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79TH KINGSTONE FOOD MART

2523 E 79TH ST, CHICAGO, IL 60649 · Grocery Store

11 inspections

  1. Canvass

    0 infraction

  2. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING THROUGH OUT TO REMOVE SPILLS AND DEBRIS.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE DELI MEAT SLICER BEHIND FRESH MEAT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDERNEATH THE CHIP DISPLAY TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WATER STAINED CEILING TILES IN THE REAR PREP AREA AND A FEW IN THE FRONT DISPLAY AREA. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKS AT THE BOTTOM PIPES AND AT THE FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  4. Plainte

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE THE RUST FROM EXTERIOR OF THE GREASE TRAP UNDERNEATH THE 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE CUTTING BOARDS, SLICER, BAN SAW, MEAT COOLERS AND DEFROST BOX FREEZERS.CLEAN ALL DRY STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN ALL FLOORS THROUGHOUT PREMISES ESPECIALLY BENEATH BEHIND HEAVY EQUIPMENT. ALSO MUST SEAL OPENINGS AND SEAL AND REPAINT FLOOR IN REAR MEAT STORAGE AND PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL OPENINGS IN WALLS(UPPER & LOWER) THROUGH OUT PREMISES. ALSO MUST REPLACE ALL MISSING WATER STAINED CEILING TILES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS; REMOVE UNECESSARY CLUTTER FROM STORAGE AREAS TO AVOID INSECT AND RODENT HARBORAGE.
  5. Réinspection de la plainte

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND SINK BEHIND FRONT COUNTER WHERE GROUND BEEF/CHEESE ISSERVED MUST INSTALL HAND SINK AND SOAP/TOWEL DEVICE.OR KEEP FOOD IN REAR PREP.
  6. Plainte

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE FOOD EQUIPMENT SANITIZING.OBSERVED EMPLOYEE BUTCHER RINSING FOOD EQUIPMENT PART FROM MEAT GRINDER INSIDE OF MOP SINK WITH NO SANITIZING,USING HOSE ATTACHED TO FAUCET OF MOP SINK.INSTRUCTED TO ONLY USE 3-COMP SINK TO PROPERLY WASH RINSE AND SANITIZE FOOD EUIPMENT AND UTENSILS.3-COMP SINK WAS SET UP DURING INSPECTION-CDI CRITICAL CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.FOUND MORE THAN 30 RODENT/MICE DROPPINGS UNDER DISPLAY SHELVES ,IN FURNANCE ROOM FLOORS ,AND ON FLOORS BY PREP TABLE IN REAR MEAT PROCESSING ROOM.MUST CLEAN/SANITIZE ALL AREAS.ALSO FRONT AND REAR DOORS NOT RODENT PROOFED AT BOTTOM AREAS 1/4 INCH AT BOTTOM AREAS.MUST REPAIR.SERIOUS CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES AT THIS TIME WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,( SLICING DELI MEATS)AND NO VALID CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES,ONLY RECIEPTS DATED JULY 26,2012,AND 12/10/2010.AT THIS TIME OF INSPECTION.SERIOUS CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SOAP/TOWEL DEVICE AT PREP HAND SINK.MUST INSTALL.ALSO INSTALL BARRIER AT HAND SINK AND 3-COMP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING FLOOR TILES BEHIND FRONT COUNTER AND REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND SINK BEHIND FRONT COUNTER WHERE GROUND BEEF/CHEESE ISSERVED MUST INSTALL HAND SINK AND SOAP/TOWEL DEVICE.OR KEEP FOOD IN REAR PREP AREA.MUST REMOVE THREADS FROM FAUCET OF MOP SINK.
  7. Réinspection de la plainte

    3 infractions

    • 32. 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.REMOVE FOIL FROM REAR COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CONTINUE TO CLEAN FLOORS THRU-OUT UNDER AND AROUND ALL EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.CONTINUE TO REMOVE CLUTTER ITEMS NOT BEING USED.
  8. Plainte

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER WITH CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHEN LUNCH MEAT IS BEING SERVED. GIVEN SCHOOL INFORMATION.NEED ENROLLMENT RECEIPT.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 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.3COMPARTMENT SINK FOR DISHWASHING NOT MAINTAINED NO HOT WATER AT 1ST COMPARTMENT NOZZLE INSTRUCTED TO REPAIR.
    • 32. 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.REMOVE FOIL FROM REAR COOLER.
    • 33. 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.CLEAN AND SANITIZE CUTTING BOARDS, SLICER, BAN SAW, MEAT COOLERS AND DEFROST BOX FREEZERS.CLEAN ALL DRY STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR THRU - OUT FRONT AND REAR IN MEAT DEPARTMENT UNDER AND AROUND ALL EQUIPMENT AND STORAGE.
    • 35. 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.REPLACE WATER DAMAGED CEILING TILES, WALL NEEDS CLEANING REAR MEAT SECTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED CLUTTER IN REAR REMOVE ITEMS NOT BEING USED.
  9. Short Form Complaint

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING SERVER i.e. LUNCHMEAT.
  10. Réinspection de la plainte

    0 infraction

  11. Plainte

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED ABOUT FIFTEEN MOUSE DROPPINGS IN REAR ON FLOOR IN CORNER, INSTRUCTED TO REMOVE. OBSERVED ABOUT TWELVE OR MORE FRUIT FLIES IN REAR STORAGE ROOM AND TWO LIVE FLIES IN BUTCHER AREA, INSTRUCTED TO TREAT AREAS TO ELIMINATE PEST ACTIVITY. STRONGLY RECOMMENDED PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. FRONT ENTRANCE DOOR NOT TIGHT FITTING ON ONE SIDE, MUST CORRECT. AND DOOR SHOULD REMAIN CLOSED DURING BUSINESS HOURS TO AVOID FLIES ENTERING PREMISES.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 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. THREE COMP SINK IN REAR BUTCHER AREA NOT MAINTAINED. COLD WATER TURNED OFF FROM VALVE DUE TO LEAKING. MANAGER TURNED ON TO VERIFY THAT THEY HAD COLD WATER AT THE SINK. ALSO FAUCET ON ONE SIDE OF SINK IS IN POOR REPAIR; MUST MAKE REPAIRS TO SINK SO THAT SINK FUNCTIONS PROPERLY FOR WASH, RINSE AND SANITIZING.
    • 32. 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. CLEAN MEAT SLICER IN BUTCHER AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR STORAGE AREAS NEED DETAIL CLEANING; CLEAN AND MAINTAIN. CLEAN BEHIND AND AROUND OTHER STORE EQUIPMENT WHERE NEEDED.
    • 35. 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. MUST REPLACE WATER STAINED AND DAMAGED CEILING TILES WHERE NEEDED IN STORE. REPLACE MISSING WALL COVING AT LOWER WALL IN WASHROOM AND IN STORAGE ROOM. SEAL HOLES IN WALL OF FURNACE ROOM AND IN WASHROOM UNDER SINK AROUND PIPE TO AVOID POSSIBLE RODENT ENTRY. CLEAN CEILING VENTS IN STORE AND IN WASHROOM TO REMOVE DUST.
    • 36. 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. LIGHT SHIELDS NEEDED FOR LIGHTS IN BUTCHER AREA ABOVE MEAT DISPLAY CASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND WASTE WATER. STORE MOP UPWARD TO DRY AND DISPOSE OF WASTE WATER IN UTILITY SINK AFTER USE. MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS; REMOVE UNECESSARY CLUTTER FROM STORAGE AREAS TO AVOID RODENT HARBORAGE.