Grocery StoreLicence 36823

Pete's Market

5724 S Kedzie Ave, Chicago 60629

Latest verdictConditionalAug 10, 2026 · 2 months ago

Inspections31since Apr 19, 2010

Fail rate12.9%4 of 31 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

Pass65%
Conditional23%
Fail13%

31 inspections from 2010 to 2026 · hover a mark

201020132016201920222025

ConditionalAug 10, 2026CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no handwashing signage in restroom for customers. Instructed person in charge to provide handwashing signage and maintain.
2. 21
  Proper hot holding temperatures
  Observed approximately 6lbs of cooked chicken in hot hold cabinet at improper hot colding temperature of 105.6f. Person in charge voluntarily discarded 6lbs of chicken at a cost of $25. Instructed person in charge all hot held food must be held at 135f or higher. Priority violation #7-38-005. Citation issued.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard on shelving in rear prep areas throughout facility. Instructed person in charge to remove all cardboard from all shelving and maintain surfaces smooth and easily cleanable.
4. 49
  Non-food/food contact surfaces clean
  Observed gaskets of three door cooler in rear prep area behind deli in need of cleaning. Instructed person in charge to clean and maintain.
5. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed rear unisex staff restroom with no covered receptacle. Instructed person in charge to provide covered receptacle and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Observed walls in the rear meat cutting room and vegetable prep room in need of cleaning with black mold-like substance in crevices and corners, and behind sinks.
7. 55
  Physical facilities installed, maintained & clean
  Observed damaged and peeling paint in rear storage areas. Instructed person in charge to repair and maintain walls smooth and easily cleanable.
8. 55
  Physical facilities installed, maintained & clean
  Observed grout behing three compartment sink in area behind deli in need of cleaning with black mold-like substance throughout. Instructed person in charge to remove and replace.
9. 56
  Adequate ventilation & lighting; designated areas used
  Observed ceiling vents/fan covers in cold hold rooms with build up of dust and grime. Instructed person in charge to clean and maintain.
ConditionalJul 8, 2025ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed ice machine located near the meat department with a build-up of black substance above the ice. Instructed to clean and sanitize. Priority foundation violation. 7-38-005. Citation issued
2. 35
  Approved thawing methods used
  Observed improper thawing of fish in a food container with stagnant water. Instructed to thaw properly by using running water.
3. 37
  Food properly labeled; original container
  Observed food items stored in containers without proper labeling of name. Instructed to provide a labels reflecting name of food item(s).
4. 39
  Contamination prevented during food preparation, storage & display
  Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed to store properly by elevating at least six inches from the floor on raised shelving units.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting boards in the prep areas with open seams and dark stains. Instructed to refinish/replace.
6. 58
  Allergen training as required
  Observed food service sanitation manager on duty without allergen training certificate. Instructed to provide.
PassOct 28, 2024Canvass Re-InspectionRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  4-601.11(c): excessive black substance noted on caulking above 3-compartment sink in rear prep area behind deli area. Instd to remove black substance and maintain caulking
FailOct 24, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  No hot running water under city pressure at handwash sinks in staff/customers toilet room in rear of store behind produce display area. Temperature ranging from 67.0f-68.0f. Instd to provide 100f-120f at all times. Citation issued 7-38-030(c) priority
2. 21
  Proper hot holding temperatures
  Chicken pieces and whole rotissiere chickens at improper hot holding temperatures in self service display case. Temperatures ranging from 90.2f-109.0f . All denatured and discarded at this time. Approx 20lbs $ 100 value. Instd to maintain proper hot holding temperature of 135.0f or above at all times. Citation issued 7-38-005 priority
3. 41
  Wiping cloths: properly used & stored
  Wiping cloths improperly stored in meat prep area on prep tables. Instd to store in sanitizing solution when not in use.
4. 49
  Non-food/food contact surfaces clean
  Excessive black substance noted on caulking above 3-compartment sink in rear prep area behind deli area. Instd to remove black substance and maintain caulking
PassDec 4, 2023Short Form ComplaintRisk 1 (High)
PassOct 3, 2023CanvassRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  Observed faucet at handsink in basement restroom in leaking. Instructed to repair and maintain.
2. 51
  Plumbing installed; proper backflow devices
  Observed slow drain at three compartment sink in produce prep area. Instructed to repair and maintain.
3. 55
  Physical facilities installed, maintained & clean
  Observed loose debris, dirt and dust buildup on the floors and corners in rear receiving storage area. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.
PassMar 10, 2022Complaint Re-InspectionRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored on floor in sales area. Instructed manager to elevate all food items six inches off floor.
2. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed peeling plastic on doors of 3-door cooler in rear prep/dish washing area. Instructed manager to repair.
4. 49
  Non-food/food contact surfaces clean
  Observed food debris on interior and exterior surfaces of slicers and prep tables in prep areas. Instructed manager to clean and maintain.
5. 51
  Plumbing installed; proper backflow devices
  Observed faucet leaking at hand washing sink in produce prep area. Instructed manager to repair.
6. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered waste receptacles in staff washrooms. Instructed manager to provide.
7. 55
  Physical facilities installed, maintained & clean
  Observed spills and debris on floors in prep, storage, and utility areas. Instructed manager to clean and maintain.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed inoperable ventilation fan in basement staff washroom near breakroom. Instructed manager to repair and maintain.
FailMar 3, 2022ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hot running water at hand washing sink in rear produce prep area. Instructed manager to provide 100-120f water at hand washing sink. Priority 7-38-030(c) citation issued
2. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored on floor in sales area. Instructed manager to elevate all food items six inches off floor.
3. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed peeling plastic on doors of 3-door cooler in rear prep/dish washing area. Instructed manager to repair.
5. 49
  Non-food/food contact surfaces clean
  Observed food debris on interior and exterior surfaces of slicers and prep tables in prep areas. Instructed manager to clean and maintain.
6. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered waste receptacles in staff washrooms. Instructed manager to provide.
7. 55
  Physical facilities installed, maintained & clean
  Observed spills and debris on floors in prep, storage, and utility areas. Instructed manager to clean and maintain.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed inoperable ventilation fan in basement staff washroom near breakroom. Instructed manager to repair and maintain.
PassOct 18, 2021Canvass Re-InspectionRisk 1 (High)
1. 58
  Allergen training as required
  All sanitation certificate holders in need of allergen certificates. Instructed to obtain and maintain
ConditionalOct 4, 2021CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Found the following products at improper temperature: pre-made sandwiches (35), salads (35), and pre-made dinners (30), all were at improper temperature while on display. 47.0-48.0 degrees internal temperature all products were discarded and denatures at this time. Total value $1075 50 pounds priority violation 7-38-005 citation issued
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Found reach in cooler on sales floor with ready to eat tcs foods at improper temperature of 52.5 degrees air temp. Cooler is being tagged held for inspection at this time. Cooler may not be used until reinspected by cdph priority violation 7-38-005 citation issued
3. 58
  Allergen training as required
  All sanitation certificate holders in need of allergen certificates. Instructed to obtain and maintain
PassMay 10, 2019Short Form ComplaintRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Wash cloths in the rear kitchen food preparation area were not properly stored. Instructed to store in sanitizing solution (must be at the required ppm) when not in use.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Found the interior/exterior of the cooking equipment in the rear kitchen food preparation area with food, dirt and debris. Instructed to clean and maintain surfaces.
3. 55
  Physical facilities installed, maintained & clean
  Found the floors in the rear, in the basement, in the food preparation areas, under the storage racks and in the corners with dirt, food and debris. Instructed to detail clean and maintain floors through out. -walls around the cooking equpment in the front/rear food preparation areas with food splatter and dirt. Instructed to clean and maintain
PassMar 19, 2019ComplaintRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Wash cloths in the rear kitchen food preparation area were not properly stored. Instructed to store in sanitizing solution (must be at the required ppm) when not in use.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Found the interior/exterior of the cooking equipment in the rear kitchen food preparation area with food, dirt and debris. Instructed to clean and maintain surfaces.
3. 55
  Physical facilities installed, maintained & clean
  Found the floors in the rear, in the basement, in the food preparation areas, under the storage racks and in the corners with dirt, food and debris. Instructed to detail clean and maintain floors through out. -walls around the cooking equpment in the front/rear food preparation areas with food splatter and dirt. Instructed to clean and maintain.
ConditionalOct 19, 2018Short Form ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Still must correct this violation by the next routine inspection from july 11th 2018. See previous report.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Must correct this violation as noted on the july 11th 2018 report by the next routine inspection.
ConditionalAug 27, 2018Short Form ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No employee health policy. Instd to provide and maintain policy.
2. 5
  Procedures for responding to vomiting and diarrheal events
  No procedure for responding to vomiting and diarrheal events. Instd to provide and maintain procedure.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  No handwashing signs at handsinks. Instd to provide and maintain.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  No exposed handsinks at rear meat 3-compartment sink dishwashing area and in rear at deli 3-compartment sink dishwashing area and prep area. Instd to provide exposed handsinks under city pressure in same areas
5. 41
  Wiping cloths: properly used & stored
  Wiping cloths in meat service area improperly stored inbetween uses. Instd to properoly store.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards at produce prep area in poor repair. Instd to discard and replace.
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Large multi use equipment (pots used for cooking carnitas) without written and approved procedure for proper washing and sanitizing. Instd to provide same or use equipment able to completely submerge in basins of 3-compartment sink. Also using large 30 gallon garbage containers for storing raw meat in walk in cooler (not waste, will be for sale). Instd to use proper containers to be able to properly wash, rinse and sanitize
8. 49
  Non-food/food contact surfaces clean
  Interior of meat display case not clean, debris accumulation. Instd to clean and maintain free of debris
9. 56
  Adequate ventilation & lighting; designated areas used
  No lightshields on lights at interior of cooking ventilation hood. Instd to provide and maintain.
PassJul 16, 2018Complaint Re-InspectionRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No employee health policy. Instd to provide and maintain policy.
2. 5
  Procedures for responding to vomiting and diarrheal events
  No procedure for responding to vomiting and diarrheal events. Instd to provide and maintain procedure.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  No exposed handsinks at rear meat 3-compartment sink dishwashing area and in rear at deli 3-compartment sink dishwashing area and prep area. Instd to provide exposed handsinks under city pressure in same areas.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  No handwashing signs at handsinks. Instd to provide and maintain.
5. 41
  Wiping cloths: properly used & stored
  Wiping cloths in meat service area improperly stored inbetween uses. Instd to properoly store.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards at produce prep area in poor repair. Instd to discard and replace.
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Large multi use equipment (pots used for cooking carnitas) without written and approved procedure for proper washing and sanitizing. Instd to provide same or use equipment able to completely submerge in basins of 3-compartment sink. Also using large 30 gallon garbage containers for storing raw meat in walk in cooler (not waste, will be for sale). Instd to use proper containers to be able to properly wash, rinse and sanitize
8. 49
  Non-food/food contact surfaces clean
  Interior of meat display case not clean, debris accumulation. Instd to clean and maintain free of debris
9. 56
  Adequate ventilation & lighting; designated areas used
  No lightshields on lights at interior of cooking ventilation hood. Instd to provide and maintain.
FailJul 11, 2018ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No employee health policy. Instd to provide and maintain policy. Priority foundation violation 7-38-012a.
2. 5
  Procedures for responding to vomiting and diarrheal events
  No procedure for responding to vomiting and diarrheal events. Instd to provide and maintain procedure. Priority foundation violation 7-38-005
3. 10
  Adequate handwashing sinks properly supplied and accessible
  5-204.11 handwashing sinks. A handwashing sink shall be located to allow convenient use by employees in all food preparation, and warewashing areas. No exposed handsinks at rear meat 3-compartment sink dishwashing area and in rear at deli 3-compartment sink dishwashing area and prep area. Instd to provide exposed handsinks under city pressure in same areas.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  No handwashing signs at handsinks. Instd to provide and maintain.
5. 10
  Adequate handwashing sinks properly supplied and accessible
  Exposed handsink in main deli prep area not manintained, unable to drain. Instd to repair and maintain. Priority foundation violation. Citation issued 7-38-030c.
6. 39
  Contamination prevented during food preparation, storage & display
  Open, uncovered trays of pork rinds and chicharron on display and offered for sale without protection from contamination. Also no protection at open rotissiere chicken display. Instd to provide proper protection from contamination at said areas. Priority violation 7-38-005. Citation issued.
7. 41
  Wiping cloths: properly used & stored
  Wiping cloths in meat service area improperly stored inbetween uses. Instd to properoly store.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Thermometer at hot holding unit and at interior of meat and deli display cases in poor repair. Instd to provide and maintain working thermometers.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards at produce prep area in poor repair. Instd to discard and replace.
10. 48
  Warewashing facilities: installed, maintained & used; test strips
  Large multi use equipment (pots used for cooking carnitas) without written and approved procedure for proper washing and sanitizing. Instd to provide same or use equipment able to completely submerge in basins of 3-compartment sink. Also using large 30 gallon garbage containers for storing raw meat in walk in cooler (not waste, will be for sale). Instd to use proper containers to be able to properly wash, rinse and sanitize.
11. 49
  Non-food/food contact surfaces clean
  Interior of meat display case not clean, debris accumulation. Instd to clean and maintain free of debris.
12. 56
  Adequate ventilation & lighting; designated areas used
  No lightshields on lights at interior of cooking ventilation hood. Instd to provide and maintain.
PassMar 7, 2017CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed missing floor drain cover in the chicken walk-in cooler, instructed to replace.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the rear microwave interior not clean, instructed to clean. Also clean and sanitize all cutting boards thru out.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor in the chicken walk-in cooler not clean, instructed to clean floor under storage shelves.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the light shields not clean in rear meat prep area, instructed to clean.
PassJun 16, 2016CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards in produce production area in need of replacing. Boards dark in color, and deep cuts. Glass window missing in fish department plastic barrier being used. Must correct and maintain.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Interior of ice machine in need of cleaning 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
  Floor fish department in need of standing water to be removed. Must correct and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls in produce processing area in need of cleaning to remove splatter. Must clean and maintain.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Lights in deli processing area in need of proper shielding. Must correct and maintain.
PassNov 30, 2015ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed standing water on rear storage entering the fish market, instructed to remove.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the wall in the fish dept. Not clean, and the wall behind the fish cutting sprayer needs to be re caulked, instructed to clean and reseal.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed 2 cracked light shields in deli by slicer, instructed to replace. Also missing light shields rear prep area, instructed to provide.
PassJun 17, 2015CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed one cracked glass meat door, in meat area, instructed to replace.also observed rusty 2 tier storage carts instructed to remove rust.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the following not clean meat room slicer, and cutting boards, instructed to clean and sanitize. Also clean interior of ovens in cooking room.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor not clean in the rear chicken cooler.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the wall behind the 3 compartment sink not clean, instructed to clean. Also clean wall vents, and ceiling above bread oven.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the nozzel in the cooking room leaking, instructed to repair.
PassSep 17, 2014Canvass Re-InspectionRisk 1 (High)
FailSep 4, 2014CanvassRisk 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 35 mice droppings in the pump room along the south and east walls behind the large standing water pipe. Must clean up the area and call your pest control tech to come here and service this establashment. Serious violation 7-38-020.
2. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No ceritfied food manager on site when potentially hazardous food are prep and served. Chicken 156.2f eggs 34.1f. Serious violation 7-38-012.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean the grease from fiters above the grill and the grill too.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors not clean in the back store rooms and in all toilet rooms. Instructed to clean them. Floor drains in meat department area in need of cleaning to remove debris. All drains must be clear to allow water to drain. Must correct and maintain.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Call the wall behind the grill in the meat section has splashed on food debris on it.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The urinals in the mens customer toilet room and in the employees mens toilet room are broken and in poor repair. Instructed to repair them.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Any unnecessary articles in basement storage area and in the pump roomneed of removal. Must correct and maintain at all times.
ConditionalJan 11, 2013ComplaintRisk 1 (High)
1. 10
  Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
  Observed waste water with food debris, greasy appeareance, and foul odor backing up from catch basins of both rear meat and deli 3-compartment sinks onto floor. Instd to repair same. Citation issued 7-38-030 critical. Licensed plumbers arrived on site to correct violation during inspection.
2. 11
  Adequate number, convenient, accessible, designed, and maintained
  Employee toilet room handsink in rear in poor repair, unable to drain , water standing in basin and without hot water. Instd to maintain same. Citation issued 7-38-030 critical. Licensed plumbers arrived on site to repair same.
3. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Clean-multi used utensils improperly stored in rear prepared meals prep area. Instd to store properly off floor and protected.
4. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Rolling carts in meat prep area with rust. Produce cutting boards with deep, dark grooves. Instd to correct same. Improper lids for trash bins in deli area. Provide proper lids.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor of meat prep area in poor repair, noted raw rotting wood surface at doorway of prep area. Instd to repair same. Meat walk-in cooler floor not clean, excessive blood spills. Instd to keep clean and dry.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean fan covers and attached hardware in produce walk-in coolers.
7. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Wiping cloth improperly stored. Instd to store in sanitizing solution at all times.
PassOct 9, 2012ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors must be kept dry and free from standing water. Must correct and maintain at all times.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls and ceiling in rear deli area in need of cleaning to remove all dust build up. Must clean and maintain at all times.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Leak at 3 compartment produce sink, leak at prepared food hands sink in need of repair. Must correct and maintain at all times.
PassJul 11, 2012Short Form ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior of hot case. Must clean and maintain at all times.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor in cardboard area in need of cleaning. Must clean and maintain at all times.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Light sheilds missing in meat cooler and sheilds in poor repair in cooler. Sheilds must be properly maintained throughout store with tubes and end caps. Must correct and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Leak at 3 compartment sink in need of repairing. Faucet must correct and maintain at all times.
PassMay 24, 2012CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior of hot case. Must clean and maintain at all times.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor in cardboard area in need of cleaning. Must clean and maintain at all times.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Lights in need of sheilding through out all prep areas. Must correct and maintain at all times.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Leak at 3 compartment sink in need of repairing. Faucet must correct and maintain at all times.
PassDec 13, 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. Cutting boards in produce department in need of replacing. Must correct and maintain at all times.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. Ceiling in dairy and prepared foods in need of cleaning to remove build up. Must clean and maintain at all times.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Air vents in all coolers in need of cleaning to remove all dust build up. Must clean and maintain at all times.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Any unnecessary articles in basement storage area in need of removal. Must correct and maintain at all times.
PassApr 6, 2011Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards needed in the following areas: produce, deli and meat department. Must repair or replace and maintain.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The following in need of cleaning to remove all build-up: storage shelves in rear deli area where prepared foods are stored. Must clean and maintain at all times.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor drains in meat department area in need of cleaning to remove debris. All drains must be clear to allow water to drain. Must correct and maintaint.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls and ceiling in meat cutting room in need of cleaning to remove dust build up. Must clean and maintain
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Light sheilds missing in meat cooler and sheilds in poor repair in cooler. Sheilds must be properly maintained throughout store with tubes and end caps. Must correct and maintain.
6. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Customer washrooms in need of cleaning. Must clean and maintain at all times.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Leak in produce sales area in need of repair. Leak under display cases. Must correct.
ConditionalJan 20, 2011CanvassRisk 1 (High)
1. 4
  Source of cross contamination controlled i.e. Cutting boards, food handlers, utensils, etc
  All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Found pork smoked cooked meat on meat cutting table with raw meat blood. Cross contamination of smoked pork meat that was in the process of being cut for sale. All meat was dicarded and denatured. Total value $518.00 200 lbs. Critical violation 7-38-005(a) citation issued.
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Front door not rodent proofed. Door has a large opening at the bottom of the sliding doors. Gap is 1/4 in. Must repair and maintain at all times. Serious violation 7-38-020 citation issued outer opening not protected.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Cutting boards needed in the following areas: produce, deli and meat department. Must repair or replace and maintain.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. The following in need of cleaning to remove all build-up: storage shelves in rear deli area where prepared foods are stored. Must clean and maintain at all times.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor drains in meat department area in need of cleaning to remove debris. All drains must be clear to allow water to drain. Must correct and maintaint.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. Walls and ceiling in meat cutting room in need of cleaning to remove dust build up. Must clean and maintain.
7. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Light sheilds missing in meat cooler and sheilds in poor repair in cooler. Sheilds must be properly maintained throughout store with tubes and end caps. Must correct and maintain.
8. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Customer washrooms in need of cleaning. Must clean and maintain at all times.
9. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Leak in produce sales area in need of repair. Leak under display cases. Must correct.
10. 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. Thermometers needed in deli meat storage area. Must install and maintain.
PassNov 18, 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. Some of the air curtains in poor repair and some not clean. Instructed to replace the the broken air curtains and clean all air curtains through out.
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. The floors not clean in the back store rooms. Instructed to clean same.
PassApr 19, 2010ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors in the back store room under the pallets not clean, and in some of the toilet rooms. Instructed to clean.

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

3413×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
1011×
Adequate handwashing sinks properly supplied and accessible
3511×
Approved thawing methods used
4710×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
4110×
Wiping cloths: properly used & stored
339×
Proper cooling methods used; adequate equipment for temperature control
498×
Non-food/food contact surfaces clean
558×
Physical facilities installed, maintained & clean

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

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 36823 — a business that changed hands may carry history from its predecessor.