Grocery StoreLicence 2307752

Mariano's #8522

5201 N Sheridan Rd, Chicago 60640

Latest verdictPassSep 9, 2026 · 1 month ago

Inspections53since Feb 19, 2014

Fail rate23.1%12 of 52 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

Pass54%
Conditional23%
Fail23%

53 inspections from 2014 to 2026 · hover a mark

2014201620182020202220242026

PassSep 9, 2026Short Form ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted torn rubber gaskets at the service cooler door at the stans doughnut conunter and dairy walk in cooler. Instructed to repair and/or replace.
ConditionalAug 24, 2026ComplaintRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Noted shellfish (mussels) in bags at the seafood display cooler with no identification tags as required by the code. Instructed management to always have tags attached to 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 4 lbs of products worth $14.00 through denaturing process. Priority foundation violation #7-38-005. Citation issued.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted torn rubber gaskets at the service cooler door at the stans doughnut conunter and dairy walk in cooler. Instructed to repair and/or replace.
PassMay 6, 2026Complaint Re-InspectionRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  3-305.12 observed liquor bottles stored in a room which was previously used as a washroom. There is a foul odor in the room. Management instructed to properly cap the drain for the toilet and remove the handwashing sink and cap the drain.
FailApr 28, 2026Short Form ComplaintRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed live insects and evidence of rodent activity on the premises. Observed approx. 50 mouse droppings on the floor against the wall and under storage racks in the bakery prep area, 10 mouse droppings on the ledge under the 3-compartment sink next to the high temperature dishwashing machine in the bakery prep area, 5 mouse droppings in the closet of the deli prep area, and 5 mouse droppings next to the fannie may freezer between the floral and produce display areas. Management instructed to clean and remove all rodent droppings throughout. Also observed approx. 40 live ants on the floor of the bakery and deli food prep areas. Additional pest control service is needed to eliminate the insect and rodent activity. Priority foundation violation 7-38-020(a). Citation issued.
2. 39
  Contamination prevented during food preparation, storage & display
  Observed liquor bottles stored in a room which was previously used as a washroom. There is a foul odor in the room. Management instructed to properly cap the drain for the toilet and remove the handwashing sink and cap the drain.
3. 55
  Physical facilities installed, maintained & clean
  Seal the openings along the walls and baseboard in the bakery food prep area to eliminate pest harborage.
PassApr 14, 2026Short Form ComplaintRisk 1 (High)
PassMar 3, 2026Complaint Re-InspectionRisk 1 (High)
FailFeb 20, 2026ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Noted no paper towels at the hand wash sink of the sushi prep area. Instructed to have soap and paper towels at all hand washing sinks at all times. Priority foundation violation #7-38-030(c). Citation issued.
2. 38
  Insects, rodents, & animals not present
  Noted over 50 mice droppings on floor, cabinets and underneath palettes at the grill prep area by the sushi prep area and floor display area. Instructed to detail clean and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation violation#7-38-020(a). Citation issued.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted use of milk crates for elevation throughout establishment. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted torn rubber gasket inside the door of the walk in freezer at the rear storage area. Instructed to repair and maintain and/or replace.
5. 51
  Plumbing installed; proper backflow devices
  Noted leaking at the bottom pipe of the 3 compartment sink at the deli prep area. Instructed to repair and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain floors along wall base, underneath cooking equipment and palettes especially where the mice droppings were found. Must clean and sanitize affected areas.
ConditionalJun 26, 2025ComplaintRisk 1 (High)
1. 8
  Hands clean & properly washed
  Observed food employee in the sushi prep area wash hands in the food prep sink. Instructed management that food employees must properly wash hands at the handwashing sink. Priority foundation violation. Citation issued, 7-38-010.-cos.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed peeling/dirty caulking around three compartment sink in the produce prep area. Instructed to detail clean or repair.
3. 49
  Non-food/food contact surfaces clean
  Observed dust accumulation on the fan guards in the walk-in dairy cooler. Instructed to detail clean and maintain.
4. 51
  Plumbing installed; proper backflow devices
  Observed handwashing sink in the bakery and cheese station clogged and slow draining, and a leak under the handwashing sink in the produce prep area. Instructed to repair and maintain.
5. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no trash cans with lids inside of toilet rooms in the womens customer restroom. Instructed management to provide for feminine hygiene products.
6. 55
  Physical facilities installed, maintained & clean
  Observed scattered and spilled food debris on the floors underneath bottom shelving in aisles 7 and 8 near the candy, nuts, and chips. Instructed to remove food debris and detail clean floors underneath shelving.
No verdictSep 10, 2024CanvassRisk 1 (High)
PassAug 28, 2024Short Form ComplaintRisk 1 (High)
1. 36
  Thermometers provided & accurate
  4-204.112(b) instructed to provide thermometer visible inside (2) sushi prep cooler in suhi prep area.
2. 37
  Food properly labeled; original container
  3-302.12 instructed to properly label food storage containers identified with visible common name (flour, sugar etc)
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-202.16 observed milk crates are used as storage shelves in grill area, bakery area, milk walk-in cooler, seafood area and in meat prep area. Instructed to properly use storage shelves 6" off the floor for easy access on cleaning.
4. 49
  Non-food/food contact surfaces clean
  4-602.13 instructed to detail clean and maintain interior cabinets underneath handsink in bakery prep area.
5. 55
  Physical facilities installed, maintained & clean
  6-201.17 instructed to detail clean and maintain ceiling and light shields and vent cover with excessive dust and grease accumulation above produce prep area, bakery prep area, dairy walk-in cooler,
6. 55
  Physical facilities installed, maintained & clean
  6-201.11 instructed to detail clean and maintain interior surfaces of floor drains to prevent pest harborage in deli/cooking area, meat prep area, bakery prep area, seafood prep area.
7. 55
  Physical facilities installed, maintained & clean
  6-501.12 instructed to detail clean and maintain mop area in rear storage area.
8. 55
  Physical facilities installed, maintained & clean
  6-201.12 instructed to detail clean and maintain wall with excessive grease accumulation underneath and behind 3 compartment sink in deli/hot cooking area.
9. 55
  Physical facilities installed, maintained & clean
  6-501.13 instructed to detail clean and maintain floors along the walls and in all corners in all prep areas, rear storage areas and under display shelves with food debris in display area.
ConditionalJul 16, 2024ComplaintRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Observed no shellfish (2024) tag available on site at this time. Instructed management, a shellstock certification tag shall be maintained with the original container until emptied and then retained for a period of 90 days from the date of receipt. Shellfish tags must be dated with the date when the last shellfish was used or consumed from the container. Priority foundation violation 7-38-005 citation issued
2. 36
  Thermometers provided & accurate
  Instructed to provide thermometer visible inside (2) sushi prep cooler in suhi prep area.
3. 37
  Food properly labeled; original container
  Instructed to properly label food storage containers identified with visible common name (flour, sugar etc)
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to detail clean and maintain wall and pipe with black molldike build-up behind 3 compartment sink in produce prep area.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed milk crates are used as storage shelves in grill area, bakery area, milk walk-in cooler, seafood area and in meat prep area. Instructed to properly use storage shelves 6" off the floor for easy access on cleaning.
6. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior cabinets underneath handsink in bakery prep area.
7. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain wall with excessive grease accumulation underneath and behind 3 compartment sink in deli/hot cooking area.
8. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain interior surfaces of floor drains to prevent pest harborage in deli/cooking area, meat prep area, bakery prep area, seafood prep area.
9. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain ceiling and light shields and vent cover with excessive dust and grease accumulation above produce prep area, bakery prep area, dairy walk-in cooler,
10. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain mop area in rear storage area.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along the walls and in all corners in all prep areas, rear storage areas and under display shelves with food debris in display area.
PassJan 30, 2024Short Form ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 instructed to detail clean and maintain exterior surfaces of deep fryers and stove in deli prep/cooking area.
2. 49
  Non-food/food contact surfaces clean
  4-601.11(c) instructed to detail clean and maintain interior cabinet underneath rinse sink in vero coffee prep area.
3. 51
  Plumbing installed; proper backflow devices
  5-205.15 instructed to repair drain pipe inderneath the prep sink in produce prep area.
4. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  5-501.17 toilet room receptacle must be covered. Instructed to provide cover/lid inside (2) women's washroom.
5. 55
  Physical facilities installed, maintained & clean
  6-201.17 instructed to detail clean and maintain condenser fan cover and ceiling with excessive dust accumulation in the following areas: meat prep area, deli walk in cooler, rear produce prep cooler, light shields above prep in juice room, dairy walk-in cooler.
6. 55
  Physical facilities installed, maintained & clean
  6-201.11 instructed to detail clean and maintain floor drain with black mold like build-up in deli prep/dishwashing area, cheese prep area, produce prep/dishwashing area and in vero coffee prep area.
7. 55
  Physical facilities installed, maintained & clean
  6-201.13 instructed to replace missing floor baseboard around juice room, missing floor baseboard underneath 3 compartment sink and prep table.
8. 55
  Physical facilities installed, maintained & clean
  6-501.114 instructed to clean and reorganize rear outside area.
9. 55
  Physical facilities installed, maintained & clean
  6-201.16 instructed to regrout floor tiles with deep seams in produce prep area, juice room and in deli cooking area. Must replace missing floor tile or level.
10. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed excessive grease/oil leakage underneath deep fryer in deli prep/cooking area. Instructed to detail clean and maintain.
ConditionalJan 18, 2024ComplaintRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Instructed to provide thermometer visible inside walk-in coolers (bakery, deli. Meat, dairy, produce walk-in cooler) and inside sushi prep cooler.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to detail clean and maintain exterior surfaces of deep fryers and stove in deli prep/cooking area.
3. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain cake display cooler with dust and dried food debris accumulation in bakery display area, interior and exterior surfaces of juice machine inside the juice room, interior surfaces of ice machine with calcium buld-up behind upper panel in vero coffee prep area.
4. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior cabinet underneath rinse sink in vero coffee prep area.
5. 51
  Plumbing installed; proper backflow devices
  Found portable handsink not working inside juice room. No hot and cold running water. Instructed to repair. Also instructed to submit updated variance letter for the new location (juice room). Portable handsink tagged "held for inspection" instructed not to use until repaired and with the updated variance letter. (see comments below) priority violation 7-38-030 (c) citation issued
6. 51
  Plumbing installed; proper backflow devices
  Instructed to repair drain pipe inderneath the prep sink in produce prep area.
7. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Toilet room must be covered. Instructed to provide cover/lid inside (2) women's washroom.
8. 55
  Physical facilities installed, maintained & clean
  Instructed to replace missing floor baseboard around juice room, missing floor baseboard underneath 3 compartment sink and prep table.
9. 55
  Physical facilities installed, maintained & clean
  Instructed to regrout floor tiles with deep seams in produce prep area, juice room and in deli cooking area. Must replace missing floor tile or level.
10. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and reorganize rear outside area.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain condenser fan cover and ceiling with excessive dust accumulation in the following areas: meat prep area, deli walk in cooler, rear produce prep cooler, light shields above prep in juice room, dairy walk-in cooler.
12. 55
  Physical facilities installed, maintained & clean
  Observed excessive grease/oil leakage underneath deep fryer in deli prep/cooking area. Instructed to detail clean and maintain.
13. +1 more
PassSep 7, 2023ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  4-602.11(b-e) observed the interior guard of the ice machine with some dirt, not clean, at the coffee bar near the front of the facility. Instructed the person in charge to detail clean and maintain.
2. 39
  Contamination prevented during food preparation, storage & display
  3-305.11 observed food containers stored on the floor in the bakery, meat, and dairy walk-in coolers. Instructed the person in charge to properly store and protect food items from contamination while stored by elevating at least six inches from the floor and maintaining.
3. 49
  Non-food/food contact surfaces clean
  4-601.11(b) observed grease buildup on cooking equipment and surrounding floors in the deli/hot foods prep area. Instructed the person in charge to degrease, clean and sanitize and maintain.
4. 55
  Physical facilities installed, maintained & clean
  6-501.11 observed missing and damaged floor tiles surrounding the deep fryer in the deli/hot foods prep area ---also observed missing ceiling panels throughout rear bakery prep area. Instructed the person in charge to repair floor tiles and missing ceiling panels and maintain. Observed missing ceiling panels throughout the rear bakery prep area. Instructed the person in charge to repair missing ceiling panels and maintain.
5. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed food debris and dirt on floors in the bakery, meat, deli/hot foods prep areas, and in all walk-in coolers. Instructed the person in charge to detail clean floors and maintain.
PassJul 11, 2023ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed the interior guard of the ice machine with some dirt, not clean, at the coffee bar near the front of the facility. Instructed the person in charge to detail clean and maintain.
2. 39
  Contamination prevented during food preparation, storage & display
  Observed food containers stored on the floor in the bakery, meat, and dairy walk-in coolers. Instructed the person in charge to properly store and protect food items from contamination while stored by elevating at least six inches from the floor and maintaining.
3. 49
  Non-food/food contact surfaces clean
  Observed grease buildup on cooking equipment and surrounding floors in the deli/hot foods prep area. Instructed the person in charge to degrease, clean and sanitize and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Observed missing and damaged floor tiles surrounding the deep fryer in the deli/hot foods prep area.---also observed missing ceiling panels throughout rear bakery prep area. Instructed the person in charge to repair floor tiles and missing ceiling panels and maintain. Observed missing ceiling panels throughout the rear bakery prep area. Instructed the person in charge to repair missing ceiling panels and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Observed food debris and dirt on floors in bakery, meat, deli/hot foods prep areas and in all walk-in coolers. Instructed the person in charge to detail clean floors and maintain.
PassFeb 6, 2023ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting boards with deep scratches and dark stains on prep tables located in the meat department. Instructed the person in charge to resurface/replace cutting boards and maintain them.
2. 55
  Physical facilities installed, maintained & clean
  Observed gaps in the ceiling in the produce preparation area. Instructed the person in charge to smoothly seal gaps and maintain them in good repair.
3. 55
  Physical facilities installed, maintained & clean
  Observed food debris and dirt on floors under cooking equipment, along walls, and all corners in prep, dishwashing, and storage areas. Instructed the person in charge to clean floors under all equipment, along walls, and all corners in all areas.
PassJun 10, 2022ComplaintRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Observed accumulated food debris on interior/exterior and rails of meat prep area display coolers. Must clean said coolers and maintain.
2. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  No covered trash receptacles in employees' washrooms. Must provide covered trash receptacles for both employees' washrooms.
3. 55
  Physical facilities installed, maintained & clean
  Produce prep area floor tiles with low grout/standing water. Instructed manager must regrout produce prep area floor tiles. The floor surface must be easily cleanable and dry.
4. 56
  Adequate ventilation & lighting; designated areas used
  Some ventilation hood light bulbs not working in the deli prep area. Must provide working light bulbs at deli prep area ventilation hood.
ConditionalJul 14, 2021Non-InspectionRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  4-501.114 (a, b, c, d, e, f: 1 & 2) in use high temp dish machine at bakery area not maintaining 160f, presently maintains temp of 154.9f(irreversible registering temperature indicators, was used inside the unit). Instructed to repair issue. Tagged unit "held for inspection, " do not use. Priority foundation violation:7-38-030(c) today 6-7-2021 unit remains tagged due to maintain temp of 134.2f to 144.7f. Must maintaining 160f.no citation issued
2. 37
  Food properly labeled; original container
  3-302.12 must label with common name white dry food containers at hot food prep area.
3. 41
  Wiping cloths: properly used & stored
  3-304.14 must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
4. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  4-903.11 (a;b;d) must not store clean cutting board on the back-splash of the three compartment sink. Manager removed
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 must not use milk crates as a means of elevation for stored items, throughout the premises.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.12 some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards.
7. 49
  Non-food/food contact surfaces clean
  4-602.13 de-lime and clean all interior surfaces of the dish machine. Clean the interior of the deep fryers. Accumulated grease and food debris on walls, utility connections, and equipment surfaces behind the cooking line.must clean and maintain
8. 55
  Physical facilities installed, maintained & clean
  6-201.11 broken and missing baseboard tiles inside the meat prep area.replace.the surface must be smooth and cleanable
9. 55
  Physical facilities installed, maintained & clean
  6-201.12 grease and debris on floor at hot food prep area under and behind cooking equipment, under three-compartment sink and shelves in selling area.
ConditionalJun 7, 2021Complaint Re-InspectionRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  4-501.114 (a, b, c, d, e, f: 1 & 2) in use high temp dish machine at bakery area not maintaining 160f, presently maintains temp of 154.9f(irreversible registering temperature indicators, was used inside the unit). Instructed to repair issue. Tagged unit "held for inspection, " do not use. Priority foundation violation:7-38-030(c) today 6-7-2021 unit remains tagged due to maintain temp of 134.2f to 144.7f. Must maintaining 160f.no citation issued
2. 37
  Food properly labeled; original container
  3-302.12 must label with common name white dry food containers at hot food prep area.
3. 41
  Wiping cloths: properly used & stored
  3-304.14 must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
4. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  4-903.11 (a;b;d) must not store clean cutting board on the back-splash of the three compartment sink. Manager removed
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 must not use milk crates as a means of elevation for stored items, throughout the premises.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.12 some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards.
7. 49
  Non-food/food contact surfaces clean
  4-602.13 de-lime and clean all interior surfaces of the dish machine. Clean the interior of the deep fryers. Accumulated grease and food debris on walls, utility connections, and equipment surfaces behind the cooking line.must clean and maintain
8. 55
  Physical facilities installed, maintained & clean
  6-201.12 grease and debris on floor at hot food prep area under and behind cooking equipment, under three-compartment sink and shelves in selling area.
9. 55
  Physical facilities installed, maintained & clean
  6-201.11 broken and missing baseboard tiles inside the meat prep area.replace.the surface must be smooth and cleanable
FailJun 4, 2021Canvass Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  Must label with common name white dry food containers at hot food prep area.
2. 41
  Wiping cloths: properly used & stored
  Must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
3. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Must not store clean cutting board on the back-splash of the three compartment sink. Manager removed
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must not use milk crates as a means of elevation for stored items, throughout the premises.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards.
6. 48
  Warewashing facilities: installed, maintained & used; test strips
  Noted no irreversible registering temperature indicators for high-temperature dish machine. Instructed to provide an irreversible registering temperature indicator, such as strips/stickers or thermometer. Priority foundation violation: 7-38-005. No citation was issued.
7. 49
  Non-food/food contact surfaces clean
  De-lime and clean all interior surfaces of the dish machine. Clean the interior of the deep fryers. Accumulated grease and food debris on walls, utility connections, and equipment surfaces behind the cooking line.must clean and maintain.
8. 51
  Plumbing installed; proper backflow devices
  We observed an overflowing floor drain by a handwashing sink at cheese station(handling of ready-to-eat food). When the handwashing sink is used, the floor drain overflows on the floor. Repair issue. Priority violation 7-38-030(c). Citation issued.
9. 55
  Physical facilities installed, maintained & clean
  Broken and missing baseboard tiles inside the meat prep area.replace.the surface must be smooth and cleanable
10. 55
  Physical facilities installed, maintained & clean
  Grease and debris on floor at hot food prep area under and behind cooking equipment, under three-compartment sink and shelves in selling area.
FailJun 3, 2021ComplaintRisk 1 (High)
1. 8
  Hands clean & properly washed
  Observed improper handwashing at the following station due to no hot water provided at designated handwashing sinks: hot food prep area, deli, bakery, vero cafe, cheese station, and juice prep area. Observed some employees not washing hands before changing procedures and putting on gloves. Must wash hands every possible contamination. Manager corrected the issue priority citation:7-38-010, citation issued
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Portable handwashing sink at rear prep juice area not accessible for for handwashing due sink completely covered with boxes and in front a black pushcart with boxes in it. Also no hot/cold running water at the portable sink. The unit was unplugged from the electrical box. Instructed to provide hot/cold running water. The store manager removed items. Priority foundation violation:7-38-030(c), citation issued
3. 10
  Adequate handwashing sinks properly supplied and accessible
  No paper towels provided at handwashing sink at rear meat prep area. Upon my request paper towel was provided. Priority foundation violation:7-38-030(c) "consolidated with above citation"
4. 15
  Food separated and protected
  Walking cooler at hot food prep area not maintained, excess water leaking from broken hot water tank from ceiling, from condenser unit onto food (packaged and unpakaged). Source of contamination. Food was discarded and denatured.walk-in cooler tagged unit "held for inspection", do not use. Food discarded and denatured. Pounds 145.02. Value 640.4 priority foundation violation:7-38-005 citation issued
5. 16
  Food-contact surfaces: cleaned & sanitized
  In use high temp dish machine at bakery area not maintaining 160f, presently maintains temp of 154.9f(irreversible registering temperature indicators, was used inside the unit). Instructed to repair issue. Tagged unit "held for inspection, " do not use. Priority foundation violation:7-38-030(c) citation issued
6. 37
  Food properly labeled; original container
  Must label with common name white dry food containers at hot food prep area.
7. 41
  Wiping cloths: properly used & stored
  Must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
8. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Must not store clean cutting board on the back-splash of the three compartment sink. Manager removed
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must not use milk crates as a means of elevation for stored items, throughout the premises
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards
11. 48
  Warewashing facilities: installed, maintained & used; test strips
  Noted no irreversible registering temperature indicators for high-temperature dish machine. Instructed to provide an irreversible registering temperature indicator, such as strips/stickers or thermometer. Priority foundation violation: 7-38-005. No citation was issued.
12. 49
  Non-food/food contact surfaces clean
  De-lime and clean all interior surfaces of the dish machine. Clean the interior of the deep fryers. Accumulated grease and food debris on walls, utility connections, and equipment surfaces behind the cooking line.must clean and maintain.
13. +4 more
PassOct 21, 2020Complaint Re-InspectionRisk 1 (High)
FailOct 14, 2020ComplaintRisk 1 (High)
1. 54
  Garbage & refuse properly disposed; facilities maintained
  Found outside dumpster/grease container areas not clean. Found garbage spillage surrounding outside compactor areas/grease container areas. Priority foundation. Citation issued. 7-38-020b. Must clean mentioned areas and maintain.
ConditionalSep 25, 2019Complaint Re-InspectionRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean up kit on site. Facility has procedure but needs to make sure they have the necessary supplies to clean up a vomit and diarrhea incident. No citation issued
2. 23
  Proper date marking and disposition
  Observed no date marking system in place. Ready to eat and or time temperature controlled foods prepared and held in a retail food establishment for over 24 hours must have a clearly marked labeling system in place to indicate the date or day by which the food shall be consumed on premises, sold, or discarded when held at a temperature of 41f or less for a maximum of 7 days with the date of preparation counting as day 1. Priority foundation violation 7-38-005 no citation issued.
3. 36
  Thermometers provided & accurate
  Observed coolers without thermometers including small reach ins at sushi station, dele coolers grill coolers, and bakery coolers. All reach in and walk in coolers need thermometers. Install and maintain.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed hot soup handles missing on soup bar, observed door of small refrigerator at juice bar and counter to the right of refrigerator not smooth and easily cleanable. Repair and maintain. Observed 2 door standing reach in freezer in rear deli with broken gaskets. Replace and maintain.
5. 49
  Non-food/food contact surfaces clean
  Observed cutting board in grill area with dark grooves. Must replace.
6. 55
  Physical facilities installed, maintained & clean
  Observed wall in bakery on back of ovens with square opening. Observed hole in wall near gelato. Must close openings in walls to prevent pest entry.
7. 55
  Physical facilities installed, maintained & clean
  Observed floors in rear bakery very with dirt,debris, grease and mildew along walls, near walk in cooler and walk in freezer, under dish machine, and to the left of proofer. Clean and maintain floors so evidence of pest avtivity can be detected if necessary. Observed floor drains very dirty in the following areas: bakery, mop room, and deli. Clean and maintain all floor drains.
8. 55
  Physical facilities installed, maintained & clean
  Observed rear bakery with unecessary items including extra non working coolers and racks. Remove all unecessary items and store all remaining items at least 6 inches off floor.
FailSep 18, 2019ComplaintRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean up kit on site. Facility has procedure but needs to make sure they have the necessary supplies to clean up a vomit and diarrhea incident. No citation issued
2. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed employee putting ready to eat fruit on ready to eat cake in bakery with bare hands. Employee was instructed to wash hands and put on gloves. Priority violation 7-38-010
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed several hand sinks blocked including hand sink near gelato by ladder and broom , rear deli with cart and boxes and fruit cutting room with shopping cart. All hand sinks need to be fully accessible at all times. Priority foundation violation 7-38-030 (c) citation issued
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no soap at hand sink in rear bakery. Priority foundation violation 7-38-030(c) consolidated with above citation
5. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at handwashing sinks including bakery and deli. Paper towels were installed at time of inspection. Priority foundation violation 7-38-030 (c)consolidated with above citation
6. 23
  Proper date marking and disposition
  Observed no date marking system in place. Ready to eat and or time temperature controlled foods prepared and held in a retail food establishment for over 24 hours must have a clearly marked labeling system in place to indicate the date or day by which the food shall be consumed on premises, sold, or discarded when held at a temperature of 41f or less for a maximum of 7 days with the date of preparation counting as day 1. Priority foundation violation 7-38-005 no citation issued.
7. 24
  Time as a public health control; procedures & records
  Observed time being used as a public health control for sausage, veggie and combo pizza at 98f. There is an effective system of a log and sticker system for pizza but is not being filled out by employees. Retrain all employees on how to fill out logs correctly to use time as a public health control for pizza. Priority foundation violation 7-38-005
8. 36
  Thermometers provided & accurate
  Observed coolers without thermometers including small reach ins at sushi station, dele coolers grill coolers, and bakery coolers. All reach in and walk in coolers need thermometers. Install and maintain.
9. 38
  Insects, rodents, & animals not present
  Observed 100 small flies near loading dock on wall. Must eliminate all small fly activity. Observed approximately 50 small flies in rear bakery. Observed approximately 25 small flies near hand sink next to gelato. Eliminate all small fly activity and maintain. Priority foundation violation 7-38-020(a)
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed hot soup handles missing on soup bar, observed door of small refrigerator at juice bar and counter to the right of refrigerator not smooth and easily cleanable. Repair and maintain. Observed 2 door standing reach in freezer in rear deli with broken gaskets. Replace and maintain.
11. 49
  Non-food/food contact surfaces clean
  Observed cutting board in grill area with dark grooves. Must replace.
12. 55
  Physical facilities installed, maintained & clean
  Observed rear bakery with unecessary items including extra non working coolers and racks. Remove all unecessary items and store all remaining items at least 6 inches off floor.
13. +2 more
ConditionalApr 15, 2019Short Form ComplaintRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  Observed no one on site with city of Chicago certified food manager certificate, observed no original certificate posted while serving time/temperature controlled food including fish, chicken and beef. Priority foundation violation 7-38-012.
2. 49
  Non-food/food contact surfaces clean
  Observed all tables and chairs in seating areas and all interior of all cabinets need to be cleaned and maintained to prevent the accumulation of soil residues.
PassJan 28, 2019Short Form ComplaintRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Observed thermometers need to be in all small reach in coolers. They should be easily locateable and checked frequently.
2. 36
  Thermometers provided & accurate
  Observed hot water digital temperature of hot water dish machine not measuring accurate rinse cycle temperature. Repair and maintain.
3. 38
  Insects, rodents, & animals not present
  Observed insect control lights in deli above handwashing sink and in bakery rear prep area. Pest control lights must be moved from food prepartion areas.
4. 39
  Contamination prevented during food preparation, storage & display
  Observed paper towel dispenser located directy above meat/ cheese wrapping station in deli to the right of handsink. Must relocate paper towels directly above exposed hand sink.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed refrigerator door with hinges in disrepair and cabinet door with hinges in disrepair in coffee service area. Repair hinges so that refrigerator doors and cabinet doors open and close properly.
6. 49
  Non-food/food contact surfaces clean
  Observed cutting board in burger grill area with dark black grooves. Cutting board must be cleaned and sanitized and all dark grooves need to be removed. Maintain cutting board.
7. 55
  Physical facilities installed, maintained & clean
  Observed bakery walk in cooler with heavy dust accumuation consenser fans and ceiling. Clean and maintain. Observed floors under hot water dish machine in bakery uclean with heavy dirt accumaultion. Clean and maintain floors.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed lights above all lights above cooking area in deli. Replace all hood lights and maintain.
ConditionalJan 4, 2019ComplaintRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Observed thermometers need to be in all small reach in coolers. They should be easily locateable and checked frequently.
2. 36
  Thermometers provided & accurate
  Observed hot water digital temperature of hot water dish machine not measuring accurate rinse cycle temperature. Repair and maintain.
3. 38
  Insects, rodents, & animals not present
  Observed insect control lights in deli above handwashing sink and in bakery rear prep area. Pest control lights must be moved from food prepartion areas.
4. 39
  Contamination prevented during food preparation, storage & display
  Observed paper towel dispenser located directy above meat/ cheese wrapping station in deli to the right of handsink. Must relocate paper towels directly above exposed hand sink.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed refrigerator door with hinges in disrepair and cabinet door with hinges in disrepair in coffee service area. Repair hinges so that refrigerator doors and cabinet doors open and close properly.
6. 49
  Non-food/food contact surfaces clean
  Observed cutting board in burger grill area with dark black grooves. Cutting board must be cleaned and sanitized and all dark grooves need to be removed. Maintain cutting board.
7. 52
  Sewage & waste water properly disposed
  Observed floor drain clean out in bakery backing up with wastewater. Priority violation 7-38-030 (c) plumber arrived on site, area was closed off and plastic was placed over all food in immediate area. Floors were cleaned and sanitized with a 200ppm chlorine solution. Must maintain drain free and clear.
8. 55
  Physical facilities installed, maintained & clean
  Observed bakery walk in cooler with heavy dust accumuation consenser fans and ceiling. Clean and maintain. Observed floors under hot water dish machine in bakery uclean with heavy dirt accumaultion. Clean and maintain floors.
9. 56
  Adequate ventilation & lighting; designated areas used
  Observed lights above all lights above cooking area in deli. Replace all hood lights and maintain.
PassAug 14, 2018Short Form ComplaintRisk 1 (High)
PassJun 8, 2018Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Noted cardboard boxes used for shelving. Instructed to remove, clean and maintain
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Noted slight discoloration inside the upper compartment of ice machine at the coffee shop. Instructed to clean, sanitize and maintain....instructed to clean all cooking equipment especially at the deli meat counter area, pizza prep area,(shelves below grill, bakery (deep fryer with grease), all juicing equipment inside the juicing room.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean floors throughout establishment especially along wall base and underneath equipment at the prep areas, popcorn prep station, rear dry storage and meat prep areas....also noted dirty floor drains at the bakery 3 compartment sink. Must clean and maintain. Must repair and maintain cracked tiles at floor entrance into the produce walk in cooler.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Noted missing panels on ceiling at the rear hot food prep area. Instructed to replace and maintain...noted heavy dust and dirt accumulation on ceilings and fans inside walk in coolers at the bakery, deli prep and coffee stations. Must detail clean and maintain.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Noted missing light bulb at the produce prep area. Instructed to provide the light bulb with light shields.
FailJun 1, 2018ComplaintRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Noted the internal temperatures of the following potentially hazardous items to be improper:- roast beef 55.2f, ham 48.9f, turkey 52.0f, turkey sandwiches 56.2f, tomatoes 60f, cajun crab meat 49.5f, alaskan crab meat 53.1f, coleslaw 52.3f. Manager immediately and voluntarily disposed of 14 lbs of products worth $83.00 through denaturing process. Critical violation #7-38-005(a)
2. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  Noted outside grease container to be heavily encrusted with grease on top, lid, lips and dripping down the side onto the ground. Instructed to clean and maintain. Serious violation #7-38-020
3. 26
  Adequate number, convenient, accessible, properly designed and installed
  Noted all hand wash sinks for customer bathroom clogged and not draining inside the women's bathroom. Instructed to repair and maintain. Serious violation #7-38-030.
4. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Noted cardboard boxes used for shelving. Instructed to remove, clean and maintain
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Noted slight discoloration inside the upper compartment of ice machine at the coffee shop. Instructed to clean, sanitize and maintain....instructed to clean all cooking equipment especially at the deli meat counter area, pizza prep area,(shelves below grill, bakery (deep fryer with grease), all juicing equipment inside the juicing room.
6. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean floors throughout establishment especially along wall base and underneath equipment at the prep areas, popcorn prep station, rear dry storage and meat prep areas....also noted dirty floor drains at the bakery 3 compartment sink. Must clean and maintain. Must repair and maintain cracked tiles at floor entrance into the produce walk in cooler.
7. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Noted missing panels on ceiling at the rear hot food prep area. Instructed to replace and maintain...noted heavy dust and dirt accumulation on ceilings and fans inside walk in coolers at the bakery, deli prep and coffee stations. Must detail clean and maintain.
8. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Noted missing light bulb at the produce prep area. Instructed to provide the light bulb with light shields.
PassOct 6, 2017Short Form ComplaintRisk 1 (High)
PassAug 28, 2017Complaint Re-InspectionRisk 1 (High)
FailAug 21, 2017ComplaintRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Observed ambient temperature of cold holding salad bar unit at 51.3f. With potententially hazardous food such as chicken at 48.4f. Also, one refrigerator at vero coffee bar not maintained proper temperature; unit temperature was 54.4f. With ham and egg sandwich at 45.7f.cooler tagged held for inspection and must not use until repaired and maintains the temperature at 40.0f or below cdph contacted for tag removal. Critical violation: 7-38-005 (a)
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous food stored at improper temperature in salad bar cold holding unit: chicken salad at 48.4f, boiled eggs 51.8 f, grilled tofu 49.5 f, tuna salad at 50.2 f and cooked turkey at 48.3 f. All foods discarded.total estimated value of food is $100.00 and total estimated weight is 200 lbs. Also, potentially hazardous food such as ham and egg sandwiches stored at 45.7f inside refrigerator in vero coffee bar area.foods discarded and management stated total estimated value of food is $70.00 and total estimated weight is 10 lbs. Critical violation: 7-38-005 (a)
3. 29
  Previous minor violation(s) corrected 7-42-090
  Observed previous minor violations from inspection #2059929 dated 06/08/2017 not corrected. Violation 32 must not use plastic pallets as shelving under produce prep tables. Shelving must be elevated and all floor accessible for cleaning and monitoring. Violation 33 some areas of the interior ice machine at the vero coffee prep with dirt/debris. Must clean and maintain. Violation 34 floors in the following areas with dirt and debris: cement floor of the juicing prep room in poor repair with large divots, uneven with crevices containing pooling juice and food debris. Missing floor tile grouting at the hot food prep three compartment sink with pooling liquid and food debris. Must repair all floors to be smooth and cleanable. Violation 35 excessive dust in the ceiling vents of the meat cutting room, produce prep room and juicing room. Dust in ceiling light shields of the produce prep room. Must clean and maintain all. Missing ceiling tile in the produce prep room. Must replace.missing wall baseboard coving in the juicing prep room. Must replace. Serious violation: 7-42-090
4. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Bulk prepared, ready to eat fruit in the produce cooler must be labeled and dated.
5. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed duct tape used as repair on the chicken breading container in deli area and paper used as liners inside cheese and deli coolers. Instructed to remove and maintain. Replace broken breading container. Observed unattached/not mounted splash guards at hand sink in bakery. Instructed to repair/replace the splash guard.
6. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food encrusted/rusted table top can opener in deli department. Instructed detail clean/ sanitize after each use. Excessive food debris in the deli tall reach in freezer. Must clean and maintain.
7. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food debris and packaged products on floor inside walk-in freezer, in meat department, in the produce prep. Instructed to clean and maintain.
8. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Damaged /missing baseboard coving at the gelato prep cooler. Must replace/repair.
9. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed no light shield inside donut display case near the bakery. Instructed to provide light shield or shatterproof light bulbs.
10. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  No cold water available at the middle nozzle at the deli three compartment sink. Must provide. Cold water available from left and right nozzles provided. Small one compartment sink in the produce prep unattached from piping. Must repair.
11. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Employees must not store personal belongings in the bakery prep area.
PassJun 8, 2017Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must not use plastic pallets as shelving under produce prep tables. Shelving must be elevated and all floor accessible for cleaning and monitoring.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Some areas of the interior ice machine at the vero coffee prep with dirt/debris. Must clean and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors in the following areas with dirt and debris: under the bakery three compartment sink and including sink floor drain. Must clean and maintain all. Cement floor of the juicing prep room in poor repair with large divots, uneven with crevices containing pooling juice and food debris. Missing floor tile grouting at the hot food prep three compartment sink with pooling liquid and food debris. Must repair all floors to be smooth and cleanable.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Excessive dust in the ceiling vents of the meat cutting room, produce prep room and juicing room. Dust in ceiling light shields of the produce prep room. Must clean and maintain all. Missing ceiling tile in the produce prep room. Must replace.missing wall baseboard coving in the juicing prep room. Must replace.
PassMay 2, 2017Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must not use plastic pallets as shelving under produce prep tables. Shelving must be elevated and all floor accessible for cleaning and monitoring.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Some areas of the interior ice machine at the vero coffee prep with dirt/debris. Must clean and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors in the following areas with dirt and debris: under the bakery three compartment sink and including sink floor drain. Must clean and maintain all. Cement floor of the juicing prep room in poor repair with large divots, uneven with crevices containing pooling juice and food debris. Missing floor tile grouting at the hot food prep three compartment sink with pooling liquid and food debris. Must repair all floors to be smooth and cleanable.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Excessive dust in the ceiling vents of the meat cutting room, produce prep room and juicing room. Dust in ceiling light shields of the produce prep room. Must clean and maintain all. Missing ceiling tile in the produce prep room. Must replace.missing wall baseboard coving in the juicing prep room. Must replace.
FailApr 27, 2017ComplaintRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods being held at inadequate temperatures. Approximately 20 lbs cooked chicken held in prep area in between two ovens at temperatures ranging from 103.5f to 136.4f. All chicken discarded. Management states the estimated value to be $50.00. Critical violation 7-38-005(a).
2. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed two portable hand sinks used for unpasteurized juicing, one in the juicing prep room and the 2nd in the popcorn prep area, not operational/maintained. Neither of the sinks dispenses hot or cold running water. Management was able to make one hand sink operate and provided hot/cold water for the juicing prep hand sink. Instructed to stop operations at the popcorn prep area until sink is operating with hot and cold running water and inspected by cdph. Critical violation 7-38-030.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must not use paper as liner for shelving in any refrigeration units. Must remove to make all shelving smooth and cleanable. Must not use duct tape as a means of repair for the popcorn prep area prepared popcorn holding bin. Plastic curtain doors of the juicing prep room with excessive food debris and dirt. Must clean and maintain. Must not use plastic pallets as shelving under produce prep tables. Shelving must be elevated and all floor accessible for cleaning and monitoring.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Some areas of the interior ice machine at the vero coffee prep with dirt/debris. Must clean and maintain.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors in the following areas with dirt and debris: under the bakery three compartment sink and including sink floor drain. Throughout the produce walk-in cooler. Throughout the meat walk-in cooler. Throughout the produce prep room including floor drains. Must clean and maintain all. Cement floor of the juicing prep room in poor repair with large divots, uneven with crevices containing pooling juice and food debris. Missing floor tile grouting at the hot food prep three compartment sink with pooling liquid and food debris. Must repair all floors to be smooth and cleanable.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Excessive dust in the ceiling vents of the meat cutting room, produce prep room and juicing room. Dust in ceiling light shields of the produce prep room. Must clean and maintain all. Missing ceiling tile in the produce prep room. Must replace.missing wall baseboard coving in the juicing prep room. Must replace.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  All articles in the storage room next to the employee break room must be elevated from the floors 6" or above.
PassDec 12, 2016Short Form ComplaintRisk 1 (High)
PassNov 21, 2016Short Form ComplaintRisk 1 (High)
ConditionalOct 4, 2016ComplaintRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Found the exposed hand sink in the juicing dept not accessible to wash hand. Big box with plastic containers stored on top of the exposed hand sink. Instructed manager that exposed hand sink must be accessible all the times to wash hands. Critical violation 7-38-030. Manager removed the box from the exposed hand sink during inspection.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must re caulk along the splash guard of the 3 compartment sink, in the deli and juicing dept (caulk worn out with moldy like substance) and maintain. Rubber gasket along the doors of the eleven doors reach in cooler and 2 door reach in freezer door ripped off. Must repair and maintain.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean in detail the plastic curtain in the exit door and juicing dept and maintain. Clean the bottom shelve of the 2 door reach in freezer and maintain. Clean underneath the display shelve with juice and produce with dust build-up and food debris and maintain.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must clean the floor underneath the front counter with bread in the bakery dept and maintain.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Vent cover in both employees washroom with dust build-up. Must clean in detail,remove dust and maintain. Ceiling and light shield grid in the juicing dept with dust build-up. Must clean, remove dust and maintain. Dish washing/prep area of the juicing/produce dept ceiling and fan guard with dust accumulated. Must clean remove dust and maintain. Walls behind and under the 3 compartment sink, and ceiling above the 3 compartment in the deli dept prep/walk in cooler needs detail cleaning and maintain.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Missing visible thermometer inside the 2 door reach in cooler in the meat dept. Must provide.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found cleaning equipments broom, mop,etc. Stored beside the exposed hand sink in the prep area in all dept. Instructed manager that all cleaning equipments must be stored in the mop sink area not in the prep area.
PassDec 2, 2015Short Form ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to detail clean the gaskets and the sliding door track on the deli coolers to remove food debris buildup.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to detail clean and maintain the floor drain under the deli to remove black substance and food debris buildup.
PassOct 26, 2015Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Detail clean the fan vent covers in the meat cooler and meat preparation area behind the deli coolers to remove dust debris buildup.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must detail clean and maintain the floors and walls around the compactor area to remove food splatter on the walls and food debris on the floor under equipment and storage racks.
PassJul 30, 2015Short Form ComplaintRisk 1 (High)
1. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace burned damaged ceiling tiles above the cooking equipment and salad display coolers.
PassJul 27, 2015Short Form ComplaintRisk 1 (High)
PassJun 24, 2015Short Form ComplaintRisk 1 (High)
PassJun 5, 2015Complaint Re-InspectionRisk 1 (High)
FailMay 29, 2015ComplaintRisk 1 (High)
1. 6
  Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
  Observed food handler at the meat prep area packaging/handling raw steak with bare hands and then assissting a co-worker at the front meat cooler who was helping a customer who had ordered steak without washing hands and applying gloves before assisting co-worker. Employee packaging raw meat must stay at the prep station while packaging raw meat or wash hands and apply gloves before performing different work functions in the prep area. Critcal violation 7-38-010
2. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  Found the lid of the receptacle off the grease compactor at time of inspection. Found grease buildup on the side of the receptacle and the ground surface below. Serious violation 7-38-020
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Dust buildup in the fan vent covers hovering over the meat prep and the fan vent covers in the dairy walk-in cooler. Instructed to detail clean to prevent dust from blowing out onto the food- maintain.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed debris around the garbage containers in the cafe area, and food buildup in the micrwave at the cafe area. Instructed to detail clean and maintain.
5. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  No internal thermometers in all walk-in coolers/freezers and reach-in cooler/freezers on premises. Must provide functioning thermometers for all refrigeration units on premises.
ConditionalOct 24, 2014Short Form ComplaintRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found tuna salad at cold buffet unit at temp of 45.6f to 46f.cold food must maintain temp of 40f and below. Temperature abused food discarded and denatured.pound 2 value 11. Critical violation:7-38-005(a)
2. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  Exposed hand sink at rear prep area not accessible, not able to use due to a lot of empty boxes and mobile food carts in front of said sink.exposed hand sink must be accessible at all times for hand washing.found portable sink at mobile popcorn station /repacking area at produce selling area without hot/cold running water.manager was able to restart unit under the sink. Hot and cold water provided at mentioned sink. Critical violation:7-38-030
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Debris on floor under the shelves in storage areas.instructed to clean and maintain.floor drains not cleaned in: vero cafe,deli and meat/fish department, instructed to clean and maintain.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Three burned light bulbs under the hood above cooking equipment,instructed to replace said light bulbs
ConditionalSep 5, 2014Suspected Food PoisoningRisk 1 (High)
1. 1
  Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
  Source of sound condition. Fresh shell fish commingled.found fresh bluepoint oysters(harvest date:8-26-14 and shipping date 8-30-14) and little neck clams(harvest date:8-29-14,shipping date:9-2-14) stored at same tray with food liquid from products. Shell fish tags provided, however with wrong product:bluepoint oyster tag with little neck clams and little neck clams tag with oysters. Product discarded and denatured. Pounds:15 each bluepoint oyster,12 each little neck clams.value $32 critical violation:7-38-005(b-2)
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found blanched spinach and kale at steam table at temp of 98.6f to 110.7f.product discarded and denatured.hot food must maintain temp of 140f and above. Food discarded and denatured.pounds 1.5, value$13.95 critical violation:7-38-005(a)
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Debris on floor under the shelves in storage areas.instructed to clean and maintain.floor drains not cleaned in: vero cafe,deli and meat/fish department, instructed to clean and maintain.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Three burned light bulbs under the hood above cooking equipment,instructed to replace said light bulbs
PassAug 22, 2014Complaint Re-InspectionRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Debris on floor under the shelves in storage areas.instructed to clean and maintain.floor drains not cleaned in: vero cafe,deli and meat/fish department, instructed to clean and maintain.
2. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Three burned light bulbs under the hood above cooking equipment,instructed to replace said light bulbs.
FailAug 12, 2014ComplaintRisk 1 (High)
1. 1
  Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
  Source sound condition.found shell fish tags from 5-27-14 with 11 each "blue point oysters" stored inside the display serving cooler at meat/ fish department. Manager was not able to find the correct shell fish tag for the mentioned products. Food discarded and denatured pound 11 each,value $16.39.shell fish tag must remain with products until product is finished.shell fish tags maintained on file for 90 days. Critical violation:7-38-005(b-2)
2. 2
  Facilities to maintain proper temperature
  Display cooler at buffet salad bar maintain ambient air temp of 66.4f.potentially hazardous food were stored on mentioned cooler:cut melons,chicken,boiled eggs etc.cooler air temp must maintain temp of 40f and below. Technician was called,at 10:15am. Presently on premises able to fix problem.unit maintains temp of 40f. Instructed to use unit and continue to monitor. Critical violation:7-38-005(a).
3. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Potentially hazardous food at improper temperature: cut cantaloupe,honeydew,and watermelon at temp of 62.7f;tuna at temp of 63.5f; pulled chicken at temp of 57.9f to 62f; boiled peeled eggs at temp of 51.9f to 64f; cottage cheese at temp of 63.9f; italian chicken at temp of 62,7f;food mentioned were stored at cold buffet(salad bar). Found potentially hazardous food at improper temperature:chicken milanese 46.7f to 49.1f;grilled italian chicken at temp of 47.8f;grilled honey mustard chicken at temp of 47.6f; potatoes pancakes at temp of 47.9f,asian broccoli at temp of 48f;vegetable medley, bistro bow past salad,and roasted corn edamame quinda at temp of 48.7 to 50f.roasted salmon at temp of 49.1f food mentioned was stored inside the display serving cooler at deli department,unit maintains temp of 41.5f.all food mentioned was discarded and denatured.pounds 160, value $1119.50 critical violation:7-38-005(a)
4. 11
  Adequate number, convenient, accessible, designed, and maintained
  No exposed hand sink provided at mobile popcorn station at produce selling area.observed employee repacking popcorn,also a butter hot holding unit,two popcorn machine located in this area.popcorn is popped from mentioned units and served to customers.premises was previously licensed without popcorn station area.presently cease and desist operation.instructed to relocate operation by an exposed hand sink or install an exposed hand sink under the city plumbing code,at mentioned location. Critical violation:7-38-030
5. 16
  Food protected during storage, preparation, display, service and transportation
  Food(ice) not protected during storage.we observed interior of ice machine water reservoir with black slime substance dripping into water where ice is made and also into ice cubes. Instructed to clean and sanitize unit. Serious violation:7-38-005(a)
6. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Debris on floor under the shelves in storage areas.instructed to clean and maintain.floor drains not cleaned in: vero cafe,deli and meat/fish department, instructed to clean and maintain.
7. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Three burned light bulbs under the hood above cooking equipment,instructed to replace said light bulbs.
PassApr 10, 2014LicenseRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  No splash guard provided at exposed hand sink at bakery front serving area,instructed to provide splash guard on both side of the sink /prep counter. Surface must be smooth,cleanable and non-absorbent material
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor grout not in intact at front prep area(hot food),instructed to re grout and keep floor dry. Debris on floor under the cooking equipment, instructed to clean and maintain
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  East wall inside the rear food storage no cleanable,surface is porous.instructed to provide a smooth,cleanable and non-absorbent material. Hole on wall inside the front storage by the gelato's area must be sealed with smooth,cleanable and non-absorbent material. Debris on wall behind the three compartment sink,bottom part,instructed to clean.vent covers throughout the premises with dust build-up included washrooms,office,etc.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  No light shield at light inside first case by the wall in bakery area and inside the three door reach-in cooler by the walk-in cooler front west prep area
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Leaking pipe under the two compartment sinks in butcher's and fish area,instructed to repair.
FailFeb 19, 2014LicenseRisk 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

5548×
Physical facilities installed, maintained & clean
4723×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
4918×
Non-food/food contact surfaces clean
3617×
Thermometers provided & accurate
3412×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
3210×
Food and non-food contact surfaces properly designed, constructed and maintained
3510×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
339×
Food and non-food contact equipment utensils clean, free of abrasive detergents

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 2307752 — a business that changed hands may carry history from its predecessor.