- Inspection date
- Reported outcome
- Pass with Conditions
- Inspection type
- Canvass
- Recorded citations
- 5
- Source risk category
- Risk 3 (Low)
- Inspection ID
- 154603
Location recorded for this inspection · F & G LIQUOR AND FOOD MART · 6257 S WESTERN AVE
The source labels this outcome “Pass w/ Conditions”.
This visit predates Chicago’s July 1, 2018 inspection procedure change.
Recorded violations
- 1
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. ICE FROM UNAPPROVED SOURCE. PACKAGING OWN ICE FROM UNSANITARY ICE MACHINE. ICE MACHINE IS NOT ABLE TO BE BROKEN DOWN .WASHED RINSED AND SANITIZED. IN ADDITION BAGS OF ICE NOT LABELED, DATED NO SOURCE OF NAME, PACKAGED OR PURCHASED. ALL ICE DISCARDED.
- 12
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT EITHER WASHROOM OR EXPOSED HAND SINKS.
- 16
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. ICE (FOOD) NOT PROTECTED FROM CONTAMINATION. FOUND INTERIOR ICE MACHINE WITH DIRT, RUST INSIDE WHERE ICE IS BEING HELD. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
- 34
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BASEMENT FLOORS THROUGHOUT DIRTY WITH DEBRIS. MUST CLEAN, ELEVATE ALL ITEMS 6" OR ABOVE AND MAINTAIN.
- 41
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ARTICLES THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED.