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ADAM FOODS MART PLUS

1339 S HOMAN AVE, CHICAGO, IL 60623 · Grocery Store

Inspection summary

ADAM FOODS MART PLUS has been inspected 9 times by Chicago Department of Public Health since April 25, 2012. The most recent inspection, on July 9, 2020, found no infractions.

2 of 9 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, Handwashing and staff hygiene 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.

  • 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 June 18, 2018. 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 April 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on April 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 16 times across 6 separate inspections, most recently on June 19, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 3 times across 3 separate inspections, most recently on June 18, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE FOR VOMITING AND DIARRHEA EVENTS ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY ALONG WITH THE NECESSARY CLEAN-UP KIT ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TCS FOODS (ROAST BEEF, TURKEY, ETC.) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS PREPARED ON PREMISES AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
  3. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Violation Codes: Inspector Comments: MUST REPAIR OR REPLACE MISSING FANGUARD COVERS IN 4- DOOR GLASS REACH IN COOLERS.MUST DEFROST ICE CREAM FREEZER IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN DEBRIS BUILD UP ON REACH IN ICE CREAM FREEZER DOOR JAMS,POP SLEEVES IN REACH IN COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST ADJUST THRESHOLD AT REAR DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
  4. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 4- DOOR GLASS REACH IN COOLER AT 52.0F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED COOLER SUCH AS 30-GALLONS OF MILK 48.2F-49.3F,8- 1/2 GALLONS OF MILK 50.7F-51.9F,20-14OZ. OF MILK 50.0F-50.8F,4LBS. -SOUR CREAM 51.8F,11- DOZEN RAW SHELLED EGGS 51.4F,6LBS. TURKEY 52.0F,3LBS.TURKEY HOT DOGS 50.2F,6LBS.CHICKEN HOT DOGS 50.0F,2LBS.TURKEY HOT DOGS 49.6F (OSCAR MAYER),3LBS. BEEF HOT DOGS-50.0F,28.75LBS. POLISH 42.2F-53.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.63.75LBS./54-GALLONS.$406.65.(CRITICAL 7-38-005A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE MISSING FANGUARD COVERS IN 4- DOOR GLASS REACH IN COOLERS,CRACKED SNEEZE GUARD AT PREP AREA SERVICE WINDOW.MUST DEFROST ICE CREAM FREEZER IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS BUILD UP ON REACH IN ICE CREAM FREEZER DOOR JAMS,POP SLEEVES IN REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE MISSING FLOOR TILE AT ENTRY TO FRONT SERVICE COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST ADJUST THRESHOLD AT REAR DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE IN BASEMENT CEILING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE LOOSE DOOR HANDLE ON REACH IN FREEZER.MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND MOPSINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM REACH IN COOLERS,ICE CREAM FREEZER IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL OPENINGS AROUND PIPES LEADING INTO FLOOR UNDER 3- COMP SINK.MUST CLEAN DEBRIS FROM FLOOR IN BASEMENT .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST MAKE WALL IN VESTIBULE SMOOTH AND EASILY CLEANABLE.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS UNDER 3- COMP SINK.MUST REPAIR OR REPLACE HOLE IN TOILETROOM DOOR,LOOSE AND MISSING WALL BASES OUTSIDE OF TOILETROOM.MUST SCRAPE AND PAINT PEEELING PAINT ON CEILING ON SALES FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  6. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD GATE BY BASEMENT STAIRS , INSTRUCTED TO SEAL.
  7. Canvass

    0 infractions

  8. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RAW WOOD WALL BEHIND EXPOSED HANDSINK. INSTD TO PAINT/SEAL SAME.
  9. License

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A DIVIDER BETWEEN THE EXPOSED HANDSINK, UTILITY SINK AND THREE COMP SINK. UTILITY SINK LOCATED BETWEEN THE TWO SINKS.

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