Avenue Food Mart

February 10, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings0

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Failed findings

toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #156314 01-22-09,FOUND CEILING IN BUTCHER PREP AREA NOT CLEAN,BECOMING RUSTY,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO DETAIL CLEAN CEILING OR REPAINT WITH NON TOXIC PAINT,GIVEN 5 DAYS 02-17-10 TO CORRECT VIOLATION
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE FOOD PRODUCTS INSIDE WALK IN COOLER
code 30
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. FOUND COOKING GRILL /WALL FULL OF GREASE,MUST CLEAN AND REMOVE GREASE; WORN OUT RUBBER GASKET OF WALK IN COOLER FOR MEAT PRODUCTS MUST BE REPLACED;RUBBER TUBING FOR DETERGENTS AND SANITIZER IN 2 -3COMPARTMENT SINKS IN BAD REPAIR,MUST BE REPLACED
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. KNIVES HOLDER IN PREP AREA UNCLEAN,MUST CLEAN;SHELVES FOR COOKED MEAT PRODUCTS IN WALK IN COOLER UNCLEAN,RUSTY,MUST BE CLEAN AND MAINTAIN
code 33
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. FLOOR GREASY IN COOKING AREA MUST BE DETAIL CLEAN,MUST BE SMOOTH NON SLIPPERY; MUST ELEVATE BOXES ,FOOD INSIDE WALK IN COOLER 6 INCHES FROM THE FLOOR
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. CEILING FANS, CEILING VENTS IN 3 WALK IN COOLERS FOR MEAT AND COOKED PRODUCTS AND BAKERY SECTION WITH ACCUMULATED DUST ,MUST BE CLEAN AND MAINTAIN
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTS IN PREP COOKING AREA AND BUTCHER AREA UNCLEAN,MUST CLEAN
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST REPLACE WORN OUT THERMOMETER IN DISPLAY COOLER FOR BOTTLED FISH AND HAM COOLER,MUST BE 40F OR BELOW
code 40

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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.