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DADO FOOD MART, INC.

5360 W DIVISION ST, CHICAGO, IL 60651 · Grocery Store

Inspection summary

DADO FOOD MART, INC. has been inspected 4 times by Chicago Department of Public Health since October 23, 2013. The most recent inspection, on September 15, 2016, found no infractions.

1 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: Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on July 30, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 July 23, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 13 times across 3 separate inspections, most recently on July 30, 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 5 times across 3 separate inspections, most recently on July 30, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 23, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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. Complaint Re-Inspection

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED TOILET FACILITIES FOR STAFF NOT MAINTAINED.OBSERVED TOILET HANDLE MISSING ON TOILET NOT ABLE TO FLUSH TOILET AT THIS TIME.MUST REPAIR AND MAINTAIN AT ALL TIMES.(CRITICAL 7-38-030).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE CUTTING BOARDS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN AND SANITIZE CUTTING BOARDS,SAW MACHINE,UNUSED COOLER,WINDOW SILLS,ALL SHELVING UNITS.DEFROST ICE CREAM FREEZER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR UNDER MEAT DISPLAY UNIT AND ALONG WALL BASES.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN PREP AREA,SALES FLOOR AND WHERE NEEDED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE STAINED AND MISSING CEILING TILES THROUGHOUT,MISSING WALL BASES WHERE NEEDED,DAMAGED WALL NEAR FRONT DOOR (EAST).MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN TOILET ROOM AND SHELVING UNIT IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE ADEQUATE LIGHTING IN TOILET ROOM AND PREP AREA.MUST CLEAN LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK,VENTILATION IN TOILET ROOM
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE,ELEVATE,ORGANIZE ARTICLES (CRATES,BOXES,UNUSED EQUIPMENT)PREP AREA,IN FRONT OF REAR EXIT DOORS,IN BETWEEN COOLER AND WALLS
  3. Complaint

    11 infractions

    • 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 MORE THAN 25 LIVE SMALL FLIES FLYING AROUND PREMISES,ON CEILINGS AND WALLS IN PREP AREA.ALSO ALL 3- REAR DOORS NOT TIGHT FITTING ALONG BOTTOM AND DOOR CLOSURE AND HANDLES IN POOR REPAIR.ALSO MORE THAN 20 LIVE ANTS CRAWLING ON FLOOR AT FRON ENTRY DOOR.RODENT PROOF DOORS AND REPAIR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/23/14.(SERIOUS 7-38-020)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW AND NO MANAGER ON DUTY WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED SUCH AS COOKED GROUNDBEEF,CHEESE SAUCE,ITALIAN BEEF)MUST PROVIDE AND POST AND ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO SUMMARY REPORT DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM PREVIOUS REPORT ON 10/23/13.MUST PROVIDE AND POST AT ALL TIMES.(SERIOUS 7-42-010B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE CUTTING BOARDS,SAW MACHINE,UNUSED COOLER,WINDOW SILLS,ALL SHELVING UNITS.DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER MEAT DISPLAY UNIT AND ALONG WALL BASES.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN PREP AREA,SALES FLOOR AND WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE STAINED AND MISSING CEILING TILES THROUGHOUT,MISSING WALL BASES WHERE NEEDED,DAMAGED WALL NEAR FRONT DOOR (EAST).MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN TOILET ROOM AND SHELVING UNIT IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING IN TOILET ROOM AND PREP AREA.MUST CLEAN LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK,VENTILATION IN TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE,ORGANIZE ARTICLES (CRATES,BOXES,UNUSED EQUIPMENT)PREP AREA,IN FRONT OF REAR EXIT DOORS,IN BETWEEN COOLER AND WALLS.
  4. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE THREE COMPARTMENT SINK AND CUTTING BOARDS ARE DIRTY; WASH, RINSE AND SANITIZE THESE SURFACES IN DETAIL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE BUTCHER AND TWO DOOR COOLER INTERIORS AND MEAT SAW ARE DIRTY; WASH, RINSE AND SANITIZE THE COOLERS INSIDE AND OUT. THE PIZZA FREEZER IS FULL OF FROST, DEFROST THE FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS AND BASEBOARDS ARE DIRTY AROUND THE STORE PERIMETER AND THE BASE BOARDS ARE DAMAGED AROUND THE THREE COMPARTMENT SINK, CLEAN AND RESEAL THE BASEBOARDS SO THEY ARE SMOOTH AND SANITARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TWO WATER DAMAGED CEILING TILES WERE FOUND ABOVE THE BUTCHER AREA, REPLACE THE DAMAGED TILES.

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