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Charlie's Fresh Mart

July 8, 2011 · Pass w/ Conditions

😬mid

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

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Failed findings

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. OBSERVED REAR WALK IN COLLER THERMOMETER 50*F. ALSO OBSERVED A FROZEN COMPRESSOR. COOLER TAGGED INSTRUCTED NO POTENTIALLY HAZARDOUS FOODS CAN BE STORED UNTIL CDPH RETURNS FOR INSPECTION. COOLER MUST BE 40*F OR BELOW.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. 1.5LB GROUND BEEF COOKED 7/7/11 AT ,50.0*F, 2LBS OF SAUSAGE AT 50.3*F, 22 DOZENS OF EGGS 49.4*F, 2LBS. OF HAMBURGER 51.2*F, AND 31 GALLONS OF MILK 50.3F. ALL PRODUCTS WERE DENATURED AND DISPOSED BY MANAGER. 45LBS VALUED AT $145.00
code 3Priority
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. REAR REACH IN COOLER DOOR NEEDS REPAIR. REMOVE ALL CARDBOARD ON STORAGE SHELVES. SEAL ALL RAW WOOD SHELVES AT THE FRONT CASHIER/STORAGE AREA.
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. MUST CLEAN AND SANITIZE THE FOLLOWING; CUTTING BORAD IN MEAT PREP AREA, MEAT SLICER, GRINDER AND BAND SAW. INNER ICE MACHINE LID, INTERIOR OF COOLERS AND SHELVES. INSTRUCTED TO DEFORST FRONT ICE CREAM COOLER.
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. CLEAN FLOORS THROUGHOUT PREMISES AROUND AND UNDER ALL EQUIPMENT.
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. REPLACE ALL WATER DAMAGED CEILING TILES ON PREMISES. CLEAN CEILING VENTS THROUGHOUT PREMISES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD COVER MISSING IN COOLER. INSTRUCTED TO PROVIDE. CLEAN LIGHT SHIELDS THROUGHOUT FRONT TO THE REAR.
code 36
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. INSTRUCTED TO REMOVE ALL CLUTTER INSIDE PREMISES AND OUTSIDE.
code 41

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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.