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ARGO FOOD MARKET INC.

661 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

ARGO FOOD MARKET INC. has been inspected 3 times by Chicago Department of Public Health since January 12, 2023. The most recent inspection, on April 11, 2023, found no infractions.

1 of 3 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 Cleaning and sanitizing.

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 on January 12, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 on January 12, 2023. 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 on January 12, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 January 12, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 12, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17 OBSERVED THE USE OF RAW WOOD THROUGHOUT THE FACILITY IN THE FOLLOWING AREAS: THE BOTTOM OF THE FRONT SERVICE DESK, THE SHELVING IN THE REAR DRY FOOD STORAGE, THE PLATFORM THE HOT WATER TANK IS MOUNTED ON. INSTRUCTED TO SEAL ALL RAW WOOD WITH FOOD GRADE PAINT TO MAKE ALL THE SAID SURFACES SMOOTH AND EASILY CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED TWO LEAKS AT THE PIPES UNDER THE WASH AND RINSE COMPARTMENR OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN SAID LEAKS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN
  3. License

    14 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SOAP AT THE HANDWASHING SINK IN THE TOILET ROOM AND IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION #7-38-030(C), NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZER FOR THE THREE-COMPARTMENT SINK ON SITE FOR SANITIZING DISHWARE. INSTRUCTED THE FACILITY TO PROVIDE AND MAINTAIN A FOOD GRADE APPROPRIATE SANITIZER SOLUTION TO PROPERLY WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, AND FOOD-CONTACT SURFACES. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED A 9 DOOR REFRIGERATION UNIT LOCATED AT THE FRONT AREA NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE SAID COLD HOLDING UNIT TO BE AT IMPROPER COLD HOLDING TEMPERATURES RANGING 50.5-53.0 F. INSTRUCTED TO REPAIR SAID COLD HOLDING UNIT SO THAT IT CAN MAINTAIN THE PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION -7-38-005,NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 7 MICE DROPPING ON THE WOODEN PLATFORM THE HOLD THE HOT WATER TANK IN THE REAR DRY FOOD STORAGE AREA. INSTRUCTED TO REMOVE MICE DROPPINGS, CLEAN, AND SANITIZE THE AFFECTED AREA. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION 7-38-020(A), NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED AN AREA WHERE THE OWNER STATES THERE WILL BE FOOD PREPARATION TAKING PLACE WITH ONLY A THREE-COMPARTMENT SINK AND A HANDWASHING SINK. THIS AREA WAS NOT ENCLOSED FROM THE AISLES AND COOLER SECTIONS WHERE CUSTOMERS WILL BE SHOPPING. INSTRUCTED TO SET THE FOOD PREP AREA UP WITH ALL OF THE EQUIPMENT THAT WILL BE NECESSARY (COLD HOLDING UNITS, FOOD PREP TABLES, UTENSILS, COOKING EQUIPMENT, ETC) TO PREPARE THE FOOD DISCUSSED. ALSO, INSTRUCTED TO PROVIDE A BARRIER TO ENCLOSE THE ENTIRE FOOD PREP AREA TO PREVENT CONTAMINATION BY CONSUMERS. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE USE OF RAW WOOD THROUGHOUT THE FACILITY IN THE FOLLOWING AREAS: THE BOTTOM OF THE FRONT SERVICE DESK, THE SHELVING IN THE REAR DRY FOOD STORAGE, THE PLATFORM THE HOT WATER TANK IS MOUNTED ON. INSTRUCTED TO SEAL ALL RAW WOOD WITH FOOD GRADE PAINT TO MAKE ALL THE SAID SURFACES SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZER TEST STRIP KIT AT THE TIME OF INSPECTION, TO TEST CONCENTRATION OF THE SANITIZER USED FOR THE THREE-COMPARTMENT SINK ON SITE. INSTRUCTED TO PROVIDE A TEST STRIP KIT COMPATIBLE WITH THE SANITIZER THE FACILITY WILL USE TO SANITIZER DISHES ON SITE AT ALL TIMES, TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED TWO LEAKS AT THE PIPES UNDER THE WASH AND RINSE COMPARTMENR OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN SAID LEAKS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE TOILET ROOM ON SITE WITH NO RECEPTACLE WITH A LID. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING ABOVE THE THREE-COMPARTMENT SINK WITH TWO HOLES. INSTRUCTED TO SEAL SAID HOLE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN

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