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ALL N ONE FOOD MART

3954 W 16TH ST, CHICAGO, IL 60623 · Grocery Store

Inspection summary

ALL N ONE FOOD MART has been inspected 9 times by Chicago Department of Public Health since March 4, 2011. The most recent inspection, on March 23, 2015, found no infractions.

5 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: Handwashing and staff hygiene, Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on October 29, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 October 1, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on October 29, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on October 1, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15 times across 4 separate inspections, most recently on November 7, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELF LINING ON BOTTOM OF PREP TABLE. INSTD TO REMOVE SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACES. DELI COOLER DOOR IN POOR REPAIR, MISSING HARDWARE ON SLIDING DOOR WHICH CAUSES DOOR TO FALL WHEN OPENING. INSTD TO REPAIR SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE THRU-OUT NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TOILET ROOM DOOR NOT CLEAN. INSTD TO CLEAN SAME AND MAINTAIN. PAINY ANY WORN SURFACES OF DOOR. LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD IN REAR PREP AREA. REPLACE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR OUTSIDE AREA. INSTD TO REMOVE ALL CLUTTER AND ORGANIZE AREA
  3. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • REAR EXPOSED HANDSINK NOT CONVENIENT OR ACCESSIBLE, EQUIPMENT IN BASIN OF SINK, BLOCKED WITH CRATES. ALSO NO SOAP OR SANITARY HAND DRYING DEVICE AT SAME SINK NOR AT EMPLOYEE TOILET ROOM HANDSINK. INSDT TO KEEP SINKS CLEAN, CLEAR, ACCESSIBLE AT ALL TIMES. INSTD TO PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • RAT DROPPINGS (OVER 20) NOTED ON STAIRS LEADING TO BASEMENT AND SCATTERED ON BASEMENT FLOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. BASEMENT DOOR NOT RODENT PROOF, GAP AT BOTTOM OF DOOR. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING AND NO DAYLIGHT TO BE SEEN. INSTD TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MGR ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (BEEF, NACHOS W/CHEESE), NOR VALID CERTIFICATE POSTED. INSTD TO PROVIDE SAME. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELF LINING ON BOTTOM OF PREP TABLE. INSTD TO REMOVE SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACES. DELI COOLER DOOR IN POOR REPAIR, MISSING HARDWARE ON SLIDING DOOR WHICH CAUSES DOOR TO FALL WHEN OPENING. INSTD TO REPAIR SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE THRU-OUT NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TOILET ROOM DOOR NOT CLEAN. INSTD TO CLEAN SAME AND MAINTAIN. PAINY ANY WORN SURFACES OF DOOR. LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD IN REAR PREP AREA. REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PIPE IN BASEMENT. REPAIR SAME. FRONT EXPOSED HANDSINK SLOW DRAINING. REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR OUTSIDE AREA. INSTD TO REMOVE ALL CLUTTER AND ORGANIZE AREA.
  4. Consultation

    0 infractions

  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE DELI/BUTCHER DISPLAY COOLER HAS A 53f AMBIENT AIR TEMPERATE, COOLER TAGGED HELD FOR INSPECTION UNTIL REPAIRED AND IS ABLE TO HOLD FOOD AT 40 f OR BELOW, ADAM & SON MECHANICAL ON PREMISES ON 10-01-2013 MADE REPAIRS AND UNIT NOW HAS A 36.5f AMBIENT AIR TEMPERATURE. TAG REMOVED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • APPROXIMATELY 460 POUNDS OF RAW GROUND AND PACKAGED BEEF, RAW CHICKEN AND COLD CUTS WAS FOUND AT 50f TO 53.9f INTERNAL TEMPERATURE. PRODUCT VALUED AT $2000.00 WAS VOLUNTARILY DISCARDED AND DENATURED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE HOT FOOD IS SERVED TO CUSTOMERS FROM A TABLE NEAR THE FRONT DOOR WITH NO BARRIER BETWEEN THE CUSTOMERS AND THE FOOD, FOOD MUST BE PROTECTED FROM POSSIBLE CONTAMINATION/ADULTERATION AT ALL TIMES. MOVE THE FOOD BEHIND THE REAR PREP AREA COUNTER OR INSTALL A PROTECTED FOOD SERVICE COUNTER WITH SNEEZE GUARDS AND DOORS. A BROKEN GLASS MIRROR IS SUSPENDED ABOVE THE PREP AREA, REMOVE THE BROKEN GLASS FROM THE FOOD PREP AREA.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THERE IS NO PROOF OF ANY CITY OF CHICAGO CERTIFIED MANAGER ON PREMISES, OBTAIN ENOUGH CERTIFIED MANAGERS TO COVER YOUR HOURS OF OPERATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CUTTING BOARD IS SCORED AND DIRTY, SCRAPE CLEAN AND WASH, RINSE AND SANITIZE THE CUTTING BOARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FREEZER AND DELI COOLER HAVE STRONG ODORS; CLEAN, RINSE AND SANITIZE ALL FOOD EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR UNDER THE CANDY SHELF HAS SPILLED CANDY, CLEAN UP SPILLED PRODUCT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BASEMENT CEILING TILES FELL IN AND THE 1ST FLOOR CEILING HAS A LEAK, CLEAN UP AND REPAIR THE CEILINGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE THREE COMPARTMENT SINK HAS A SMALL LEAK, LEAK REPAIRED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • THE FOOD HANDLER IS WEARING STREET CLOTHES AND NO HAIR RESTRAINT WHILE SERVING NACHOS AND BEEF SANDWICHES, OBTAIN A BIB APRON OR OVER WORK CLOTHING WHILE HANDLING FOOD AND WEAR SOME FORM OF HAIR RESTRAINT.
  7. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR BOTTOM AREA OF MEAT DISPLAY CASE IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES WHERE NEEDED IN STORE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • A LIGHT SHIELD IS NEEDED FOR SET OF LIGHTS IN REAR PREP AREA; PROVIDE SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT RUNNING WATER AT UTILITY SINK; VALVE OFF; MUST TURN ON.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOP; STORE WITH MOPHEAD UPWARD.
  8. License

    0 infractions

  9. License

    0 infractions

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