The Warehouse

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-202.15 observed the rear double doors not rodent proofed and tight fitting with a more than one inch gap at the bottom and in between the doors and on top of the doors. Instructed to make said door tight fitting and rodent proofed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed the floor tiles in poor repair in the food prep/butcher customer service area. Instructed to replace floor tiles and make the floor surface smooth and easily cleanable.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed several bags of french fries in front reach-in freezer without labels providing identity of food and manufacturer. Instructed to provide label providing adequate food information and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed several single-service items stored directly on floor of sales floor aisle. Instructed to relocate at least 6 inches above floor and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single-service food trays stored un-inverted/uncovered on sales floor. Instructed to store single-service trays inverted or covered and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed gaskets of coolers and freezers in rear storage area in disrepair. Instructed to repair or replace all gaskets in disrepair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed soil in interior cavity of several upright coolers and freezers throughout sales floor. Instructed to clean and sanitize interior of all non-food contact surfaces of equipment and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soil on floor of rear storage and shipment area. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed non-functional, not in-use equipment between aisle shelves and coolers throughout sales floor and rear area. Instructed to remove from premises and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up on floors and baseboards in rear meat/vegetable prep area. Instructed person in charge to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometers inside several reach in coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn/deteriortated gaskets on door of walkin freezer. Instructed manager to repair/replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirty floors, debris and dirt underneath shelving units and cooling equipment. Instructed manager to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed holes/voids in ceiling and walls throughout. Instructed manager to seal all holes/voids to prevent entry of unwanted pests.

Miscellaneous public health order.

Inspector’s note: For purposes of this Order, businesses covered by this Order include any for profit, non-profit, or educational entity, regardless of the nature of the service, the function it performs, or its corporate or entity structure. (a) In addition to the health steps required by Executive Order No. 2020-43, businesses must take the following additional public health measures to protect their employees, their customers, and all others who come into physical contact with their operations: (3) Ensure that every employee who interacts with customers and is able to medically tolerate a mask is wearing a mask for the duration of a shift.OBSERVED TWO MALE EMPLOYEES AND ONE FEMALE EMPLOYEE WITHOUT MASK/FACE COVERING. INSTRUCTED MANAGER TO COMPLY WITH MASK MANDATE. 7-28-060 CITATION ISSUED.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed reach in cooler temperature at 56.2f. Instructed manager to repair and maintain cooler at 41f or below. Cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometers inside several reach in coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard being used to line shelving units throughout the facility. Instructed manager to remove all cardboard as surfaces must be easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed interior of reach in coolers in rear prep with liquid spillage and food particles. Instructed manager to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed a container labeled feminine hygiene products in toilet room without a lid. Instructed manager to provide a lid for the container and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirty floors throughout, dirty plastic curtains in rear and items stored on floor near office area. Instructed manager to clean throughout and elevate items 6 inches off the floor and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Noted the front door weather stripping in poor repair. Must repair and maintain to prevent pest entry point.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed raw wood used for dry food display storage. Instructed manager to seal, must be smooth and easily cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leaks at the base of the cold and hot water knobs at the 3 comp sink. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning in the deli/fresh meat area. Also defrost and clean the interior of the walk in freezer.

Frozen food was thawed the wrong way.

Inspector’s note: Observed boxes of frozen chicken from delivery at adequate temperature at this time not being properly thawed for processing. Instructed to maintain in cooler until ready for use or unthaw under cold running water.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed in use wiping cloths not in sanitizer solution. Must provide.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Any washroom use by females must have a covered receptacle for sanitary napkins.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed prepared deli sandwiches made on premises not properly labeled with ingredients on sandwich. Instructed to properly label

Ventilation or lighting was inadequate.

Inspector’s note: Observed ceiling lights not shielded above reach in cooler prep area, and inside walk in freezer. Instructed facility to provide light shield.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed walls and door areas in storage area adjacent to office.must clean/maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove all milk crates and properly store stock on shelving units/pallets in walk-in cooler, freezer, sales and storage areas.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean and sanitize all slicers, grinders, cutting boards, prep tables, sinks in meat prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean and sanitize all floors in meat prep areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Seal all openings in walls in employee washroom.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Properly install exposed sink in front meat prep area(currently draining in utility sink). Properly rod out drain in meat prep walk-in cooler(not properly draining).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace missing wall tiles in rear meat prep area near walk-in freezer.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Secure loose exposed sink to wall in front meat prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in cooler, freezer, storage and sales areas.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace missing wall tiles in rear meat prep area near walk-in freezer.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in cooler, freezer, storage and sales areas.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed shelving made of absorbent wood in rear food prep area. Instructed to repair/replace to be material that is smooth and easily cleanable. Seal all raw wood shelves inside walk-in cooler and sales area. Repair broken door on meat display cooler

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace missing ceiling vent cover in customer washroom.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed missing light shields on walk in cooler and several other coolers and freezers. Instructed to provide light shields or shatter-proof bulbs on all cold holding units.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaking drainpipe under washbowl in employee washroom.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in freezer and storage areas.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm when not in use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed broken glass panel in reach in cooler near the exit. Instructed to repair/replace the glass.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed shelving made of absorbent wood in rear food prep area. Instructed to repair/replace to be material that is smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease trap unclean. Instructed to clean grease trap.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed unclean floors in walk in cooler and walk in freezer. Instructed to clean and maintain floors in these areas.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed missing light shields on walk in cooler and several other coolers and freezers. Instructed to provide light shields or shatter-proof bulbs on all cold holding units.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed missing and not conspicuous thermometers for cheese display cooler, rear reach in cooler and front reach in freezers. Instructed to provide and maintain conspicuous thermometers for all cold holding units.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Label and date all packaged sliced melons.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Single service articles/red styrofoam trays may not be reused.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of exposed sink, 3-compartment sink, and prep tables in meat prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep and storage areas. Elevate all stock off floor.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all sinks in meat prep area, reach-in and walk-in coolers (spills).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need cleaning under all equipment, along walls and in all corners in prep and storage areas. Elevate all stock off floor in rear storage.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair exposed sink in kitchen (slow draining).

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need cleaning under all equipment, along walls and in all corners in prep and storage areas.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed 10-15 flying insects in meat and hot food prep areas. Instructed manager to call an exterminator for service, clean and sanitize all areas. Rear door not rodent proofed, 1/4" gap on left corner of right door. Instructed manager to seal all outer openings on door to prevent pest entry. Serious violation 7-38-020 citation issued.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Seal all raw wood shelving in sales area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all slicers, grinders, cutting boards, prep tables, sinks.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Replace damaged floor tiles in meat prep area. Floors need cleaning under all equipment, along walls and in all corners in prep and storage areas.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace missing light shields inside meat display cooler and walk-in freezer. Clean all light shields in meat prep area (dead insects).

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Install an exposed sink behind front counter where nachos with ground beef and cheese served or move to hot food prep area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide thermometers in all coolers in sales and hot food prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Store mop heads upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO SEAL RAW WOOD AT FRONT PREP COUNTER .

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN AND SANITIZE CUTTING BOARDS, BANDSAW,GRINDER,TENDERIZER IN REAR MEAT PREP/ DELI AREA CLEAN TOASTER FRONT PREP AREA, AND DEFROST BOX FREEZER FRONT FD. PREP AREA.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.INSTALL MISSING LIGHT SHIELD OVER THE HOOD AT FRONT FD. PREP AREA

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKING LOWER PIPE AT THE REAR 3 COMP SINK.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PAINT RAW WOOD AT FRONT FOOD PREP AREA COUNTER.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND SANITIZE CUTTING BOARDS IN MEAT PREP AREA, IN MEAT CUTTING ROOM CLEAN AND SANITIZE SLICER BAND SAW,, GRINDER AND TENDERIZER. CLEAN TOASTER AT FRONT FOOD PREP AREA. DEFROST BOX MEAT FREEZER BOX AT FRONT FOOD PREP AREA.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO INSTALL MISSING LIGHT SHIELDS OVER THE HOOD AT FRONT FOOD PREP AREA.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. OBSERVED 3RD COMP SINK LEAKING AT LOWER PIPE INTO BUCKET. INSTRUCTED TO REPAIR.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. MUST STILLPROPERLY STORE MEATS IN RESTAURANT PREP AREA IN SEALED STORAGE BAGS,STORE SEPERATE FROM SEAFOOD,AND PROVIDE DATES.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY STORE FROZEN MEATS IN RESTAURANT PREP AREA IN SEALED STORAGE BAGS,STORE MEATS SEPERATE FROM SEAFOOD. ALSO PROVIDE DATES ON DELI MEATS ,FROZEN MEATS BEHIND COUNTER.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST ADJUST,OR REPAIR ATTACHMENT AT DOOR IN POOR REPAIR.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED EXCESSIVE DEBRIS UNDER PALLETS BY RESTAURANT . MUST CLEAN/MAINTAINED.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. OBSERVED NO LIGHT SHIELDS ON LIGHTS IN DELI,MEAT PROCESSING ROOM,AND WIF,IN REAR. MUST INSTALL.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. MUST PROVIDE REFG THEROMETERS,METAL STEM THEROMETERS FOR COOLERS IN RESTAURANT PREP AND FOOD HANDLERS.