Cooked?
Greenleaf Food Mart, Inc.
- resultPass w/ Conditions
- critical violations1
- last inspectedJanuary 12, 2010
- address1619 S Michigan Ave, Chicago 60616
- cuisineGrocery Store
Is Greenleaf Food Mart, Inc. clean?
Greenleaf Food Mart, Inc. is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 12, 2010. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at Greenleaf Food Mart, Inc.?
These are the violations recorded at the most recent inspection on January 12, 2010, in plain English, with the city's own wording underneath.
- 📋no certified food manager on dutycriticalSource Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place • All food shall be from sources approved by health authorities and safe for human consumption. FOUND 11 LARGE CHOCOLATE CHIP, CHOCOLATE MODEL BREAD, OATMEAL CRAISIN COOKIES INDIVIDUALLY LABELED HOMEMADE BY ROBIN'S OFFERED FOR SALE TO PUBLIC. RECEIPT STATES ITEMS WERE PURCHASED FROM ROBIN O' GRADY LOCATED NEXT DOOR TO BUSINESS AT 1631 S. MICHIGAN, APARTMENT BUILDING NEXT DOOR. NO VALID RETAIL FOOD LICENSE WHERE HOMEMADE COOKIES AND BREAD ARE MADE. INSTRUCTED MANAGER TO OBTAIN ALL FOOD ITEMS FROM APPROVED SOURCE. MANGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE VALUE $45.59. CRITICAL 7-38-005 (B) ISSUED.
- ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO DATE READY TO EAT SANDWICHES AND SALADS AT DISPLAY COOLER.Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO DATE READY TO EAT SANDWICHES AND SALADS AT DISPLAY COOLER.
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO ATTACH UTENSIL RACK ABOVE THREE COMPARTMENT SINK.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO ATTACH UTENSIL RACK ABOVE THREE COMPARTMENT SINK.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF HAND WASH SINK, INTERIOR OF THREE COMPARTMENT SINK, WASHBOWL, TOILET BOWL, AND WALLS AROUND HAND WASH SINK AND FRONT COUNTER.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS IN TOILET ROOM.Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS IN TOILET ROOM.
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTEFD TO REPAIR WALL BASE BEHIND HAND WASH SINK, PROVIDE PANEL AT CEILING IN TOILET ROOM, AND SEAL OPENINGS AT CEILING IN TOILET ROOM.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTEFD TO REPAIR WALL BASE BEHIND HAND WASH SINK, PROVIDE PANEL AT CEILING IN TOILET ROOM, AND SEAL OPENINGS AT CEILING IN TOILET ROOM.
- 🪳pests in the houseVentilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • 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. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT UTILITY SINK FAUCET. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT WATER LINE AT COFFEE UNITS.
- 🧻grimy wiping clothsPremises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • 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 AND REAR. INSTRUCTED TO ORGANIZE STOCK AT REAR AREA.
- ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED ALL FOODHANDLERS TO WEAR PROPER HAIR RESTRAINTS WHEN HANDLING FOOD.Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED ALL FOODHANDLERS TO WEAR PROPER HAIR RESTRAINTS WHEN HANDLING FOOD.
When was Greenleaf Food Mart, Inc. last inspected?
Greenleaf Food Mart, Inc. has 1 inspection on record going back to January 12, 2010.
| date | result | score |
|---|---|---|
| January 12, 2010 | Pass w/ Conditions |
Greenleaf Food Mart, Inc. vs Near South Side
Near South Side runs 73% clean across 470 tracked restaurants — 338 clean, 92 mid, 36 cooked.
Against the 470 spots Cooked tracks in Near South Side, this one comes out cleaner than 14% of them.
Other spots in Near South Side
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated January 12, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.