Duke's Fresh Market

July 31, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: NOTED TEMPERATURE OF SAUSAGE DISPLAY COOLER ON FLOOR BY HOT FOOD DISPLAY TO BE MAINTAINING IMPROPER TEMPERATURE OF 45.9F. INSTRUCTED NOT TO USE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED. PREMISES HAS OTHER COOLERS ON SITE MAINTAINING PROPER TEMPERATURE OF 39.8F.REFRIGERATION SERVICE COMPANY ARRIVED ON SITE TO REPAIR UNIT. CITATION ISSUED FOR CRTICAL VIOLATION #7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURE OF FOLLOWING POTENTIAL HAZARDOUS FOOD ITEMS TO BE IMPROPER INSIDE SAUSAGE DISPLAY COOLER, HOT HOLDING UNIT AND SALAD DISPLAY COOLER BETWEEN 120F TO 135F FOR HOT HOLDING AND 43F TO 51F FOR COLD HOLDING TEMPERATURES.(COOKED POTATOES 135.5F, BEEF STEW 131.6F, FISH WITH VEGETABLES 120.1F,MACARONI SALAD 43.6F, SAUSAGE PANZEROTI 44.2F, KIDNEY BEAN SALAD 44.1F,CONTAINERS OF ASSORTED CUT FRUITS 44.1F,ASSORTED BRANDS OF INDIVIDUALLY PACKAGES SAUSAGES (BOBAKS FRANKS 51.3F, ,BAKED CHICKEN SAUSAGE 48.7F, COUNTRY LIVER 49.7F,SMOKED DUCK 48.4F, GARLIC SAUSAGE 50.1F ETC)). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 181.5LB OF PRODUCTS WORTH $957.88 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR ALL FOOD COOLERS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: NOTED ACCUMULATION OF MATERIAL AND JUNK (PLYWOOD, MILK CRATES,LARGE CARDBOARD BOXES, CHILDREN'S TOYS ETC) ALONG WALL OUTSIDE PREMISES CREATING A CONDUCIVE ENVIRONMENT FOR PEST HARBORAGE. INSTRUCTED TO ALWAYS CLEAN AND MAINTAIN THE EXTERIOR OF PREMISES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NOTED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (COOKING,REHEATING ETC)OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE DISPLAYED AS REQUIRED BY LAW. INSTRUCTED TO ALWAYS HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES AND A CITY CERTIFICATE ON DISPLAY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NOTED ASSORTED FOOD ITEMS INSIDE INDIVIDUALS CONTAINERS AT THE DISPLAY COOLER NOT PROPERLY LABELED WITH INGREDIENTS USED. ALSO NOTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH NAMES OF PRODUCT AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING DISPLAY AND STORAGE AT ALL TIMES.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPAIR OR REPLACE DOOR OF WALK IN COOLER AT THE BAKERY SECTION (INNER WALL OF DOOR BROKEN).
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY FLOORS IN THE FOLLOWING AREAS; FLOORS INSIDE WALK INSIDE PRODUCE COOLER, FLOORS ALONG WALL UNDERNEATH SHELVING BY THE ICE MACHINE AT THE REAR,FLOORS INSIDE PROOFER USED FOR STORAGE AT THE BAKERY AREA, FLOORS INSIDE MEAT WALK IN COOLER WITH STANDING WATER AND AT THE EXPOSED HAND WASH SINK AT THE DELI DISPLAY PREP AREA. ALSO MUST CLEAN AND MAINTAIN ALL DRAINS ON PREMISES.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO CLEAN, REMOVE OR ORGANIZE HEAVY CLUTTER AND UNNECESSARY ARTICLES INSIDE PROOFER UNUSED FOR STORAGE AND AT THE REAR ROOM BY WALK IN COOLER AT THE BAKERY FOOD PREP AREA AND WHERE EVER NEEDED TO PREVENT PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on April 1, 2013: 7 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.