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Mini Mart

October 11, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings4

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HOT WATER AT HANDWASHING SINKS. HOT WATER TEMPERATURE ,60.F IN WASHROOM HAND SINK AND 84.0F AT PREP DISHWASHING AREA.INSTRUCTED HOT WATER MUST BE A MINIMIUM OF 100.0F. PRIORITY VIOLATION • NO HANDWASHING SIGN AT HAND SINK IN DISHWASHING AREA. MUST PROVIDE. • NO HAND SINK AT COFFEE COUNTER AT FRONT OF STORE. MUST INSTALL.PIORITY FOUNDATION
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: PIC HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE . PRIORITY FOUNDATION
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE WITH ALL NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION.
code 5Priority
Water & Ice From Approved Source

code 31
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: NO PREP COOLER LOCATED IN PREP AREA BEHIND COUNTER. MUST PROVIDE. PRIORITY VIOLATION.
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: NO METAL STEM THEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES.PRIORITY FOUNDATION
code 36
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED NO PREP TABLES FOR PREPING AND MEAT SLICER. MUST PROVIDE.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: NO CHEMICAL TESTING DEVICE FOR 3- COMPARTMENT DISHWASHING FACILITIES. MUST PROVIDE.
code 48
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED NO FOOD PREPARATION SINK LOCATED IN PREP AREA WHERE DELI MEAT WILL BE SLICED AND FOOD PREPARED. MUST PROVIDE.
code 51

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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.