Ty Food Mart

June 18, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings11
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED NO EXPOSED SINK BEHIND FRONT COUNTER WHERE ITALIAN BEEF WILL BE SERVED. INSTRUCTED MANAGER TO INSTALL AN EXPOSED SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT PREP AREA. CRITICAL VIOLATION 7-38-030
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED 8-DOOR REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 57F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. OBSERVED 3-DOOR COOLER IN REAR PREP AREA AND PEPSI REACH-IN COOLER IN SALES AREA NOT TURNED ON OR OPERABLE. INSTRUCTED MANAGER TO REPAIR COOLERS TO MAINTAIN 40F OR REMOVE FROM PREMISES. CRITICAL VIOLATION 7-38-005A
code 2Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH AND LIDS NOT TIGHT-FITTING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED TO PROVIDE AND POST CHICAGO FOOD SANITATION MANAGER CERTIFICATE. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030
code 22
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE POP CRATES AND PROVIDE ADEQUATE SHELVING IN REAR STORAGE AREA. REMOVE RUST AND PAINT EXTERIOR SURFACES ON GREASE TRAP.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF SLICER, PREP TABLES, COOLERS, AND FREEZERS.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPLACE MISISNG CEILING TILES AND SEAL ALL OPENINGS IN WALLS AND CEILINGS IN WASHROOM.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKING HOT WATER HANDLE AND FAUCET ON 3-COMPARTMENT SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE THERMOMETER IN RIGHT DISPLAY COOLER IN REAR PREP AREA.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE ALL UNUSED EQUIPMENT, CHEST FREEZER, POP CRATES, ETC OUTSIDE NEAR DUMPSTER. REMOVE ALL ITEMS, LIGHT BULBS AND SHELVING FROM WEST REAR DOOR IN STORAGE AREA. REMOVE ALL ITEMS FROM UTILITY SINK. SEPARATE BLEACH FROM STRYOFOAM TRAYS ON BOTTOM OF PREP TABLE IN REAR PREP AREA.
code 41

What changed since the previous inspection?

Compared with Not Ready on June 4, 2018: 11 findings appeared for the first time.

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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.