PASS W/ CONDITIONS
Risk 1 (High)
WEST LOOP MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store
April 11, 2025
Canvass
License #2677965
6
Total Violations
2
Critical
2
Major
2
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on April 11, 2025. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING HANDWASH SIGNAGE AT DELI PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER. IMPROPER: PORK 47.6 F TO 50.5 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $60.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
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 #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CASES OF WINE STORED INSIDE THE WASHROOM. INSTRUCTED MANAGEMENT THAT FOOD MAY NOT BE STORED INSIDE WASHROOMS. MUST RELOCATE AND MAINTAIN.
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: OBSERVED MILK CRATES BEING USED AS SHELVING INSIDE WALK-IN BEVERAGE COOLER AND EMPLOYEE RESTROOM. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
Violation #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
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