City Food Mart

December 2, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings1

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND THE FOLLOWING: 3 JARS OF FETA CHEESE BALLS IN OIL THAT HAVE BEEN CANNED IN HOUSE. INSTRUCTED MANAGER TO DISCONTINUE HOME CANNING UNTIL APPROVED BY THE STATE OF ILLINOIS. ALL JARS HAVE BEEN REMOVED FROM SALE AND TAGGED HELD FOR INSPECTION. 1 2 DOOR REACH IN FREEZER WITH SEVERAL BAGS OF FROZEN MEAT THAT ARE NOT LABEL AND ARE UNIDENTIFIABLE DUE TO BEING BADLY FREEZER BURNED. ALL ITEMS HAVE BEEN REMOVED FROM SALE AND MANAGER DISCARDED AND DENATURED. TOTAL VALUE $ 300.00 45 PACKAGES CRITICAL VIOLATION 7-38-005(B) CITATION ISSUED. SOURCE/CONDITION.
code 1Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND 1 PAN OF BAKED GOODS WITH 3 TYPES OF FILLING FOR SALE ON SHELF WITH NO COVERS OR SNEEZE GUARDS. INSTRUCTED MANAGER TO COVER AND PROPERLY PROTECT ITEMS FROM CONTAMINATION. PRODUCT DISCARDED AT THIS TIME. TOTAL VALUE $ 24.00 12 PIECES SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED DURING SALE.
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...LAMB, RICE ETC. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CERTIFIED MANAGER/CERTIFICATE ON SITE.
code 21
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 VIOLATIONS NOT CORRECTED FROM REPORT #419392 INSP#381 ON 10/12/10. #33 STORAGE SHELVES THRU-OUT, MEAT GRINDER NOT CLEAN, DEBRIS BUILD-UP. #34 FLOORS IN CORNERS AND ALONG WALLBASE NEEDED CLEANING. #35 LIGHTSHEILDS AND VENTS THRU-OUT NEED CLEANING, FREE OF DUST. ALL VIOLATIONS MUST BE CORRECTED AND MAINTAINED AT ALL TIMES. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINORS NOT CORRECTED.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL SPICE CONTAINERS AND SCOOPS MUST BE PROPERLY WASHED, RINSED AND SANITIZED REGULARLY.
code 31
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. CUTTING BOARDS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. ALL WOOD SHELVES IN WALK IN COOLER 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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL COOKING EQUIPMENT: MEAT BAND SAW, STOVE TOP, PREP TABLES, INTERIOR OF WALK IN COOLER, INTERIOR OF REACH IN COOLERS. MUST CLEAN TO REMOVE ALL BUILD UP.
code 33
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. Use dustless cleaning methods. ALL HOLES IN WALLS AND CEILINGS MUST BE REPAIRED. MUST CORRECT AND MAINTAINED AT ALL TIMES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHTS MUST BE PROPERLY SHEILDED WITH TUBES AND END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT WASHBOWL IN WASHROOM IN NEED OF REPAIR. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNECCESSARY CLUTTER IN STORE MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
code 41

What changed since the previous inspection?

Compared with Pass on October 12, 2010: 9 findings appeared for the first time. 2 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.