FAIL
Risk 1 (High)
NORTH & PULASKI FRESH MARKET Fails Health Inspection - Chicago Grocery store
December 4, 2019
Canvass
License #1898067
17
Total Violations
6
Critical
5
Major
6
Minor
1
Corrected On Site
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on December 4, 2019. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 17 violations during this inspection, including 6 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
17
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN TAQUERIA NOT ACCESSIBLE.OBSERVED A LARGE GARBAGE CAN IN FRONT OF HAND SINK NOT ABLE TO WASH HANDS.GARBAGE CAN WAS REMOVED FROM IN FRONT OF SINK.MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND SINK IN TAQUERIA FOR HAND WASHING.SOAP WAS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(COS)CONSOLIDATED VIOLATION.(PRIORITY FOUNDATION)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS IN PREP AREAS.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF THE RISK OF CONSUMING RAW AND UNDER COOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL REPACKAGED DESSERTS FOR SALE IN COOLERS WITH REQUIRED INFO GIVEN.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD AT 3- COMPARTMENT SINK NEXT TO PREP TABLE IN DELI PREP AREA.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN CUTTING BOARDS THROUGHOUT PREP AREAS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON 2- DOOR REACH IN COOLER IN BAKERY.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE FOIL FROM SHELVING UNITS AND PREP TABLES IN DELI AREA,CARD BOARD FROM BAKERY SHELVES.MUST REMOVE RUST FROM PREP TABLES IN MEAT PROCESSING AREA.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT ON PREMISES AT ANY OF THE 3- COMPARTMENT SINKS THROUGHOUT FOR CHECKING PPM'S SOLUTION.MUST PROVIDE AND MAINTAIN.MANAGER SENT EMPLOYEE TO STORE TO PURCHASE CHEMICAL TEST KITS DURING INSPECTION.CHEMICAL TEST KITS ARE NOW PROVIDED.(PRIORITY FOUNDATION 7-38-005)
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET,STEAM TABLE,GRILL TABLE,PREP TABLES IN BAKERY , DELI , TAQUERIA,PRODUCE AREAS.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN BAKERY PREP AREA.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #53
MAJOR
Violation Details
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE LIDS FOR GARBAGE CANS IN WOMEN'S TOILET ROOMS.
Why This Matters
Inadequate facilities lead to poor hygiene and contamination.
Food Code Requirement
Toilet rooms must be properly equipped and maintained.
Specific Requirements
Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.
CDPH Food Code: Section 6-302.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST GROUT FLOOR IN CARNITAS AND MEAT DEPT. PREP AREAS.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST GROUT FLOOR IN CARNITAS AND MEAT DEPT. PREP AREAS.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection