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Nelly's Food Mart Corp.

March 28, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING DISPLAY UNIT WITH POTENTIALLY HAZARDOUS READY TO EAT FOOD (EMPANADA, FRIED CHICKEN, SHISH KABAB ETC.) AT IMPROPER TEMPERATURE REQUIREMENT. NOTED AN AIR TEMPERATURE OF 118.7F. INSTRUCTED MANAGER, HOT HOLDING UNIT WITH POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F AND ABOVE. MANAGER TURNED ON THERMOSTAT FROM LOW TO HIGH. AIR TEMPERATURE NOW HAS REACHED 146.8F. CRITICAL CITATION ISSUED 7-38-005 (A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. NOTED PIZZA PUFF AT 106.3F, MORCILLA (BLACK SAUSAGE) AT 122.3F, PAPAS CON CARNE (BAKED POTATO) AT 122.5F, EMPANADA WITH GROUND BEEF INSIDE AT 117.8, PINCHO (PORK SHISH KEBAB) AT 132.1F, AND FRIED CHICKEN AT 129.8F. INSTRUCTED MANAGER HOT HOLDING TEMPERATURE MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR ABOVE AND COLD HOLDING MUST MAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $40.00, TOTAL WEIGHT 7 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)
code 3Priority
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. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH MOLD LIKE BUILD-UP AND DRIED FOOD DEBRIS ACCUMULATION, INTERIOR AND EXTERIOR SURFACES OF STOVE, FRYER, OVEN, POTS AND PAN, STORAGE SHELVES WITH HEAVY GREASE BUID-UP, INTERIOR SURFACES OF 3 COMPARTMENT SINK, INTERIOR OF ALL STORAGE CABINETS IN FOOD PREP AREA AND IN WASHROOM, PREP SHELVES ETC.
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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA, UNDER AND AROUND COOKING EQUIPMENT, COOLERS AND FREEZERS AND ALSO FLOORS THROUGHOUT BASEMENT.
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. INSTRUCTED TO REPLACE HEAVY WATER STAINED AND MISSING CEILING TILES ABOVE FOOD PREP AREA AND IN DISPLAY AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. NOTED NO VENTILATION, WINDOW CLOSED INSIDE WASHROOM. INSTRUCTED TO PROVIDE PROPER VENTILATION.---------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING DISPLAY UNIT.
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. FOOD PREP AREA IN NEED OF CLEANING AND REORGANIZING, MUST REMOVE ALL UNNECESSARY ARTICLES STORED TO PREVENT RODENT AND INSECT HARBORAGE INCLUDING BASEMENT AREA.
code 41

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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.