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Frank's Food Mart

May 31, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeLicense Re-Inspection
failed findings3
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DURING INSPECTION SMELLED A ODOR COMING FROM REFRIGERATION UNIT IN REAR PREP AREA,TOOK AIR TEMPERATURE OF REFRIGERATOR AND TEMPERATURE WAS FOUND AT 57.0F,MANAGER STATES PLUG WAS OUT WHEN HE ARRIVED THIS MORNING,INSTRUCTED TO REPAIR COOLER,CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: TOOK TEMPERATURE OF SEVERAL FOOD ITEMS INSIDE REFRIGERATOR UNIT AT PREP AREA,FOUND IMPROPER TEMPERATURE OF GROUND BEEF AND PORK AT 57.0F,TOTAL WEIGHT FOR THE GROUND BEEF WAS 100LBS AND TOTAL COST WAS $200.00,TOTAL WEIGHT FOR THE PORK WAS 40LBS,TOTAL COST WAS $120.00,food ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE A DRAIN BOARD AT THE 3 COMPARTMENT SINK IN REAR PREP AREA
code 32

What changed since the previous inspection?

Compared with Fail on May 27, 2016: 2 findings appeared for the first time. 1 finding recurred. 5 previous findings 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.