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111TH AND RACINE MARATHON, INC.

1200-1210 W 111TH ST, CHICAGO, IL 60643 · Grocery Store

Inspection summary

111TH AND RACINE MARATHON, INC. has been inspected 4 times by Chicago Department of Public Health since July 8, 2011. The most recent inspection, on February 7, 2012, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on January 27, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 4 separate inspections, most recently on February 7, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 3 separate inspections, most recently on January 27, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 8, 2011. For example: NO SMOKING REGULATIONS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass Re-Inspection

    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.NEED TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NEED TO INSTALL MOP SINK WITH BACK FLOW DEVICE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 FROM REAR STORAGE.
  2. Canvass

    9 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 EAST DOOR NOT RODENT PROFFED 1"GAP LEFT SIDE SIDE DOOR NEED TO MAKE TIGHT NO LIGHT UNDER DOOR, AND 40 MICE DROPPINGS IN 4 DIFFERENT AREAS REAR OFFICE OFF EAST DOOR, REAR STORAGE, SIDE OF FREEZER AND NEXT TO GAMING MACHINE FRONT SALES FLOOR.NEED TO CLEAN/REMOVE DROPPINGS AND HAVE PEST CONTROL RETURN FOR SERVICE.
    • 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.PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN ALL COOLERS,FREEZERS STORAGE SHELCES FRONT AND REAR SALES AREA AND REAR STORAGE.
    • 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 ALL FLOORS UNDER STORAGE FRONT, REAR, AND COOLER. ELEVATE STOCK 6" OFF FLOOR. AND PROVIDE FLOOR DRAIN COVER REAR IN FRONT 3 COMP SINK.
    • 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.CLEAN WALLS ANS PAINT WALLS IN ALL AREAS ,AND REPAIR WALLS SEAL OPENINGS AROUND PIPES AND DOOR FRAMES. CLEAN WALLS AND CEILING IN WALK-IN COOLER.REPLACE MISSING AND WATER DAMAGED CEILING TILES IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE DAMAGED LIGHT SHIELD AND CLEAN OTHER SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTALL UTILITY MOP SINK/WITH BACKFLOW DEVICE.NEED TO PROVIDE SINK STOPPERS FOR 3 COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETERS FOR ALL COOLERS
    • 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.MUCH CLUTTER IN REAR STORAGE AND ON TOP OF WALK-IN FREEZER.
  3. Canvass Re-Inspection

    8 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. PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 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 INTERIOR AND EXTERIOR OF FRONT COUNTER, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA (DUST BUILDUP, FOOD DEBRIS, CIGARETTE ASHES), DISPLAY RACKS, ETC
    • 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 NEED CLEANING UNDER ALL DISPLAY SHELVES IN SALES AREA (DUST BUILDUP, DIRT, DEBRIS), BEHIND FRONT COUNTER (CIGARETTE ASHES), IN SALES AREA NEAR GAMING MACHINES (CIGARETTE BUTTS), IN REAR STORAGE AREAS, ETC. REPLACE MISSING FLOOR TILES NEAR FRONT DOOR AND DAMAGED FLOOR TILES IN REAR. ALL STOCK MUST BE ELEVATED OFF FLOOR.
    • 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 MISSING AND STAINED CEILING TILES IN ALL AREAS. WALLS, DOORS, ETC NEED CLEANING AND PAINTING IN ALL AREAS. WALLS NEED REPAIR IN REAR STORAGE. SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN WASHROOM. REPAIR EAST DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD BEHIND FRONT COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL UTILITY SINK WITH HOT/COLD RUNNING WATER AND BACK FLOW DEVICE FOR PROPER WASTE WATER DISPOSAL. REMOVE PLUMBERS PUTTY AROUND DRAINS INSIDE 3-COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
    • 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. REMOVE ALL CLUTTER, BAGS, ETC NEAR REAR DOOR. REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  4. Canvass

    9 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 40-50 MICE DROPPINGS ON SHELVES UNDER CHIPS IN SALES AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AFFECTED AREAS AND CALL AN EXTERMINATOR FOR SERVICE. FOLLOWING DOORS NOT RODENT PROOFED: FRONT DOORS 1/4" GAP ON BOTTOM OF DOORS, REAR EAST DOOR 1/4" GAP ON BOTTOM AND LEFT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT EST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 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. PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 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 INTERIOR AND EXTERIOR OF FRONT COUNTER, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA (DUST BUILDUP, FOOD DEBRIS, CIGARETTE ASHES), DISPLAY RACKS, ETC
    • 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 NEED CLEANING UNDER ALL DISPLAY SHELVES IN SALES AREA (DUST BUILDUP, DIRT, DEBRIS), BEHIND FRONT COUNTER (CIGARETTE ASHES), IN SALES AREA NEAR GAMING MACHINES (CIGARETTE BUTTS), IN REAR STORAGE AREAS, ETC. REPLACE MISSING FLOOR TILES NEAR FRONT DOOR AND DAMAGED FLOOR TILES IN REAR. ALL STOCK MUST BE ELEVATED OFF FLOOR.
    • 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 MISSING AND STAINED CEILING TILES IN ALL AREAS. WALLS, DOORS, ETC NEED CLEANING AND PAINTING IN ALL AREAS. WALLS NEED REPAIR IN REAR STORAGE. SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELDS BEHIND FRONT COUNTER AND IN REAR STORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL UTILITY SINK WITH HOT/COLD RUNNING WATER AND BACK FLOW DEVICE FOR PROPER WASTE WATER DISPOSAL. REMOVE PLUMBERS PUTTY AROUND DRAINS INSIDE 3-COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REMOVE ALL CLUTTER EXCESS BOXES, ETC NEAR REAR DOOR. REMOVE SOILED WATER IN MOP PAIL AND STORE MOPHEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 70. NO SMOKING REGULATIONS
      • Smoking shall be prohibited in all public places except in designated smoking areas. NO SMOKING SIGNS NOT POSTED. OBSERVED CUSTOMER SMOKING CIGARETTE AT FRONT COUNTER. INSTRUCTED MANAGER TO POST NO SMOKING SIGNS. SMOKING IS PROHIBITED IN PUBLIC PLACES. SMOKING VIOLATION 7-32-020 CITATION ISSUED.

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