LAWRENE FISH MARKET

Address: 3914 W LAWRENCE AVE , CHICAGO, IL 60625, Chicago, IL

Latest Inspection: Out of Business on Jun 28, 2019

Facility Details

• Facility Type: Grocery Store
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (19 inspections)

• Out of Business — Fri Jun 28 2019 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• No Entry — Wed Feb 06 2019 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Mon Jan 29 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN EXTERIOR DOOR OF THE TOASTER/OVEN WITH GREASE ACCUMULATED AND MAINTAIN. | 38. VENTILATION: ROOMS A
• Pass — Wed Jan 17 2018 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Wed Jan 10 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER THRU-OUT PREMISES. WATER TEMPERATURE AT 3 COMPARTMENT SINK IS 54.0F, HAND SINKS AT 53.0F, MOP SINK AT 56.0F. INST
• Pass — Wed Aug 23 2017 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Mon Aug 14 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: AT TIME OF INSPECTION, THE PREP AREA EXPOSED HAND SINKS WERE FOUND NOT
• Pass — Mon Oct 24 2016 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Mon Oct 17 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO SANITIZING TEST STRIPS ON PREMISES FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PRO
• Pass — Tue Aug 25 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKET IN POOR REPAIR AT REAR AREA WALK-IN COOLER, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, RUSTY SHEL
• Out of Business — Tue Aug 25 2015 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass w/ Conditions — Thu Apr 09 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK IN KITCHEN PREP AREA, NOT ACCESSIBLE FOR HAND WASHING
• Pass — Thu Jun 05 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COVER OF ICE MACHINE NOT MAINTAINED. INSTRUCTED TO REPLACE WORN COVER. | 34. FLOORS: CONSTRUCTED PER C
• Pass — Tue Jul 30 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BROKEN GASKET ON WALK IN COOLER DOOR; INSTRUCTED TO REPLACE GASKET. | 38. VENTILATION: ROOMS AN
• Fail — Mon Jul 22 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS INSIDE THE TWO AND THREE
• Pass — Tue Aug 21 2012 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Tue Aug 14 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #679294 DATED 3/7/12. #32-INSTRUCTED TO CLEAN AND REPAINT OR REPLACE RUSTY METAL RACK
• Pass — Wed Mar 07 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT OR REPLACE RUSTY METAL RACKS INSIDE FRONT DISPLAY AREA AND INSIDE WALK-
• Fail — Tue Feb 28 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shal

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