Pete's Fresh Market #2

Compliance with variance/specialized process/HACCP

Observed no variance/HACCP plan approval on site for vacuum sealing time and temperature control for safety foods. Observed vacuum sealing machine stored in lower cabinet in dining area of men's locker room. Instructed site not to use vacuum sealing machine, informed site that to use said machine, a HACCP plan/variance must be obtained by cdph. One vacuum sealing machine tagged during inspection. Instructed site not to use machine until HACCP plan/variance is submitted to cdph and approval granted from cdph. Instructed site to contact cdph for tag removal of vacuum sealing machine.(note: vacuum sealing machine not in use at time of inspection.) priority foundation violation 7-38-005 no citation issued.

Variance obtained for specialized processing methods

Observed facility not meeting compliance with variance/specialized process observed vacuum sealing machine stored in lower cabinet in dining area of men's locker room during time of inspection. Informed person in charge that documentation and procedures must be submitted and approved by cdph before performing such specialized food processes and must be maintained.held for inspection tag placed on vacuum sealing machine. (note: vacuum sealing machine not in use at time of inspection.) priority foundation violation. 7-38-005 no citation issued.

Insects, rodents, & animals not present

Observed two dead roaches in unused locker in men's locker room. Instructed to remove all dead insects and maintain.

Insects, rodents, & animals not present

Observed opening in middle of lunchroom exit outer sliding doors. Instructed to seal all outer openings to prevent pest entrance.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed missing sliding door on churro warmimg display case. Instructed to replace sliding door on churro warming display case to prevent contamination of churros. During time of inspection area of warming display case covered and all churros moved to area with sliding glass door to prevent contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed containers stored on floor in utility room with hot water tank. Instructed to provide adequate shelving units to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.

Insects, rodents, & animals not present

6-202.15: observed openings at entrance and exit doors of facility. Observed opening in middle at base of lunchroom exit outer sliding door. Observed opening at right base of sliding front entrance door. Instructed to seal all outer opening to prevent pest entrance.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacle in first stall of women's customer washroom. Instructed to provide covered receptacle in first stall of women's customer washroom for sanitary products.

Physical facilities installed, maintained & clean

6-501.12: observed ice buildup on front right of bakery walk in freezer condensor. Instructed to remove ice buildup from bakery walk in freezer condensor and maintain.

Required records available: shellstock tags, parasite destruction

Observed containers of fresh oysters in display cooler with no shellstock tag in containers. Instructed shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Corrected on site container of fresh oysters voluntarily denatured and discarded by management, valued at $50 and weighing 3lbs. Priority foundation violation. 7-38-005 citation issued

Proper hot holding temperatures

Observed hot tcs foos held at improper temperatures ranging between 120.0-130.2f.observed hot tcs foods, mixed vegetables(125.4f), shrimp(126.0f), cheese balls(130.2f) and fish(120.0-129.0f) held at improper temperature instructed all hot tcs food must be held at 135f or above. Corrected on site manager voluntarily discarded and denatured food valued at $125 weighing 15lbs. Priority violation 7-38-005 citation issued

Consumer advisory provided for raw/undercooked food

Observed animal derived foods that can be served undercooked or cooked to order with no asterisk identifying them as such. Instructed to add an asterisk to all animal derived foods that can be served undercooked or cooked to order. Observed no disclosure on menu stating that asterisked animal derived foods are served undercooked or cooked to order. Instructed to add disclosure to menu stating that asterisked animal derived foods are served undercooked or cooked to order. Observed no reminder statement on menu. Instructed to add reminder statement to menu. Priority foundation violation 7-38-005 no citation issued

Insects, rodents, & animals not present

Observed openings at entrance and exit doors of facility. Observed opening in middle at base of lunchroom exit outer sliding doors, observed opening at right base of sliding front entrance door, observed opening at dairy delivery exit door in middle of double doors and observed opening in main delivery single exit door at left base.instructed to seal all outer opening to prevent pest entrance.

Insects, rodents, & animals not present

Observed approximately 100 mouse droppings in facility. Observed mouse droppings in front prep area of bakery, rear dry storage area and in interior of cabinet underneath self service unit. Instructed to eliminate rodent activity, remove mouse droppings and clean affected areas. Recommended licensed pest control company service facility on or after 3/16/2026. Priority foundation violation 7-38-020(a) citation issued

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed missing door on large bakery wall display case. Instructed to replace missing door on large bakery wall display case and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle in first stall of women's customer washroom. Instructed to provide covered receptacle in first stall of women's customer washroom for sanitary products.

Physical facilities installed, maintained & clean

Observed ice buildup on front right of bakery walk in freezer condensor. Instructed to remove ice buildup from bakery walk in freezer condensor and maintain.

Proper hot holding temperatures

Observed the following food not meeting required temperature of 135f degrees or above in the round tiered hot-holding case: meal combos included - chicken at 108.7f, rice at 104.9, and mixed veg at 109f. Manager immediately and voluntarily disposed of 12 lbs of product. Approx $50 value. Priority violation #7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Hot holding unit unable to maintain proper hot holding temperatures for pre packaged meals. Ambient temperature ranging from 109f-112f. Unit tagged and held for inspection at this time. Instd to cease using unit until able to maintain hot holding foods at 135f or above, and reinspected by cdph. Citation issued 7-38-005. Priority

Utensils, equipment & linens: properly stored, dried, & handled

Multi use utensils and pots not inverted during storage. Instd to invert during storage and maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Black crates being used to store variety of foods in walk in cooler. Instd to use proper food grade containers that are smooth, even and easily cleanable

Allergen training as required

Missing allergen training for city of Chicago certified managers. Instd to obtain training and maintain vericiation on site

Proper cold holding temperatures

Observed approximately 30lbs of cooked beans in walk-in cooler at 54f-55f valued at $60. The person in charge voluntarily discarded and denatured. Instructed the person in charge to maintain all cold-hold foods at 41f and below. Priority violation #7-38-005 citation issued.

Thermometers provided & accurate

Observed no ambient air thermometer in all hot holding units. Instructed person in charge to provide and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cardboard on shelf in deli arean holding corn husks. Instructed person in charge to remove and maintian.

Non-food/food contact surfaces clean

Observed rusty shelves in multiple walk-in cooler areas. Instructed person in charge to remove rust or replace and maintain.

Physical facilities installed, maintained & clean

Observed protective film on baseboards throughout the rear of the facility (coolers, prep areas). Instructed person in charge to remove in all areas.

Food-contact surfaces: cleaned & sanitized

Observed the ice bin dispensing chutes in need of cleaning. Instructed to remove ice, clean and maintain at all times.

Plumbing installed; proper backflow devices

Observed slow drain at handsink in hot food prep area. Instructed to repair and maintain.

Sewage & waste water properly disposed

Observed waste water backing up from the floor drain in the meat, deli, and juice prep areas when the 3 compartment sinks are drained. Management instructed to repair and maintain so that the floor drain is not backing up with waste water. Priority 7-38-030(c). Citation issued.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacles for feminine hygiene products inside of womens toilet room near checkout lanes. Instructed manager to provide and maintain.

Physical facilities installed, maintained & clean

Observed empty boxes, wood, and debris on the ground outside receiving area. Instructed to clean and maintain.

Thermometers provided & accurate

Found no interior thermometers at hot holding units in deli prep area. Must provide and maintain.

Contamination prevented during food preparation, storage & display

Splash guard needed at hand sink between right hand side prep table and sink in hot food grill area. Must maintain.

Utensils, equipment & linens: properly stored, dried, & handled

Must invert pans in bakery prep area. Maintain while not in use.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Found cardboard lined shelves in deli walk in cooler. Found crates used as storage in hot holding walk in cooler. Must remove and maintain for easy cleanability. Found rusty shelves in meat prep area. Must repair and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Found broken handle on display unit in deli prep area. Torn gasket in hot holding cabinet in hot foods area, bakery walk in freezer, and in dairy walk in freezer. Must repair/replace all of the above and maintain.

Non-food/food contact surfaces clean

Clean grill table in hot food prep area clean shelving units in milk walk in cooler. Defrost needed in bakery walk in freezer (accumulated ice build up). Clean air curtains in meat prep area. Clean wrapping station in meat prep area. Maintain all of the above.

Plumbing installed; proper backflow devices

Found low water pressure for hot and cold water in men's staff restroom. Must repair and maintain.

Physical facilities installed, maintained & clean

Found wall vent in need of cleaning in deli prep area near 3-compartment sink. Clean fan guard covers in milk walk in cooler, meat prep area, and chicken prep area. Clean and maintain all of the above.

Physical facilities installed, maintained & clean

Missing and damaged wall tiles in bakery prep area. Grout floor trout in meat prep area. Gap in base coving in meat prep area. Interior door panel loose in dairy walk in cooler. Must repair/replace all of the above and maintain.

Physical facilities installed, maintained & clean

Floors in dairy walk in cooler in need of cleaning. Clean floor trout in milk walk in cooler. Clean wall base ledges in deli walk in cooler. Must maintain all of the above.

Proper hot holding temperatures

Observed improper temperatures of tcs foods such as 3lbs. Cooked chicken 119.5f.10 lbs. Cooked rice 123.1f.6lbs. Cooked steak 123.1f.9lbs. Cooked chicken winglettes 106.9f-127.4f. 4lbs. Pattie & link sausages 109.8f-117.3f. In hot holding units,cabinets, hot bar. Product was discarded by manager. Must have hot holding foods at 135.0f or above.appx.32 lbs. $370.(cos)(priority 7-38-005)(citation issued)

Thermometers provided & accurate

Must provide thermometers for hot food bar.

Food properly labeled; original container

Must label food storage containers when food is not in original package in hot food prep area.

Insects, rodents, & animals not present

Observed an appx. "1/2-3/4" gap in center of dairy delivery door. Must make door tight fitting.

Personal cleanliness

Observed several male employees with beards that needs beard guards in prep areas. Must provide and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must remove cardboard on meat walk in cooler shelving units.must repair or replace hot food prep area- gaskets worn on hot holding cabinet. Deli area- missing door handles on display units.fish dept- missing door handles on display units.

Non-food/food contact surfaces clean

Must clean debris build up on topsides of ovens in hot food prep area.

Physical facilities installed, maintained & clean

Must repair or replace damaged walls,missing wall tiles and openings in fish dept,meat dept. Chicken prep area,bakery prep area,mop sink area.must repair or replace damaged flooring in hot food prep area near cooking equipment,mop sink basin in rear area.

Physical facilities installed, maintained & clean

Must clean dust build up on walls and ceilings in all walk in coolers.

Physical facilities installed, maintained & clean

Must clean debris build up in all floor drains of prep areas.

Adequate ventilation & lighting; designated areas used

Must repair or replace burnt out lights at hood of cooking equipment in food foods prep area.