Packing House — Market
Last inspected: Sep 26, 2014
86
Score
Packing House — Market has been inspected seven times since 2010. Inspectors last stopped by on Sep 26, 2014. A low risk tier reflects an inspection that turned up minimal issues. The file hasn't been updated since Sep 26, 2014, so take the current picture with that in mind.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Chicago sits at 81, putting Packing House — Market on the better side of that line. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 26, 2014
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST SEAL SMALL OPENINGS ALONG THE BOTTOMS OF THE REAR EXIT DOORS WHERE NEEDED. (1ST FLOOR:DIRECTLY OUTSIDE OF THE ELEVATOR)MUST REPAIR WORN RUBBER GASKETS AT THE PREP COOLERS IN THE BASEMENT PREP AREA. MUST PROVIDE COVERS FOR EACH CONSUMABLE ICE BIN IN BAR AREAS AND AT THE WAIT STATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN THE INTERIOR OF FRYERS.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE HOT AND COLD RUNNING WATER ABOVE THE SOFT SERV ICE CREAM MACHINE IN THE BASEMENT PREP AREA.
38
86
Sep 19, 2014
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURE. NOTED TWO PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 49-50 DEGREES F. MUST REPAIR OR ADJUST COOLERS TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 30 LBS OF COOKED POTATOES, COOKED RICE, COOKED PASTA,RAW CHICKEN, COOKED CHICKEN,VARIOUS CHEESES, SHRIMP AND SHRIMP SAUCE AT IMPROPER TEMPERATURES RANGING BETWEEN 49.2-60 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROPERLY PROTECTED DURING STORAGE. NOTED A BROWN SLIMY SUBSTANCE ON THE INTERIOR TOP PANEL OF THE 3RD FLOOR ICE MACHINE ACTIVELY DRIPPING ONTO THE CONSUMABLE ICE STORED BELOW. MUST CLEAN AND SANITIZE ALL INTERIOR SURFACES OF THE ICE MACHINE AND DISCARD CONTAMINATED ICE. SERIOUS CITATION ISSUED 7-38-005A
16
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: CUSTOMER HAND WASHING FACILITIES IN POOR REPAIR. NO HOT RUNNING WATER IN THE SECOND AND THIRD FLOOR WOMENS WASHROOMS. MUST MAKE NECESSARY REPAIRS AND RESTORE HOT RUNNING WATER TO SINKS. SERIOUS CITATION ISSUED 7-38-030
26
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY LABEL ALL BULK FOOD ITEMS CONTAINERS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST SEAL SMALL OPENINGS ALONG THE BOTTOMS OF THE REAR EXIT DOORS WHERE NEEDED. (1ST FLOOR:DIRECTLY OUTSIDE OF THE ELEVATOR AND IN THE PATIO AREA)MUST REPAIR WORN RUBBER GASKETS AT THE PREP COOLERS IN THE BASEMENT PREP AREA. MUST PROVIDE COVERS FOR EACH CONSUMABLE ICE BIN IN BAR AREAS AND AT THE WAIT STATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN THE INTERIOR OF FRYERS. ALSO DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT. MUST DETAIL CLEAN THE INTERIOR OF SINKS IN BAR AREAS. MUST ALSO CLEAN THE INTERIOR OF THE THREE COMPARTMENT SINK IN THE 3RD FLOOR MINI-KITCHEN AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS UNDER THE COOK LINE, IN STORAGE AREAS,IN ALL BAR AREAS ALONG WALLS AND IN CORNERS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN WALLS IN PREP AREAS AND IN THE ROOF TOP BAR AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL A HAND SINK IN THE COFFEE PREP AREA. MUST PROVIDE HOT AND COLD RUNNING WATER ABOVE THE SOFT SERV ICE CREAM MACHINE IN THE BASEMENT PREP AREA. MUST PROVIDE THREE WORKING STOPPERS IN EACH BAR AREA. MUST REPAIR THE SLOW DRAIN AT THE 1ST FLOOR BAR HAND SINK AND AT THE 3RD FLOOR MINI-KITCHEN THREE COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE CLUTTER IN THE 3RD FLOOR HALLWAY OUTSIDE OF THE BEER WALK IN COOLER, IN THE 3RD FLOOR MINI-KITCHEN,IN EACH BAR AREA AND IN THE BASEMENT STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
41
58
Sep 17, 2013
Reinspection
No violations found.
100
Sep 9, 2013
Routine
8 minor violations.
View 8 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED FRUIT FLIES ON PREMISES. TWO FRUIT FLIES AT SECOND FLOOR BAR AND TWENTY OR MORE IN DRY STORAGE ROOM BEHIND MAIN KITCHEN ON SHELVES. INSTRUCTED TO HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT. LAST PEST REPORT INDICATES ACTIVITY AT BAR AREA. RECOMMENDED SERVICES FLOOR DRAINS AS THIS IS USUALLY THE SOURCE OF BREEDING.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: SOME FOOD ITEMS IN WALK-IN COOLER ARE NOT LABELED; LABEL AS REQUIRED COOKED/PREPARED FOOD ITEMS. LABEL BULK STORAGE CONTAINERS IN KITCHEN WITH NAME OF PRODUCT INSIDE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN AND MAINTAIN BLADE AND HOLDING SLEEVE OF CAN OPENER AT PREP TABLE IN MAIN KITCHEN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN EXTERIOR OF COOKING EQUIPMENT WHERE NEEDED.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, STORAGE AREAS AND DISHMACHINE/SINK.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT WHERE NEEDED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAK UNDER ONE COMP SINK AT DISHMACHINE. DELIME DISHMACHINE TO MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE AND MAINTAIN ALL STORAGE CLOSETS.
41
67
Jul 17, 2012
Routine
5 minor violations.
View 5 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOOR UNDER DISHWASHING AREA IN THE BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN DUST FAN COVERS IN WALK-IN COOLERS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPAIR OR REPLACE DIRTY AND CRACKED LIGHT SHIELDS AT MAIN KITCHEN PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF-CLOSING DEVICE FOR STAFF RESTROOM DOOR ON 1ST FLOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST SWITCH FAUCET HANDLES AT EXPOSED HANDSINK ON THE ROOFTOP BAR TO CORRECTLY INDICATE HOT AND COLD WATER. MUST INSTALL AN EXPOSED HANDSINK ON THE 2ND FLOOR BAR AREA IN THE PRIVATE DINING ROOM.
38
78
Apr 25, 2011
Routine
3 minor violations.
View 3 violations
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. THE FIRST FLOOR BAR HAS SOME PLASTIC BOTTLED MIXES ON ICE THAT ARE NOT SEPARATED FROM THE BAR ICE, USE A SEPARATE ICE BIN OR PLACE A SANITARY BARRIER BETWEEN THE ICE AND MIXES OR OTHER BOTTLED BEVERAGES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS A LIGHT BUILDUP ON THE INNER LIP AND SOME RUST ON THE OUTER LIP, MAINTAIN THE ICE MACHINE IN SANITARY CONDITION.
33
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. THE FLOOR UNDER AND AROUND THE BASEMENT MOP SINK AND HOSE AREA HAVE DIRTY WET BUILDUP WHICH NEEDS TO BE REMOVED AND THE SMALL HOLE ALONG THE BASEBOARD NEXT TO HOT LINE HANDSINK NEEDS TO BE SEALED.
34
86
May 4, 2010
Routine
2 minor violations.
View 2 violations
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. Clean and maintain the bar soda guns.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Supply an ice scoop holder for the ice machine.
43
90
Frequently Asked Questions
When was Packing House — Market last inspected?
The most recent health inspection at Packing House — Market on file is from Sep 26, 2014. The public record contains seven inspections in total.
What is the most common violation at Packing House — Market?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Packing House — Market.
Has Packing House — Market's inspection record improved over time?
Results have been roughly steady. Inspections at Packing House — Market have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Packing House — Market 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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