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Happy Mart

December 7, 2021 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-602.11(B-E) OBSERVED ACCUMULATED FOOD DEBRIS ON THE CUTTING BOARDS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED DUCK AND COOKED PORK) IN A HOT HOLDING UNIT AT INADEQUATE HOT HOLDING TEMPERATURES; ABOUT 10 LBS OF COOKED DUCK AT 56F AND ABOUT 10 LBS OF COOKED PORK AT 77F. INSTRUCTED TO DISCARD AND DENATURE SAID FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. THE MANAGER TURNED ON THE HOT HOLDING UNIT AND, BY THE END OF THE INSPECTION, SAID THE HOT HOLDING UNIT WAS MAINTAINING 135F. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW DUCK, RAW PORK) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; ABOUT 30 LBS OF WHOLE RAW DUCK IN THE 3 COMPARTMENT SINK, SITTING IN WATER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F DURING THE INSPECTION AND ABOUT 5 LBS OF RAW PORK ON A PREP TABLE AT 57F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. THE MANAGER DISCARDED AND DENATURED DURING THE INSPECTION. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21 7-38-005.
code 22
Approved Thawing Methods Used

Inspector note: 3-501.13 OBSERVED FACILITY THAWING RAW DUCKS INSIDE OF A 3 COMPARTMENT SINK, SITTING IN WATER. INSTRUCTED TO ALWAYS THAW UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL PRODUCT HAS REACHED 41F OR IN A ADEQUATE REFRIGERATION UNIT.
code 35
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL ITEMS THAT ARE OUT OF THE ORIGINAL PACKAGING.
code 37
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: 4-502.13 OBSERVED TCS FOOD ITEMS STORED INSIDE OF GROCERY BAGS INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO ONLY USE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR ALL ITEMS.
code 45
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: 4-601.11(C) OBSERVED EXTERIOR OF PREP COOLER AND ALL COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS, DOOR HANDLES OF WALK IN COOLERS WITH ACCUMULATED FOOD DEBRIS AND INTERIOR OF REFRIGERATION UNITS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
code 49
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS STORED ON THE GROUND. INSTRUCTED TO ORGANIZE OR REMOVE ALL CLUTTER AND DO NOT STORE ITEMS ON THE GROUND, ALL ITEMS SHOULD BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
code 55
All Food Employees Have Food Handler Training

Inspector note: 2-102.13 OBSERVED ONE MALE AND ONE FEMALE FOOD HANDLER WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT.
code 57

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 8, 2019: 8 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.