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ADOM AFRICAN MARKET

118 E 47TH ST, CHICAGO, IL 60653 · Grocery Store

Inspection summary

ADOM AFRICAN MARKET has been inspected 4 times by Chicago Department of Public Health since August 10, 2022. The most recent inspection, on October 8, 2024, recorded 3 infractions.

1 of 4 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, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 2 separate inspections, most recently on August 30, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on October 8, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 October 8, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 8 times across 3 separate inspections, most recently on October 8, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

4 inspections

  1. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL REPACKAGED DRY FOOD WITH : NAME,WEIGHT AND STORE INFORMATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH IN FREEZERS TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE REAR STORAGE AREAS. MUST REMOVE AND/OR ORGANIZE TO PREVENT HARBORAGE.
  2. License Re-Inspection

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • MUST PROVIDE GREASE TRAP ON 3 COMPARTMENT SINK.
  3. License

    15 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • MUST HAVE A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPPED. MUST HAVE A VALID CERTIFICATE POSTED IN FACILITY AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-12.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AVAILABLE ON SITE. MUST PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AND WASH BOWL SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION IN PLACE AT HAND SINKS, NOR WASH BOWL SINKS. MUST PROVIDE A SANITARY MEANS TO DRY HANDS (EX:PAPER TOWELS, ETC.) AT ALL HAND WASHING SINKS AND WASH BOWL SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE SIGNAGE AT ALL HAND WASHING SINKS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND DELI COOLER @50.1F. ALL REFRIGERATION MUST BE AT 41F OR LESS AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES OF TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT ON SITE. MUST PROVIDE CHEMICAL TEST KIT TO ACCURATELY MEASURE CONCENTRATION OF SANITIZER USED. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • MUST PROVIDE GREASE TRAP ON 3 COMPARTMENT SINK.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER FROM 3 COMPARTMENT SINK ROUTED TO FLOOR DRAIN (FLUSH WITH FLOOR) IN UTILITY CLOSET. WASTE WATER MUST NOT EMPTY ONTO FLOOR. WASTE WASTE MUST BE CONVEYED TO THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. PRIORITY VIOLATION 7-38-030(C).
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED CLEAR LIQUID POOLING ON FLOOR OF UTILITY CLOSET NEXT TO A/C UNIT. MUST REPAIR/RESOLVE ISSUE. MUST KEEP FLOORS CLEAN AND DRY TO PREVENT PEST HARBORAGE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE SELF CLOSING DOOR FOR RESTROOM IN PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE RECEPTABLES WITH LIDS IN BOTH RESTROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS STORED ON FLOOR IN UTILITY CLOSET. MUST HANG MOPS TO DRY PROPERLY TO PREVENT PEST HARBORAGE.
  4. License

    0 infractions

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