PASS W/ CONDITIONS
Risk 2 (Medium)
ROGERS PARK FRUIT MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store
August 23, 2023
Canvass
License #54616
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED LARGE BUTCHER COOLER CONTAINING SLICED BACON, CHICKEN BREAST, PORK CHOPS, STEAKS, GROUND BEEF. OBSERVED APPROXIMATELY 50 LBS OF RAW CHICKEN AT 59.9F VALUED AT $150, 50 LBS OF PORK AT 57.4F VALUED AT $100 AND 50 LBS OF BEEF VALUED AT $200 AT 59.5F. ALL MEAT WAS DISCARDED AND DESTROYED. PRIORITY VIOLATION 7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED BUTCHER COOLER AT 63F WITH TIME/ TEMPERATURE CONTROLLED FOODS INCLUDING RAW CHICKEN, PORK AND BEEF. COOLER WAS TAGGED DURING INSPECTION. PRIORITY VIOLATION 7-38-005
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED BUTCHER COOLER AT 63F WITH TIME/ TEMPERATURE CONTROLLED FOODS INCLUDING RAW CHICKEN, PORK AND BEEF. COOLER WAS TAGGED DURING INSPECTION. PRIORITY VIOLATION 7-38-005
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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