Express Mart On Michigan Inc.

• official resultFail
• resultFail
• inspection typeLicense
• failed findings6
• critical findings1

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. INSTRUCTED TO TURN ON HOT HOLDING UNIT FOR BREAKFAST SANDWICHES AND MAINTAIN AT 140F AND ABOVE. CRITICAL 7-38-005 (A) NO CITATION ISSUED. NOT BEING USED AT THIS TIME.
  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. INSTRUCTED TO PROVIDE RACK TO STORE CLEAN FOOD CONTAINERS, UTENSILS, ETC. AT THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE FOOD RACKS AT FRONT PREP 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 CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF HAND WASH SINK, INTERIOR OF THREE COMPARTMENT SINK, WALLS AROUND HAND WASH SINK, AND FRONT FOOD COUNTER.
  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. INSTRUCTED TO SEAL ALL OPENINGS AT CEILING AROUND SPRINKLER HEADS AND CEILING PANELS AS NEEDED THROUGHOUT PREMISES. CLEAN VENT COVER IN TOILET ROOM TO REMOVE DUST BUILDUP.
  code 35
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK FAUCET. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT COFFEE UNITS.
  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. INSTRUCTED TO REMOVE ALL UNUSED ITEMS AND EQUIPMENT FROM FRONT FOOD PREP AREA AND REAR.
  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.