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ALBANY MART & GRILL

4749 N ALBANY AVE, CHICAGO, IL 60625 · Restaurant

4 inspections

  1. Canvass Re-Inspection

    0 infraction

  2. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RAT DROPPING INSIDE THE STORAGE ROOM FOR CHAIRS, TABLES, EMPTY BOXES ,BOXES WITH SHAMPOO,ETC. IN THE BASEMENT OVER 50 TOTAL AND DEAD RAT OUTSIDE THE STORAGE ROOM. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE THE AFFECTED AREAS., CLEAN THE FLOOR AND REMOVE THE DEAD RAT. CITATION ISSUED SSERIOUS. 7-38-020
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ON THE LIGHT BULBS INSIDE THE 2 DOOR REACH IN COOLER WITH COLD CUTS, PACKAGED SANDWICH, PACKAGED CHEESE,ETC.
  3. License Re-Inspection

    0 infraction

  4. License

    4 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.//MUST HAVE 1 PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE
    • 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.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & MOP SINK/EXPOSED HAND BOWL & 3COMP.SINK,PREP TABLE/GRILL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST REMOVE THREDS FROM FAUCET ON MOP SINK IN REAR AREA NO BACK SIPHONAGE DEVICE ON UNIT.
    • 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.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES