Avenue Food Mart

July 16, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY ON TOP OF COUNTER IN DELI SERVICE AREA. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING PRODUCTS: COOKED SMOKED HAM AT 69.8F, 67.4F, 68.2F, 69.1F, SMOKED TURKEY BREAST AT 59.8F, 58.7F, 60.6F, SAUSAGE AT 55.7F, 54.6F, SMOKED SALMON AT 50.2F, 49.8F, 51.2F AND SMOKED FISH AT 55.6F, 56.1F. INSTRUCTED MANAGEMENT, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F AND BELOW AND HOT HOLDING TEMPERATURE OF 140F AND ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT OF 50 POUNDS, TOTAL VALUE OF $300.00. CRITICAL VIOLATION 7-38-005 (A)
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: FOUND APPROXIMATELY 40 LIVE SMALL FLIES IN BASEMENT STORAGE, INSIDE MOP ROOM AND SOME IN PRODUCE DISPLAY AREA MAIN FLOOR. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (HAM, CHICKEN, PORK, SOUPS, SALADS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPLACE CRACKED DOOR (LEFT) OF BREAD/PASTRY DISPLAY CABINET BY BAKERY DISPLAY AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN OR REPLACE THE FOLLOWING: STORAGE RACKS WITH EXCESSIVE GREASE, FOOD DEBRIS AND BLACK MOLD LIKE BUILD UP INSIDE SMOKED MEAT WALK-IN COOLER, KITCHEN WALK-IN COOLER, DAIRY WALK-IN COOLER AND INSIDE BAKERY WALK-IN COOLER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS AND UNDER STORAGE SHELVES INSIDE DAIRY WALK-IN COOLER AND IN BASEMENT STORAGE AREA.-------MUST REPAIR OR REPLACE BROKEN FLOOR BASEBOARD TILE BEHIND FRYER AND STOVE IN BAKERY PREP/BAKING AREA.------MUST REPAIR OR REPLACE LOOSE WASHROOM FLOOR TILE AT ENTRANCE TO WOMEN'S EMPLOYEE/CUSTOMER WASHROOM IN REAR AREA
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE SMOKED MEAT WALK-IN COOLER AND INSIDE KITCHEN WALK-IN COOLER.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE BURNT OUT LIGHT BULB INSIDE BASEMENT WALK-IN FREEZER AND MUST PROVIDE LIGHT SHIELD OR SHATTER PROOFED LIGHT BULB INSIDE PIEROGI/BAKERY WALK-IN COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR WATER LEAK FROM DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK (RIGHT SIDE) IN BUTCHER PREPARATION AREA AND LEAKY DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK (RIGHT SIDE) IN MAIN PREP/COOKING AREA.---------MUST REPAIR LEAKY FAUCET NECK WITH HOLE AT 3 COMPARTMENT SINK IN BUTCHER/MEAT PREP AREA AND IN MAIN PREP/COOKING AREA.---------INSTRUCTED TO REPAIR (COLD) FOOT PEDAL AT EXPOSED HAND SINK IN MEAT/BUTCHER PREP AREA.---------MUST PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET IN BASEMENT MOP ROOM.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL WALK-IN COOLER IN BASEMENT AND IN MAIN FLOOR.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLEANING EQUIPMENT (MOPS AND BROOMS) MUST BE STORED PROPERLY OFF THE FLOOR TO PREVENT PEST HARBORAGE.-------INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS ON PREMISES MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 41

What changed since the previous inspection?

Compared with Pass on September 9, 2014: 6 findings appeared for the first time. 5 findings recurred. 1 previous finding did not recur.

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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.