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83RD STREET FOOD MART

450 E 83RD ST, CHICAGO, IL 60619 · Grocery Store

3 inspections

  1. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE ALL REFRIGERATION AND FREEZING UNITS ON AND OPERATING TO VERIFY THAT THEY HOLD APPROPRIATE TEMPERATURES.
    • 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.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST REPAIR GAPS ALONG BOTTOM OF FRONT DOOR AND MAKE INSECT AND RODENT PROOF.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES IN WALLS AROUND PIPES AND WHERE NEEDED THROUGHOUT PREMISES. (UNDER WASHBOWL IN WASHROOM)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO COLD RUNNING WATER AT WASHBOWL AT THIS TIME. MUST PROVIDE HOT AND COLD WATER AT WASHBOWL IN WASHROOM.
  3. License

    16 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLER ON SITE NOT ON AND OPERATING. ALSO ICE CREAM FREEZER NOT ON SITE AT THIS TIME. MUST HAVE ALL REFRIGERATION AND FREEZING UNITS ON SITE TO VERIFY THAT THEY HOLD APPROPRIATE TEMPERATURES. MUST ALSO HAVE HOT HOLDING EQUIPMENT ON SITE TO VERIFY THAT IT WORKS PROPERLY. (CHEESE AND GROUND BEEF)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST PROVIDE AN EXPOSED HAND BOWL IN FRONT AREA BEHIND REGISTER OR IN REAR NEAR 3 COMP SINK. ADVISED OWNER TO DETERMINE WHERE NACHO MEAT AND CHEESE WILL BE HANDLED AND INSTALL A HAND SINK THAT IS READILY ACCESSIBLE TO THAT PREP AREA.
    • 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.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST REPAIR GAPS ALONG BOTTOMS OF FRONT AND REAR DOORS AND MAKE INSECT AND RODENT PROOF.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE WASTE BASKETS FOR WASHROOM AND SALES FLOOR.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE OR VALID PROOF OF ENROLLMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT RAW WOOD PLATFORM BEHIND FRONT REGISTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAKE FLOORS IN REAR DISH WASHING AREA AND WASHROOM SMOOTH AND EASILY CLEANABLE. MUST PAINT WITH LIGHT COLORED NON-TOXIC FLOOR PAINT OR INSTALL TILES AND MAKE FLOORS SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR/REPLACE MISSING FLOOR TILES UNDER SHELVES AND THROUGHOUT SALES FLOOR. MUST INSTALL BASEBOARD ALONG WALLS BEHIND COOLERS,IN WASHROOM,IN REAR DISHWASHING AREA AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES IN WALLS AROUND PIPES AND WHERE NEEDED THROUGHOUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE 3 COMPERTMENT SINK AND PROPERLY SHIELD LIGHT. MUST ALSO INSTALL LIGHT SHIELDS AND END CAPS ABOVE AREA DESIGNATED FOR FOOD PREP. (EITHER REAR DISHWASHING AREA OR BEHIND FRONT REGISTER)
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK. MUST PROPERLY INSTALL COFFEE MAKER,PROPERLY CONNECT TO WATER SUPPLY AND INSTALL A BACK FLOW DEVICE. MUST INSTALL A GREASE TRAP AT 3 COMPARTMENT SINK. MUST PROVIDE THREE WORKING STOPPERS AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING RACKS TO STORE OVERSTOCK,CHEMICAL PRODUCTS AND PAPER GOODS AS NEEDED. MUST PROVIDE A PREP TABLE ON SITE TO STORE EQUIPMENT NEEDED FOR PREPARATION OF NACHOS AND MEAT. (PLACE TABLE IN AREA DESIGNATED FOR FOOD PREP)
    • 70. NO SMOKING REGULATIONS
      • POST NO SMOKING SIGNS AT EACH EXIT DOOR.