✓!

Village Food Market Inc.

July 18, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED THE REAR WALK IN COOLER AT 53.4F WITH POTENTIALLY HAZARDOUS FOOD (SHELLED EGGS, SOUR CREAM, HOT DOGS, POLISHES, CHEESE, CHICKEN, GROUND BEEF, MILK, DELI MEATS, ETC) STORED INSIDE. INSTRUCTED TO REPAIR AND MAINTAIN THE WALK IN COOLER TEMPERATURE AT 40.0F OR BELOW. CRITICAL VIOLATION 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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WARMING UNIT IN THE FRONT PREP AREA (6LBS OF JERK CHICKEN AT 121.7F AND 5LBS OF JERK RIB TIPS AT 134.3F) AND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE REAR WALK IN COOLER (8LBS OF HOT DOGS AT 50.3-52.1F, 9LBS OF POLISH SAUSAGES AT 50.1F, 22LBS OF MOZZARELLA, MEXICAN AND CHEDDAR CHEESES AT 52.2-53.6F, 7LBS OF SHELLED EGGS AT 50.4F, 16LBS OF SOUR CREAM AT 51.1F, 149LBS OF DESSERT/ICE CREAM MIX, 8LBS OF GROUND BEEF AT 54.7F, 2LBS OF CHICKEN LEGS AT 68.6F, 2LBS OF BOLOGNA AND SALAMI AT 52.0F, 5LBS OF SMOKED SAUSAGES AT 53.7F AND 2 GALLONS OF MILK AT 52.7F). MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 255LBS OF FOOD VALUED AT $200. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED THE FLOOR UNDER THE COOKLINE WITH ACCUMULATED GREASE AND FOOD DEBRIS AND RAW CONCRETE FLOOR IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE FLOORING AS WELL AS CLEANING AND MAINTAINING ALL FLOORS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED ACCUMULATED DUST ON THE RESTROOM CEILING VENT AND THE CONDENSER VENT COVER INSIDE OF THE MEAT WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL VENT COVERS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: OBSERVED BLOWN AND UNSHIELDED LIGHTS IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE AND SHIELDED LIGHTING.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A STOVE IN THE REAR PREP AREA NOT COMPLETELY VENTED. INSTRUCTED TO PROVIDE ADEQUATE VENTILATION.
code 38

What changed since the previous inspection?

Compared with Pass on December 23, 2015: 3 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Auburn Gresham

See every restaurant in Auburn Gresham →

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.