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BLESSING MINI MART

146 S KILDARE AVE, CHICAGO, IL 60624 · Grocery Store

Inspection summary

BLESSING MINI MART has been inspected 4 times by Chicago Department of Public Health since July 30, 2013. The most recent inspection, on July 23, 2020, found no infractions.

2 of 4 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: Pests and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on August 9, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on July 30, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 2 separate inspections, most recently on August 9, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 August 9, 2013. 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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 5 live cockroaches were found in and arond the butcher cooler and near the snack chips. Over 40 mouse droppings were found along the rear wall behind the furnace and under and around the butchers cooler. Remove all evidence of pest activity.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE UNUSED BUTCHER COOLER AND OTHER UNUSED REFRIGERATION NEEDS TO BE REPAIRED, REPLACED OR REMOVED FROM THE PREMISES. CLEAN, RINSE AND SANITIZE ALL OF THE WORKING EQUIPMENT INCLUDING THE REFRIGERATOR INTERIORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY AND FULL OF MOUSE DROPPINGS AND DEAD FLIES/BUGS, WASH THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS IN THE FIRST FLOOR, BASEMENT AND BATHROOM HAVE GAPS AND OPENINGS. SEAL UP THE GAPS AND OPENINGS THROUGHOUT THE STORE AND BATHROOM SO THEY CAN BE EASILY CLEANED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE THREE COMPARTMENT SINK HAS A SLOW DRAIN AND THE HOT WATER IS RUSTY. FLUSH THE PIPES AND REPAIR THE SLOW DRAIN.
  4. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • A LARGE 6-8" GAP IS NEXT TO THE EAST FRONT DOOR FULL OF OLD SNACK WRAPPERS, NUMEROUS INTERIOR MOUSE HOLES WERE FOUND ALONG THE EAST WALLS AND CORNERS. OVER 40 MOUSE DROPPINGS WERE FOUND ON THE FLOORS AROUND THE STORE. OVER 30 LIVE FLIES AND ONE LIVE GERMAN COCKROACH WERE OBSERVED AT THIS TIME IN THE FRONT COUNTER AND BASEMENT. REMOVE ALL EVIDENCE OF PEST ACTIVITY AND SEAL UP ALL RODENT HARBORAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STORE SHELVES ARE DIRTY; WASH, RINSE AND SANITIZE THE SHELVES THROUGHOUT THE STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE UNUSED BUTCHER COOLER AND OTHER UNUSED REFRIGERATION NEEDS TO BE REPAIRED, REPLACED OR REMOVED FROM THE PREMISES. CLEAN, RINSE AND SANITIZE ALL OF THE WORKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY AND FULL OF MOUSE DROPPINGS AND DEAD FLIES/BUGS, WASH THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS IN THE FIRST FLOOR, BASEMENT AND BATHROOM HAVE GAPS AND OPENINGS. SEAL UP THE GAPS AND OPENINGS THROUGHOUT THE STORE AND BATHROOM SO THEY CAN BE EASILY CLEANED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS TO ALL REFRIGERATION WHERE POTENTIALLY HAZARDOUS FOOD IS KEPT.

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