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One Stop Shop Food Mart, Inc.

September 19, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings6
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFIY THAT THEY MAINTAIN APPROPRIATE TEMPERATURES. ALSO PROVIDE A MICROWAVE OR LIKE EQUIPMENT ON SITE TO HEAT CANNED MEAT.
code 2Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: MUST PROVIDE SEPARATION BETWEEN THE REAR PREP AREA AND THE SALES FLOOR.
code 16
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: THREE COMPARTMENT SINK NOT PROPERLY INSTALLED. NOTED COOKING PAN GLUED TO THE SIDE OF THE THREE COMPARTMENT SINK BEING USED AS A DRAIN BOARD. MUST REMOVE GLUE AND COOKING PAN FROM SINK AND PROPERLY ATTACH AN ADEQUATE METAL DRAIN BOARD. ALSO, VENDING MACHINE NOT CONNECTED TO CITY PLUMBING. MUST REMOVE OR PROPERLY INSTALL.
code 24
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL A SPLAH GUARD BETWEEN THE MOP SINK AND THE THREE COMPARTMENT SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST INSTALL THERMOMETERS IN ALL COOLERS THROUGHOUT.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE ALL UNUSED EQUIPMENT FROM PREMISES.
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.