✕

Super Mas Market

April 7, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings3

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: Adequate and convenient hand washing facilities shall be provided for all employees.NO PAPER TOWELS ACCESSIBLE CONVENIENT FOR FOOD HANDLERS AT ANY HAND WASHING SINKS IN RESTAURANT PREP,BAKERY PREP, WHILE PREPPING,COOKING FOOD AT THIS TIME. INSTRUCTED MANAGER TO PROVIDE-CDI CRITICAL CITATION ISSUED.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.DELI REACH IN COOLER UNIT MAINTAINING IMPROPER TEMPERATURE OF 48.1F(OBSERVED EXCESSIVE ICE BUILD INSIDE THRU-OUT COOLER). UNIT TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL UNIT IS REPAIRED. ALSO COOLER UNIT FOR CHORIZO AIR TEMPERATURE-48.7. UNIT TAGGED. MUST HAVE UNIT SERVICED. MUST USE ADDITIONAL COOLER MAINTAINING 40F OR LESS.CDI-CRITICAL CITATION ISSUED
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS/READY TO EAT DELI MEATS MAINTAINED AT IMPROPER TEMPERATURES INSIDE REACH IN COOLER UNIT-(HAM-48.9F,TURKEY BREAST-48.7F,ROAST BEEF-45,6F,ETC)TOTAL 370 LBS,COST$757.00. ALSO APPROX-40 LBS/COST$80.00 OF CHORIZO HANGING INSIDE COOLER UNIT AT IMPROPER TEMPERATURES OF 51F,54.3F. NO TEMPERATURE LOGS MAINTAINED FOR FOODS IN COOLERS AVAILABLE AT THIS TIME. ALL FOOD WAS VOLUNTARILY DISPOSED/ DENATURED BY MANAGER.CRITICAL CITATION ISSUED
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISH WASHING FACILITIES NOT MAINTAINED AT 3-COMP SINK. NO HOT WATER AT FAUCETS OF TWO 3-COMP SINKS IN RESTAURANT PREP AREA AT THIS TIME.MUST REPAIR . SERIOUS CITATION ISSUED
code 24
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT WATER AT TWO EXPOSED HAND SINKS IN RESTAURANT PREP AREA. MUST REPAIR. SERIOUS CITATION ISSUED
code 26
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. FLOOR DRAINS NOT CLEAN,MUST CLEAN. MUST ELEVATE STORAGE ON FLOOR AREA ON 2ND FLOOR.
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. MUST REPAIR WALLS IN MEAT SERVICE AREA BEHIND COUNTER IN POOR REPAIR.
code 35

What changed since the previous inspection?

Compared with Pass on February 4, 2010: 6 findings appeared for the first time. 1 finding recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in New City

See every restaurant in New City →

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.