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Business Info

Restaurant: Rich's Deli & Liquor, Inc
Address: 857 N Western Ave, Chicago, IL 60622
Type: Grocery Store
Total inspections: 4
Last inspection: Jun 16, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE LOCATED ON 2ND FLOOR KITCHEN-TAGGED HELD FOR INSPECTION.MUST DETAIL CLEAN,SANITIZE SAID EQUIPMENT.NOTIFY THE CDPH VIA FAX 312-746-4240 WHEN READY,TAG REMOVAL.
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.OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES IN VARIOUS AREAS OF GROCERY STORE,KITCHEN LOCATED IN SECOND FLOOR,CLUTTERED DRY STORAGE AREAS,CLUTTERED SIDE DOCK AREAS.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE ALL CLUTTERED AREAS,KEEP FLOORS DRY CONTROL.PEST CONTROL CO SERVICE NOW RECCOMENDED.
All cold food shall be stored at a temperature of 40F or less.FOUND AN ASSORTED AMOUNT OF COOKED FOODS IE. FISH,CHICKEN,PIEROGIS,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE,DISPLAY.FOUND INTERNAL TEMPERATURES RANGING FROM 89.6F-110F DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED,DENATURED SAID POTENTIALLY HAZARDOUS FOODS.APPROXIMATELY TOTAL 170#,TOTAL DOLLAR VALUE$670.00.INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT UNDER REFRIGERATION AT 40F OR BELOW,ALL HOT FOODS AT 140F OR ABOVE AND NOT IN THE TEMPERATURE DANGER ZONE.
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.OBSERVED FOOD HANDLERS IN KITCHEN LOCATED IN 2ND FLOOR PERFORMING MULTIPLE TASKS,CHANGING SOILED GLOVES THEN RETURNING TO HANDLE FOODS AND NOT WASHING HANDS PER CITY CODE ALSO FOUND NO SOAP AT EXPOSED HANDSINK.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED NOR VISIBLE TO CUSTOMERS AS REQUIRED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner THROGHOUT 1,2ND FLOORS.
The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
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.INSTRUCTED TO DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS AND REMOVE ALL CLUTTER THROUGHOUT THE PREMISES,ELEVATE STOCK 6' OFF FLOOR FOR EASIER CLEANING.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Ice scoops must be stored in clean dry place. Wiping cloths must be stored in sanitizing solution.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS INSIDE THE WALK-IN-COOLERS NOT SHIELDED.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.FOUND ELECTRIC BREAD OVEN IN USE BEHIND DELI COUNTER MUST BE REMOVED/DISCONNECTED OR VENTED AS REQUIRED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING ALL COOKING EQUIPMENTS STOVES,OVENS, INTERIOR/EXTERIOR OF COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES,3 COMP SINKS,BEHIND COUNTERS,CABINETS ETC.

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.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ABATED.
The walls and ceilings shall be in good repair and easily cleaned.ABATED.
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.ABATED.
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.ABATED.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ABATED.
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.FOUND ELECTRIC BREAD OVEN IN USE BEHIND DELI COUNTER MUST BE REMOVED/DISCONNECTED OR VENTED AS REQUIRED.

All hot food shall be stored at a temperature of 140F or higher. FOUND AN ASSORTED AMOUNTS OF COOKED FOODS FISH,CHICKEN,PIROGIES,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. FOUND INTERNAL TEMPERATURES RANGING FROM 70.6F'-90.7F'. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED. DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID POTENTIALLY HAZARDOUS FOODS. APPROXIMATELY TOTAL 150 POUNDS, TOTAL DOLLAR VALUE $600.00, INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT UNDER REFRIGERATION AT 40F OR BELOW, ALL HOT FOODS AT 140F' OR ABOVE AND NOT IN THE TEMPERATURE DANGER ZONE. CRITICAL CITATION ISSUED. 7-38-005A.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. STANDING SEWER WASTE WATER IN BASEMENT AREA, INCLUDING BEVERAGE STORAGE. STRONG, FOUL ODORS, SEWER WATER ALL OVER FLOOR AND POOLED IN SOME AREAS. LIVE INSECTS VISIBLE ON WASTE WATER SURFACE. CRITICAL CITATION ISSUED. 7-38-030. MUST REPAIR ANY PLUMBING LEAKS AND/OR BACK-UP. WASH AND SANITIZE FLOORS AND SURFACES. REMOVE WOOD PALLETS (AND ANY OTHER UNWASHABLE SURFACES) IN CONTACT WITH WASTE WATER. ELIMINATE INSECTS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SLIDING DOORS NEEDED AT FRONT HOT HOLDING UNIT TO MAINTAIN FOOD AT PROPER TEMPERATURE, AND REPAINT ALL CHIPPING AND RUSTY SHELVING, DOWN GROCERY AISLE AND DISPLAY CASES. PROVIDE ADDITIONAL RAISED SHELVING (6 INCHES) TO STORE FOODSTOCK. REMOVE MILKCRATES CURRENTLY BEING USED TO FACILITATE CLEANING.
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 AND BETTER MAINTAIN BASEMENT AREA, MUST REMOVE ALL UNUSED ITEMS FROM PREMISES
FLOORS THROUGH-OUT BASEMENT ARE LITTERED, DIRTY AND WET. MUST CLEAN AND MAINTAIN BASEMENT FLOOR.

VIOLATION NOW CORRECTED AT THIS TIME
VIOLATION NOW CORRECTED AT THIS TIME
VIOLATION NOW CORRECTED AT THIS TIME
VIOLATION NOW CORRECTED AT THIS TIME

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Takes reservations:

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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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