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CONVENIENT FOOD MART

3170 N SHERIDAN RD, CHICAGO, IL 60657 · Grocery Store

3 inspections

  1. Canvass

    0 infractions

  2. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. DELI DISPLAY COOLER FOUND AT 55.7F WITH FOODS SUCH AS ROAST BEEF AT 48.3F AND CHEESE AT 74.6F FOUND IN OPEN DISPLAY COOLER THAT WAS TURNED OFF WITH AMBIENT TEMPERATURE OF 79F. DELI DISPLAY COOLER WAS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTILL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED. FOR INSPECTION AND TAG REMOVAL. @312-746-5426. OPEN DISPLAY COOLER CONTINUED; WAS TURNED ON DURING INSPECTION AND REACHED A TEMPERATURE OF 49.1F. COOLER TAGGED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IN THE DELI DISPLAY COOLER OBSERVED FOODS HELD AT IMPROPER TEMPERATURES SUCH AS HAM @47.1F, ROAST BEEF RANGING BETWEEN 46.9F TO 48.2F, CHEESE @51.1F. ALL ASSORTED MEATS AND CHEESES DENATURED AND DISCARD. MANAGEMENT STATES ESTIMATED VALUE TO BE $375.00 AND APPROXIMATELY 125LBS. IN OPEN DISPLAY COOLER IN DINING AREA OBSERVED ASSORTED PRE-PACAGED FOODS SUCH AT DELI SANDWICHES @ 71.2F, MEATS @ 76.7F, CHEESES AND YOGURTS AT 74.6F. FOODS DISCARDED OR REMOVED FROM DISPLAY FOR STORE CREDIT APPROXIMATELY 92LBS.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HANDWASHING SINK IN FOOD PREP AREA NOT ACESSIBLE WITH NO WORKING SOAP OR ACCESSIBLE PAPER TOWELS. SINK FOUND FILLED WITH STORED BAGS OF CHIPS. MAANGEMENT REMOVED ALL STORED ITEMS FROM HANDSINK AND PROVIDED SOAP& PAPER TOWELS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DIRTY PIZZA PANS WITH ENCRUSTED FOOD DEBRIS STORED IN FOOD PREP AREA. MUST STORE ALL UTENSILS/PANS CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ALL COOKING EQUIPMENT FOUND DIRTY WITH FOOD DEBRIS. INTERIOR TALL REACH IN FREEZER IN STORAGE ROOM DIRTY WITH EXCESSIVE FOOD SPILLAGE AND ICE BUILD UP. MUST CLEAN AND MAINTAIN. INTERIOR ICE MACHINE NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT REAR DISH AREA WITH DIRT, CLUTTER AND DEBRIS. MUST CLEAN AND STORE ALL ITEMS 6" OR ABOVE FROM FLOOR. FLOOR OF WALK IN COOLER WITH EXCESSIVE DEBRIS AND DIRT UNDER PALLETS & THROUGHOUT MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN REAR DRY STORAGE ROOM ABOVE TO GO CONTAINERS. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN WALK IN COOLER AND ABOVE THREE COMPARTMENT SINK & ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS/FREEZERS.
  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED OPEN AIR DISPLAY COOLER WITH AN AIR TEMPERATURE OF 56.1F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN THE UNIT BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TUNA SALAD AT 47.6F, EGG SALAD AT 47.6F, HAM AT 47.4F, CHEESE AT 48.2F, HALF AND HALF CREAMER AT 46.9F, YOGURT AT 56.3F, SANDWICH AT 55.1F, GUACAMOLE AT 55.2F, CHEESE SPREAD AT 58.2F, CUT WATERMELON AT 58.8F, HUMMUS AT 54.1F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $275. CRITICAL VIOLATION 7-38-005A.
    • 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. DETAIL CLEAN THE SLIDING DOOR TRACKS OF THE DELI DISPLAY COOLER AND THE INTERIOR OF THE MICROWAVE AT THE SOUP STATION AND THE 2 COMPARTMENT SINK IN THE DISHWASH AREA.
    • 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. DETAIL CLEAN THE FLOOR IN THE DISHWASH AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE ADEQUATE LIGHTING IN THE DISHWASH AREA.