Farmer's Best Market

No violations were recorded at this inspection.

1. Jun 10, 2026 Fail

   Canvass · Fail

   2 critical11 general1 paperwork Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed handwashing sink not accessible for use while employees actively preparing foods in the bakery prep area at this time.hand sink being blocked by cleaning equipments-mop bucket, vacuum cleaner also, storing tools/electrical extension cords inside handsink.instructed manager, hand washing sinks must be accessible for employees to wash hands at all times.priority foundation violation 7-38-030, citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood temperature

     Hot food was held below a safe temperature.

     Inspector’s note: Observed improper hot holding temperatures of (tcs foods) held in the rear hot holding rolling unit.observed chile cheese rellenos at 122.8f and chicken soup at 116.2f and chicken tenders at 106.8f. Instructed manager, tcs foods must maintain cold holding temperature of 41.0f or colder and hot holding temperature of 135f or hotter at all times.management voluntarily discarded approximately 15#'s of food worth $200.00. Priority violation 7-38-005, citation issued.

     Official wording (code 21)

     Proper hot holding temperatures

   • GeneralPests

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

     Inspector’s note: Observed gap opening approx 1/2"inch at bottom right corner of the rear exit door thta leads to the outside garbage dumpster.instructed to make door tight fitting to prevent pest entry and to maintain.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed employee with no hair restraint in the tortilleria food prep area. Instructed manager to provide hair restraints for all employees in the food prep area.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: All prep area wiping cloths must be held in a container with a sanitizing solution between use.

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

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

     Inspector’s note: Observed stained cutting boards in the kitchen/bakery prep areas.instructed to resurface or replace the cutting boards and maintain.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed manual sink stoppers loose/in poor repair for the rear main kitchen 3-compartment sink area.instructed to repair and maintain 3 adequate working sink stoppers.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Instructed to clean the following equipment and maintain: prep tables (tops and bottoms) including legs of equipments, interior surfaces of fryers and other cooking equipments, under grills and shelves inside of refrigeration units, rolling baking carts.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

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

     Inspector’s note: Observed no covered waste receptacles provided in the women washroom.must provide and maintain.

     Official wording (code 53)

     Toilet facilities: properly constructed, supplied, & cleaned

   • GeneralFacility upkeep

     Garbage wasn’t handled or stored properly.

     Inspector’s note: OBSERVED OUTSIDE COMMERCIAL WASTE GREASE CONTAINER NOT MAINTAINED WITH GREASE ON TOP AND SIDES OF SAID CONTAINER DRIPPING ONTO GROUND FLOOR.INSTRUCTED TO DETAIL AND CLEAN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(b), CITATION ISSUED.

     Official wording (code 54)

     Garbage & refuse properly disposed; facilities maintained

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the rear main kitchen/bakery and in the rear produce.instructed to detail clean under all shelving units, around dish machine, prep tables and all cooking equipment to remove spills, food debris, and dirt buildup.instructed to detail clean and maintain at all times.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: All unused equipment materials stored piled in the rear compressor room must be removed from the premises and all other need items must be elevated from the floors.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Instructed to detail clean the rear main kitchen exhaust hood/filters to remove accumulation of grease build-up and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • PaperworkManagement & training

     No manager on duty held a City of Chicago food sanitation certificate.

     Inspector’s note: No city of chicago certified food manager on site or valid documentation on the premises while tcs foods (rice, beef, chicken, soups etc.) is being handled and prepared.instructed the person-in-charge that a city of chicago certified food service manager with an original city of chicago sanitation certificate must be on the premises at all times when (tcs foods) are prepared, handled, and/or served.priority foundation violation 7-38-012, citation issued.

     Official wording (code 2)

     City of chicago food service sanitation certificate

2. Jan 14, 2025 Pass

   Canvass · Pass

   1 critical3 general Show violations

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed the interior of ice bin (not for human consumption) in need of cleaning. Instructed to remove ice, detail clean and maintain at all times.

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • GeneralFood handling

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

     Inspector’s note: Observed bulk storage containers containing flour and suger with no label in bakery prep area. Instructed to label all bulk food containers with common name of item and maintain.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFacility upkeep

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

     Inspector’s note: Observed cutting boards in the hot foods kitchen, prep, and deli area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed accumulated grease build-up on exhaust hoods/filters in hot foods prep area and main kitchen. Instructed to detail clean and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

3. Jun 6, 2024 Pass

   Complaint · Pass

   12 general1 paperwork Show violations

   • GeneralFood handling

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

     Inspector’s note: Observed no labels on large containers containing seasonings, sugar, etc in kitchen and bakery areas. Must lable all bulk food containers with proper name. Must maintain same

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Observed food items stored on floor in bakery walk-in cooler and meat freezer. Instructed manager to elevate all food six inches off floor.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed some food handling employee not wearing a hair restraint while preparing food. Instructed management that all food handling employees must wear a hair restraint while preparing food.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

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

     Inspector’s note: Milk crates being used as shelving/storage throughout the facility. Must remove from premises and provide shelving that is free of unnecessary crevices and designed/constructed to be easily cleanable.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Must not use duct tape as a means of repair on doors of walk-in cooler in hot prep area. The surface must be smooth and cleanable

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Noted ice build up inside the walk in freezer on the floor. Instructed to repair and maintain the condensation units

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed minor leak at 3 compartment sink in the tortilla area leaking. Instructed to repair and maintain.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed a heavy accumulation of dirt, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Found dirt and debris on the floors throughout rear dry storage area. Instructed management to clean and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed burnt put light bulb in the meat packing room and bakery freezer. Instructed to replace and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • PaperworkManagement & training

     Not all food employees had food-handler training.

     Inspector’s note: Observed no food handler certificates on site at time of inspection due to all being expired. Instructed all employees must complete food handler training and maintain records thereof on site at all times.

     Official wording (code 57)

     All food employees have food handler training

4. Sep 21, 2023 Pass

   Complaint Re-Inspection · Pass

   2 general Show violations

   • GeneralFacility upkeep

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

     Inspector’s note: 4-501.12--observed stained cutting boards in the rear kitchen carnita cooking prep area and in the fruit/juice bar prep area.instructed to resurface or replace the cutting boards and maintain.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: 4-603.15--observed large pots used to cook carnitas in the rear cooking food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink and maintain.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

5. Sep 13, 2023 Fail

   Complaint · Fail

   2 critical7 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed handwashing sink not accessible for use while employees actively preparing foods in the rear tortilleria food prep area at this time.hand sink being blocked by cleaning equipments-brooms,dust pan and crates also,storing bucket inside handsink.instructed manager, hand washing sinks must be accessible for employees to wash hands at all times.priority foundation violation 7-38-030,citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood temperature

     Hot food was held below a safe temperature.

     Inspector’s note: Observed improper hot holding temperatures of (tcs foods) held in the hot buffet steam table unit.observed shrimp at 129.4f,beans at 98.9f,chile rellenos at 123.9f,sweet baked potatoes at 103.5f.instructed manager,tcs foods must maintain cold holding temperature of 41.0f or colder and hot holding temperature of 135f or hotter at all times.management voluntarily discarded approximately 25#'s of food worth $250.00.priority violation 7-38-005,citation issued.

     Official wording (code 21)

     Proper hot holding temperatures

   • GeneralPests

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

     Inspector’s note: Observed approximately 60 live small flies on the walls and ceiling in the rear stock storage area and behind the cardboard bailer unit near the exit doors.additional pest control service is needed to eliminate the pest activity and maintain.priority foundation violation 7-38-020(a),citation issued.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFacility upkeep

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

     Inspector’s note: Observed stained cutting boards in the rear kitchen carnita cooking prep area and in the fruit/juice bar prep area.instructed to resurface or replace the cutting boards and maintain.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed large pots used to cook carnitas in the rear cooking food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink and maintain.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed water leak at drain pipe underneath the far west hand sink in the deli prep area.instructed to repar plumbing leak and to maintain.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Instructed to remove accumulations of dusts on ceiling tiles in the food prep areas and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Instructed to detail clean and organize rear stock areas near the bailer units,rear electrical rooms and remove unnecessary artcles due to potential pest harborage and elevate stock items at least 6" inches off the floor to facilitate cleaning.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Instructed to detail clean kitchen exhaust hoods/filters to remove grease build-up and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

6. Jun 22, 2023 Pass

   Canvass Re-Inspection · Pass

   No violations

7. Jun 20, 2023 Fail

   Canvass Re-Inspection · Fail

   4 general Show violations

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: 2-402.11--observed two male employees slicing raw meat without wearing a hair restraint. Instructed to wear an effective hair restraint.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: 4-302.13--observed no irreversible registering temperature indicators on site. Instructed to provide at all times. Priority foundation violation. 7-38-005.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: 5-205.15--observed water leaking from fan on ceiling in meat storage room. Instructed to repair.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: 6-201.11--observed grease on floors around fryers where chicken rotiserrie machines are located. Must clean and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

8. Jun 15, 2023 Fail

   Canvass · Fail

   6 critical6 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed improper water temperature at hand washing sink in women's toilet room at 71f. Improper water temperature at hand sink in men's toilet room reading at 72f, water temperature at hand sink in deli prep found at 64f, and water temperature at hand sink in front meat prep area(corner) found at 56f. Minimum water temperature must be at 100.0f or above through a mixing valve or combination faucet. Priority violation. 7-38-030(c). Citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed no soap available at hand washing sinks in food prep and meat department. Must provide soap at hand washing sinks at all times. Priority foundation violation. 7-38-030(c). Citation issued. Employee provided hand soap at end of inspection.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed no paper towels at hand washing sink at deli prep area. Must provide at all times. Priority foundation violation. 7-38-030(c). See above for citation. Employee replenshed paper towels.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood source

     Required records (shellfish tags, parasite-destruction logs) were missing.

     Inspector’s note: OBSERVED CLAMS STORED IN CONTAINER LOCATED IN WALK IN COOLER WITHOUT SHELLSTOCK TAG ATTACHED. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED. CLAMS WEIGHING APPROXIMATELY 20 LBS AT A COST OF $250.00. EMPLOYEE VOLUNTARILY DISCARDED FOOD.

     Official wording (code 14)

     Required records available: shellstock tags, parasite destruction

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed final rinse temperature at high temperature dish machine sanitizing at 100f. Final rinse temperature must be between 180f-194f. Priority violation. 7-38-025.

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFood temperature

     Prepared food wasn’t date-marked, or was kept past its discard date.

     Inspector’s note: OBSERVED NO DATE MARKING ON PREPARED POTATO SALAD WHICH WAS HELD FOR MORE THAN 24 HOURS. ALSO OBSERVED NO DATE MARKING ON PREPARED TUNA SALAD AND MACARRONI SALAD WHICH WAS HELD FOR MORE THAN 24 HOURS. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a RETAIL FOOD ESTABLISHMENT for more than twenty-four (24) hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

     Official wording (code 23)

     Proper date marking and disposition

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed two male employees slicing raw meat without wearing a hair restraint. Instructed to wear an effective hair restraint.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed the temperature of wash solution using hot water to sanitize in high temperature dish machine reading at 110f. Wash solution temperature must be at 150f or above. Priority foundation violation. 7-38-025.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed no irreversible registering temperature indicators on site. Instructed to provide at all times. Priority foundation violation. 7-38-005. Citation issued.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed water leaking from fan on ceiling in meat storage room. Instructed to repair.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed grease on floors around fryers where chicken rotiserrie machines are located. Must clean and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed heavy dust build up on both ventilation hoods in food prep area. Must clean and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

9. Aug 24, 2022 Pass

   Complaint Re-Inspection · Pass

   2 general Show violations

   • GeneralFacility upkeep

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

     Inspector’s note: Observed cutting boards with open seams and dark stains inside the produce prep room. Must refinish or replace damaged or stained cutting boards and maintain.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Found dirt and debris on the floors in the rear dry storage area (near produce walk-in cooler). Instructed management to clean and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

10. Aug 17, 2022 Fail

    Complaint · Fail

    2 critical3 general Show violations

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Found tcs foods at improper temperatures in a hot holding unit in the rear kitchen prep area. Found the following: chili rellenos @ 109f; cooked salmon @ 110f; cooked vegetables @ 105f; and cooked beef @ 128f. Instructed management all hold-held tcs foods must be @ 135f or higher at all times. Priority violation 7-38-005. Citation issued. Food discarded.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed improper internal food temperatures of tcs foods. Noted two large containers of cooked pork in green sauce in the kitchen prep walk-in cooler from a day before at 46f-52f. Instructed management that all cold-holding tcs foods must be at or below 41f. Priority violation 7-38-005. Citation issued. Food discarded. Refer to violation #21 for citation.

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralPests

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

      Inspector’s note: Observed over 40 live small flies on the walls and bathroom stalls inside the mens customer washroom. Instructed management to contact pest control for service to eliminate all pest activity from the premises. Priority foundation 7-38-020(a). Citation issued.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

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

      Inspector’s note: Observed cutting boards with open seams and dark stains inside the produce prep room. Must refinish or replace damaged or stained cutting boards and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Found dirt and debris on the floors in the rear dry storage area (near produce walk-in cooler). Instructed management to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

11. Mar 2, 2022 Conditional

    Complaint · Pass w/ Conditions

    1 critical4 general Show violations

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Found tcs foods at improper temperatures in the hot hold units in the rear kitchen prep area. Found the following: chili rellenos @ 115f; cooked pork ribs @ 110f; cooked salmon @ 111f; cooked rice @ 111f; vegetable soup @ 103f; nopales in mole sauce at 126 f; and cooked beans @ 128f. Instructed all tcs foods must be held @ 135f or higher at all times while in hot holding unit. Priority violation 7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • GeneralFacility upkeep

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

      Inspector’s note: Milk crates being used as shelving/storage throughout the facility. Must remove from premises and provide shelving that is free of unnecessary crevices and designed/constructed to be easily cleanable.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Found dirt and grime build up on the exterior portion of the knife/utensil holder in the bakery area. Must clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed excessive dirt and debris build up on the floors of the "kitchen" walk-in freezer and the bakery walk-in freezer. Must detail clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Found a heavy accumulation of dust on the seafood, meat, and deli area walk-in cooler fans/fan guards. Must clean and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

12. Oct 8, 2020 Pass

    Short Form Complaint · Pass

    4 general Show violations

    • GeneralFood handling

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

      Inspector’s note: Observed no labels on large containers containing flour, sugar, etc in kitchen. Must lable all bulk food containers with proper name. Must maintain same.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFacility upkeep

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

      Inspector’s note: Observed heaviliy soiled cutting boards with deep groves in the produce prep area. Must resurface or replace cutting boards to prevent cross contamination. Must maintain same.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed wrench attached to faucet of 3 compartment sink in main kitchen as a means of repair. Must maintain all plumbing. Must make neccesary repairs.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed excessive dirt and debris build up and larrge amount of accumualted ice piles on floor of meat walk in freezer. Must detail clean and sanitize. Must maintain same.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

13. Sep 28, 2020 Conditional

    Complaint · Pass w/ Conditions

    1 critical4 general1 paperwork Show violations

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Found tcs foods at improper temperatures in the hot hold unit on sales floor. Found the following: fried shrimp @ 95f; chicken wings @ 85.8f; chili rellenos @ 103.1f; whole cooked fish @ 120.5f; sausage and peppers @ 93.2f; and salmon @ 88.3f. Instructed all tcs foods must be held @ 135f or higher at all times while in hot holding unit. Operator voluntarily discarded 25lbs of denatured foods during inspection. Operator estimates cost to be $30. Priority violation 7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • GeneralFood handling

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

      Inspector’s note: Observed no labels on large containers containing flour, sugar, etc in kitchen. Must lable all bulk food containers with proper name. Must maintain same.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFacility upkeep

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

      Inspector’s note: Observed heaviliy soiled cutting boards with deep groves in the produce prep area. Must resurface or replace cutting boards to prevent cross contamination. Must maintain same.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed wrench attached to faucet of 3 compartment sink in main kitchen as a means of repair. Must maintain all plumbing. Must make neccesary repairs.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed excessive dirt and debris build up and larrge amount of accumualted ice piles on floor of meat walk in freezer. Must detail clean and sanitize. Must maintain same.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Observed no city of chicago food sanitation manager on site while tcs foods (chicken, fish, rice, etc.) are being prepped, cooked and served. Instructed must have a city of chicago food sanitation manager on site at all times when tcs foods are being prepped, cooked and/or served. Priority foundation violation 7-38-12. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

14. Oct 31, 2019 Conditional

    Complaint · Pass w/ Conditions

    2 critical5 general1 paperwork Show violations

    • CriticalFood handling

      Raw and ready-to-eat foods weren’t kept apart.

      Inspector’s note: Observed cross contamination between the chicken stored on the top shelf of the meat cooler and the raw beef stored below. Observed liquid from the chicken dripping onto the raw beef stored below the chicken. Management discarded the contaminated meat and rearranged the case so that no meat is stored underneath the chicken. Priority 7-38-005. Citation issued.

      Official wording (code 15)

      Food separated and protected

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed ready-to-eat, tcs foods refrigerated over 24 hours not date marked to indicate the date in which the food must be consumed or discarded. Management instructed to date mark all applicable foods. Priority foundation 7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralPests

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

      Inspector’s note: Observed a 1/2" gap along the bottom corner of the overhead dock door. Management instructed to rodent proof all outer openings.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Observed two employees not wearing hair restraints while preparing foods in the produce area.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed no irreversible registering temperature indicators provided for the high temperature dish machine. Management instructed to provide. Priority foundation 7-38-005. No citation issued.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Clean the outside of the deep fryers and grill in the taco prep area.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Clean the ventilation hood and filters above the oven in the tortilla prep area.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed food handling employees without a food handler certificate. Management instructed that all food handling employees must show proof of training.

      Official wording (code 57)

      All food employees have food handler training

15. Sep 3, 2019 Pass

    Short Form Complaint · Pass

    No violations

16. Jun 11, 2019 Pass

    License · Pass

    No violations