✓!

Broadway Supermarket

October 26, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

← Back to the current restaurant page

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: All food shall be from sources approved by health authorities and safe for human consumption. Mollusc's shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH SHELLFISH(CLAMS AND OYSTERS) STORED INSIDE THE DISPLAY SERVING COOLER IN SELLING AREA WITHOUT TAGS.MANAGER GOT TAGS FROM REAR STORAGE AREA.THE CLAMS(COUNT) WERE DEAD WITH A FOUL ODOR(TAPPED THE OPENED CLAMS,DID NOT CLOSE).THE OYSTERS(186 COUNT) WHICH THE TAGS STATED"1-BOX 80 COUNT SHELL OYSTERS",HOWEVER ON DISPLAY SERVING COOLER WERE 186 COUNT.MANAGER(LANA THIEN THAI) STATED "SOMETIMES WE PUT IT TOGETHER BECAUSE CUSTOMERS DOESN'T BUY IF IS TOO LITTLE AMOUNT STORED IN CONTAINER".FOOD DISCARDED AND DENATURED.INFORMATION GIVEN ON SHELLFISH TAGS AND HOW TO STORE PRODUCTS VALUE OF BOTH PRODUCTS 85.77.CRITICAL VIOLATION:7-38-005(B2) 74494-12
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND 32 EACH BALLUT EGGS STORED IN SELLING ARE AT TEMP OF 56.4F, 56.8F AND 57F,EGGS MUST MAINTAIN TEMP OF 40F TO STOP THE GROWTH OF THE EMBRYO/DUCKLING.FOOD DISCARDED AND DENATURED.FOOD VALUE 28.80. CRITICAL VIOLATION:7-38-005(A) H000074494-12
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT WITH NON-TOXIC PAINT RUSTY SHELVES INSIDE THE WALK-IN COOLER OR REPLACE THEM.(STATIONARY AND MOBILE CARTS). OBSERVED KNIFE THAT ARE USED TO CUT PRODUCE ARE STORED BETWEEN WALLS AND REPACKING TABLE, INSTRUCTED TO PROVIDE A KNIFE RACK.INSTRUCTED THE BUTCHERS TO STORE ONLY CLEAN KNIFE INSIDE THE KNIFE RACK IN BUTCHER'S AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND ORGANIZE ALL EMPTY/UNUSED FISH TANKS.EXTRA MATERIAL AND DUST BUILD-UP.KEEP THE RE-PAKING TABLE CLEAN,ORGANIZE UNDER THE SHELVES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR IN ALL STORAGE AREA,UNDER THE SHELF,DUST AND OTHER ITEMS .
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE AN UNTHREAD FAUCET AT 3 COMPARTMENT SINK.OBSERVED BUTCHER NOT WASHING HAND BETWEEN TASK, INSTRUCTED TO INSTALL AN EXPOSED HAND SINK, FOLLOW PLUMBER CITY CODE.ALSO PROVIDE SOAP AND PAPER TOWELS.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL EMPLOYEES PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.
code 41

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.