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Business Info

Restaurant: Treasure Island Foods
Address: 1526 E 55th St, Chicago, IL 60615
Type: Grocery Store
Total inspections: 8
Last inspection: Dec 6, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

NOTED EVIDENCE OF AT LEAST 10 DRAIN FLIES ON THE WALLS IN THE MEAT PACKING DEPT. MARKS PEST CONTROLCOME ON SITE TO CORRECT PROBLEM.
DETAIL CLEAN FLOORS THROUGHOUT STORE ALONG WALLS, IN ALL WALKIN COOLERS/FREEZERS, BEHIND /UNDER SHELVES AND HEAVY EQUIPTMENT.
SEAL ALL HOLES ON WALLS THROUGHOUT PREVENT INSECT ENTRANCE AND HORBAGE.
REPAIR VENTILATION SYSTEMS IN BASEMENT PUBLIC WASHROOMS.

FOUND DISHWASHING FACILITIES IN DELI AND BAKERY PREP AREAS IN POOR REPAIR. FOUND WASTE WATER BACKING UP FROM 3 COMPARTMENT SINK OPEN SITE DRAINS AND OVERFLOWING ONTO FLOORS WHEN WATER DRAINED FROM SINK BASINS. MUST REPAIR SO THAT WASTE WATER DRAINS PROPERLY. SERIOUS CITATION ISSUED 7-38-030
MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,PREP TABLES AND COOLERS IN ALL PREP AREAS. MUST ALSO CLEAN INTERIOR TOP PANEL OF ICE MACHINE IN FISH PREP AREA.
MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,PREP TABLES AND ALONG WALLS. MUST REMOVE ALL GREASE AND FOOD DEBRIS BUILD UP. ALSO CLEAN FLOORS IN ALL WALK IN COOLERS AND FREEZERS.
MUST DETAIL CLEAN WALLS UNDER ALL PREP TABLES AND BEHIND COOKING EQUIPMENT. MUST REPLACE ALL STAINED CEILING TILES IN REAR STOCK/DOCK AREAS AND IN PRODUCE PREP AREA. MUST REMOVE PEELING PAINT FROM WALLS IN PRODUCE PREP AREA AND MAKE SMOOTH AND EASILY CLEANABLE.
MUST PROVIDE A LIGHT SHIELD OVER LIGHT IN MEAT WALK IN COOLER WHERE MISSING.
REMOVE CRATES FROM REAR OUTSIDE DOCK AREAS TO PREVENT RODENT HARBORAGE.
MUST REMOVE ICE BUILD UP ON INTERIOR OF CHICKEN WALK IN COOLER.
MUST REPAIR LOW HOT WATER PRESSURE AT DELI HAND SINK ACROSS FROM CHEESE AND DELI MEAT DISPLAY CASE.

PREVIOUS VIOLATION # 24 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 32 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 33 HAS BEEN MINIMIZED AT THIS TIME.
PREVIOUS VIOLATION # 34 HAS BEEN MINIMIZED AT THIS TIME.
PREVIOUS VIOLATION # 35 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 36 HAS BEEN CORRECTED AT THIS TIME.
MUST REPAIR LEAKY PIPES UNDER 3 COMPARTMENT SINK IN BAKERY.
PREVIOUS VIOLATION # 41 HAS BEEN CORRECTED AT THIS TIME.

FOUND PIZZA HOOD EXHAUST NOT CLEAN.
FOUND FRUIT FLY ACTIVITY AT PREMISES.OBSERVED ABOUT 20 FLIES ON WALLS AT DELI AREAS AND SEAFOOD AREAS. SERIOUS VIOLATION. CITATION ISSUED.
FOUND FLOOR DRAINS NOT CLEAN AT DELI AREAS.
FOUND FOOD IN PLASTIC CONTAINERS NOT LABELED AT GRAB N GO AREAS/REACH IN COOLERS.

CORRECTED.
CORRECTED.
Correct By: Wednesday, January 18, 2012 Violation Codes: Inspector Comments: FOUND FOOD IN PLASTIC CONTAINERS NOT LABELED AT GRAB N GO AREAS/REACH IN COOLERS.
CORRECTED.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. SEPARATE LIGHTER FLUID FROM SINGLE SERVICE ARTICLES AND STAINLESS STEEL CLEANER FROM FOOD ITEMS IN DELI PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF SALAD DISPLAY COOLERS 62.4-63.1F INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF FOOD DISPLAYED FOR SALE ON SALAD BAR/COOLER, DICED HAM 56.3F, COLESLAW 56.4F, SLICED TOMATOES 57.3F. INSTRUCTED MANAGER TO DISCARD ALL COLD FOOD MUST MAINTAIN 40F OR BELOW. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
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. INVERT ALL CONTAINERS IN PRODUCE STORAGE AREA.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE WORN CUTTING BOARDS IN POULTRY PREP AREA. REPLACE DAMAGED GASKETS ON BAKERY PREP COOLER DOORS. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREAS, WALK-IN COOLERS AND FREEZERS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, CUTTING EQUIPMENT IN MEAT PREP AREA, SHELVES, CABINETS AND COUNTERS IN BAKERY AND DELI AREAS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER MEAT DISPLAY CASES (FOOD DEBRIS). REPLACE MISSING FLOOR TILES AND REMOVE STANDING WATER UNDER FISH DISPLAY CASE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING AND STAINED CEILING TILES IN DELI PREP AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). REPAIR CEILING IN BAKERY PREP AREA. INSTALL SPLASH GUARDS BETWEEN HAND SINK AND PREP TABLE IN DELI AND SUSHI PREP AREAS.
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. PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. SEPARATE LIGHTER FLUID FROM SINGLE SERVICE ARTICLES AND STAINLESS STEEL CLEANER FROM FOOD ITEMS IN DELI PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE WORN CUTTING BOARDS IN POULTRY PREP AREA. REPLACE DAMAGED GASKETS ON BAKERY PREP COOLER DOORS. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREAS, WALK-IN COOLERS AND FREEZERS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, CUTTING EQUIPMENT IN MEAT PREP AREA, SHELVES, CABINETS AND COUNTERS IN BAKERY AND DELI AREAS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER MEAT DISPLAY CASES (FOOD DEBRIS). REPLACE MISSING FLOOR TILES AND REMOVE STANDING WATER UNDER FISH DISPLAY CASE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING AND STAINED CEILING TILES IN DELI PREP AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). REPAIR CEILING IN BAKERY PREP AREA. INSTALL SPLASH GUARDS BETWEEN HAND SINK AND PREP TABLE IN DELI AND SUSHI PREP AREAS.
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. PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
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. INVERT ALL CONTAINERS IN PRODUCE STORAGE AREA.

OBSERVED POOR HYGIENIC PRACTICES DISPLAYED BY FOOD HANDLERS. NOTED FOOD HANDLER TOUCH THE EXTERIOR OF A GARBAGE CAN LID AND NOT PROPERLY WASH HANDS BETWEEN TASKS. ALSO NOTED A SEPARATE FOOD HANDLER CUT OPEN A CARDBOARD BOX WITH A PREP KNIFE AND USE THE SAME KNIFE TO CUT READY TO EAT FOOD ITEMS. ADVISED MANAGER OF PROPER HAND WASHING AND HYGIENIC PRACTICES. CRITICAL CITATION ISSUED 7-38-010A
NOTED IMPROPER UTENSIL SANITATION. OBSERVED EMPLOYEE RINSE A SOILED PREP KNIFE AND SEVERAL CUTTING BOARDS WITH A SPRAYER WITHOUT PROPERLY WASHING,RINSING AND SANITIZING UTENSILS. MUST PROPERLY WASH,RINSE AND SANITIZE ALL MULTI USE ITEMS. CRITICAL CITATION ISSUED 7-38-030
MUST CLEAN AND REMOVE RUST FROM STORAGE PUSH CARTS IN ALL PREP AREAS. ALSO REMOVE RUST FROM LOWER SECTIONS OF PREP TABLE IN MEAT PREP AREA HALLWAY.
MUST REPAIR BROKEN FAUCET IN MENS EMPLOYEE WASHROOM. (2ND HANDSINK FROM THE ENTRANCE)
MUST PROVIDE LIGHT SHIELDS WHERE MISSING IN PRODUCE WALK IN COOLER.
MUST REMOVE CLUTTER THROUGHOUT BASEMENT. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
MUST DETAIL CLEAN FLOORS UNDER COOK LINE IN DELI PREP AREA AND IN ALL WALK IN COOLERS AND FREEZERS. ALSO CLEAN FLOORS THROUGHOUT BASEMENT.
MUST DETAIL CLEAN ALL COOKING EQUIPMENT IN DELI PREP AREA. MUST REMOVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN THE HOOD ABOVE THE REAR COOK LINE IN THE REAR DELI PREP AREA. MUST REMOVE HEAVY DUST.

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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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