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16TH ST FOOD MART

3614 W 16TH ST, CHICAGO, IL 60623 · Grocery Store

Inspection summary

16TH ST FOOD MART has been inspected 7 times by Chicago Department of Public Health since May 17, 2010. The most recent inspection, on December 5, 2013, found no infractions.

1 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: Food temperature control, Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on October 10, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on October 1, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 September 12, 2011. 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 16 times across 6 separate inspections, most recently on October 10, 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 13 times across 6 separate inspections, most recently on October 10, 2012. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN ALL FOOD STOCK SHELVES TO REMOVE DUST NOTED. ALSO CLEAN TOPS OF CANNED GOODS AND BOXES ON SHELVES TO REMOVE DUST OBSERVED. CLEAN REAR PREP TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS IN CEILING TO REMOVE DUST. PROVIDE A VENT FAN COVER FOR FAN IN WASHROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE AN INTERNAL THERMOMETER FOR COOLER THAT STORES PACKAGED MEATS.
  3. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMP SINK NOT MAINTAINED. WASTE WATER BACKING UP INTO COMPARTMENTS OF SINK WHEN RUNNING WATER AND GREASE RECEPTOR IS LEAKING UPON RUNNING WATER. MUST FIX SINK. PROVIDE THREE METAL DRAIN STOPPERS TO PROPERLY SET UP SINK FOR WASH, RINSE AND SANITIZING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN ALL FOOD STOCK SHELVES TO REMOVE DUST NOTED. ALSO CLEAN TOPS OF CANNED GOODS AND BOXES ON SHELVES TO REMOVE DUST OBSERVED. CLEAN REAR PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL OPENING IN FLOOR BETWEEN WALL AND FLOOR BEHIND TOILET IN WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS IN CEILING TO REMOVE DUST. PROVIDE A VENT FAN COVER FOR FAN IN WASHROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING AT ELBOW UNDER UTILITY SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE AN INTERNAL THERMOMETER FOR COOLER THAT STORES PACKAGED MEATS.
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE MISSING DOOR HANDLE ON POP COOLER.MUST PROVIDE SINK STOPPERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE MISSING & DAMAGED FLOOR TILES.
  5. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2- DOOR GLASS POP COOLER AT 49.2F. WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE FOR SALE SUCH AS (MILK,EGGS).13 1/2 GALLONS& 8 GALLONS OF MILK, UNTIL EXPIRED ON 9/27.A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240.(CRITICAL 7-38-005A)CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF MILK 48.8F-49.7F,EGGS 51.0F-51.7F IN 2- DOOR GLASS POP COOLER,COOKED GROUND BEEF 96.9F-101.5F IN SKILLET & CROCK POT.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX19LBS.$86.(CRITICAL 7-38-005A)CITATION ISSUED.
    • 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 A INCOMPLETE PEST CONTROL LOGBOOK NO STATE LICENSE,NO MSDS,NO MAP.MUST PROVIDE & MAINTAIN.(SERIOUS 7-38-020)CITATION ISSUED.
    • 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.OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE (COOKED GROUNDBEEF,CHEESES SAUCE,)BEING PREPARED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)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.MUST REPLACE MISSING DOOR HANDLE ON POP COOLER.MUST PROVIDE SINK STOPPERS.
    • 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.MUST REPLACE MISSING & DAMAGED FLOOR TILES.
    • 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.MUST PROVIDE LIGHT SHIELD AT SERVICE COUNTER FOR FOOD PROTECTION.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 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 ARTICLES FROM IN BETWEEN WALL & COOLERS.
  6. Short Form Complaint

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MOP SINK, STORAGE CABINET UNDER FOOD COUNTER, DISPLAY SHELVES, FRONT SERVING AREA STORAGE SHELVES, AND CHEST FREEZERS.
    • 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. MUST REPLACE MISSING AND BROKEN FLOOR TILES THRU-OUT AND CLEAN FLOORS THRU-OUT.
    • 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 REPAINT WALLS AND SEAL RAW WOOD WALLS NEAR WASHROOM DOOR, AND CLEAN WALLS BEHIND MOP SINK, AND BEHIND FOOD PREP COUNTER/CABINET.
    • 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. MUST PROVIDE LIGHT SHIELDS ABOVE PREP FOOD COUNTER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
    • 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 UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
  7. Complaint

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MOP SINK, STORAGE CABINET UNDER FOOD COUNTER, DISPLAY SHELVES, FRONT SERVING AREA STORAGE SHELVES, COOLERS, AND CHEST FREEZERS.
    • 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. MUST REPLACE MISSING AND BROKEN FLOOR TILES THRU-OUT, AND CLEAN FLOORS THRU-OUT.
    • 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 REPAIR WALLS AND SEAL RAW WOOD WALLS NEAR WASHROOM DOOR, AND CLEAN WALLS BEHIND MOP SINK AND BEHIND FOOD PREP COUNTER/CABINET.
    • 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. MUST PROVIDE LIGHT SHIELDS ABOVE PREP FOOD COUNTER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.

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