Neal's Variety Shop
Last inspected: May 4, 2011
82
Score
Neal's Variety Shop has been inspected five times since 2010. Inspectors last stopped by on May 4, 2011. Diners can read the low risk label as a sign that recent inspections have gone well. The file hasn't been updated since May 4, 2011, so take the current picture with that in mind.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “food in original container, properly labeled”, which has been cited two times.
Among Chicago restaurants, this is a fairly standard result. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
May 4, 2011
Reinspection
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: VIOLATION STILL PENDING
30
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION NOT CORRECTED
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VIOLATION STILL PENDING
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: VIOLATION STILL PENDING
41
82
Apr 27, 2011
Routine
14 minor violations.
View 14 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. 1/4 0F STEAM TABLE NOT ABLE TO HOLD AT REQUIRED TEMPS OF 140F. CITATION ISSUED
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. NOTED SMOTHERED PORK CHOPS AND CHICKEN IN GARVEY OF 123.2F ABOUT 3LB OF PORKCHOPS, 4LBS OF CHICKEN AND 7 LBS OF GRAVEY. MANAGEMENT WILLINGLY DISGUARDED AND DENATURED ALL FOOD PRODUCTS. CITATION ISSUED.
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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. NOTED EMPLOYEE WITH POOR HYGIENIC PRACTICES, i.e.CHEWING GUM WHILE PREPARING AND SERVING CUSTOMERS FOOD. NO CHEWING OF GUM WHILE COOKING/SERVING FOODS. CITATION ISSUED
6
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NOTED NO SOAP OR PAPER TOWELS IN WASHROOM HAND SINK OR SOAP AT FRONT EXPOSED HAND SINK. MUST KEEP BOTH AND PAPER TOWELS AT ALL HAND SINKS. CITATION ISSUED
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. NOTED EVIDENCE OF MICE DROPINGS IN FURNACE ROOM (15). MUST REMOVE ALL DROPPINGS FROM AREAS. ALSO REAR OVERHEAD NOT RODENT PROOF, NOTES A 1/4 INCH OPENINGS IN BOTTOM OF DOOR AND A 1/4 INCH OPENING ON THE LOWER LEFT CORNER OF FRONT DOOR. REPAIR SAME, MAKING BOTH DOORS TIGHT FITTING. CITATION ISSUED.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL/DATE FOODS IN COOLERS NOT IN THE ORIGIONAL CONTAINERS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED RAW WOOD SURFACES AND SHELVES THROUGHOUT IN BOTH FRONT COUNTER AREA AND REAR SHELVES.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR NOT EASY CLEANABLE, NO FLOOR COVERING. PROVIDE SAME.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS BETWEEN WALLS AND CEILINGS, SEALING ALL HOLES, CRACKS, CREVICES THROUGHOUT STORE, SEAL OPENINGS AROUND ALL PIPES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. PROVIDE LIGHT WITH SHIELD AND END CAPS IN REACH IN COOLER, REAR PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE ON TOILET DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPTMENT MUST BE COMPLETELY UNDER THE EXHAUST HOOD.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. CLUTTER IN REAR ORGANIZE AND ELEVATE/DISGUARD ALL BROKEN/UNUSED ARTICLES.
41
50
Nov 2, 2010
Reinspection
No violations found.
100
Oct 27, 2010
Reinspection
1 minor violation.
View 1 violation
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: MUST HAVE A LICENSE PEST CONTROL CO. AND A LOG BOOK NOT OPEN FOR BUSINESS AT THIS TIME VIOLATION STILL PENDING
18
95
May 12, 2010
License
7 minor violations.
View 7 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROVIDE EXPOSED HANDBOWL IN PREP AREA PREMISES NOT OPEN FOR BUSINESS AT THIS TIME
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: MUST HAVE A LICENSE PEST CONTROL CO. AND A LOG BOOK NOT OPEN FOR BUSINESS
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD SANITATION CERTIFICATE ON SITE MUST HAVE CERTIFICATE, OR PROOF OF ENROLLMENT NOT OPEN FOR BUSINESS
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dish washing 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. MUST PROVIDE 3 COMPARTMENT ON SITE TO WASH, RINSE AND SANITIZE UTENSILS NOT OPEN FOR BUSINESS
24
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR FLOOR SURFACES THRU-OUT PREMISES, FLOOR SURFACE MUST BE SMOOTH AND EASILY CLEANABLE
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST HAVE A COMPLETE SEPARATION BETWEEN STORE AND LIVING QUARTERS, MUST STORE PERSONAL ITEMS NICE AND NEATLY ONE DESIGNATED AREA
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. MUST PROVIDE VENTILATION FOR COOKING EQUIPMENT
38
70
Frequently Asked Questions
When was Neal's Variety Shop last inspected?
The most recent health inspection at Neal's Variety Shop on file is from May 4, 2011. The public record contains five inspections in total.
What is the most common violation at Neal's Variety Shop?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at Neal's Variety Shop.
Has Neal's Variety Shop's inspection record improved over time?
Yes. Recent inspections at Neal's Variety Shop have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Neal's Variety Shop means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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