Danny's Fresh Market

June 17, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND NO HOT RUNNING WATER AT EXPOSED HANDSINK BEHIND FRONT SERVICE COUNTER TAQUERIA--MANAGER CALLED PLUMBER AT THIS TIME ON HIS WAY. FURTHERMORE INSTRUCTED MANAGER TO DIRECT EMPLOYEES TO APPROXIMATELY 25 FEET FOR HANDWASHING.
code 11Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.EVIDENCE OF RODENT ACTIVITY NOTED ON PREMISES AT THE TIME OF INSPECTION. OBSERVED ABOUT 25-35 MICE DROPPINGS,1 DEAD MOUSE ON FLOORS BENEATH PRINGLE CHIP SHELVES AT GROCERY AREA, AND REAR EXIT DOUBLE DOORS NOT INSECT/RODENT PROOFED. CITATION ISSUED # 7-38-020 SERIOUS. INSTD MGNT TO HAVE AFFECTED FLOOR AREAS CLEANED AND SANITIZE IN DETAIL,ENSURE NO MODE OF PEST ENTRY AT DOORS ALSO PEST CONTROL CO SERVICE NOW RECCOMENDED. WILL BE BACK FOR REINSPECTION ON 6/24/11.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON SITE DURING THIS INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED TO CUSTOMERS.RICE 166.9F,CHICKEN 179F
code 21
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.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,INTERIOR BASINS OF 3 COMP SINK,COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,CUTTING BOARDS AT TAQUERIA,MEAT DEPT,ROLLING UTILITY CARTS,SHELVINGS AT PRODUCE AREAS AND MAINTAIN.
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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH GROCERY SHELVINGS THROGHOUT AND REPLACE BROKEN FLOOR TILES IN GROCERY ISLES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.WALL ALONG THE MEAT DEPT MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACE AND CLEAN WALLS/CEILING INSIDE WALK-IN-COOLERS AND REMOVE ALL NOTED ICE BUILD-UP AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT SHIELD MISSING ABOVE COOKING EQUIPMENT GRILL.INSTRUCTED TO PROVIDE,MAINTAIN.
code 36
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.ELECTRIC CHICKEN ROTISSERIE AT MEAT DEPT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.Unnecessary articles stored in rear storage areas. Instructed to elevate supplies 6 inches or higher off floor and away from wall.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on December 6, 2010: 8 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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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.