MAR 3
2015
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
THE GALLERY CARNELLI 'S DELI.
YOUR CALL. 76/100
700 E GRAND AVE · STREETERVILLE, CHICAGO
Last inspected March 3, 2015 · passed
4 of 8 inspections passed, 4 passed with conditions. 6 critical violations across the record.
THE NUMBERS
INSPECTIONS
8
4 passed · 4 w/ conditions
VIOLATIONS
20
includes 6 critical
RECORDS COVER
4 YEARS
since Jun 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR BOTTOM OF UPRIGHT REFRIGERATOR AT REAR OF FOOD DEBRIS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK AT EXTENTION FAUCET OF 3-COMP SINK. MUST REPAIR.
APR 282014PASSED4 violationsDETAILS
APR 28
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED GASLETS OF WALK IN COOLER SEVERELY TORN. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED SODA NOZZLES WITH ACCUMULATED SYRUP. INSTRUCTED TO CLEAN AND MAINTAIN SODA NOZZLES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED INSIDE OF THE 1 DOOR FRREZER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE INSIDE OF THE FREEZER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
MAY 282013PASS W/ CONDITIONS2 violations2 CRITICALDETAILS
MAY 28
2013
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 49.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN SALAD AND CHEESES. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. UPON MY RETURN ON 5/29/13 TO FINISH THE REPORT, THE COOLER WAS AT 41.7F AND THE HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHICKEN SALAD AT 45.3F, POTATO SALAD AT 45.5F, TUNA SALAD AT 45.3F, EGGS AT 47.3F, CHEESES AT 44.6F, TURKEY AT 45.3F, HAM AT 43.5F, CHICKEN AT 45.8F AND TURKEY BACON AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $600. CRITICAL VIOLATION 7-38-005A.
JUN 272012PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
JUN 27
2012
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND WALK-IN COOLER AIR TEMPERATURE AT 52.3F, INSTRUCTED MGR TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST WHEN REPAIRED.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND THE FOLLOWING FOOD ITEMS STORED IN WALK-IN COOLER AT TEMPERATURE RANGING BETWEEN 52.4F-48.7F : 100 LBS OF DELI MEAT, 10 LBS OF POTATO SALAD, 40 LBS OF RAW CHICKEN. INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $700.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
COOLING UNIT INSIDE WALK-IN COOLER DRIPPING WITH NO CATCH PAN UNDER. INSTRUCTED TO PROPERLY CATCH CONDENSATION WASTE WATER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NOT CLEAN ALONG WALL BASE, FOOD DEBRIS NOTED INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO VENTILATION WHERE BACON IS BEING COOKED ON PANINI MACHINE, HEAVY SMOKE AND COOKING ODERS GENERATED FROM PANINI MACHINE THAT IS FILLING THE HALLWAYS OF FOOD COURT. MUST INSTALL A VENTILATION HOOD ABOVE TO PROPERLY ELIMINATE ALL COOKING ODORS.
show all 8 inspections →
JUN 102011PASS W/ CONDITIONS1 violationDETAILS
JUN 10
2011
PASS W/ CONDITIONS
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
JUN 82011PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
JUN 8
2011
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
COLD HOLDING UNIT NOT MAINTAINED(7-38-005A). FOUND AIR TEMPERATURE OF WALK-IN COOLER AT 54.7F (UNIT TAGGED). INSTRUCTED TO KEEP ALL COLD HOLDING UNITS AT 40F OR BELOW. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND FOLLOWING FOOD (DATED 6/7/11-INSIDE THE WALK-IN COOLER) AT IMPROPER TEMPERATURES (7-38-005A): CHICKEN SALAD AT 57.9F; TUNA SALAD AT 59.0F; SLICED TURKEY AT 57.5F; SLICED ROAST BEEF AT 59.1F;BACON & POTATO SALAD AT 60.1F; SLICED HAM AT 57.0F-INSTRUCTED TO PROPERLY DISPOSE OFF. (TOTAL POUNDAGE OF FOOD DISPOSED=48 POUNDS). INSTRUCTED TO HOLD ALL COLD FOODS AT 40F OR BELOW & MAINTAIN. (TOTAL VALUE OF PRODUCTS DISPOSED OF = $60.00) All cold food shall be stored at a temperature of 40F or less.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. THE LEFT FAN OF THE WALK-IN COOLER IS NOT WORKING-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
COMPRESSORS/CONDENSER/ FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
JUN 152010PASSED2 violationsDETAILS
JUN 15
2010
PASSED
2 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLLORS THROUGH OUT TO REMOVE ANY AND DEBRIS. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →