Dominick's Finer Foods

• resultPass w/ Conditions
• critical violations3
• last inspectedAugust 23, 2013
• address6009 N Broadway, Chicago 60660
• cuisineGrocery Store

Is Dominick's Finer Foods clean?

Dominick's Finer Foods is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on August 23, 2013. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Dominick's Finer Foods?

These are the violations recorded at the most recent inspection on August 23, 2013, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place • NOTED FOOD NOT IN SOUND CONDITION. MOLD ON MUSHROOM INSIDE 6 BOXES OF INDIVIDUALLY PACKAGED CONTAINERS(OYSTER BRAND) ON SHELVING AT THE PRODUCE DISPLAY COOLER BEING OFFERED FOR SALE. ALSO MUSHROOM TEMPERATURE WAS IMPROPER 51.8F. MANAGER IMMEDIATELY REMOVED PRODUCTS AND DESTROYED THEM THROUGH DENATURING PROCESS. (SEE VIOLATION #03 FOR LB AND COST). CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B).
• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • NOTED TEMPERATURE OF SOME PARTS OF PRODUCE DISPLAY COOLER TO BE IMPROPER AT 51.4F. MANAGER IMMEDIATELY CALLED REPAIR COMPANY. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. REPAIR PERSON ARRIVED ON SITE DURING INSPECTION AT 11:45 AM.BY END OF INSPECTION STILL SOME PARTS OF DISPLAY ARE NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED TO MONITOR AND NOT TO USE FOR KEEPING POTENTIALLY HAZARDOUS FOOD ITEMS OR CUT VEGETABLES UNTIL EQUIPMENT IS FULLY MAINTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS (CUT VEGETABLES MARKED KEEP REFRIGERATED) AT THE PRODUCE DISPLAY COOLER (ASSORTED BOXES OF MUSHROOMS 53.4F,ASSORTED BRAND OF CARROTS 51.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 131LB OF FOOD WORTH $288.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • NOTED ICE BUILT INSIDE WALK IN FREEZER SEAFOOD PREP AREA.INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. MUST ALSO CLEAN SHELVES INSIDE SEAFOOD WALK IN COOLER AND MAINTAIN.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN FLOORS IN THE FOLLOWING AREAS AND MAINTAIN FREE OF DIRT, OLD FOOD PARTICLES AND TRASH: REAR GENERAL MERCHANDISE BACK ROOM ALONG WALL AND UNDERNEATH PALLET,INSIDE BAKERY WALK IN COOLER AND AT THE PRODUCE PREP/STORAGE AREA. MUST ALSO DETAIL CLEAN ALL FLOOR DRAINS THROUGH OUT PREMISES AND MAINTAIN.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN FLOORS IN THE FOLLOWING AREAS AND MAINTAIN FREE OF DIRT, OLD FOOD PARTICLES AND TRASH: REAR GENERAL MERCHANDISE BACK ROOM ALONG WALL AND UNDERNEATH PALLET,INSIDE BAKERY WALK IN COOLER AND AT THE PRODUCE PREP/STORAGE AREA. MUST ALSO DETAIL CLEAN ALL FLOOR DRAINS THROUGH OUT PREMISES AND MAINTAIN.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • NOTED ACCUMULATION OF DIRT,DUST AND FOOD PARTICLES INSIDE VENTS THROUGHOUT DISPLAY COOLERS AND FREEZERS AT THE FRONT SELLING AREA AND FANS INSIDE INSIDE PRODUCE PREP WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE CLUTTER AND UNNECESSARY ARTICLE FROM FROM THE FOLLOWING AREAS:REAR DRY STORAGE,UNDERNEATH STAIRWAY TO EMPLOYEE LUNCH ROOM (2ND FLOOR),ON SHELVES AT THE BAKERY AND WHERE EVER NECESSARY TO PREVENT HIDING PLACES FOR PEST.

When was Dominick's Finer Foods last inspected?

Dominick's Finer Foods has 12 inspections on record going back to January 28, 2010.

Dominick's Finer Foods vs Edgewater

Edgewater runs 64% clean across 997 tracked restaurants — 633 clean, 186 mid, 172 cooked.

Against the 997 spots Cooked tracks in Edgewater, this one comes out cleaner than 18% of them.

Other spots in Edgewater

• ? Dominick's # 75/4075
  cooked · November 26, 2012
• ✓ Rumija Cultural Center
  clean · February 18, 2015
• ✓! Peterson Citgo
  mid · April 22, 2020
• ✓ Vince's Pizzeria & Taqueria
  clean · August 13, 2012
• ? Pak Grocery & Supplies
  cooked · July 12, 2013
• ? Egans Tavern
  cooked · August 26, 2014

See every restaurant inspection in Edgewater →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated August 23, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.