all excessive ice.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food debris/food build up on shelves at deli, bakery and produce prep areas. Instructed manager to detail clean and maintain all shelves.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food build up on floor at produce prep, deli prep and bakery prep areas. Instructed manager to clean floors under and around all equipment and along all walls/corners also must keep floor dry throughout.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed food build up on walls at produce prep area. Instructed manager to clean and maintain walls (behind prep tables and sinks).
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  1-compartment sink pipe leaking at produce prep. Instructed manager to repair and maintain sink.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Rear osco storage side storage room cluttered (shelves, unused cooler, etc.). Instructed manager to elevate all items 6" off floor, must be able to clean floor under and around all equipment.
PassAug 12, 2013CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to detail clean and maintain interior and exterior surfaces of ice machine and interior surfaces of dish washing machine and exterior surfaces of exhaust pipe on top of dish machine in bakery prep area.------must clean and maintain food cart and fryer wheels encrusted with grease in deli/kitchen area.----------must clean produce display cooler/case and honeycomb with moldlike buid-up-------must clean and maintain interior surfaces of (2) microwave oven with dried food and grease accumulation in employee break room (basement).
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Noted water and blood pooling underneath storage shelves along the walls inside meat prep walk-in cooler room with food debris. Instructed to detail clean and maintain (floors must be kept dry at all times).---------must detail clean and maintain floors with dried food debris and grease accumulation along the walls and in all corners inside deli walk-in cooler
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain kitchen hood filters above rotisserie oven with heavy grease accumulation.-------must clean and maintain walls and celing with dried food spillage around microwave/handsink area in employee breakroom.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace broken (2) light shield inside meat walk-in cooler.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to fix low hot water pressure at exposed hand sink in meat prep walk-in cooler.--------must repair or replace loose faucet at hand sink (left side) inside men's employee washroom in basement.
PassSep 11, 2012ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Instructed to clean, repaint or replace rusty metal grease box under 3 compartment sink in front and in rear meat prep area.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Following in need of detail cleaning and maintaining: interior and exterior surfaces of 3 compartment sink and exposed hand sink in rear bakery prep area, 3 compartment sink and exposed hand sink in meat prep area, interior and exterior surfaces of reach-in cooler (rear prep area of chef kitchen, and hot holding unit for rotisserie chicken in front service area chef kitchen.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain floors along the walls and in all corners in chef kitchen area especially under and behind fryers, under shelves in meat prep area and floors throughout 2nd floor compressor room
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls behind dish machine, behind 3 compartment sink in bakery prep area and walls behind 3 compartment sink in meat prep and in chef kitchen area.-----------must clean ceiling and condenser cover inside dairy walk-in cooler.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Instructed to replace broken light shield inside seafood walk-in cooler.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair leaky pipe under 3 compartment sink in rear chef kitchen area and leaky (cold) faucet pipe under exposed hand sink bakery prep area.
7. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Instructed to provide thermometer visible inside coolers and freezers.
PassFeb 4, 2011CanvassRisk 1 (High)
1. 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.cooler shelving that had rust, peeling paint in walk in coolers, storage shelving, shall be repair/replaced. Splash guard of counter in lunchroom in state of disrepair, shall be repair/replaced.
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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of walk in cooler shelving, storage shelving, bakery front counter shelving, not clean need detailed cleaning(crevices).
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 under cooking equipment, heavy equipment in deli prep areas need detailed cleaning, floor damaged in meat department prep area needs repairing. Floors in walk in coolers, freezers, need cleaning. Floors under storage shelving, pallets in rear storage areas,bsmt., storage areas need detailed cleaning(corners).
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. Use dustless cleaning methods.ceiling tiles, walls in prep areas need cleaning, missing ceiling tiles in bakery rear prep area by dish machine, and bathrooms shall be provided.walls that had holes peeling paint shall be repair in bsmt. Rear storage areas. Peeling paint in meat department prep area ceiling shall be repair.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Light shields in walk in coolers, prep- areas not clean need detailed cleaning.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy in deli prep area needs detailed cleaning. Exhaust vents(ventilation)in kitchen, prep areas, storage areas, coolers, bathrooms, and lunch room need cleaning.
PassNov 3, 2010Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Next regular inspection
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Next regular inspection
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Next regular inspection
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Next regular inspection
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Next regular inspection
FailOct 27, 2010ComplaintRisk 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. Found 15 small live flies in the coffee room/break room at the basement,serious violation,citation issued;instructed to call pest company for service,no flies or pests must be present in a food establishment;manager showed the visit of the pest company dated 10-25-10 documents reviewed;given 5 days 11-03-10 to correct the violation
2. 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 violation from report #138870,02-02-09 not corrected violation#32 shelves in the following areas not clean-cheese display cooler,hotdog,sausages and pizza display coolers,serious violation,citation issued,given 5 days 11-03-10 to clean,correct the violation
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. Cooking hood full of grease, exterior cooking equipment not clean,must clean and maintain and or call service
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. Wire screeen in the meat cutting room full of dust,must clean and maintain
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.floors behind and under cooking equipments in the deli / chicken cooking area unclean,food debris must be clean and maintain;floor in the bakery walk in freezer unclean,must clean and maintain;floor under 2 compartment sink in meat cutting room unclean,must clean and maintain
6. 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. Missing ceiling tiles in the bakery area near door and women's washroom basement must be replaced
7. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.broken light shields must be replaced in the bakery area,deli walk in cooler and men's toilet basement
8. 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. Thermometer in the display cooler for chicken nuggets,pulled beef ,mashed potato must be provided
PassOct 4, 2010Short Form ComplaintRisk 1 (High)

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

5519×
Physical facilities installed, maintained & clean
3319×
Food and non-food contact equipment utensils clean, free of abrasive detergents
3419×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
3618×
Thermometers provided & accurate
3514×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
3813×
Insects, rodents, & animals not present
4111×
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
326×
Food and non-food contact surfaces properly designed, constructed and maintained

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 1392 — a business that changed hands may carry history from its predecessor.