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COMMUNITY FOOD MART

600 E 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

COMMUNITY FOOD MART has been inspected 5 times by Chicago Department of Public Health since January 27, 2017. The most recent inspection, on January 11, 2019, found no infractions.

2 of 5 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, Food source, labelling and allergens and Pests.

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.

  • 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 4 times across 2 separate inspections, most recently on January 2, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times on January 2, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 separate inspections, most recently on January 2, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times on January 2, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on January 2, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IS NEEDED AT THE FRONT CUSTOMER COUNTER WHERE SNOW CONES ARE BEING MADE, OR REMOVE MAKING SNOW CONES AT THE CUSTOMER COUNTER AND ONLY MAKE SNOW CONES IN THE FOOD PREP AREA. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED INSIDE OF THE 3 DOOR PREP COOLER INSIDE OF THE FOOD PREP AREA; 2 LBS OF RAW FISH AT 62F AND 2 LBS OF MAYO AT 54F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. ITEMS DISCARDED VALUED AT $10. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT TCS FOODS (MAYO) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DATE. INSTRUCTED TO PROVIDE A LABEL WITH A DATE ON ALL TCS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED A 3 DOOR PREP COOLER, WITH TIME/TEMPERATURE CONTROL FOR SAFETY FOODS INSIDE (RAW FISH), AT AN AMBIENT AIR TEMPERATURE OF 62F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID PREP COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE OF THE MILK REFRIGERATOR LOCATED IN THE CUSTOMER SERVICE AREA AND INSIDE OF THE REFRIGERATOR AND FREEZERS LOCATED INSIDE OF THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS ON ALL OF THE TCS FOODS AND DRY STORAGE THAT ARE OUT OF THE ORIGINAL PACKAGING. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SOME PREPACKAGED DESSERTS AND PREPACKAGED COLESLAW WITHOUT INGREDIENT LABELS. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO ALLERGEN WARNING LABELS ON THE PREPACKAGED FOODS FOR SALE LOCATED INSIDE OF THE REACH IN COOLER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK OR SERVICE REPORT RECEIPT ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED ABOUT 20 MICE DROPPINGS LOCATED THRU OUT THE FACILITY; 5 BEHIND THE CUSTOMER COUNTER, 10 IN THE REAR HALLWAY AND 5 MORE UNDER A PREP TABLE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAINBOARD LOCATED AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF FRYERS WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HAND WASHING SINK SLOW DRAINING LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS NOT SMOOTH AND EASILY CLEANABLE LOCATED BY THE 3 COMPARTMENT SINK AND INSIDE OF THE TOILET ROOM. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A MALE FOOD HANDLER WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  4. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SLIDING DOOR OF REACH IN COOLER IN POOR REPAIR AND DOOR OF LARGE PREP COOLER IN RESTAURANT PREP AREA.MUST REPAIR BOTH .
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LOOSE COVING AT WALL NEXT TO 3- COMP SINK. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT WATER AT MOP SINK .MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNUSED DELI MEAT SLICER IN REAR AND UNUSED WORK EQUIPMENT UNDER TABLE IN REAR BY PREPACKAGED MEAT COOLER.MUST REMOVE ANYTHING NOT USING FOR BUSINESS OPERATION TO PREVENT ANY PEST HARBORAGE AREA
  5. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • LARGE PREP COOLER IN RESTAURANT AREA OF STORE MAINTAINING IMPROPER AIR TEMPERATURE OF 47.7F.COOLER MUST MAINTAIN 40.0F OR BELOW.CRITICAL VIOLATION 7-38-005A NO CITATION
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. 10 MICE DROPPINGS AND DEAD SMALL MOUSE INSIDE FLOOR NEXT TO FURNANCE. MUST CLEAN/SANITIZE AREAR. SERIOUS VIOLATION 7-38-020 NO CITIATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SLIDING DOOR OF REACH IN COOLER IN POOR REPAIR AND DOOR OF LARGE PREP COOLER IN RESTAURANT PREP AREA.MUST REPAIR BOTH .
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LOOSE COVING AT WALL NEXT TO 3- COMP SINK. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT WATER AT MOP SINK .MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNUSED DELI MEAT SLICER IN REAR AND UNUSED WORK EQUIPMENT UNDER TABLE IN REAR BY PREPACKAGED MEAT COOLER.MUST REMOVE ANYTHING NOT USING FOR BUSINESS OPERATION TO PREVENT ANY PEST HARBORAGE AREA.

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