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Business Info

Restaurant: Lincoln Park Market Inc
Address: 2500 N Clark St, Chicago, IL 60614
Type: Grocery Store
Total inspections: 3
Last inspection: Jun 20, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND VARIOUS KIND OF PASTA SALADS(PASTA WITH CHICKEN-TUNA -COOKED VEGETABLE AND ETC)AT TEMP OF 46.5F TO 49.6F; COOKED BREAST CHIKEN AT TEMP OF 46.7F TO 49F.BOTH PRODUCTS WERE STORED INSIDE THE DISPLAY COOLER IN DELI DEPT, AND BOTH PRODUCTS WERE COOKED ON 8-10-10.FOUND COOKED CHICKEN INSIDE THE OVEN (OVEN WAS TURNED OFF)AT TEMP OF 41.3F- 53.6F - 88F- 99.6F TO 106F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.INFORMATION GIVING ON TIME AND TEMPERATURE, ALSO ON COOLING PROCESS.FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 30, VALUE164.75.CRITICAL VIOLATION:7-38-005(a) HOOOO62654-16
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO WEAR FOOD GLOVES AND HANDLED READY TO EAT FOOD(SALAD,COOKED CHICKEN ETC)INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-010(A) H000062654-16
All food not stored in the original container shall be stored in properly labeled containers.PROVIDE FOOD LABELS FOR REPACKED FOOD THAT IS SOLD TO COSTUMERS.(MUST HAVE NAME OF INGREDIENTS, FOR ALLERGY PURPOSE)
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.WALK-IN COOLER IN DELI DEPARTMENT HAS A GAP BETWEEN DOORS,INSTRUCTED TO REPLACE BROKEN RUBBER GASKET.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN SHELVES IN PREP PRODUCE AREA, FOOD DEBRIS AND RUST ON THEM
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR BEHIND GREASE TRAPS,UNDER THE BOTH 3 COMPARTMENT SINKS, SCRAPE ENCRUSTED DEBRIS.REMOVE RUST BASE OF EAST WALL IN MEAT DEPARTMENT, AND PROVIDE A BASEBOARD(SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL).
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELD IN DELI DEPARTMENT,ABOVE STOVE,AND PROVIDE LIGHT SHIELD WITH END CAPS ABOVE PREP TABLE,IN DELI DEPARTMENT.
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.OBSERVED FAUCETS IN DELI DEPARTMENT AND MEAT DEPARTMENT WRAPPED WITH WASHCLOTH(HEAVILY LEAKING)INSTRUCTED TO REPAIR BOTH FAUCETS

VIOLATION REMAINS
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VIOLATION REMAINS

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE DELI COOLER WITH AN AIR TEMPERATURE OF 50F, 3 DOOR REACH-IN DISPLAY CASE COOLER WITH A TEMPERATURE OF 50F, AND DAIRY AISLE COOLER WITH AN AIR TEMPERATURE OF 49F. ALL UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. A REFRIGERATION TECHNICIAN WAS ONSITE DURING THE INSPECTION TO REPAIR ALL COOLERS. DELI COOLER WAS AT 30.4F AT END OF INSPECTION, WHILE THE DAIRY DISPLAY CASE WAS AT 37.7F, AND THE REACH-IN DISPLAY COOLER WAS AT 41.5F. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HAM AT 56.1F, CHEESES AT 56.6F, TURKEY AT 55.7F, ROAST BEEF AT 56.3F, HUMMUS AT 50.3F, KEFIR AT 50.1F, HALF AND HALF AT 48.3F, FRENCH ONION DIP AT 47.1F, SALSA AT 48.7F, ORANGE JUICE AT 50.0F, DAIRY CREAMER AT 47.3F, GOAT MILK AT 48.0F, GUACAMOLE AT 44.0F, CHEESE SPREAD AT 46.7F, YOGURT AT 43.5-49.7F, MILK AT 46.4F, EGGS AT 45.1F, COTTAGE CHEESE AT 46.4F, SOUR CREAM AT 47.1F, LIQUID EGGS AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 1000# OF FOOD WORTH $10,000. CRITICAL VIOLATION 7-38-005A.
NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 150.0F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
DETAIL CLEAN THE SHELVES OF THE DAIRY AISLE COOLER, INTERIOR OF PREP AND REACH-IN DISPLAY COOLERS, LIGHT SHIELDS IN DELI PREP AREA, 3 COMPARTMENT SINK IN MEAT ROOM, MICROWAVE AT DELI COUNTER.
DETAIL CLEAN THE FLOOR OF THE WALK-IN FREEZER.
MUST PROVIDE A LIGHT SHIELD INSIDE OF THE WALK-IN COOLER.
REPAIR THE LEAKING AND SPRAYING WATER FROM THE FAUCETS AT THE 3 COMPARTMENT SINKS IN THE DELI PREP AREA AND MEAT ROOM.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

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Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Quiet Average Loud

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
2. Illinois smaller cities
3. Illinois
4. Chicago, IL Restaurants