Pol-Mart

• resultPass w/ Conditions
• critical violations1
• last inspectedJanuary 27, 2012
• address7141 W Addison St, Chicago 60634
• cuisineGrocery & Restaurant

Is Pol-Mart clean?

Pol-Mart is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 27, 2012. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Pol-Mart?

These are the violations recorded at the most recent inspection on January 27, 2012, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND COOKED BREADED PORK AT 48 .2 F,8 LBS,ROLLED CABBAGE WITH RICE AND PORK 49.5F 4 LBS,8 PCS ,CHEESECAKE 46.5F(INGREDIENTS EGGS AND MILK) ON COUNTER TOP;INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW,TOTAL $95.00,MANAGER DISCARDED THE FOOD
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD IN THE RESTAURANT BETWEEN THE EXPOSED HAND SINK AND THE 3 COMPARTMENT SINK;MUST INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE COFFEE PREP TABLE AND PACKAGING SHELVES; MUST READJUST DOOR SWEEP AT THE BOTTOM OF THE ENTRANCE DOOR; MUST FIX PAPER TOWEL HOLDER IN FRONT COUNTER HAND SINK AND IN RESTAURANT HAND SINK
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD IN THE RESTAURANT BETWEEN THE EXPOSED HAND SINK AND THE 3 COMPARTMENT SINK;MUST INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE COFFEE PREP TABLE AND PACKAGING SHELVES; MUST READJUST DOOR SWEEP AT THE BOTTOM OF THE ENTRANCE DOOR; MUST FIX PAPER TOWEL HOLDER IN FRONT COUNTER HAND SINK AND IN RESTAURANT HAND SINK
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS/SHELVES IN THE RESTAURANT AND BASEMENT PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN; INTERIOR PANEL OF ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. CEILING FAN IN BASEMENT PREP AREA UNCLEAN MUST DETAIL CLEAN AND MAINTAIN
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. CEILING FAN IN BASEMENT PREP AREA UNCLEAN MUST DETAIL CLEAN AND MAINTAIN
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD IN FRONT COUNTER OF THE RESTAURANT
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • 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. MUST PROVIDE THERMOMETER IN 2 COOLERS IN THE RESTAURANT
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • 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. MUST PROVIDE THERMOMETER IN 2 COOLERS IN THE RESTAURANT

When was Pol-Mart last inspected?

Pol-Mart has 5 inspections on record going back to August 23, 2010.

Pol-Mart vs Dunning

Dunning runs 64% clean across 296 tracked restaurants — 189 clean, 63 mid, 44 cooked.

Against the 296 spots Cooked tracks in Dunning, this one comes out cleaner than 23% of them.

Other spots in Dunning

• ✓ Convenient
  clean · November 9, 2017
• ? Apples Deli Inc
  cooked · June 12, 2012
• ? Arbor Inn Inc
  cooked · November 19, 2010
• ✕ Dunkin Donuts
  cooked · May 25, 2010
• ✓ Colutas Pizza
  clean · February 4, 2026
• ✓ Wally's Market
  clean · November 8, 2012

See every restaurant inspection in Dunning →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated January 27, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.