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Business Info

Restaurant: Richwell Market
Address: 1835 S Canal St, Chicago, IL 60616
Type: Grocery Store/Bakery
Total inspections: 6
Last inspection: Jun 22, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND DRY SAUSAGES AND DRY SALTED DUCKS HANGING ON METAL HOOKS IN OPEN AIR ON TOP OF DISPLAY COOLER AT BUTCHER AREA WITHIN CUSTOMER REACH-NO SNEEZE GUARD NOR COVER TO PROTECT SAID PRODUCTS FROM CUSTOMER MISHANDLING AND CONTAMINANTS. INSTRUCTED TO PROVIDE ENCLOSED UNIT AND OR SNEEZE GUARD TO PROTECT SAID PRODUCTS. SERIOUS 7-38-005 (A) ISSUED. MANAGER REMOVED SAID PRODUCTS AND PLACED INTO DISPLAY COOLER AT THIS TIME. HELD FOR INSPECTION TAG PLACED ON PRODUCTS AND INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION FROM CERTIFIED MEAT LABORATORY REGARDING HOLDING PRODUCT AT ROOM TEMPERATURE.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #153867 ON 04/16/09 NOT CORRECTED: #30 MUST LABEL AND DATE ALL CONTAINERS HOLDING PASTRIES OR PACKAGED ITEMS THROUGHOUT WITH NAME, ADDRESS, AND INGREDIENTS AT ALL TIMES. #32 MUST PAINT ALL RUSTY FOOD AND NON FOOD SURFACES IN PREP AREAS, STORAGE AREAS,ETC. WITH NON-TOXIC PAINT. #33 MUST CLEAN INTERIOR OF WALK-IN COOLER AT CEILING AND WALLS FREE FROM BLACK RESIDUE. MUST CLEAN INTERIOR OF FISH/SEAFOOD HOLDING UNITS. #34 MUST DETAIL CLEAN FLOORS AND FLOOR CORNERS THROUGHOUT ENTIRE PREMISES I.E. KITCHEN AREA, BAKERY AREA, STORAGE SHELVES, CASH REGISTER AREA, BAKERY CASH REGISTER AREA, HARD TO REACH AREAS, STORED AREAS, ETC.) MUST ELEVATE ITEMS SIX INCHES OFF FLOORS. #35 MUST PAINT SOILED WALLS THROUGHOUT ENTIRE STORE WITH NON-TOXIC PAINT-UPPER AND LOWER SECTIONS. #38 MUST CLEAN VENTS IN PREP KITCHEN AND WASHROOMS. #41 MUST ORGANIZE CLUTTER IN AREAS AND MAINTAIN. SERIOUS 7-42-090 ISSUED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP.
REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS AND PROVIDE SPLASH GUARD AT HAND WASH SINK AT SEAFOOD AREA.
CLEAN INTERIOR PANEL OF ICE MACHINE, INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERATION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP.
REPAIR WALL BASE IN POOR REPAIR AT GROCERY SIDE BY CASHIERS AND CRACKED WALL TILE UNDER THREE COMPARTMENT SINK IN BAKERY PREP AREA.
REPLACE LIGHT BULBS AT VENTILATION HOOD AND DISPLAY CASE AT BAKERY,AT MEAT/SEAFOOD PREP AREA, INSIDE WALK-IN COOLER/WALK-IN FREEZER, CLEAN LIGHT SHIELDS IN BAKERY DISPLAY CASES, REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA.
INSTRUCTED TO REPAIR LEAKS UNDER HAND WASH SINKS IN SEAFOOD AND BAKERY PREP AREAS AND AT HANDLE AT UTILITY SINK. INSTRUCTED REPAIR SLOW DRAINING THREE COMPARTMENT SINK AT BAKERY PREP AREA. INSTRUCTED TO INSTALL HAND WASHING SINK AT PRODUCE PREP AREA. REPAIR UNUSED HAND WASH SINK IN EMPLOYEE BREAK ROOM AND OR REMOVE SAME. INSTRUCTED TO PROVIDE WORKING VENTILATION ABOVE OVENS AND WOKS AT BAKERY PREP AREA. INSTRUCTED TO REMOVE LARGE STEAM PANS/POTS THAT ARE UNABLE TO FIT INTO THREE COMPARTMENT SINK AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE OF LARGEST EQUIPMENT/UTENSILS.
REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA.

VIOLATION CORRECTED ON 05/20/10.
VIOLATION ABATED AT THIS TIME.
REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS AND PROVIDE SPLASH GUARD AT HAND WASH SINK AT SEAFOOD AREA.
CLEAN INTERIOR PANEL OF ICE MACHINE, INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERATION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP.
REPAIR WALL BASE IN POOR REPAIR AT GROCERY SIDE BY CASHIERS AND CRACKED WALL TILE UNDER THREE COMPARTMENT SINK IN BAKERY PREP AREA.
REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA.
INSTRUCTED TO REPAIR LEAKS UNDER HAND WASH SINKS IN SEAFOOD AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO INSTALL HAND WASHING SINK AT PRODUCE PREP AREA. REPAIR UNUSED HAND WASH SINK IN EMPLOYEE BREAK ROOM AND OR REMOVE SAME.
REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA.
WALK-IN COOLER AT 44.7F. INSTRUCTED TO MAINTAIN AT 40F AND BELOW AT ALL TIMES. WORK ORDER FROM U.S. REFRIGERTION ENCLOSED WITH REPORT. CRITICAL 7-38-005 (A)-NO CITATION ISSUED.

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE WALK-IN COOLER: 24 INDIVIDUALLY WRAPPED STICKY RICE AT 82.5-101.3F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. INSTRUCTED TO KEEP HOT FOODS AT 140F AND ABOVE AND COLD FOODS AT 40F AND BELOW. APPROXIMATE VALUE $72.00. CRITICAL 7-38-005(A) ISSUED.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR OF MEAT SLICER AND BLADE ENCRUSTED WITH DRIED MEAT IN CONTACT WITH FRESH MEAT. INSTRUCTED TO CLEAN AND SANITIZE MEAT SLICER/BLADE AND MAINTAIN AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. SERIOUS 7-38-005(A) ISSUED.
PREVIOUS MINOR VIOLATIONS FROM INSPECTION #231389 ON 06/02/10 NOT CORRECTED: #32 REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS, #33 CLEAN INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERTION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP, #34 INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS IN SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP, #36 REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA, #41 REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA. SERIOUS 7-42-090 ISSUED.
All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS. REMOVE BROKEN FOOD TRAYS INSIDE BAKED GOODS DISPLAY CASE.
CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
The walls and ceilings shall be in good repair and easily cleaned. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
REPLACE LIGHT BULBS AT VENTILATION HOOD AT BAKERY, MEAT/SEAFOOD AREA, AND STORAGE ROOMS ON 2ND FLOOR.
PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY.
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 INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINER WITH SANITIZING SOLUTION FOR ICE SCOOP AT ICE MACHINE IN SEAFOOD AREA.

VIOLATION ABATED AT THIS TIME.
All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
The walls and ceilings shall be in good repair and easily cleaned. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA, AND BAKERY. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
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 INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
VIOLATION ABATED AT THIS TIME.

FOUND 30 FRUIT FLIES THROUGHOUT WALLS, CEILING, DISPLAY CASE, BAKERY RACK, AND CARRY OUT CONTAINERS AT BAKERY AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
The walls and ceilings shall be in good repair and easily cleaned. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA, AND BAKERY. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
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 INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.

FRUIT FLY ACTIVITY MINIMIZED AT THIS TIME.
VIOLATION ABATED AT THIS TIME.
REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
The walls and ceilings shall be in good repair and easily cleaned. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
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 INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.

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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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