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Restaurant: North & Pulaski Fresh Market
Address: 3850 W North Ave, Chicago, IL 60647
Type: Grocery Store
Total inspections: 5
Last inspection: Jan 22, 2013

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100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUSTING SHELF UNDER PREP TABLE AT MAIN KITCHEN AT FRONT,AND INCASE PIPES IN BASEMENT THROUGHOUT NEW BAKERY PREP AREA. MUST ALSO REPAIR PLASTIC CURTAINS DAMANED IN MEAT DEPT.,AND SINK STOPPER ON 3COMP.SINK IN DELI.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO TRANSFER OPEN CAN FOODS IN THE COOLER TO STORABLE CONTAINERS SUCH AS PLASTIC ,STAILESS AND GLASS BEFORE STORAGE IN COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENTS AND UTENSILS WITH DEBRIS AND STAINS AT DIFFERENT LOCATIONS OF FACILITY:EXPOSE HAND WASH SINK AND ONE COMP.SINK,PREP TABLE AND TOILET BOWL IN PRODUCE,EXPOSE HAND WASH SINK AND SHELF UNDER PREP TABLE IN CARNITAS PREP KITCHEN,FOOD STORAGE CONTAINERS,2COMP.AND HAND WASH SINKS AND CORTAINS ON DOORS THROUGHOUT MEAT DEPTS., HAND WASH SINK AND OVEN IN DELI,TOILET BOWL AND INSIDE MICROWAVE OVEN ON 2ND FL.EMPLOYEE LUNCH SECTION,AND HAND WASH SINK AND 1COMP.SINK AT NEW BAKERY PREP AREA IN BASEMENT,ALSO EXHAURST FAN ON WALK IN COOLER AT MEAT DEPT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO MAINTAIN FLOORS DRY AT REAR MEAT SLICING ROOM IN MEAT DEPT.WITH STANDING WATER AND AT MAIN KITCHEN BY HAND WASH SINKS,AND ALSO ON 3RDFL AT FRONT OF EMPLOYEE REACH IN COOLER.FLOORS AT PRODUCE,AND FLOORS AT CARNITAS POT STORAGE AREA,FLOORS ON 2NDFL STORAGE/CONVEYOR AREA AND WALK IN FREEZER FLOORS WITH DEBRIS NEEDS CLEANING.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AT 3COMP.SINK IN NEW BAKERY PREP AREA AT BASEMENT AND IN PRODUCE PREP AREA WITH FOOD SPLASHES.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE LIGHT AT UNDER STAIR CASE STORAGE BY MOP SINK.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR DISABLED SELFCLOSING DEVICE ON EMPLOYEE TOILET DOOR ON 3rdfl..
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. INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN DELI,AND FAUCETS ON 3COMP.AND ON EXPOSE HAND WASH SINK AT MAIN KITCHEN.ALSO REPAIR LONG CHEMICAL DISPENCING HOSES ON 3COMP.SINKS.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS INSIDE ALL COOLERS,INCLUDING EMPLOYEE COOLER ON 3RDFL.

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.INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN MEAT DEPT,VENTILATION COVERS OVER THE DELI ARE DUSTY MUST CLEAN TO REMOVE DUST BUILD-UP ALSO OVEN ON WHEELS IN BAKERY SECTION BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.CLEAN METAL RACKS INSIDE THE MEAT WALK IN COOLER,ALL ROLLING UTILITY CARTS THROUGHOUT,KITCHEN COOKING EQUIPMENTS,KNIFE RACKS AT TAQUERIA,SHELVINGS IN FOOD PREP AREAS,INTERIOR/EXTERIORS OF COOLERS AT MEAT DEPT,TAQUERIA,DELI SECTION,HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,DEEP FRYER.
The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS,ATTACHED EQUIPMENTS IN MEAT DEPT WALK-IN-COOLER REQUIRE A DETAIL CLEANING INCLUDING WALLS ALL ALONG FOOD PREP AREAS TO REMOVE ALL VISIBLE FOOD DEBRIS SPLASHES POTENTIAL PEST FEED ALSO SEAL OPENING ON LOWER WALL BY WEST EXIT DOOR ALSO REPLACE ALL WATER STAINED CEILING TILES WERE NOTED.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTRUCTED MANAGER TO REPLACE ALL BURNT OUT LIGHT BULBS INSIDE COOLERS,SOME LIGHT BULBS AT REAR PRODUCE AREA,PASTRY SECTION FRONT AREA NOT SHIELDED ALSO LIGHT BULB NEEDED INSIDE STORAGE AREA BENEATH STAIRCASE REAR AREA.
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 REQUIRE A DETAIL CLEANING SPECIFICALLY INSIDE ALL WALK-IN-COOLERS MUST KEEP FLOORS DRY AT ALL TIMES ALSO THROUGHOUT ALL STORAGE ROOMS,FILE ROOM THROUGHOUT THE PREMISES.
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.MUST CLEAN,ORGANIZE ALL STORAGE ROOMS,REMOVE ALL UNNECESSARRY ARTICLES AND UNUSED/UNCLEAN KITCHEN EQUIPMENTS STORED IN 2ND FLOOR EMPLOYEE LUNCHROOM,PROPERLY STORE ALL CLEANING EQUIPMENTS AWAY FROM SHELVINGS NEXT TO BULK FOOD CONTAINERS IN BAKERY PREP IN BASEMENT ALSO ALL PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING SINK STOOPERS FOR 3 COMP SINK AT DELI SECTION,REPLACE/REPAIR RUSTY SURFACES ON ROLLING HOLDING CARTS AT MEAT DEPT,RUSTY BOTTOM SHELVINGS AT TAQUERIA SECTION USE A NON-TOXIC FINISH.

PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT# 579544 DATED:03/04/2011. 32 All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING SINK STOOPERS FOR 3 COMP SINK AT DELI SECTION,REPLACE/REPAIR RUSTY SURFACES ON ROLLING HOLDING CARTS AT MEAT DEPT,RUSTY BOTTOM SHELVINGS AT TAQUERIA SECTION USE A NON-TOXIC FINISH. 06/06/2011 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.CLEAN METAL RACKS INSIDE THE MEAT WALK IN COOLER,ALL ROLLING UTILITY CARTS THROUGHOUT,KITCHEN COOKING EQUIPMENTS,KNIFE RACKS AT TAQUERIA,SHELVINGS IN FOOD PREP AREAS,INTERIOR/EXTERIORS OF COOLERS AT MEAT DEPT,TAQUERIA,DELI SECTION,HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,DEEP FRYER. 06/06/2011 34 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 REQUIRE A DETAIL CLEANING SPECIFICALLY INSIDE ALL WALK-IN-COOLERS MUST KEEP FLOORS DRY AT ALL TIMES ALSO THROUGHOUT ALL STORAGE ROOMS,FILE ROOM THROUGHOUT THE PREMISES. 06/06/2011 35 The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS,ATTACHED EQUIPMENTS IN MEAT DEPT WALK-IN-COOLER REQUIRE A DETAIL CLEANING INCLUDING WALLS ALL ALONG FOOD PREP AREAS TO REMOVE ALL VISIBLE FOOD DEBRIS SPLASHES POTENTIAL PEST FEED ALSO SEAL OPENING ON LOWER WALL BY WEST EXIT DOOR ALSO REPLACE ALL WATER STAINED CEILING TILES WERE NOTED. 06/06/2011 36 All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTRUCTED MANAGER TO REPLACE ALL BURNT OUT LIGHT BULBS INSIDE COOLERS,SOME LIGHT BULBS AT REAR PRODUCE AREA,PASTRY SECTION FRONT AREA NOT SHIELDED ALSO LIGHT BULB NEEDED INSIDE STORAGE AREA BENEATH STAIRCASE REAR AREA. 06/06/2011 38 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.INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN MEAT DEPT,VENTILATION COVERS OVER THE DELI ARE DUSTY MUST CLEAN TO REMOVE DUST BUILD-UP ALSO OVEN ON WHEELS IN BAKERY SECTION BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS. 06/06/2011 41 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.MUST CLEAN,ORGANIZE ALL STORAGE ROOMS,REMOVE ALL UNNECESSARRY ARTICLES AND UNUSED/UNCLEAN KITCHEN EQUIPMENTS STORED IN 2ND FLOOR EMPLOYEE LUNCHROOM,PROPERLY STORE ALL CLEANING EQUIPMENTS AWAY FROM SHELVINGS NEXT TO BULK FOOD CONTAINERS IN BAKERY PREP IN BASEMENT ALSO ALL PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA. 06/06/2011. MUST CORRECT,MAINTAIN ALL NOTED VIOLATIONS BY 1/10/13 SERIOUS VIOLATION 7-42-090.
THE FRONT DOUBLE DOORS AND REAR NORTH DOOR TO THIS FOOD ESTABLISHMENT IS NOT RODENT-PROOFED APPROXIMATELY 1/4' MODE OF ENTRY AND THE PEST CONTROL LOG BOOK IS INCOMPLETE I.E MAP LOCATOR TO IDENTIFY THE PEST CONTROL SERVICES PROVIDED FOR THIS ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.

Violation #18 now corrected.
Violation #29 now corrected.

MUST REPAIR THE MOP SINK FOR USE,INSTALL A BACKFLOW PREVENTION DEVICE AND MAKE ACCESSIBLE FOR WASTE WATER DISPOSAL. MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMP SINK BAKERY FOOD PREP BASEMENT LOCATION.ALSO BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE COFFEE EXPRESSO MACHINE AT TAQUERIA KITCHEN FOOD PREP,MECHANICAL VENTILATION MUST BE OPERABLE AT THE EMPLOYEE TOILET ROOM 2ND FLOOR.
REMOVE PIECES OF UNUSED KITCHEN EQUIPMENTS IN BASEMENT STORAGE AREAS AND 2ND FLOOR AREAS DUE TO POTENTIAL PEST HARBORAGE ALSO ALL ITEMS STORED IN DRY STORAGE ROOMS MUST BE ELEVATED 6' OFF FLOOR/WALL FOR EASIER CLEANING.ALSO ALL CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN JANITORS CLOSET NEXT TO MOP SINK AREA.
MUST REPLACE WATER STAINED CEILING TILES OVER GROCERY ISLES,AND HOOD/FILTERS AND ATTACHED EQUIPMENTS OVER COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING(REAR CARNITA PREP AREA).THE FAN COVERS INSIDE THE WALK-IN-COOLERS REQUIRE A DETAIL CLEANING.
MUST REPLACE BURNT-OUT LIGHT BULBS AT THE 2ND FLOOR DRY STORAGE ROOMS,AND AT HOOD IN THE TAQUERIA KITCHEN FOOD PREP AREA.ALSO,LIGHT BULB INSIDE THE WALK-IN-FREEZER MUST BE SHIELDED.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

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

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

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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