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Amp Food Mart

June 2, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO HANDSOAP OR HANDTOWEL WERE FOUND AT THE EXPOSED HANDSINK AS REQUIRED FOR HANDWASHING IN THE FOOD PREP AREA. INSTRUCTED THAT SOAP AND HANDTOWELS MUST BE IN PLACE AT ALL TIMES. EMPLOYEE CORRECTED.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. AMBIENT AIR TEMP OF SMALL PREP COOLER IN PREP AREA AT 52.0F. INSTRUCTED THAT UNIT MUST BE AT 40F OR BELOW. UNIT TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CDPH PER OWNERS REQUEST BY FAX AT 312 746-4240. UNIT HAD A HALF POUND OF GROUND BEEF INSIDE AND SALAD DRESSINGS WHICH WAS DISGARDED AT THIS TIME AND VALUED AT $15.00.
code 2Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND MAINTAIN MEAT SLICER (CDI). MUST CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND EQ2UIPMENT AND STORAGE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS IN FOOD PREP AREA WHERE NEEDED TO REMOVE SPLATTER.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE THREE METAL DRAIN STOPPERS TO PROPERLY SET UP THREE COMP SINK FOR WASH, RINSE AND SANITIZING.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. WASHROOM CLUTTERED AND SHOWER IN WASHROOM CLUTTERED. MUST REMOVE UNNECESSAY ITEMS TO AVOID CLUTTER. MOP BUCKET IN WASHROOM FULL OF WASTE WATER AND THE MOP; INSTRUCTED TO REMOVE WASTE WATER AFTER USING AND TO STORE MOP WITH MOP HEAD UPWARD TO DRY.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED TO STORE SOILED CLEANING TOWELS IN A SANITIZING SOLUTION FOR CLEANING. PROVIDE CLEAN TOWELS FOR CLEANING EQUIPMENT AND DISHES.
code 43

What changed since the previous inspection?

Compared with Pass on June 2, 2010: 8 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.