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BLESSING MINI MART

4067 W FIFTH AVE, CHICAGO, IL 60624 · Grocery Store

Inspection summary

BLESSING MINI MART has been inspected 3 times by Chicago Department of Public Health since November 21, 2013. The most recent inspection, on September 19, 2016, 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, Pests 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 2 times on June 12, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 12, 2014. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 June 12, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 5 times across 2 separate inspections, most recently on June 12, 2014. 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 June 12, 2014. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF COOKED GROUND BEEF 84.5F-95.0F AND COOKED CHEESE SAUCE 116.1F IN HOT HOLDING UNITS AT COUNTER TOP AND TOPSIDE OF COOLER IN PREP AREA.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY OWNER. MUST HAVE HOT HOLDING AT 140.0F OR ABOVE.APPX 10LBS. $20(CRITICAL 7-38-005A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HAND SINK ACCESSIBLE IN REAR FOOD PREP AREA FOR HAND WASHING WHILE FOOD IS BEING PREPARED AT THIS TIME SUCH AS (COOKED GROUND BEEF AND CHEESE SAUCE).MUST INSTALL A HAND SINK IN FOOD PREP AREA FOR HAND WASHING WITH HOT AND COLD RUNNING WATER.(CRITICAL 7-38-030)
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED EVIDENCE OF RODENT DROPPINGS INFESTATION MORE THAN 300 THROUGHOUT PREMISES SUCH AS IN SEVERAL CHIP DISPLAY BOXES,SERVICE COUNTER ,STAIRS LEADING TO REAR DOOR AND CLOSET IN SAME AREA IN BETWEEN CLUTTER,ALONG WALL BASES UNDER CRATES,BEHIND ALL COOLERS,UNDER MOST FOOD DISPLAY SHELVING UNITS,IN BOXES OF JUICE IN REAR PREP AREA.ALSO REAR AND FRONT DOOR NOT RODENT PROOFED.ALSO NO PEST CONTROL LOGBOOK ON SITE TO VIEW.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS,PROVIDE A PEST CONTROL LOGBOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/12/14.(CRITICAL 7-38-020).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW AND NOT ON DUTY AT THIS TIME OF INSPECTION WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED SUCH AS COOKED GROUND BEEF AND CHEESE SAUCE.MUST PROVIDE AND POST CERTIFIED FOOD MANAGERS CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSEREVED DISH WASHING FACILITIES NOT CONSTRUCTED WITH A 3- COMPARTMENT SINK ONLY A 2- COMPARTMENT SINK ON SITE NOT ABLE TO WASH ,RINSE AND SANITIZE MULTIUSE UTENSILS.MUST INSTALL A 3- COMPARTMENT SINK WITH METAL DRAIN BOARD AND HOT AND COLD RUNNING WATER.(SERIOUS 7-38-030)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI AND DUST FROM ALL SHELVING UNITS,USED AND UNUSED COOLERS,MICROWAVE,.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALLBASES THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE MISSING AND STAINED CEILING TILES THROUGHOUT PREMISES.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND PROBE FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ORGANIZE MASSIVE AMOUNT OF CLUTTER THROUGHOUT PREMISES IN CLOSETS,BEHIND SERVICE COUNTER,ON SALES FLOOR,TOILET ROOM,ON TOP OF COOLERS.
    • 70. NO SMOKING REGULATIONS
      • OBSEREVED CIGARETTE BUTTS ON FLOOR THROUGHOUT PREMISES IN FOOD PREP AREA,SALES FLOOR,BEHIND SERVICE COUNTER ALSO ASHES ON SHELF BEHIND SERVICE COUNTER.ALSO EMPTY CIGARETTE CARTONS ON FLOOR IN SAME AREAS.MUST REMOVE CIGARETTE BUTTS AND EMPTY CARTONS. NO SMOKING ON PREMISE.(7-32-020C)
  3. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FRONT DOOR PEST STRIP IS WORN, REPLACE THE PEST STRIP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE STAIRS HAVE A HOLE, REPAIR THE HOLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BASEBOARDS ARE DAMAGED IN THE FRONT COUNTER AREA, REPAIR THE BASEBOARDS TO PREVENT POSSIBLE RODENT HARBORAGE.

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