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BEVERLY HILLS FOOD MART

2156 W 95TH ST, CHICAGO, IL 60643 · Grocery Store

Inspection summary

BEVERLY HILLS FOOD MART has been inspected 9 times by Chicago Department of Public Health since January 11, 2010. The most recent inspection, on April 16, 2020, recorded 3 infractions.

None of the 9 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

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 5 times across 3 separate inspections, most recently on April 16, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on April 16, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 5, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 10, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 21 times across 6 separate inspections, most recently on June 12, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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 Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS INCLUDED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED BOTTOM AREAS OF FRONT ENTRY DOUBLE DOORS NOT PROTECTED FROM RODENT ENTRY. INSTRUCTED TO MAKE TIGHT-FITTING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN REAR STORAGE AREA NOT CLEAN OF DEBRIS, DIRT UNDER , BEHIND STORAGE. MUST CLEAN/MAINTAIN
  2. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS INCLUDED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • UPON REINSPECTION OBSERVED STILL NO HOT WATER AT HANDWASHING SINK IN 3- COMPARTMENT SINK AREA. WATER TEMPERATURE AT SINK 53.0F. INSTRUCTED TO PROVIDE HOT WATER BY REINSPECTION DATE. PRIORITY VIOLATION ISSUED 7-38-030(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED BOTTOM AREAS OF FRONT ENTRY DOUBLE DOORS NOT PROTECTED FROM RODENT ENTRY. INSTRUCTED TO MAKE TIGHT-FITTING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN REAR STORAGE AREA NOT CLEAN OF DEBRIS, DIRT UNDER , BEHIND STORAGE. MUST CLEAN/MAINTAIN
  3. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS INCLUDED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HANDWASHING SINK IN 3- COMPARTMENT SINK AREA. WATER TEMPERATURE AT SINK 53.0F. INSTRUCTED TO PROVIDE HOT WATER BY REINSPEC TION DATE. PRIORITY VIOLATION ISSUED 7-38-030(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED BOTTOM AREAS OF FRONT ENTRY DOUBLE DOORS NOT PROTECTED FROM RODENT ENTRY. INSTRUCTED TO MAKE TIGHT-FITTING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE CHEMICAL TESTING DEVICE KIT FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES. PRIORITY FOUNDATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN REAR STORAGE AREA NOT CLEAN OF DEBRIS, DIRT UNDER , BEHIND STORAGE. MUST CLEAN/MAINTAIN.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE STORAGE SHELVES IN THE WALK-IN COOLER NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARDBOARD ON THE WALK-IN COOLER FLOOR, INSTRUCTED TO REMOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE LIGHT OUT IN THE WALK-IN COOLER, INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE THREE COMPARTMENT SINK NOZZLE LEAKING WHEN WATER IS TURNED ON, INSTRUCTED TO REPAIR.
  5. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED PREPACKAGED HOT DOGS 51.7-49.8F, BACON 49.2F, BOLOGNA 49.7F. SALAMI 49.2F, LUNCHABLES 48.3F DISPLAYED FOR SALE AND STORED IN WALK-IN COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD $135 AND 30LBS OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MISSING FAN COVERS INSIDE WALK-IN COOLER. REMOVE SOILED CARDBOARD TRAYS ON CHIP DISPLAY SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF CABINETS UNDER BEVERAGE AREA, CABINETS UNDER FRONT COUNTER, DISPLAY SHELVES IN SALES AND WALK-IN COOLER AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE SPILLS ON FLOOR INSIDE WALK-IN COOLER UNDER STORAGE SHELVES. CLEAN FLOORS ALONG WALLS NEAR ICE CREAM FREEZER, ATM MACHINE, UNUSED REACH-IN FREEZER, AND BEHIND REACH-IN COOLER (DUST BUILDUP, DIRT, DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES ABOVE ICEE MACHINE IN BEVERAGE AREA. REPLACE STAINED CEILING TILES ABOVE 3-COMPARTMENT SINK. SEAL ALL OPENINGS ALONG BASEBOARDS IN WASHROOM AND REAR STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER RIGHT COMPARTMENT OF 3-COMPARTMENT SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
  6. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO PROTECTIVE BARRIER OVER SPIGOTS OF SELF-SERVICE SOFT-SERVE MACHINE, MUST INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVING UNITS INSIDE WALK-IN COOLER, DISPLAY SHELVES ON SALES FLOOR, AND CABINETS UNDERNEATH ALL COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN REAR STORAGE AREA ALONG THE BASES OF THE WALLS AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM EXHAUST FAN IN WASHROOM. REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL OVERHEAD HOT AND COLD RUNNING WATER TO SOFT-SERVE MACHINE. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESSIVE CLUTTER FROM UPSTAIRS STORAGE AREA TO PREVENT RODENT HARBORAGE.
  7. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 48.7F. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES TAGGED HELD FOR INSPECTION, MUST HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT PROPER TEMPERATURES, BOLOGNA-48.3F, MILK-47.2F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO PROTECTIVE BARRIER OVER SPIGOTS OF SELF-SERVICE SOFT-SERVE MACHINE, MUST INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVING UNITS INSIDE WALK-IN COOLER, DISPLAY SHELVES ON SALES FLOOR, AND CABINETS UNDERNEATH ALL COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN REAR STORAGE AREA ALONG THE BASES OF THE WALLS AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM EXHAUST FAN IN WASHROOM. REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL OVERHEAD HOT AND COLD RUNNING WATER TO SOFT-SERVE MACHINE. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESSIVE CLUTTER FROM UPSTAIRS STORAGE AREA TO PREVENT RODENT HARBORAGE.
  8. Canvass

    5 infractions

    • 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. REPLACE SOILED CARDBOARD TRAYS ON CHIP SHELVES. REPLACE MISSING FAN COVER INSIDE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL SHELVES AND DISPLAY RACKS BEHIND FRONT COUNTER AND IN SALES AREA, GARBAGE CANS, CABINETS UNDER BEVERAGE COUNTER, BEVERAGE MACHINES, ETC.
    • 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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN SALES AND STORAGE AREAS. ELEVATE CHIPS OFF FLOOR IN REAR SALES AREA. REPAIR FRONT AND REAR THRESHOLDS.
    • 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. CEILING NEED REPAIR IN WASHROOM. REPLACE STAINED CEILING TILES BEHIND FRONT COUNTER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD IN WALK-IN COOLER.
  9. Short Form Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF BEVERAGE MACHINES, CABINETS UNDER BEVERAGE AREA. SHELVES BEHIND FRONT COUNTER, DISPLAY SHELVES IN SALES AREA UNDER CHIPS (DUST BUILDUP).
    • 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. FLOORS NEED CLEANING BETWEEN DISPLAY SHELVES AND ENDCAPS.
    • 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. ORGANIZE SHELVES/CABINETS BEHIND FRONT COUNTER AND 2ND FLOOR STORAGE AREA.

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