Canvass Re-Inspection
Sep 4, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 4, 2026 · Original Source
Grocery Store · Chicago, IL
New York Market
3660 N Lake Shore Dr
Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Aug 28, 2026
Fail
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED. THE LAST PEST INSPECTION REPORT IN THE PEST CONTROL LOG BOOK IS DATED 6/11/25. MANAGEMENT INSTRUCTED THAT A MINIMUM OF 2 PEST CONTROL SERVICE VISITS ARE REQUIRED PER YEAR AND MUST BE KEPT IN THE PEST CONTROL LOG BOOK FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN CONTAINER.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Chicago Department of Public Health, Aug 28, 2026 · Original Source
Canvass
Aug 13, 2025
Pass w/ Conditions
8 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED ONE (1) DOOR STANDING FREEZER AT THE DOOR SEPARATING THE FRONT AND REAR AREAS TO NOT BE FUNCTIONING CORRECTLY, WITH THE UNIT TURNED OFF FULLY. UNIT WAS NOT IN USE AT TIME OF INSPECTION. STANDING ONE (1) DOOR FREEZER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES ADEQUATE TEMPERATURE AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO THERMOMETER PRESENT IN THE TWO DOOR PREP COOLER AT THE FRONT PREP AREA NEXT TO CASHIER. INSTRUCTED MANAGER TO PROVIDE A THERMOMETER IN COOLER TO MEASURE THE AMBIENT AIR TEMPERATURE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BAGS OF BREAD STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA NEXT TO THE TWO DOOR STANDING FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT AGAINST CONTAMINATION.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE REAR PREP AREA LEADING TO THE HALL FOR THE BUILDING. INSTRUCTED TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HAND SINK NEXT TO THE THREE (3) COMPARTMENT SINK TO BE EXTREMELY SLOW DRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN HAND SINK IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
OBSERVED ALL THREE (3) BASINS OF THE THREE (3) COMPARTMENT SINK IN THE REAR PREP AREA TO BE BACKING UP/FILLING WITH WASTE WATER WHENEVER THE HAND SINK IMMEDIATELY ADJACENT TO IT IS USED. INSTRUCTED MANAGER TO SERVICE THREE (3) COMPARTMENT SINK AND HAND SINK DRAIN TO ENSURE WASTE WATER IS NOT BACKING UP THROUGH ANY DRAINS. PRIORITY VIOLATION, 7-38-030(c). CITATION ISSUED. PLUMBER ARRIVED ON SITE BY END OF INSPECTION AND CLEANED OUT GREASE TRAP, DRAINS, AND CLEANED AND SANITIZED SURROUNDING AREAS. ALL WASTE IS PROPERLY CONVEYED AT TIME OF INSPECTION.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHT IN WALK IN COOLER TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED TO SERVICE LIGHT AND PROVIDE ADEQUATE LIGHTING IN THE WALK IN COOLER.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED EMPLOYEE IN PREP AREA WITHOUT COMPLETED FOOD HANDLER TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Aug 13, 2025 · Original Source
Canvass
Sep 9, 2024
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AVAILABLE AT THE FRONT HANDWASHING SINK BEHIND THE CASHIER. MANAGER RECENTLY CHANGED THE FRONT PREPARATION SINK TO A HAND SINK. SOAP AND PAPER TOWELS WERE AVAILABLE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE HANDWASHING SIGNAGE AT THE HAND SINK.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED GASKETS OF TWO DOOR STANDING FREEZER IN REAR TO BE HEAVILY TORN AND DAMAGED. INSTRUCTED MANAGER TO REPLACE TORN GASKETS IN STANDING FREEZER.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO PROCEDURE OR PLAN IN PLACE FOR CLEANING UP OF VOMITING AND DIARRHEA EVENTS AS WELL AS A KIT WITH ALL NECESSARY ITEMS AS STATED IN THE CHICAGO ORDINANCE. INSTRUCTED TO PROVIDE PROCEDURE AND KIT WITH APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED BAG OF SMALL TACOS AND BAG OF WINGS THAWING ON TABLE IN REAR OF FACILITY. INSTRUCTED TO THAW ALL FROZEN ITEMS APPROPRIATELY UNDER REFRIGERATION OR AS STATED IN REGULATIONS.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE IN UNPROTECTED AREA. INSTRUCTED MANAGER TO STORE ICE SCOOP IN CLEAN AND DRY LOCATION IN BETWEEN USE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MOP STORED IN BUCKET IN REAR OF FACILITY NEAR UTILITY SINK. INSTRUCTED TO STORE MOP TO ALLOW FOR DRYING IN BETWEEN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Sep 9, 2024 · Original Source