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Business Info

Restaurant: Ismail Grocery & Bakery, Inc.
Address: 3255 W 63rd St, Chicago, IL 60629
Type: Grocery Store
Total inspections: 4
Last inspection: Mar 2, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND RODENT ACTIVITY ON THE BAKERY SIDE OF THE OPERATION. 15 DROPPINGS ALONG WALL BASES. MUST CLEAN AND SANITIZE. CONTACT PEST CONTROL. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF RODENT ACTIVITY.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IN POOR REPAIR ONE PARTITION REMOVED INSTRUCTED TO REPAIR OR REPLACE 3 COMPARTMENT SINK. INSTRUCTED MANAGER ON PROPER WASH, RINSE AND SANITIZING ALL MULTI USE UTENSILS. SINK MUST BE LARGE ENOUGH TO SUBMERSE THE LARGEST PIECE OF EQUIPMENT. SERIOUS VIOLTION 7-38-030 SERIOUS VIOLATION. DISHWASHING FACILITIES IN POOR REPAIR.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON WITH THE CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. PREMISES MAKES AND SELLS MEAT AND CHEESE PIES, FALAFEL ETC. INSTRUCTED MANAGER TO OBTAIN SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO SANITATION CERTIFICATE.
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. ALL MUTI-USE UTENSILS IE....SPOONS, SCOOPS, FORKS, BOWLS ALL IN NEED OF PROPER CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND SANITIZE AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL PREP TABLES, STORAGE SHELVES, REACH IN COOLERS, COOKING EQUIPMENT, SALES SHELVES, AND HOLDING TABLES TO REMOVE ALL BUILD UP AND DEBRIS. FRONT DISPLAY CASE MOLD MUST REMOVE AND MAINTAIN. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT GROCERY SIDE AND BAKERY SIDE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD OF FOOD DEBRIS AND CLUTTER. TILES AT FRONT GROCERY AREA IN POOR REPAIR, MUST CORRECT. CORNER AT YOGURT CASE FLOOR WITH HOLE MUST SEAL. MUST CORRECT AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING WITH HOLES ON THE BAKERY SIDE, STAINED TILES ON THE GROCERY SIDE. CEILING IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND REPLACE ALL TILES AND MAINT.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS NEEDED ON THE BAKERY SIDE. MUST PROVIDE AND MAINTAIN.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTIATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE. LARGE AMOUNTS OF GREASE BUILD UP. ALL COOKING EQUIPMENT MUST BE TOTALLY UNDER HOOD VENT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN THE BAKERY AND GROCERY SIDE MUST BE REMOVED AND OR ORGANIZED. ALL CLUTTER IN CORNERS MUST BE REMOVED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO EVIDENCE OF RODENT ACTIVITY AT THIS TIME.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MR. MOHAMMAD HAS RECIEPT FOR RECIPROCITY FROM HAROLD WASHINGTON COLLEGE.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK NOW IN GOOD REPAIR. MUST MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING WITH HOLES ON THE BAKERY SIDE, STAINED TILES ON THE GROCERY SIDE. CEILING IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND REPLACE ALL TILES AND MAINT.
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. CORRECTED
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. CORRECTED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CORRECTED
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CORRECTED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. CORRECTED
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CORRECTED

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN CORNERS AND BEHIND EQUIPMENT IN GROCERY AND BAKERY MUST BE REMOVED AND MAINTAINED.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. REAR DOOR AT BAKERY SIDE NOT RODENT PROOFED. OBSERVED 6-7 RODENT DROPPINGS UNDER MOP SINK. 1/8 INCH GAP LIGHT AVAILABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTER OPENINGS NOT RODENT PROOFED.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO GREASE TRAP ON 3 COMPARTMENT SINK AT BAKERY SIDE, NO RUNNING WATER AT 2 COMPARTMENT SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL PRODUCT THAT IS PACKAGED AND SOLD ON PREMISES MUST BE LABELED WITH THE PROPER NAME AND ADDRESS OF THE ESTABLISHMENT. ONE NAME AND ONE ADDRESS. ANY PRODUCTS THAT ARE PURCHASED AND RESOLD AT THIS LOCATION MUST HAVE THE NAME AND ADDRESS OF THE ESTABLISHMENT THAT PRODUCT CAME FROM ORIGINALLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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. ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST BE STORED IN A CLEAN, SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL ALUMINUM FOIL MUST BE REMOVED FROM WALLS AND TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND SHELVES, ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, ALL PREP TABLES, BAKERY PANS, STORAGE SHELVES. MUST REMOVE ALL GREASE, FLOUR AND DUST BUILD UP. MUST MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, GREASE AND FLOUR DEBRIS. MUST REMOVE ALL HEAVY BUILD UP AND MAINTAIN AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN BAKERY HAVE HEAVY BUILD UP OF FLOUR THAT NEEDS TO BE REMOVED, GROCERY WALLS IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD UP. WALL AT FRYER AREA MUST BE SEALED. TO REMOVE EXPOSED DRY WALL MUST CORRECT AND MAINTAIN AT ALL TIMES. CEILING TILES THAT AREA STAINED OR DAMAGED IN NEED OF REMOVING/REPLACING. CEILING IN BAKERY MUST BE REPAIRED AND MAINTAIN.
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH WASHROOM IN NEED OF CLEANING. MUST INSTALL SELF CLOSING DEVICE AND REMOVE DUST BUIL UP AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. HOOD VENT ABOVE FRYER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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. ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.

CORRECTED DOOR NOW PROPERLY SEALED.
CORRECTED GREASE TRAP NOW INSTALLED ON 3 COMP SINK AND WATER NOW AVAILABLE AT 2 COMP SINK.
ALL PRODUCT THAT IS PACKAGED AND SOLD ON PREMISES MUST BE LABELED WITH THE PROPER NAME AND ADDRESS OF THE ESTABLISHMENT. ONE NAME AND ONE ADDRESS. ANY PRODUCTS THAT ARE PURCHASED AND RESOLD AT THIS LOCATION MUST HAVE THE NAME AND ADDRESS OF THE ESTABLISHMENT THAT PRODUCT CAME FROM ORIGINALLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST BE STORED IN A CLEAN, SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
ALL ALUMINUM FOIL MUST BE REMOVED FROM WALLS AND TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND SHELVES, ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, ALL PREP TABLES, BAKERY PANS, STORAGE SHELVES. MUST REMOVE ALL GREASE, FLOUR AND DUST BUILD UP. MUST MAINTAIN AT ALL TIMES.
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, GREASE AND FLOUR DEBRIS. MUST REMOVE ALL HEAVY BUILD UP AND MAINTAIN AT ALL TIMES.
WALLS IN BAKERY HAVE HEAVY BUILD UP OF FLOUR THAT NEEDS TO BE REMOVED, GROCERY WALLS IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD UP. WALL AT FRYER AREA MUST BE SEALED. TO REMOVE EXPOSED DRY WALL MUST CORRECT AND MAINTAIN AT ALL TIMES. CEILING TILES THAT AREA STAINED OR DAMAGED IN NEED OF REMOVING/REPLACING. CEILING IN BAKERY MUST BE REPAIRED AND MAINTAIN.
BOTH WASHROOM IN NEED OF CLEANING. MUST INSTALL SELF CLOSING DEVICE AND REMOVE DUST BUIL UP AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
HOOD VENT ABOVE FRYER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CORRECT AND MAINTAIN AT ALL TIMES.
ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES
ALL UNNECESSARY CLUTTER IN CORNERS AND BEHIND EQUIPMENT IN GROCERY AND BAKERY MUST BE REMOVED AND MAINTAINED

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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