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DDANDAVIS FOOD MART

2054 E 71ST ST, CHICAGO, IL 60617 · Grocery Store

Inspection summary

DDANDAVIS FOOD MART has been inspected 4 times by Chicago Department of Public Health since April 11, 2019. The most recent inspection, on June 12, 2019, found no infractions.

2 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 2 separate inspections, most recently on May 10, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 across 2 separate inspections, most recently on May 10, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 10, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 2 times across 2 separate inspections, most recently on May 10, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 across 2 separate inspections, most recently on May 10, 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.

4 inspections

  1. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE HAND WASHING SINK IN SAID AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 UNABLE TO REVIEW THE FACILITY'S MENU AT THE TIME OF THE INSPECTION. INSTRUCTED TO PROVIDE A MENU FOR ASSESSMENT. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED REFRIGERATION UNITS NOT TURNED ON AND MAINTAINING 41F OR BELOW. INSTRUCTED TO HAVE ALL REFRIGERATION UNITS TURNED ON AND MAINTAINING 41F OR BELOW. OBSERVED OVEN/STOVE AND HOT HOLDING UNITS NOT CONNECTED NOR TURNED ON. INSTRUCTED TO HAVE ALL COOKING EQUIPMENT CONNECTED AND TURNED ON AND MAINTAINING AT LEAST 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED FRONT ENTRANCE DOOR NOT TIGHT FITTING WITH A ONE INCH GAP AT THE TOP OF THE DOOR AND A 1/4 INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE THE FRONT ENTRANCE DOOR TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 OBSERVED NO SEPARATION OF THE FOOD PREP AREA TO THE CUSTOMER AREA. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-204.119 OBSERVED NO ADEQUATE DRAINBOARDS ON SITE. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A MINOR LEAK AT THE PIPE LOCATED BY THE GREASE TRAP. INSTRUCTED TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 OBSERVED NO VENTILATION HOOD SYSTEM ON SITE FOR THE STOVE THAT THE FACILITY WILL BE COOKING WITH. INSTRUCTED TO PROVIDE A VENTILATION SYSTEM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO PROVIDE.
  3. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND WASHING SINK IN THE FOOD PREP AREA NOR INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE HAND WASHING SINKS IN SAID AREAS. PRIORITY FOUNDATION 7-38-030(C).
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 UNABLE TO REVIEW THE FACILITY'S MENU AT THE TIME OF THE INSPECTION. INSTRUCTED TO PROVIDE A MENU FOR ASSESSMENT. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED REFRIGERATION UNITS NOT TURNED ON AND MAINTAINING 41F OR BELOW. INSTRUCTED TO HAVE ALL REFRIGERATION UNITS TURNED ON AND MAINTAINING 41F OR BELOW. OBSERVED OVEN/STOVE AND HOT HOLDING UNITS NOT CONNECTED NOR TURNED ON. INSTRUCTED TO HAVE ALL COOKING EQUIPMENT CONNECTED AND TURNED ON AND MAINTAINING AT LEAST 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED FRONT ENTRANCE DOOR NOT TIGHT FITTING WITH A ONE INCH GAP AT THE TOP OF THE DOOR AND A 1/4 INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE THE FRONT ENTRANCE DOOR TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 OBSERVED NO SEPARATION OF THE FOOD PREP AREA TO THE CUSTOMER AREA. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-204.119 OBSERVED NO ADEQUATE DRAINBOARDS ON SITE. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A MINOR LEAK AT THE PIPE LOCATED BY THE GREASE TRAP. INSTRUCTED TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 OBSERVED NO VENTILATION HOOD SYSTEM ON SITE FOR THE STOVE THAT THE FACILITY WILL BE COOKING WITH. INSTRUCTED TO PROVIDE A VENTILATION SYSTEM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO PROVIDE.
  4. License

    0 infractions

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