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59TH STREET FOOD MART

5900 S MORGAN ST, CHICAGO, IL 60621 · Grocery Store

Inspection summary

59TH STREET FOOD MART has been inspected 6 times by Chicago Department of Public Health since February 11, 2010. The most recent inspection, on October 21, 2014, found no infractions.

2 of 6 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 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 once on July 21, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 11, 2010. 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 7 times across 4 separate inspections, most recently on July 30, 2014. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 4 times across 2 separate inspections, most recently on August 1, 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 21, 2014. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN THE SECOND PREP AREA WHERE THE COOKING EQUIPMENT IS LOCATED.
  3. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 20 POUNDS OF ITALIAN BEEF IN TWO CONTAINERS AT 78.2F AND 3LBS OF NACHO CHEESE IN A CROCK POT 78.1 AND 2LBS NACHO CHEESE IN A TIN CAN 78.4F ALL ON COUNTERS. MANAGER DISPOSED OF THE FOOD.VIOLATION CRITICAL 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS ORDERS NOT CORRECTED FROM INSPECTION #1150589 ON 08/01/2012INSPECTORS BADGE#372 VIOLATION 33 NEED TO DEFROST BOX FREEZER AND UPRIGHT FREEZER EXCESSIVE ICE. NEED TO CLEAN ALL STORAGE SHELVES (DRY STORAGE), NEED TO CLEAN ALL COOLER EXTERIORS & INTERIORS EVEN THE FANGUARD COVERS, STORAGE SHELVES AND DOOR RUNNERS.IN REAR RESTAURANT NEED TO CLEAN HOOD, FLITERS GRILL DRIP TRAY, FRYER DOORS,OVEN AND MICROWAVE, AND SMALL COOLER NOT BEING USED. VIOLATION #34 CLEAN UNDER AND AROUND ALL STORAGE SHELVES, COOLERS, WALK-IN COOLER,REPLACE ALL MISSING TILES THRU-OUT, AND REPAIR FLOOR IN RESTROOM FALLING INTO BASEMENT. VIOLATION#41 CLUTTER THRU-OUT NEED TO REMOVE ITEMS NOT BEING USED. SERIOUS VIOLATION 7-42-090
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN THE SECOND PREP AREA WHERE THE COOKING EQUIPMENT IS LOCATED.
  4. Canvass

    6 infractions

    • 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.NEED TO DEFROST BOX FREEZER AND UPRIGHT FREEZER EXCESSIVE ICE. NEED TO CLEAN ALL STORAGE SHELVES (DRY STORAGE), NEED TO CLEAN ALL COOLER NNERS.INTERIORS EVEN THE FANGUARD COVERS, STORAGE SHELVES AND DOOR RUNNERS.IN REAR RESTAURANT NEED TO CLEAN HOOD, FLITERS GRILL DRIP TRAY, FRYER DOORS,OVEN AND MICROWAVE, AND SMALL COOLER NOT BEING USED.
    • 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 THRU OUT NEED CLEANING AND REPAIR . CLEAN UNDER AND AROUND ALL STORAGE SHELVES, COOLERS, WALK-IN COOLER,REPLACE ALL MISSING TILES THRU-OUT, AND REPAIR FLOOR IN RESTROOM FALLING INTO BASEMENT.
    • 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.NEED TO SEAL ALL HOLES AT WALL BASEBOARDS. RESTAURANT CEILING PEELING PAINT NEED TO REMOVE AND REPAINT.
    • 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.NEED TO CLEAN LIGHT SHIELDSIN RESTAURANT AREA.
    • 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.NEED TO ADD SPRING FOR RESTROOM DOOR TO MAKE SELF CLOSING, AND FAN NOT WORKING REPAIR/OR REPLACE.
    • 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.CLUTTER THRU-OUT NEED TO REMOVE ITEMS NOT BEING USED.
  5. Canvass Re-Inspection

    0 infractions

  6. Complaint

    4 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.FOUND MICE DROPPINGS 25-30 IN REAR AND 30 T0 35 IN THE BASERMENT.INSTRUCTED TO CLEAN UP THE AREAS AND CALL YOUR LICENSE PEST CONTROL COMPANY TO SERVICE THE PREMISES.7-38-020 HOOO56671 18 COURT DATE 03-18-10 ROOM 112 10:00 400 WEST SUPERIOR ,CHICAGO
    • 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 THE STORE SHELVES, MEAT CASE,HOOD ,FILTERS,COOKING EQUIPMENT AND REACH IN COOLER. DEFROST AND CLEAN THE REACH IN FREEZER.
    • 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 FLOORS IN THE STORE AND UNDER THE SHELVES AND IN THE BASEMENT.REPLACE THE MISSING FLOOR TILES THROUGHOUT.
    • 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.REMOVE THE UNNECESSARY ARTICLES IN THE BASEMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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