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79TH ST MINI MART

533 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

79TH ST MINI MART has been inspected 3 times by Chicago Department of Public Health since August 19, 2011. The most recent inspection, on November 21, 2013, found no infractions.

2 of 3 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: Pests, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions.

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.

  • 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 3 times on August 19, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times on August 19, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 19, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 August 19, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 4 times on August 19, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    15 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REAR WALK IN FREEZER NOT ON AND OPERATING AND REAR DISPLAY COOLER AT 60 DEGREES F. MUST REPAIR COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW AND HAVE ON AND OPERATING. MUST ALSO PROVIDE HEATING AND HOT HOLDING UNIT TO BE USED TO REHEAT AND HOT HOLD GROUND BEEF AND CHEESE TO VERIFY THAT IT WORKS PROPERLY.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO COLD WATER AT WASHBOWL IN EMPLOYEE WASHROOM AND DRAIN PIPES LEAKING INTO A BUCKET. MUST RESTORE COLD WATER TO SINK AND REPAIR ALL LEAKS. ALSO,FRONT AND REAR HAND SINKS DRAINING SLOW. MUST REPAIR.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES ON SITE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF INSECTS AND RODENTS ON SITE,NO PEST CONTROL LOG BOOK AVAILABLE AND OUTER OPENINGS NOT PROTECTED. FOUND APPROXIMATELY 30 SMALL FLIES THROUGHOUT REAR AREAS AND SALES FLOOR,25 DROPPINGS ALONG WALLS IN REAR AREAS AND APPROXIMATELY 25-30 ANTS CRAWLING ON FLOORS IN REAR STORAGE AREAS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO, NO PEST CONTROL LOG AVAILABLE. MUST OBTAIN A PEST CONTROL SERVICE AND PROVIDE A COMPLETE WRITTEN PEST CONTROL LOG BOOK ON SITE. ALSO, SIDE REAR EXIT DOOR NOT INSECT AND RODENT PROOF. MUST REPAIR DOOR SO THAT IT IS COMPLETELY INSECT AND RODENT PROOF ALONG THE BOTTOM.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE WASTE RECEPTACLE. MUST PROVIDE. (IF SHARING MUST PROVIDE PROOF IN WRITING FROM LANDLORD)
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • PROVIDE GARBAGE RECEPTACLE FOR EMPLOYEE WASHROOM.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST REPAIR HEAVILY LEAKING FAUCET AT THE 3 COMPARTMENT SINK. ALSO REMOVE FOUL ODORS FROM GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL COOLERS,THE 3 COMPARTMENT AND MOP SINKS AND ALL WASHROOM SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT REAR PREP AND STORAGE AREAS AND IN WASHROOM. MUST REPAIR BROKEN FLOOR TILES UNDER CLUTTER IN REAR IF NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED AND MISSING CEILING TILES THROUGHOUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ABOVE REAR AND FRONT PREP AND DISHWASHING AREAS. MUST REPLACE ALL BURNED OUT LIGHT BULBS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER RUNNING ONTO THE FLOOR WHEN WATER TURNED ON IN MOP SINK BASIN,LEGS AT MOP SINK BROKEN AND BEING HELD UP BY CRATES. MUST REPAIR MOP SINK,PROVIDE HOT AND COLD WATER AND INSTALL A BACK FLOW DEVICE IF NEEDED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM REAR AREAS,ON THE SIDE OF THE FURNACE,BEHIND FRONT COUNTER AND ON SALES FLOOR. MUST PROVIDE ADDITIONAL SHELVING UNITS TO STORE OVER STOCK,PAPER GOODS AND CLEANING PRODUCTS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 70. NO SMOKING REGULATIONS
      • FOUND AN ASH TRAY IN REAR STORAGE AREA. MUST REMOVE ASHTRAYS FROM PREMISES. ADVISED THAT SMOKING INSIDE AND WITHIN 15 FEET OF ANY STORE EXIT IS PROHIBITED.

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