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ACE FOOD MART

657 E 79 ST, Chicago, IL 60619 · Grocery Store

Inspection summary

ACE FOOD MART has been inspected 6 times by Chicago Department of Public Health since April 11, 2023. The most recent inspection, on March 11, 2024, found no infractions.

3 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: Pests, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on January 8, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 8, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 27, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 27, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 separate inspections, most recently on January 8, 2024. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • STILL FINDING MOUSE DROPPINGS ON THE FLOOR IN THE WASHROOM, IN THE REAR STORAGE ROOM ON THE FLOOR AND ON THE FRONT WINDOW SILL; INSTRUCTED TO CLEAN AREAS TO REMOVE DROPPINGS. PRIORITY VIOLATION 7-38-020(A).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE DISHWASHING/ FOOD PREP AREA NOT PROTECTED FROM THE PUBLIC. INSTRUCTED TO PROVIDE AN APPROPRIATE BARRIER IN THE SAID AREA TO PREVENT CONTAMINATION FROM THE PUBLIC AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THE WALL IN THE DISHWASHING AREA AROUND AND UNDER THE EXPOSED HANDSINK IS NOT SMOOTH AND EASILY CLEANABLE; INSTRUCTED TO PAINT WALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO SELF CLOSING DEVICE ON WASHROOM DOOR; INSTRUCTED TO INSTALL A SELF CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARPET ON THE FLOOR IN THE REAR AREA AND STORAGE AREA; INSTRUCTED TO REMOVE CARPET SO THAT THE FLOOR IS SMOOTH AND EASILY CLEANABLE IN BOTH AREAS.
  4. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HANDWASHING SINK IN THE FRONT FOOD PREP AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION AREAS, FOOD DISPENSING, AND WAREWASHING AREAS.THE HANDWASHING SINK MUST MEET COMPLIANCE BY HAVING WATER FROM AN APPROVED SOURCE BY THE CITY OF CHICAGO, HAVE HOT AND COLD RUNNING WATER (100-120 F), AND FULLY EQUIPPED WITH HANDWASHING CLEANSER AND HAND DRYING PROVISIONS. THE FACILITY CAN ALSO RELOCATE THE FRONT FOOD PREP AREA NEAR THE EXPOSED HANDWASHING SINK ON SITE. THE FACILITY WAS NOT UTILIZING THE PREP AREA AT THE TIME OF THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C), NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF COOKED ITALIAN BEEF MEAT AND GRAVY (52.7F) THAT'S BEEN HELD FOR 24 HOURS INSIDE A COLD HOLDING UNIT IN THE DISHWASHING AREA AND THREE GALLONS OF MILK WITH THE EXPIRATION DATE OF 11/10 (50.1F) SITTING ON THE SHELVING UNIT ACROSS FROM THE 8 DOOR COLD HOLDING UNIT. MANAGER DISCARDED PRODUCT. APPROXIMATELY 7LBS AND 3 GALLONS OF MILK AT $45 DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED PEST INFESTATION. OBSERVED APPROXIMATELY 150-200 MICE DROPPINGS ON SITE. THE EVIDENCE OF THE MICE DROPPINGS WERE OBSERVED THROUGHOUT THE FLOOR IN THE REAR HALLWAY, ON THE SHELVING UNITS IN THE REAR HALLWAY, ON THE FLOOR IN THE REAR STORAGE ROOM, ON THE UNIT ELEVATING THE HOT WATER TANK, INSIDE THE BAF OF CEREAL STORED IN THE STORAGE ROOM, IN THE TOILET ROOM, ON THE FLOOR NEAR THE THREE COMPARTMENT SINK, ON TOP OF THE LEDGE OF THE STORAGE UNIT IN THE DISHWASHING AREA, ON TOP OF THE BOX WHERE THE BLEACH IS STORED, CHEWED THROUGH BAG OF DOG FOOD, ON THE SHELVING UNTIS THROUGHOUT THE AISLES OF THE FACILITY ESPECIALLY WHERE WINDSHIELD WASHER, NON-DAIRY CREAMER, AIR FRESHNER, DOG FOOD, ALUMINUM PANS AND LIDS, CHARCOAL, AND THE BOXES WHERE THE CHIPS ARE ON DISPLAY, ON THE FLOOR BEHIND THE SHELVING UNIT WITH PAPER PLATES AND PAPER TOWELS AREA STORED AND BEHIND THE SERVICE COUNTER ON THE WINDOWSILL AND SHELVING UNTIS.INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY VIOLATION 7-38-020 (A), CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE DISHWASHING/ FOOD PREP AREA NOT PROTECTED FROM THE PUBLIC. INSTRUCTED TO PROVIDE AN APPROPRIATE BARRIER IN THE SAID AREA TO PREVENT CONTAMINATION FROM THE PUBLIC AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A DAMAGED WALL BASE ON THE WALL WHERE THE HANDWASHING SINK IS IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR SAID WALL BASE TO MAKE THE SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE REAR HALLWAY WITH POOR LIGHTING. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN THE SAID AREA AND MAINTAIN.
  5. Non-Inspection

    0 infractions

  6. License

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE REAR STORAGE ROOM. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS FROM THE SAID AREA AND ORGANIZE, TO ELIMINATE POTENTIAL HARBORAGE POINTS FOR PEST.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN

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