Grand Food Mart

September 23, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings4

← Back to the current restaurant page

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED ALL 3 HANDSINKS IN THE PREP AREAS AND RESTROOM WITHOUT HAND SOAP. MANAGER PROVIDED HANDSOAP AT MY REQUEST. MANAGER INSTRUCTED THAT HAND SOAP AND HAND TOWELS MUST BE PROVIDED TO ALL HANDSINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 54F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS DELI MEATS AND CHEESES. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED DELI MEATS (ROAST BEEF, HAM, TURKEY, CHICKEN BREAST) AT 48-50F, CHEESES AT 50F, SAUSAGE PATTIES AT 53F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. OBSERVED INADEQUATE HOT WATER AVAILABLE AT THE 3 COMPARTMENT SINK. AFTER FILLING UP 2 OF THE 3 COMPARTMENTS OF THE SINK, THE HOT WATER TANK RAN OUT OF HOT WATER. MANAGEMENT INSTRUCTED THAT ENOUGH HOT WATER MUST BE AVAILABLE THROUGHOUT THE DAY TO WASH DISHES IN THE 3 COMPARTMENT SINK AND USE THE HANDSINKS TO WASH HANDS WHEN NEEDED. A LARGER HOT WATER TANK IS RECOMMENDED. BY THE END OF THE INSPECTION HOT WATER TANK WAS RECOVERING AND HOT WATER TEMEPRATURE WAS INCREASING. CRITICAL VIOLATION 7-38-030.
code 9Priority
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRONT DOOR IS NOT RODENT PROOF. OBSERVED A 1/2" GAP BETWEEN THE CENTER OF THE 2 FRONT DOORS. MANAGEMENT INSTRUCTED TO RODENT PROOF THE FRONT DOOR. SERIOUS VIOLATION 7-38-020.
code 18
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. MUST FINISH INSTALLING BASEBOARD ALONG BOTTOM OF WALLS OF SANDWICH PREP AREA AND GROUT WALL IN BETWEEN THE WALL TILES.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
code 42

What changed since the previous inspection?

Compared with Pass on June 14, 2010: 7 findings appeared for the first time. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Near North Side

See every restaurant in Near North Side →

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.