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ASHA FOOD MART INC

4826 N SHERIDAN RD, CHICAGO, IL 60640 · Grocery Store

Inspection summary

ASHA FOOD MART INC has been inspected 5 times by Chicago Department of Public Health since January 16, 2015. The most recent inspection, on December 7, 2020, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on December 13, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 December 7, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 16, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 separate inspections, most recently on December 15, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND 3 COMPARTMENT SINK NOT CLEAN. MUST CLEAN.
  2. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE AND KIT ON SITE. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH ALL THE NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE. INSTRUCTED TO HAVE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER CERTIFICATES NOT COMPLETE. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED. BUSINESS CUTS RAW FROZEN MEATS AND PRE-PACKAGES FOR SALE. MUST PROVIDE AND POST ON PREMISES A VALID CITY OF CHICAGO SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING AT THE FRONT OF THE GROCERY AREA, SEALED WITH RAW WOOD. MUST PROPERLY REPAIR TO BE SMOOTH, COMPLETELY SEALED. WALL AT THE MEAT CUTTING TABLE SAW IN POOR REPAIR WITH CHIPPING PLASTER AND LARGE HOLE. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS THROUGHOUT THE MEAT CUTTING PREP AREA. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT THE NOZZLE AND HOT WATER HANDLE AT THE THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  4. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE. MUST ENROLL IN SANITATION CLASS AND BE CERTIFIED UNDER CITY OF CHICAGO. SERIOUS VIOLATION 7-38-012. NO CITATION ISSUED AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE ICE CREAM FREEZER AND THE FREEZER WITH FROZEN VEGETABLES WITH HEAVY ICE BUILD-UP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND SANITIZE WALLS INSIDE THE 3 DOOR EACH IN COOLER AND MAINTAIN. REPLACE DAMAGED AND STAINED CEILING TILES IN THE CORNER FRONT OF THE DISPLAY WALK IN COOLER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE FAUCET HOT AND COLD HANDLE OF THE 3 COMPT SINK AND EXPOSED HAND SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE VISIBLE THERMOMETER INSIDE THE 3 DOOR EACH IN COOLER .
  5. License

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD ITEMS (SHITO) NOT PROPERLY LABELED. INSTRUCTED FACILITY THAT ALL FOOD ITEMS SHOULD HAVE THE NAME, ADDRESS WHERE IT WAS PRODUCED, AND INGREDIENTS AND TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED FACILITY TO CLEAN BOTTOM COMPARTMENT OF SAW AND TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO SHIELD LIGHTS END TO END AND TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AN ATTACHED DRAIN BOARD OR DISH RACK ABOVE 3 COMPARTMENT SINK AND TO MAINTAIN. INSTRUCTED FACILITY TO OBTAIN STOPPERS FOR 3 COMPARTMENT SINK AND TO MAINTAIN.

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