Skip to content
Loading map…

BONY FOOD MART

1942 S CARPENTER ST, CHICAGO, IL 60608 · Grocery Store

Inspection summary

BONY FOOD MART has been inspected once by Chicago Department of Public Health, on July 3, 2014. The most recent inspection, on July 3, 2014, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 once on July 3, 2014. 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 3 times on July 3, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on July 3, 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.

1 inspection

  1. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALUMNINUM FOIL LINERS FROM THE 2 DOOR MILK COOLER AND REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE SAME COOLER USING A NON-TOXIC FINISH.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIORS/EXTERIORS OF COOLERS,DISPLAY GROCERY SHELVINGS,AREAS BEHIND FRONT SERVICE COUNTER ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT AREAS REQUIRE A DETAIL CLEANING ALSO,ELEVATE ALL STORED ARTICLES IN THE BACK ROOM TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE COOLERS NOT BEING USED,UNNECESSARY ARTICLES STORED IN THE BACK ROOM,CLEANING EQUIPMENT MUST BE STORED PROPERLY IN A DESIGNATED AREA,BASEMENT AREA MUST BE MAINTAINED AS REQUIRED. INSTRUCTED TO REMOVE AND CLEAN SO NO INSECT OR RODENT HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website