Grocery StoreLicence 1142451

Jewel Food Store # 3345

1224 S Wabash Ave, Chicago 60605

Latest verdictPassJun 8, 2026 · 4 months ago

Inspections66since Jan 26, 2010

Fail rate12.1%8 of 66 verdictscitywide 22.4% · below 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

Pass77%
Conditional11%
Fail12%

66 inspections from 2010 to 2026 · hover a mark

201020132016201920222025

PassJun 8, 2026ComplaintRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Observed food debris, dust and excessive miscellaneous items under shelving on selling floor. Instructed to clean all where needed.
PassFeb 23, 2026Short Form ComplaintRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Observed no thermometer in fresh meat display cooler. Instructed to provide all where needed and maintain.
2. 40
  Personal cleanliness
  Observed food handlers in produce cutting area without proper hair restraints for waist length hair. Instructed to cover and tuck long hair with hair restraints and maintain
3. 55
  Physical facilities installed, maintained & clean
  Observed floors with dust and food debris under and behind various shelving on selling floors. Instructed to clean and maintain
PassJan 14, 2026CanvassRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Observed no thermometer in fresh meat display cooler. Instructed to provide all where needed and maintain.
2. 40
  Personal cleanliness
  Observed food handlers in produce cutting area without proper hair restraints for waist length hair. Instructed to cover and tuck long hair with hair restraints and maintain.
3. 55
  Physical facilities installed, maintained & clean
  Observed floors with dust and food debris under and behind various shelving on selling floors. Instructed to clean and maintain.
PassMay 7, 2025Complaint Re-InspectionRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.
2. 55
  Physical facilities installed, maintained & clean
  Observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain.
FailMay 5, 2025ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hot running water at handwashing sink in the meat department prep area. Temperature of water was ranging from 74.5f-81.3f at the time of inspection. Instructed to have hot and cold running water at a minimum temperature of 100f at all hand wash sinks. Priority violation 7-38-030(c)
2. 38
  Insects, rodents, & animals not present
  Observed dog walking in produce department area. Live animals are not allowed in areas that are used for food preparation at time of inspection. Instructed manager to remove animal. Priority foundation violation 7-40-090 citation issued.
3. 48
  Warewashing facilities: installed, maintained & used; test strips
  Found the three compartment sink in the produce prpe area not maintained; sink is leaking on the prep floor and been collected with a bucket when water from one compartment is drained. Instructed management to get drainage system serviced. Priority foundation 7-38-025. Citation issued.
4. 49
  Non-food/food contact surfaces clean
  Instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.
5. 55
  Physical facilities installed, maintained & clean
  Observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain.
PassAug 15, 2024Short Form ComplaintRisk 1 (High)
PassMay 20, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Weak hot water pressure at fresh meat hand wash sink, instructed to provide under city pressure.
2. 36
  Thermometers provided & accurate
  Fresh meat display cooler missing thermometer, instructed to install.
3. 40
  Personal cleanliness
  Food handler at deli station not wearing an effective hair restraint, instructed to tuck in long hair in the hair net.
4. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Multi-use utensils not air dried at bakery dish washing area, leaving wet utensils to dry in sanitize comp, instructed to air dry utensils properly.
5. 49
  Non-food/food contact surfaces clean
  Fan cover in walk-in coolers not clean, heavy dust build-up, instructed to clean and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Floors not clean under double door cooler at deli station, food debris and oil spills, instructed to clean and maintain.
ConditionalJun 27, 2023ComplaintRisk 1 (High)
1. 21
  Proper hot holding temperatures
  3-501.16(a:1) observed about 20 lbs of cooked chicken at inadequate hot holding temperatures located in a hot holding unit in the prepared foods prep area; observed about 20 lbs of chicken wings ranging from 109f-121f during the inspection. Instructed to discard and denature said tcs food and always maintain all hot holding tcs foods at 135f or above at all times. Manager discarded said tcs food during the inspection. Priority violation. Citation issued 7-38-005.
2. 22
  Proper cold holding temperatures
  3-501.16(a:2,&b) observed about 50 lbs of hummus at inadequate cold holding temperatures ranging from 48f-50.5f inside of a cold holding unit located in the customer service area. Instructed to discard and denature said tcs foods and always maintain all cold holding tcs food at 41f or below at all times. Manager discarded said tcs food during the inspection. Priority violation. Citation issued under violation above.
3. 51
  Plumbing installed; proper backflow devices
  5-205.15 observed a minor leak on the p-trap of the hand washing sink located in the raw meat deli food prep area and a minor leak on the faucet of the 3 compartment sink located in the prepared fruit food prep area. Instructed to repair all.
ConditionalFeb 6, 2023ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  3-501.16(a:2,&b) observed tcs foods improperly being thawed and at inadequate cold holding temperature; observed about 10 lbs of meatballs in marinara sauce being improperly thawed in a 3 compartment sink in the prepared foods/deli department, at the time of the inspection temperature ranged from 54f-77f. Instructed to discard and denature said tcs foods and always maintain all cold holding tcs foods at 41f or below at all times. Priority violation. Citation issued 7-38-005.
2. 35
  Approved thawing methods used
  3-501.13 observed improper thawing of tcs foods in a compartment of the 3 compartment sink in stagnet water that measured 114f. Instructed to never thaw tcs foods in stagnant water, all thawing must be in cold running water (not exceeding 70f) until the item reaches 41f.
3. 55
  Physical facilities installed, maintained & clean
  6-201.11 observed no floor drain covers under the 3 compartment sink in the prepared foods prep area. Instructed to provide.
PassApr 13, 2022ComplaintRisk 1 (High)
1. 56
  Adequate ventilation & lighting; designated areas used
  Lights in freezer in need of replacing. Instructed to replace and maintain.
ConditionalMar 17, 2022Short Form ComplaintRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  No one on site with city of Chicago sanitation certificate or certificate posted. Instructed manager to provide and maintain city of Chicago certificate at all times. Priority foundation 7-38-012 citation issued
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted fan guards in meat cutting room and fruit cutting room in need of cleaning. Must maintain.
3. 49
  Non-food/food contact surfaces clean
  Noted all storage shelves in the receiving area in need of cleaning to remove all debris. Instructed to clean and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Noted floors through out back rooms, dairy cooler and meat room in need of cleaning to remove all debris and any build up. Walls in fruit cutting room in need of cleaning to remove any splatter. Instructed to clean and maintain.
5. 56
  Adequate ventilation & lighting; designated areas used
  Noted missing light shields in meat cutting rooms. Instructed to replace and maintain.
PassJan 5, 2022CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted fan guards in meat cutting room and fruit cutting room in need of cleaning. Must maintain.
2. 49
  Non-food/food contact surfaces clean
  Noted all storage shelves in the receiving area in need of cleaning to remove all debris. Instructed to clean and maintain.
3. 51
  Plumbing installed; proper backflow devices
  Water at fruit room handsink is slow flowing. Instructed to remove device that slows water. Correct and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Noted floors through out back rooms, dairy cooler and meat room in need of cleaning to remove all debris and any build up. Walls in fruit cutting room in need of cleaning to remove any splatter. Instructed to clean and maintain.
5. 56
  Adequate ventilation & lighting; designated areas used
  Noted missing light shields in meat cutting rooms. Instructed to replace and maintain.
PassSep 22, 2020ComplaintRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Instructed to clean the floor in the walk in freezer in the bakery and the walk in cooler in the produce prep area. Insructed to clean the fan covers in the walk-in cooler where needed.
2. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to clean the vents above the ovens in the bakery area.
PassAug 4, 2020Short Form ComplaintRisk 1 (High)
PassMay 15, 2020Short Form ComplaintRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  4-602.13 instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.
2. 51
  Plumbing installed; proper backflow devices
  5-205.15 observed a leak from the pipe under the exposed handsink in the seafood area; repair leak from pipe.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Instructed to clean toilets, sinks and floors where needed in washrooms and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Must organize and maintain all storage areas; remove unnecessary items to avoid clutter.
5. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain. Observed some ceiling vents on selling floor with dust; clean vents where needed.
6. 55
  Physical facilities installed, maintained & clean
  6-501.11 observed some water stained ceiling tiles on the second floor; replace tile where needed.
PassMar 6, 2020ComplaintRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.
2. 51
  Plumbing installed; proper backflow devices
  Observed a leak from the pipe under the exposed handsink in the seafood area; repair leak from pipe.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Instructed to clean toilets, sinks and floors where needed in washrooms and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Must organize and maintain all storage areas; remove unnecessary items to aviod clutter.
5. 55
  Physical facilities installed, maintained & clean
  Observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain. Observed some ceiling vents on selling floor with dust; clean vents where needed.
6. 55
  Physical facilities installed, maintained & clean
  Observed some water stained ceiling tiles on the second floor; replace tile where needed.
PassOct 1, 2019Complaint Re-InspectionRisk 1 (High)
FailSep 23, 2019ComplaintRisk 1 (High)
1. 21
  Proper hot holding temperatures
  Found chicken pilled high in deli steam table/display case at 110f. All hot food holding must be held at 135f or above at all times.4lbs of chicken food disgarded at $100. Priority violation. 7-38-005. Citation issued.
2. 22
  Proper cold holding temperatures
  Found tilapia store din seafood display cooler at 48.3f at time of inspection. All cold holding food must maintain a temperature of 41f or below at all times. Priority violation. 7-42-090. Citation consolidated with above violation.
3. 36
  Thermometers provided & accurate
  Found no thermometer inside the following walk in cooler: dairy, meat and deli. Located on both first and second floor.
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Found no temperature measuring device for high temperature dish machine. Must provide. Priority foundation. 7-38-005. No citation issued.
5. 60
  Previous core violation corrected
  Found previous core violations not corrected by correct by date (non-compliance) from inspection report# 2269099: 4-501.12 observed cutting boards in meat department heavily scored with deep grooves and stains. Must replace and maintain 5-205.15 observed faucet leaking in produce 6-201.16 observed ceiling in bakery department in disrepair, burned, missing ceiling tiles above oven and proofer. Instructed to repair and maintain. Instructed manager to comply. Priority foundation violation. 7-42-090. Citation issued.
PassMar 8, 2019Short Form ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  4-602.11(b-e) observed meat slicer with dried food debris. Instructed to clean, sanitize, and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.12 observed cutting boards in meat department heavily scored with deep grooves and stains. Must replace and maintain
3. 48
  Warewashing facilities: installed, maintained & used; test strips
  4-302.13 observed high temperature warewashing machine measuring device gauge in disrepair in bakery department. Instructed pic to repair and maintain. Priority foundation violation. 7-38-005 no citation issued.
4. 51
  Plumbing installed; proper backflow devices
  5-205.15 observed three compartment sink in disrepair in deli and produce department. Washbasin is leaking in deli and faucet is leaking in produce and deli.
5. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed floor drains throughout the facility with accumulation of debris inside area. Must detail clean and maintain.
6. 55
  Physical facilities installed, maintained & clean
  6-201.16 observed ceiling in bakery department in disrepair, burned, missing ceiling tiles above oven and proofer. Instructed to repair and maintain.
7. 56
  Adequate ventilation & lighting; designated areas used
  6-501.14 observed hood in deli with accumulation of grease and food debris. Must clean and maintain.
ConditionalJan 4, 2019CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at the hand sink in the deli and meat department areas of the store. Instructed person in charge to provide and maintain. Priority foundation violation. Citation issued. 7-38-030(c)
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed meat slicer with dried food debris. Instructed to clean, sanitize, and maintain.
3. 21
  Proper hot holding temperatures
  Observed ready to eat chicken at the hot bar at 86-104 degree f., honey wings and bar-b-que wings at improper hot holding temperatures. Instructed that ready to eat hot holding foods should be kept at 135f degrees or above. Priority violation. Citation issued. 7-38-005.
4. 28
  Toxic substances properly identified, stored, & used
  Observed three large dispensing canister of toxic chemicals stored intermingle in food preparation area in bakery department(drain floor cleaner lmentary, etc.) stored in various areas throughout department, near and next to open food/racks of food (cookies, cakes,bread etc). Informed pic to remove and provide designated area for toxic chemicals outside of food preparation area. Priority violation. Citation issued, 7-38-005.
5. 36
  Thermometers provided & accurate
  Observed facility with no probe thermometer for measuring cooked food in deli and meat department for food accuracy. Instructed pic to obtain and maintain. Priority foundation violation. Citation issued. 7-38-005.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting boards in meat department heavily scored with deep grooves and stains. Must replace and maintain
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed high temperature warewashing machine measuring device guage in disrepair in bakery department. Instructed pic to repair and maintain. Priority foundation violation. 7-38-005 no citation issued.
8. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no test strips in the bakery, produce, and meat department areas of the store for test sanitizer residual. Instructed to provide and maintain. Priority foundation violation. Citation issued. 7-38-005
9. 51
  Plumbing installed; proper backflow devices
  Observed three compartment sink in disrepair in deli and produce department. Washbasin is leaking in deli and faucet is leaking in produce and deli.
10. 55
  Physical facilities installed, maintained & clean
  Observed floor drains throughout the facility with accumulation of debris inside area. Must detail clean and maintain.
11. 55
  Physical facilities installed, maintained & clean
  Observed ceiling in bakery department in disrepair, burned, missing ceiling tiles above oven and proofer. Instructed to repair and maintain.
12. 56
  Adequate ventilation & lighting; designated areas used
  Observed hood in deli with accumulation of grease and food debris. Must clean and maintain.
PassJun 21, 2018Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed cardboard being re-used as a shelf liner in the bakery food prep area. Instructed to remove cardboard and make all surfaces smooth and easily cleanable.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed an accumulated debris on the water fountains located on the 2nd floor employee break area. Observed minor condensation on the condenser located about the raw beef of the reach in coolers of the raw meat prep area. Instructed to clean all and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed accumulated dust on the vents located in all washrooms. Instructed to clean and maintain. Observed water stained ceiling tiles located thru out the 2nd floor dry storage area. Observed a damaged ceiling tile located in the 2nd floor fruit and vegetable food prep area. Instructed to replace all and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed a minor leak on the left faucet of the 3 compartment sink located in the fruit and vegetable food prep area on the 2nd floor. Instructed to repair. Observed 1 out of 2 wash bowls in the customer men's washroom not working properly. Instructed to repair so that warm water continuously runs for at least 15 seconds and maintain. Observed a plastic container around the drain pipe located under the 1 compartment sink of the bakery food prep area. Instructed to remove.
PassMay 9, 2018ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed cardboard being re-used as a shelf liner in the bakery food prep area. Instructed to remove cardboard and make all surfaces smooth and easily cleanable.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed an accumulated debris on the water fountains located on the 2nd floor employee break area. Observed minor condensation on the condenser located about the raw beef of the reach in coolers of the raw meat prep area. Instructed to clean all and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed accumulated dust on the vents located in all washrooms. Instructed to clean and maintain. Observed water stained ceiling tiles located thru out the 2nd floor dry storage area. Observed a damaged ceiling tile located in the 2nd floor fruit and vegetable food prep area. Instructed to replace all and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed a minor leak on the left faucet of the 3 compartment sink located in the fruit and vegetable food prep area on the 2nd floor. Instructed to repair. Observed 1 out of 2 wash bowls in the customer men's washroom not working properly. Instructed to repair so that warm water continuously runs for at least 15 seconds and maintain. Observed a plastic container around the drain pipe located under the 1 compartment sink of the bakery food prep area. Instructed to remove.
PassMar 2, 2018Complaint Re-InspectionRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed some minor food and dirt debris located by the deli and hot foods area. Also observed standing water under the juicing machine in the prepare fruits food prep area. Instructed to clean and maintain.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed a black substance on the wall of the 3 compartment sink located in the meat cutting food prep area. Observed dust on the fans located in the dairy and raw meats walk in cooler. Instructed to clean all said areas and maintain.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed hot water pressure needs to be increase at the exposed hand sink located in the raw meat food prep area. Instructed to repair and maintain.
FailFeb 23, 2018ComplaintRisk 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 east exit door not rodent proofed with a 1 inch gap on the far right side of said door at the bottom. Instructed to repair and make said door rodent proofed and maintain. Serious violation 7-38-020.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed some minor food and dirt debris located by the deli and hot foods area. Also observed standing water under the juicing machine in the prepare fruits food prep area. Instructed to clean and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed a black substance on the wall of the 3 compartment sink located in the meat cutting food prep area. Observed dust on the fans located in the dairy and raw meats walk in cooler. Instructed to clean all said areas and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed hot water pressure needs to be increase at the exposed hand sink located in the raw meat food prep area. Instructed to repair and maintain.
PassNov 16, 2017Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found the detergent and sanitizer hoses at the 3-compartment sink in the 2nd fl. Produce food preparation too long. Instructed to shorten the hoses so that they do not rest in the water when compartments are filled. Maintain same.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The shelves in the cabinet next to the pan washer in the bakery food preparation area has food and dirt debris. The rear exterior and the interior of the deep fryers in the chef kitchen preparation area has thick grease, food and dirt build up. Instructed to detail clean and maintain both.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed excessive brown substance on outside of hot holding sliding doors in deli area. Observed dirt build up along tracks of these cases. Observed excessive dust accumulation on signage and light fixtures above the deli area. Must detail clean and sanitize all. Observed thick, brown liquid under hot holding pans on the salad bar. Must remove liquid, detail clean and sanitize. Must maintain same.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors in the corners, under/around the pan washer, prep tables, cooking equipment and display case in the bakery and chef's kitchen has thick grease, food and dirt build up. Also, the interior/exterior of all the floor drains needs to be cleaned. Instructed to detail clean and maintain. -the floors in front of the pan washer, 3-compartment and hand washing sink in the bakery food preparation area needs to be regrouted. Instructed to regrout and maintain.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The lower walls around the prep table next to the pan washer in the bakery along with the walls around the sinks and deep fryers in the chef's kitchen has food, dirt and grease splatters. Instructed to clean and maintain.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Mops are not properly stored when not in use. Instructed to store hanging up to dry when not in use.
PassOct 20, 2017Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found the detergent and sanitizer hoses at the 3-compartment sink in the 2nd fl. Produce food preparation too long. Instructed to shorten the hoses so that they do not rest in the water when compartments are filled. Maintain same.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The shelves in the cabinet next to the pan washer in the bakery food preparation area has food and dirt debris. The rear exterior and the interior of the deep fryers in the chef kitchen preparation area has thick grease, food and dirt build up. Instructed to detail clean and maintain both.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors in the corners, under/around the pan washer, prep tables, cooking equipment and display case in the bakery and chef's kitchen has thick grease, food and dirt build up. Also, the interior/exterior of all the floor drains needs to be cleaned. Instructed to detail clean and maintain. -the floors in front of the pan washer, 3-compartment and hand washing sink in the bakery food preparation area needs to be regrouted. Instructed to regrout and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The lower walls around the prep table next to the pan washer in the bakery along with the walls around the sinks and deep fryers in the chef's kitchen has food, dirt and grease splatters. Instructed to clean and maintain.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Mops are not properly stored when not in use. Instructed to store hanging up to dry when not in use.
PassMay 19, 2017ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found the detergent and sanitizer hoses at the 3-compartment sink in the 2nd fl. Produce food preparation too long. Instructed to shorten the hoses so that they do not rest in the water when compartments are filled. Maintain same.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The shelves in the cabinet next to the pan washer in the bakery food preparation area has food and dirt debris. The rear exterior and the interior of the deep fryers in the chef kitchen preparation area has thick grease, food and dirt build up. Instructed to detail clean and maintain both.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors in the corners, under/around the pan washer, prep tables, cooking equipment and display case in the bakery and chef's kitchen has thick grease, food and dirt build up. Also, the interior/exterior of all the floor drains needs to be cleaned. Instructed to detail clean and maintain. -the floors in front of the pan washer, 3-compartment and hand washing sink in the bakery food preparation area needs to be regrouted. Instructed to regrout and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The lower walls around the prep table next to the pan washer in the bakery along with the walls around the sinks and deep fryers in the chef's kitchen has food, dirt and grease splatters. Instructed to clean and maintain.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Mops are not properly stored when not in use. Instructed to store hanging up to dry when not in use.
PassJan 27, 2017Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Instructed to recaulk around the left washbowl in the women's customer toilet room. Instructed to sand or replace the cutting board with the deep, dark grooves and stains in the deli front prep area. Maintain all.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: -storage racks in the rear meat department's walk in cooler and front prep area in the deli. Remove dirt/dust and food build up. -the knife racks in all prep areas. -the diaper and shelves in the front dairy display case. -the exterior and interior of the cooking equipment in the deli/chef's kitchen. Remove thick dirt, grease and food build up from the equipment.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain the interior/exterior of all floor drains. Floors in all corners, in all walk in coolers/freezers and under the cooking equipment in the deli/chef's kitchen. Remove thick dirt/dust, grease and food build up.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to clean and maintain the walls and vents in the deli/chef's kitchen, in the bakery prep area and in the meat department. Instructed to replace all of the water stained ceiling tiles in the rear osco receiving and above the dairy reach in cooler. Maintain all.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to fix the following plumbing issues: -leak at the base of both the 2 and 3 compartment sink in the 2nd fl produce prep area. -water sprouts out at the bottom of the faucet of the 3-comp. Sink in the bakery front area. -leak at the p-trap on the exposed hand washing sink in the deli/chef's kitchen. Maintain all.
PassJan 17, 2017ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Instructed to recaulk around the left washbowl in the women's customer toilet room. Instructed to sand or replace the cutting board with the deep, dark grooves and stains in the deli front prep area. Maintain all.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain the following: -storage racks in the rear meat department's walk in cooler and front prep area in the deli. Remove dirt/dust and food build up. -the knife racks in all prep areas. -the diaper and shelves in the front dairy display case. -the exterior and interior of the cooking equipment in the deli/chef's kitchen. Remove thick dirt, grease and food build up from the equipment.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain the interior/exterior of all floor drains. Floors in all corners, in all walk in coolers/freezers and under the cooking equipment in the deli/chef's kitchen. Remove thick dirt/dust, grease and food build up.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to clean and maintain the walls and vents in the deli/chef's kitchen, in the bakery prep area and in the meat department. Instructed to replace all of the water stained ceiling tiles in the rear osco receiving and above the dairy reach in cooler. Maintain all.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to fix the following plumbing issues: -leak at the base of both the 2 and 3 compartment sink in the 2nd fl produce prep area. -water sprouts out at the bottom of the faucet of the 3-comp. Sink in the bakery front area. -leak at the p-trap on the exposed hand washing sink in the deli/chef's kitchen. Maintain all.
PassDec 20, 2016ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Standing water along wall base in deli station and hot food prep areas. Instructed to clean and keep dry as possible.
2. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Employees clothings stored at deli station shelves, instructed to keep away.
PassNov 18, 2016ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Deli cooler doors tracks not clean and under matts, instructed to clean and maintain.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Fly trap installed close to raw meat dept, instructed to remove.
PassAug 12, 2016Short Form ComplaintRisk 1 (High)
PassJun 16, 2016ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Heavy dust build-up noted on walk-in cooler fan covers, instructed to clean and maintain.
2. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Craked and broken light shields in walk-in freezer. Instructed to replace.
3. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Mens toilet room vent not working, instructed to repair and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Weak hot water pressure at butcher prep area hand sink. Instructed to provide under city pressure.
5. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Missing regrigeration thermometer in several coolers, instructed to install.
PassJan 25, 2016ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Inadequate utensils storage shelvings in fresh fruit prep area at 2nd fl. Noted clean pots stored in 3-comp sink to dry, instructed to keep sink free and provide clean utensils shelvings.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Prep cooler door tops and deli coolers door tracks not clean, food stains and debris noted, instructed to clean and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors not clean behind prep tables in hot foods prep area, grease spills, trash and food waste noted. Instructed to clean and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Fly trap noted at north wall of deli station, instructed to remove.
PassNov 30, 2015Recent InspectionRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.
PassNov 4, 2015Short Form ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.
PassOct 28, 2015Complaint Re-InspectionRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.
FailOct 21, 2015ComplaintRisk 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 approximately 40 live fruit flies on the boxes, walls, ceiling and shelving as well as 3-5 flying around the bakery prep area; 25 on the green shelving above the sinks and on the ceiling of the 2nd floor produce prep area; 5-10 flying around the deli prep area. Instructed to provide additional pest control to minimize the pest activity. Serious violation 7-38-020
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.
PassAug 12, 2015Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed gaskets torn on 2 and 3 door prep coolers/freezers inside of the deli prep area. Instructed to replace and maintain all gaskets.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed prep coolers gaskets with accumulated food debris inside of the deli prep area. Instructed to clean and maintain all gaskets.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor drains with accumulated build up in the meat refrigerated prep area 2 compartment sink and inside of the floor drain of the bakery 3 compartment sink. Instructed to clean and maintain the floor drains.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the left faucet base leaking at the 3 compartment sinks of the bakery and produce prep areas. Instructed to repair and maintain all plumbing.
PassJul 24, 2015Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed gaskets torn on 2 and 3 door prep coolers/freezers inside of the deli prep area. Instructed to replace and maintain all gaskets.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed prep coolers gaskets with accumulated food debris inside of the deli prep area. Instructed to clean and maintain all gaskets.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor drains with accumulated build up in the meat refrigerated prep area 2 compartment sink and inside of the floor drain of the bakery 3 compartment sink. Instructed to clean and maintain the floor drains.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the drain plug at the deli 3 compartment sink's left basin and the produce 3 compartment sink's middle basin not functioning properly to hold water inside of the basin. Instructed to repair and maintain all plumbing.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the left faucet base leaking at the 3 compartment sinks of the bakery and produce prep areas. Instructed to repair and maintain all plumbing.
FailJul 17, 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
  Observed approximately 50 live fruit flies on the walls and ceiling of the 2nd floor produce prep area. Instructed to provide additional pest control to minimize/eliminate the pest activity. Serious violation 7-38-020
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed gaskets torn on 2 and 3 door prep coolers/freezers inside of the deli prep area. Instructed to replace and maintain all gaskets.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed prep coolers gaskets with accumulated food debris inside of the deli prep area. Instructed to clean and maintain all gaskets.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor drains with accumulated build up in the meat refrigerated prep area 2 compartment sink and inside of the floor drain of the bakery 3 compartment sink. Instructed to clean and maintain the floor drains.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the left faucet base leaking at the 3 compartment sinks of the bakery and produce prep areas. Instructed to repair and maintain all plumbing.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the drain plug at the deli 3 compartment sink's left basin and the produce 3 compartment sink's middle basin not functioning properly to hold water inside of the basin. Instructed to repair and maintain all plumbing.
PassOct 31, 2014ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards in produce department in need of replacing. Worn and discolored. Must replace and maintain at all times.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Interior of deli, bakery and meat dept coolers in need of cleanig to remove build up. Must clean and maintain at all times.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors in grocery back room in need of cleaning to remove all debris and build up under all shelves.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls in bakery and produce prep areas in need of cleaning to remove all food splatter. Must clean and maintain at all times.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Handsink in deli slow draining. Must correct and maintain at all times.
PassMay 6, 2014Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed dust buildup on vent fan covers in all walk-in coolers throughout facility. Detail clean and maintian all vent fan covers.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  In all service departments (deli, bakery, kitchen, food prep areas) observed storage racks and refrigerator gaskets with dust and food debris buildup. Instructed manager to detail clean and maintain food storage racks and rubber gaskets.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  In all service departments (deli, bakery, prep areas, kitchen) observed dust buildup, food debris, water buildup, and splash debris. Instructed manager to detail clean and maintain all soiled floors.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Various water leaks in all service departments. Instructed manager to contact a plumber to repair leaking faucets, faucet heads, and water lines.
PassMar 5, 2014Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed dust buildup on vent fan covers in all walk-in coolers throughout facility. Detail clean and maintian all vent fan covers.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  In all service departments (deli, bakery, kitchen, food prep areas) observed storage racks and refrigerator gaskets with dust and food debris buildup. Instructed manager to detail clean and maintain food storage racks and rubber gaskets.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  In all service departments (deli, bakery, prep areas, kitchen) observed dust buildup, food debris, water buildup, and splash debris. Instructed manager to detail clean and maintain all soiled floors.
FailFeb 24, 2014ComplaintRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Observed food not protected during storage inside of the ice machine. Observed a slimy discoloration on the inside panel and interior contact surfaces of the ice machine. Observed black flecks and slimy substance on the ice inside of the ice cart. Management voluntarily discarded ice and the ice machine was tagged. Management instructed to replace the machine or remove discoloration from the interior surfaces and to replace any soiled water hoses inside of the machine. Must clean and sanitize interior surfaces. Serious violation 7-38-005a.
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed a 1/4'' gap at the bottom of the front entrance door with visible light shining through the bottom. All doors leading to the outside must be properly sealed to prevent rodent intrusion at all times. Serious violation 7-38-020
3. 24
  Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
  Observed 3-compartments sinks at the vegetable prep area, meat prep, and deli not able to contain water to properly wash, rinse, and sanitize. One stopper and stopper handle at each 3-compartment is in poor repair due to food debris buildup. Staff is able to use other 3-compartment sinks in facility that are currently able to properly wash, rinse, and sanitize. Management instructed to repair 3-compartment sinks in poor repair to properly wash, rinse, and sanitze at all times. Serious violation 7-38-030
4. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed dust buildup on vent fan covers in all walk-in coolers throughout facility. Detail clean and maintian all vent fan covers.
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  In all service departments (deli, bakery, kitchen, food prep areas) observed storage racks and refrigerator gaskets with dust and food debris buildup. Instructed manager to detail clean and maintain food storage racks and rubber gaskets.
6. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  In all service departments (deli, bakery, prep areas, kitchen) observed dust buildup, food debris, water buildup, and splash debris. Instructed manager to detail clean and maintain all soiled floors.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Various water leaks in all service departments. Instructed manager to contact a plumber to repair leaking faucets, faucet heads, and water lines.
PassJan 14, 2014Short Form ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean and maintain storage racks and interior of cooking equipment in the chef's kitchen and storage racks in the bakery and meat department.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must regrout floors in front of prep reach in coolers (coolers are being used for dry storage)and cooking equipment in the chef's kitchen prep area.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must detail clean and maintain the vents, walls and ceiling in chef's kitchen, bakery and meat prep area.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must fix and maintain the leak at the sanitizing compartment on the 3-comp. Sink, the p-trap on the exposed hand washing sink in the chef's kitchen prep area and at the mixing valve at the exposed hand washing sink in the 2nd fl meat prep area.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must eliminate clutter and organize rear stock areas on the 1st and 2nd fl prep areas.
PassNov 6, 2013Complaint Re-InspectionRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean and maintain storage racks and interior of cooking equipment in the chef's kitchen and storage racks in the bakery and meat department.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must regrout floors in front of prep reach in coolers (coolers are being used for dry storage)and cooking equipment in the chef's kitchen prep area.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must detail clean and maintain the vents, walls and ceiling in chef's kitchen, bakery and meat prep area.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must fix and maintain the leak at the sanitizing compartment on the 3-comp. Sink, the p-trap on the exposed hand washing sink in the chef's kitchen prep area and at the mixing valve at the exposed hand washing sink in the 2nd fl meat prep area.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must eliminate clutter and organize rear stock areas on the 1st and 2nd fl prep areas.
FailOct 30, 2013ComplaintRisk 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
  Found live small flies on the premises. 60 in the chef's kitchen, 75 in the produce prep area (2nd fl), 9 in bakery and 5 in the meat department. Instructed to elimimate all small flies, clean affected areas and recommended contacting pest control for assistance. Serious violation 7-38-020
2. 26
  Adequate number, convenient, accessible, properly designed and installed
  Found no hot water (59.1f)at the men's right wash bowl, left washbowl was inoperable-top of the faucet was missing and no hot water at the left washbowl (total of 2) in the women's toilet room. Instructed to fix and maintain washbowls. Serious violation 7-38-030
3. 29
  Previous minor violation(s) corrected 7-42-090
  Found previous minor violations not corrected and/or maintained from report #1114913 dated july 08, 2013: 32-must sand or replace cutting boards in chef's kitchen prep area with deep, dark grooves. 33-must detail clean and maintain the following: interior of coolers, cabinets and exterior of cooking equipment in chef's kitchen. 34-must detail clean and maintain the interior of all floor drains throughout. Floors in the corners and under/around all heavy equipment in stock and prep areas. 38-must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area. 40-must provide and conspicously place internal thermometers inside of the coolers in chef's kitchen. Instructed to correct and maintain all.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean and maintain storage racks and interior of cooking equipment in the chef's kitchen and storage racks in the bakery and meat department.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must regrout floors in front of prep reach in coolers (coolers are being used for dry storage)and cooking equipment in the chef's kitchen prep area.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must detail clean and maintain the vents, walls and ceiling in chef's kitchen, bakery and meat prep area.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must fix and maintain the leak at the sanitizing compartment on the 3-comp. Sink, the p-trap on the exposed hand washing sink in the chef's kitchen prep area and at the mixing valve at the exposed hand washing sink in the 2nd fl meat prep area.
8. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must eliminate clutter and organize rear stock areas on the 1st and 2nd fl prep areas.
ConditionalAug 19, 2013Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must sand or replace cutting board in chef's kitchen prep area with deep, dark grooves.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean and maintain the following: interior of coolers, cabinets and exterior of cooking equipment in chef's kitchen.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean and maintain the interior of all floor drains through out, floors in the corners and under/around all heavy equipment in stock and prep areas.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area.
5. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area.
6. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Observe food handler stocking salad bar with no hair restraint. Must provide.
ConditionalJul 8, 2013CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Found prep cooler in chef's kitchen not able to maintain the proper temperature. Air temperature was 59.5f. Instructed to have unit fixed so that it maintain an ambient temperature of 40f or lower. Unit was tagged and can not be used until reinspected by cdph. Must fax letter to 312-746-4240 or email us at cdphfood@cityofchicago.org when cooler has been fixed. Critical violation 7-38-005(a)
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found beans, pasta salad, cheese and coleslaw with chicken inside prep cooler above not at the required temperatures. Temperatures ranged from 62.3f-66.8f. All items were discarded of, a combined approximate weight of 5lbs. And valued at $18.00(per manager on duty.) critical violation 7-38-005(a)
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must sand or replace cutting board in chef's kitchen prep area with deep, dark grooves.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean and maintain the following: interior of coolers, cabinets and exterior of cooking equipment in chef's kitchen.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean and maintain the interior of all floor drains through out, floors in the corners and under/around all heavy equipment in stock and prep areas.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area.
7. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide and conspicously place internal thermometers inside of the coolers in chef's kitchen.
8. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Observe food handler stocking salad bar with no hair restraint. Must provide.
PassFeb 14, 2013Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found sinks not clean at produce preparation areas.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Found floors not clean/mopped by sushi station and bakery.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found clutter inside produce preparation areas.(boxes,etc.)
PassDec 26, 2012Suspected Food PoisoningRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found sinks not clean at produce preparation areas.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Found floors not clean/mopped by sushi station and bakery.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found clutter inside produce preparation areas.(boxes,etc.)
PassNov 16, 2012Short Form ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Inspector comments: found floors not clean inside 2nd floor meat walk in cooler.
2. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Inspector comments: found some clutter inside walk in cooler on shelving units. (2nd floor meat walk in cooler)(gloves,etc.)
PassOct 23, 2012Short Form ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Found floors not clean inside 2nd floor meat walk in cooler.
2. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found some clutter inside walk in cooler on shelving units. (2nd floor meat walk in cooler)(gloves,etc.)
PassOct 5, 2012Complaint Re-InspectionRisk 1 (High)
FailSep 28, 2012ComplaintRisk 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
  Found fruit flies activity at premises. Found fruit flies on walls at bakery, seafood areas, and produce areas. Observed about 50 fruit flies. Citation issued.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Found floors not clean at following areas: bakery, produce, and meat/seafood areas.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Found small leak at p-trap at meat preparation areas.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found mops and brooms not stored properly at deli areas and inside dairy walk in cooler. Found produce preparation areas not clean. Produce preparation areas need cleaning and organizing.
PassMay 31, 2012Short Form ComplaintRisk 1 (High)
PassMay 1, 2012Short Form ComplaintRisk 1 (High)
PassApr 4, 2012ConsultationRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Correct by: thursday, june 28, 2012 violation codes: inspector comments: wednesday, march 28, 2012 violation type: observation type: out correct by: thursday, june 28, 2012 violation codes: inspector comments: found interior of reach in coolers not clean deli areas.(food debris).
PassMar 29, 2012ConsultationRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Wednesday, march 28, 2012 violation type: observation type: out correct by: thursday, june 28, 2012 violation codes: inspector comments: found interior of reach in coolers not clean deli areas.(food debris).
ConditionalMar 28, 2012ComplaintRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Found low pressure for hot water at exposed hand at meat preparation areas. Critical vioaltion. Citation issued. Instructed management to use nearby preparation sink to wash hands temporarily until exposed sink is repaired. Preparation sink will be used for hand washing only until main exposed hand sink is repaired. Plumber repaired exposed hand sink upon inspection.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found interior of reach in coolers not clean deli areas.(food debris).
PassJun 8, 2011Short Form ComplaintRisk 1 (High)
PassJun 2, 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. Frozen juice cooler(a15) door rubber gaskets ripped. Must repair or repair damaged gaskets.
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. Deli reach in coolers interior and reach in coolers door rubber gaskets/deli cooler rails with accumulated food debris. Must detail clean and maintain all unclean equipment.
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. Floor tiles damaged at deli under and around 3-compartment sink. Must regrout damaged floor tiles and detail clean and maintain interior of floor drain at deli.
4. 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. Bakery handwash bowl hot water handle leaking. Must repair and maintain sink.
5. 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. No thermometers inside deli reach in storage coolers. Must provide thermometers for coolers and calibrate metal stem thermometers for food handlers.
PassSep 23, 2010Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Correct by: tuesday, november 23, 2010 violation codes: 7-38-005 (b), 7-38-025 inspector comments: all food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found countertops, shelving units, and preparation tables not wiped down at deli areas/meat preparation/bakery.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Correct by: tuesday, november 23, 2010 violation codes: inspector comments: the floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Found floors/floor drains not clean at meat preparation areas.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Correct by: tuesday, november 23, 2010 violation codes: inspector comments: found cleaning equipment not stored properly(brooms,mops) at bakery, meat preparation, and deli areas.
PassAug 23, 2010ComplaintRisk 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. Found countertops, shelving units, and preparation tables not wiped down at deli areas/meat preparation/bakery.
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. Found floors/floor drains not clean at meat preparation areas.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found cleaning equipment not stored properly(brooms,mops) at bakery, meat preparation, and deli areas.
PassJan 26, 2010ComplaintRisk 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. Found food containers not stored properly on shelving units. Must store on shelving units inverted.
2. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  All employees shall be required to use effective hair restraints to confine hair. Observed foodhandler at deli area with hair not properly restrained.
3. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found large ice scoop not properly stored above ice machine.

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

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

3433×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
3328×
Food and non-food contact equipment utensils clean, free of abrasive detergents
3827×
Insects, rodents, & animals not present
3225×
Food and non-food contact surfaces properly designed, constructed and maintained
5520×
Physical facilities installed, maintained & clean
3516×
Approved thawing methods used
4114×
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
407×
Personal cleanliness

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 1142451 — a business that changed hands may carry history from its predecessor.