Pete's Fresh Market

April 1, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED INACCESSIBLE HANDWASHING SINK IN PRODUCE PREP AREA, OBSERVED OUT OF ORDER SIGN ON PLASTIC WRAPPED AROUND SINK AND TAPE ON FAUCET AND HANDLES OF HANDWASHING SINK PREVENTING EMPLOYEES FROM ACCESSING HANDWASHING SINK IN PRODUCE PREP AREA IN NOT ACCESSIBLE. INSTRUCTED HANDWASHING SINKS SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
code 10Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED HOT TCS FOOS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 120.0-130.2F.OBSERVED HOT TCS FOODS, POTATO WEDGES(124.7F), CHICKEN(94.5-123.6F), MUSHROOMS(113.9F), ONION RINGS(103.1F), VEGETABLE SOUP(115.7F), CHEESE IN TORTILLA SHELL(111.4F) AND FISH(114.4-118.9F) HELD AT IMPROPER TEMPERATURE INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $400 WEIGHING 50LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.8-56.3F. OBSERVED COLD TCS FOODS, CHEESE(47.8-50.5F), BUTTER(47.8F), SALAD CONTAINING LEAFY GREENS(55.0-56.3F), SHRIMP(46.8-51.4F), CRAB SALAD (50.2F)AND AND OCTOPUS SALAD(53.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $300 WEIGHING 30LBS CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 22
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED ANIMAL DERIVED FOOD(CHEESEBURGER) THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING IT AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOOD IS SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOOD IS SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
code 25
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES. OBSERVED SMALL TWO DRAWER COLD HOLDING UNIT NEAR COOKLINE IN REAR PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 50.7F. OBSERVED TWO SECTIONS OF LARGE SELF SERVICE SALAD BAR AT IMPROPER AMBIENT TEMPERATURES OF 46.6-56.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON SMALL TWO DRAWER COLD HOLDING UNIT NEAR COOKLINE IN REAR PREP AREA AND TWO SECTIONS OF LARGE SELF SERVICE SALAD BAR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 33
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: OBSERVED APPROXIMATELY 130 MOUSE DROPPINGS IN FACILITY. OBSERVED MOUSE DROPPINGS IN ELECTRICAL ROOM, LOWER WALL ACCESS POINT IN BAKERY/POPCORN FRONT PREP AREA AND DRY STORAGE AREA IN REAR HALLWAY. INSTRUCTED TO ELIMINATE RODENT ACTIVITY, REMOVE MOUSE DROPPINGS AND CLEAN AFFECTED AREAS. RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 4/2/2026. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED • OBSERVED OPENINGS AT ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENING ON LEFT AND AT BASE OF LEFTSIDE FRONT ENTRANCE SLIDING DOOR, OBSERVED OPENING IN MIDDLE OF MAIN EXIT SLIDING DOORS AND OBSERVED OPENINGS IN MIDDLE AND AT RIGHT BASE OF RECEIVING DOUBLE DOORS.INSTRUCTED TO SEAL ALL OUTER OPENING TO PREVENT PEST ENTRANCE.
code 38
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN DELI PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN DELI PREP AREA TO PREVENT CONTAMINATION OF PREP SURFACES TO THE LEFT OF HANDWASHING SINK.
code 39
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 98F. OBSERVED IMPROPER WASH SOLUTION TEMPERATURE AT HIGH TEMERATURE DISH MACHINE. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION IN STATIONARY RACK DUAL TEMPERATURE TEMPERATURE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F.(NOTE: HIGH TEMPERATURE DISH MACHINE NOT IN USE AT TIME OF INSPECTION) PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED • OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
code 48
Hot & Cold Water Available; Adequate Pressure

Inspector note: OBSERVED NO HOT RUNNING WATER ON THE PREMISES, OBSERVED IMPROPER HOT WATER TEMPERATURES RANGING BETWEEN 66.4-94.5F AT THREE COMPARTMENT SINKS AND HANDWASHING SINKS IN FACILITY. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION.7-38-030(C) CITATION ISSUED
code 50
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED LEAKING DRAINPIPE OF HANDWASHING SINK IN MEAT PREP AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF HANDWASHING SINK IN MEAT PREP AREA AND MAINTAIN.
code 51
Sewage & Waste Water Properly Disposed

Inspector note: OBSERVED WASTE WATER FROM FLOOR DRAIN OF THREE COMPARTMENT SINK OVERFLOWING ONTO FLOOR WHEN INDIVIDUAL COMPARTMENT OF SINK IS DRAINED IN MEAT PREP AREA, OBSERVED WASTE WATER FROM FLOOR DRAIN OF THREE COMPARTMENT SINK IN PRODUCE PREP AREA OVERFLOWING ONTO FLOOR WHEN INDIVIDUAL COMPARTMENT OF SINK IS DRAINED AND OBSERVED WASTE WATER FROM HANDWASHING SINK IN PRODUCE PREP AREA BACKING UP FROM FLOOR DRAIN IN PRODUCE WALK IN COOLER WHEN WATER FROM HANDWASHING SINK FLOWS DOWN DRAIN.INSTRUCTED MANAGER TO REPAIR FLOOR DRAINS IN SAID AREAS FOR APPROPRIATE WASTE WATER DRAINAGE. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
code 52

What changed since the previous inspection?

Compared with Pass on April 9, 2025: 10 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.