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111TH FOOD MART, INC.

1101 W 111TH ST, CHICAGO, IL 60643 · Grocery Store

Inspection summary

111TH FOOD MART, INC. has been inspected 7 times by Chicago Department of Public Health since May 23, 2014. The most recent inspection, on January 31, 2018, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on May 29, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 13, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 13, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on September 13, 2016. 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 once on May 27, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL SOILED CARDBOARD TRAYS ON CHIP DISPLAY PROVIDE GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING AND DAMAGED FLOOR TILES IN REAR STORAGE AND DISH WASHING AREA.
  3. Complaint

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND PAPER TOWELS AT EXPOSED SINK IN REAR AND WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT HAND SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED LIVE CAT AND KITTEN IN WASHROOM NEAR REAR PREP/ DISH WASHING AREA. INSTRUCTED MANAGER TO REMOVE. ALL FOOD AND FOOD CONTACT SURFACES MUST BE PROTECTED FROM CONTAMINATION. SERIOUS VIOLATION 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1296927 ON 6-3-14; 32- MUST INSTALL BARRIER BETWEEN HAND SINK AND MOP SINK IN REAR. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL SOILED CARDBOARD TRAYS ON CHIP DISPLAY PROVIDE GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES NEED CLEANING BEHIND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING AND DAMAGED FLOOR TILES IN REAR DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED HAND SINK BEHIND FRONT COUNTER WHERE NACHOS WITH CHEESE AND GROUND BEEF ARE PREPARED AND SERVED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES BEHIND FRONT COUNTER AND IN STORAGE AREAS TO PREVENT PEST HARBORAGE.
  4. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL BARRIER BETWEEN HAND SINK AND MOP SINK IN REAR.
  5. License Re-Inspection

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FAUCET IN POOR REPAIR,NOT INSTALLED AT 3-COMP SINK.MUST REPAIR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BARRIER BETWEEN HAND SINK AND MOP SINK.MUST INSTALL.ALSO NO GREASE TRAP AT 3-COMP SINK.MUST INSTALL.
  6. License

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT ENTRY DOOR NOT RODENT PROOFED AT BOTTOM OF DOOR APPROX 1/4 INCH.MUST REPAIR.ALSO NO PEST CONTROL LOG BOOK.MUST CONTACT LICENSE PEST CONTROL. SERIOUS VIOLATION ISSUED 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FAUCET AT 3-COMP SINK TOO SHORT TO REACH ALL COMPARTMENTS OF SINK.MUST REPLACE.SERIOUS VIOLATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BARRIER BETWEEN HAND SINK AND MOP SINK.MUST INSTALL.ALSO NO GREASE TRAP AT 3-COMP SINK.MUST INSTALL.
  7. License

    0 infractions

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