Halsted Food Market

April 13, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings16
critical findings2

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. PROVIDE SOAP AND HANDTOWELS (PAPER) AT ALL HAND SINKS.
code 6Priority
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. REPLACE BROKEN HOT WATER TANK, NO HOT WATER.
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. MUST MAKE AND KEEP ALL EXIT DOORS TIGHT FITTING, PREVENTING RODENT/INSECT ENTRANCE AND HORBAGE.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. DETAIL CLEAN OUTSIDE WASTE GREASE CONTAINER, SIDES AND LID.
code 19
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. MUST PROVIDE A CURRENT CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
code 21
Toilet Rooms Enclosed Clean, Provided With Hand Cleanser, Sanitary Hand Drying Devices And Proper Waste Receptacles

Inspector note: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. MUST DETAIL CLEAN EMPLOYEE'S WASHROOM, THE TOILET BOWL AND WASHBOWL NOT CLEAN, BLACK LINES AROUND BOTH.
code 27
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. DETAIL CLEAN AND INVERT ALL CLEAN MULTI-USE UTENSILS WHEN STORED.
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. REPAIR CHEST FREEZER LIDS, ELIMINATING ANY PHYSICAL CONTAMINATION OF FOODS STORED IN THE FREEZER. PAINT ALL SHELVES WOODEN AND WIRE, ALL WHEELS LEGS PREPTABLE SHELVES CLEANED THROUGHOUT STORE. WITH A NON-TOXIC PAINT.
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. DETAIL CLEAN ALL EQUIPTMENT INSIDE AND OUTSIDE, TO INCLUDE ALL COOLERS, COOKING EQUIPTMENT,OVERHEAD VENTS ,FILTERS, STEAM TABLE, GASKETS ON ALL COOLERS WHEELS AND LEGS OF ALL TABLES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, REPAIR/REPLACE ANY MISSING FLOOR TILES,REVENTING INSECT HORBAGE. MAKING FLOORS THROUGHOUT SMOOTH AND EASY CLEANABLE.
code 34
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. MAKE ALL WALLS SMOOTH TIGHT FITTING WITHOUT ANY CRACKS, HOLES, OPENINGS AROUNT ELECTRICAL OUTLETS, PIPES. PAINT WITH A LIGHT COLOR. CLEAN AND/OR REPLACE MISSING CEILING TILES THROUGHOUT. CLEAN ALL CEILING FANS AND OTHER ATTACHED EQUIPTMENTS CLEAN/REPAIR FRONT WINDOW.
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. DETAIL CLEAN ALL LIGHT FIXTURES THROUGHOUT.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON TOILET DOOR.
code 37
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. PROVIDE STAINLESS STOPPERS FOR 3 COMP. SINK IN REAR, REPAIR LEAK AT 3 COMP. FAUCET, REPAIR/REPLACE MOP SINK IN REAR. (DETAIL CLEAN SAME).
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS INSIDE ALL COOLERS/FREEZERS VISIBLE.
code 40
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. REMOVE ALL BROKEN/UNWANTED ARTICLES IN STORE ELIMANITING ANY CLUTTER.
code 41

What changed since the previous inspection?

Compared with Fail on March 2, 2010: 16 findings appeared for the first time.

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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.