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AMP Food Mart

2838 W ROOSEVELT RD, CHICAGO, IL 60612 · Grocery Store

Inspection summary

AMP Food Mart has been inspected 5 times by Chicago Department of Public Health since June 2, 2010. The most recent inspection, on August 1, 2013, found no infractions.

3 of 5 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, Pests and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 March 7, 2012. 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 March 7, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 2, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 7 times across 2 separate inspections, most recently on March 7, 2012. 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 2 times across 2 separate inspections, most recently on March 7, 2012. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE DELI COOLER CASE HAS A 51.2F AMBIENT AIR TEMPERATURE AND THE COIL IS ICED UP SOLID. COOLER TAGGD HELD FOR INSPECTION UNTIL REPAIRED AND REINSPECTED. FAX A REINSPECTION REQUEST TO THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AT 312 746-4240 WHEN READY. CRITICAL CITATION 7-38-005A h000075467-13 COURT DATE OF aPRIL 26, 2012 AND MAIL IN TICKET OPTION DISSCUSSED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FIVE POUNDS OF COOKED BEEF WAS FOUND IN THE DELI COOLER CASE AT 58.2F INTERNAL TEMP IN THE CROCK POT CONTAINER. OVER 70 POUNDS OF COLD CUTS,SOUR CREAM AND BEEF WRE IN SAID COOLER AT AN INTERNAL TEMP OF 49.1 F TO 50.05F . 75 POUNDS OF PRODUCT VALUED AT $100.00 DISCARDED AND DENATURED AT THIS TIME. CRITICAL CITATION 7-38-005A HOOOO75467-13
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 50 MOUSE DROPPINGS WERE FOUND IN THE FURNACE ROOM AND PERIMETER OF THE STORE. AROND AND ON EMPY SNACK CHIP BOXES. REMOVE ALL EVIDENCE OF MOUSE ACTIVITY AND SEAL UP THE HOLES IN THE FURNANCE ROOM.SERIOUS CITATION 7-38-020 H000075468
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE HOOD AND DRYING RACK SURFACES ARE GREASY, CLEAN UP GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WASH,RINSE AND SANITIZE THE DIRTY FLOORS THROUH OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING TILES ABOVE THE FOOD STORAGE PREP AREA ARE MOLDY,REPLACE MOLDY TILES AND REPAIR LEAKS IN CEILING.
  4. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. AMBIENT AIR TEMP OF SMALL PREP COOLER IN PREP AREA AT 52.0F. INSTRUCTED THAT UNIT MUST BE AT 40F OR BELOW. UNIT TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CDPH PER OWNERS REQUEST BY FAX AT 312 746-4240. UNIT HAD A HALF POUND OF GROUND BEEF INSIDE AND SALAD DRESSINGS WHICH WAS DISGARDED AT THIS TIME AND VALUED AT $15.00.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO HANDSOAP OR HANDTOWEL WERE FOUND AT THE EXPOSED HANDSINK AS REQUIRED FOR HANDWASHING IN THE FOOD PREP AREA. INSTRUCTED THAT SOAP AND HANDTOWELS MUST BE IN PLACE AT ALL TIMES. EMPLOYEE CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND MAINTAIN MEAT SLICER (CDI). MUST CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND EQ2UIPMENT AND STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS IN FOOD PREP AREA WHERE NEEDED TO REMOVE SPLATTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE THREE METAL DRAIN STOPPERS TO PROPERLY SET UP THREE COMP SINK FOR WASH, RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. WASHROOM CLUTTERED AND SHOWER IN WASHROOM CLUTTERED. MUST REMOVE UNNECESSAY ITEMS TO AVOID CLUTTER. MOP BUCKET IN WASHROOM FULL OF WASTE WATER AND THE MOP; INSTRUCTED TO REMOVE WASTE WATER AFTER USING AND TO STORE MOP WITH MOP HEAD UPWARD TO DRY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE SOILED CLEANING TOWELS IN A SANITIZING SOLUTION FOR CLEANING. PROVIDE CLEAN TOWELS FOR CLEANING EQUIPMENT AND DISHES.
  5. License

    0 infractions

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