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75TH FOOD & MEAT MART, INC

656 E 75TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

75TH FOOD & MEAT MART, INC has been inspected 5 times by Chicago Department of Public Health since May 26, 2016. The most recent inspection, on July 1, 2019, found no infractions.

2 of 5 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 times across 2 separate inspections, most recently on June 26, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 separate inspections, most recently on June 24, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 26, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 24, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on June 26, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE FOR EMPLOYEE HEALTH. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARRY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPRORIATE SANITIZER TO KILL THE NOROVIRUS VIRUS. PRIORITY FOUNDATION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED COOKING OIL AND SPICES NOT LABELED WITH COMMON NAME. MUST INSTALL LABELS ON ANY FOODS NOT IN ORIGINAL CONTAINER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED COOKING OIL AND SPICES NOT LABELED WITH COMMON NAME. MUST INSTALL LABELS ON ANY FOODS NOT IN ORIGINAL CONTAINER
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATED A BACKFLOW PREVENTER DEVICE ON ICE MACHINE. INSTRUCTED THAT A BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAIN WATER DAMAGE CEILING IN REAR PREP AREA. MUST REPAIR
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO EMPLOYEE FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.
  3. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • (PIC)HAS NO VALID NO FOOD SANITATION FOOD CERTTIFICATE WHILE FOOD IS BEING HANDLED, SERVED. PRIORITY FOUNDATION ISSUED 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE FOR EMPLOYEE HEALTH. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARRY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPRORIATE SANITIZER TO KILL THE NOROVIRUS VIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINKS NOT MAINTAINED. NO HOT WATER AT HANDWASHING SINKS LOCATED BEHIND FRONT COUNTER AND DELI MEAT PREP AREA. WATER TEMPERATURE 63.0F. INSTRUCTED TO REPAIR. INSTRUCTED THAT HOT WATER MUST BE A MINIMIUM OF AT LEAST 100F.PRIORITY VIOLATION 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLER. APPROX OF GROUND BEEF AT TEMPEATURES RANGING FROM 46.7- 49.F, PORK CHOPS AT 50.0F, DELI TURKEY MEAT-45F. ALL FOOD WAS REMOVED AND DISCARDED BY (PIC) AT COST APPROX $40.00. PRIORITY VIOLATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED COOKING OIL AND SPICES NOT LABELED WITH COMMON NAME. MUST INSTALL LABELS ON ANY FOODS NOT IN ORIGINAL CONTAINER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BOTTOM SHELVES OF PREP TABLES, STORAGE TABLES NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE CHEMICAL TEST PAPER KIT FOR DISHWASHING FACILITES AT 3- COMPARTMENT SINK. INSTRUCTED THE (PIC) TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATED A BACKFLOW PREVENTER DEVICE ON ICE MACHINE. INSTRUCTED THAT A BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS,FLOORS NOT CLEAN OF DEBRIS IN REAR PREP AREA. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAIN WATER DAMAGE CEILING IN REAR PREP AREA. MUST REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO EMPLOYEE FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.
  4. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK BASE LEAKING AND THE EXPOSED HAND SINK BASE LEAKING, NO COLD WATER AT THE UTILITY SINK AND NO VENTILIATION INSIDE OF THE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING, PROVIDE COLD WATER TO THE UTILITY SINK AND PROVIDE VENTILATION TO THE RESTROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED REFRIGERATION UNITS MISSING THERMOMETERS AND NO DIAL STEM THERMOMETER ON SITE. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF REFRIGERATION UNITS AND A DIAL STEM THERMOMETER TO TAKE TEMPERATURES OF FOOD.
  5. License

    0 infractions

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