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Mayfair Market

May 21, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

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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: EXPOSED HAND SINK IN CARNITAS PREP AREA IS CLOGGED.INSTRUCTED TO REPAIR. EXPOSED HAND SINKS NOT ACCESSIBLE/MAINTANED IN DIFFERENT PREP AREAS: PRODUCE PREP AREA,EXPOSED HAND SINK WAS BLOCKED BY A GARBAGE CONTAINER WITH GARBAGE INSIDE; EXPOSED HAND SINK AT DELI DEPARTMENT(MIDDLE SINK)WITH UTENSILS INSIDE AND A BLOODY WIPING CLOTHS,ALSO SLOWLY DRAINING; THE EXPOSED HAND SINK BY THE SOUTH WALL AT SAME AREA WITH UTENSILS AND WHITE BUCKET INSIDE; THE THIRD COMPARTMENT SINK AT SAME AREA ALSO HAD UTENSILS INSIDE THE BOWL;EXPOSED HAND SINK IN CARNITAS PREP AREA IS CLOGGED.INSTRUCTED TO REPAIR. NO PAPER TOWELS PROVIDED AT WOMEN'S WASHROOM. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND 6 HALF CUT WATERMELON AT TEMP OF 56.7F-55.7F AND 57.3F,ALSO 7 EACH CONTAINER OF DICED PAPAYAS AT TEMP OF 55.7F TO 56.8F, STORED ON SELLING SHELF WITHOUT ICE/REFRIGERATION.CUT FRUIT/WATERMELON MUST MAINTAIN TEMP OF 40F.ALSO FOUND COOKED CARNITAS STORED UNDER THE PREP TABLES AT TEMP OF 56.9F TO 59.7F FOOD DISCARDED AND DENATURED.POUNDS 20,VALUE 25 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
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: EVIDENCE OF MICE DROPPINGS BY THE HOT HOLDING UNIT AND BY THE UNUSED UNIT,APPROX 60 MICE DROPPINGS; WEST STORAGE AREA DROPPINGS UNDER SHELVES AND ON CEMENT LEDGE ABOVE COVING ,APPROX 40 DROPPINGS; PRODUCE STORAGE AREA MICE DROPPINGS UNDER SHELVES ALONG WALL APPROX 50 DROPPINGS AND APPROX 70 DROPPINGS AROUND HOT WATER TANK AND UNDER SHELVES AT SECOND FLOOR.NOT AN INFESTATION.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN AREA.OUTER OPENING NOT PROTECTED.PRODUCE DOOR (SOUTH AREA)IN POOR REPAIR,GAPS FROM 1/2" TO 2" AROUND,MIDDLE AND BOTTOM DOOR; WEST DELIVERY EXIT DOOR WITH 1/2" TO 1" OF GAP AT BOTTOM AND BETWEEN TOP DOOR;FRONT ENTRANCE MAIN DOOR WITH GAPS OF 1" TO 2" OR MORE AT BOTTOM AND THROUGHOUT THE FRAME DOOR.DOORS MUST BE RODENT /INSECT PROOFED.DOORS MUST BE TIGHT FITTING TO DOOR FRAME. HOLES ON (THE NORTH SIDE) FLOOR BY THE HOT WATER TANK AT SECOND FLOOR,ON FLOOR AT PRODUCE AREA BY THE ICE MACHINE AND THROUGHOUT ALSO AT SAME AREA ON SOUTH WALL ABOVE THE COVING/BASEBOARD.INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION:7-38-020
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 11-20-14,REPORT#1424623 #33- MEAT PREP AREA 3-COMPARTMENT SINK GREASE TRAP EXTERIOR WITH FOOD BUILD UP/WATER ON TOP ALSO OBSERVED FOOD/CALCIUM ON EXTERIOR OF ALL EXPOSED HAND WASH BOWLS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT #34-OBSERVED DAMAGED/MISSING FLOOR TILES IN MEAT AND POULTRY PREP AREAS/WALK IN COOLERS ALSO OBSERVED DIRT BUILD UP ON FLOOR AROUND HOT WATER TANK. INSTRUCTED MANAGER TO REPAIR FLOOR AT PREP AREAS/MEAT COOLERS (FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN) ALSO MUST CLEAN FLOOR AROUND HOT WATER TANK. #38-MEAT DEPARTMENT 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY UNDER MIDDLE COMPARTMENT ALSO OBSERVED MENS WASHROOM HAND WASH BOWL WATER HANDLE LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS. #41- FLOOR CLUTTERED AT UPPER STORAGE ROOM AROUND HOT WATER TANK. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS. The same violation was observed today on 5-21-15 SERIOUS VIOLATION:7-42-090
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DIRTY KNIVES STORED INSIDE THE KNIFE RACKS IN PRODUCE AND BUTCHER'S AREA.INSTRUCTED ONLY CLEAN KNIVES MUST BE STORED INSIDE THE CLEAN KNIFE RACKS,TO MINIMIZE SOURCE OF CONTAMINATION CARDBOARD ARE USED FOR SHELF LINERS INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
code 32
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: BURNED LIGHT BULB INSIDE THE WALK-IN FREEZER,AND PRODUCE AREA,INSTRUCTED TO REPLACE.
code 36

What changed since the previous inspection?

Compared with Pass on November 20, 2014: 6 findings appeared for the first time. 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.