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ALI;S MINIMART

7901 S AVALON AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

ALI;S MINIMART has been inspected 4 times by Chicago Department of Public Health since October 11, 2019. The most recent inspection, on August 16, 2021, found no 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, Food temperature control and Food source, labelling and allergens.

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 7 times across 3 separate inspections, most recently on October 31, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on October 28, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 11, 2019. For example: WATER & ICE FROM APPROVED SOURCE

  • 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 October 11, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on October 31, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    0 infractions

  2. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • : NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE WITH ALL NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO FOOD PREPARATION SINK LOCATED IN PREP AREA WHERE DELI MEAT WILL BE SLICED AND FOOD PREPARED. MUST PROVIDE
  3. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE WITH ALL NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED WATER TOO HOT OVER THE MAXIMIUM REQUIRED FOR HANDWASHING AT ALL HAND SINKS. HOT WATER TEMPERATURE 151.F IN PREP,156.F IN WASHROOM AND 147.F IN DISHWASHING AREA. INSTRUCTED TO REPAIR. HOT WATER MUST BE A MINIMIUM OF 100F ANF MAXIMIUM OF 120.F. PRIORITY FOUNDATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • : NO METAL STEM THEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES.PRIORITY FOUNDATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO FOOD PREPARATION SINK LOCATED IN PREP AREA WHERE DELI MEAT WILL BE SLICED AND FOOD PREPARED. MUST PROVIDE
  4. License

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PIC HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE . PRIORITY FOUNDATION
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE WITH ALL NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HANDWASHING SINKS. HOT WATER TEMPERATURE ,60.F IN WASHROOM HAND SINK AND 84.0F AT PREP DISHWASHING AREA.INSTRUCTED HOT WATER MUST BE A MINIMIUM OF 100.0F. PRIORITY VIOLATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGN AT HAND SINK IN DISHWASHING AREA. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND SINK AT COFFEE COUNTER AT FRONT OF STORE. MUST INSTALL.PIORITY FOUNDATION
    • 31. WATER & ICE FROM APPROVED SOURCE
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NO PREP COOLER LOCATED IN PREP AREA BEHIND COUNTER. MUST PROVIDE. PRIORITY VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES.PRIORITY FOUNDATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO PREP TABLES FOR PREPING AND MEAT SLICER. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TESTING DEVICE FOR 3- COMPARTMENT DISHWASHING FACILITIES. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO FOOD PREPARATION SINK LOCATED IN PREP AREA WHERE DELI MEAT WILL BE SLICED AND FOOD PREPARED. MUST PROVIDE.

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