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E Z MARKET, INC.

6421 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60637 · Grocery Store

Inspection summary

E Z MARKET, INC. has been inspected 5 times by Chicago Department of Public Health since December 11, 2017. The most recent inspection, on February 8, 2024, found no infractions.

1 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 2 separate inspections, most recently on June 26, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 26, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on June 19, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 9 times across 3 separate inspections, most recently on June 29, 2022. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • 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 7 times across 4 separate inspections, most recently on June 29, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC HAS NO VALID CITY OF CHICAGO SANITATION CERTIFICATE AS REQUIRED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY OR VALID CERTIFICATE POSTED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES TCS FOODS(GROUND BEEF & CHEESE SAUCE FOR CHIPS) ARE BEING PREPARED, HANDLED AND SERVED. PRIORITY FOUNDATION #7-38-012.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD ITEMS STORED ON THE DISPLAY FLOOR. INSTRUCTED MANAGER MUST PROVIDE STORAGE RACKS AT LEAST 6" OFF THE FLOOR AND AWAY FROM THE WALL FOR PEST MONITORING AND CLEANING PURPOSES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING THROUGH OUT TO REMOVE SPILLS AND DEBRIS.
  3. Canvass Re-Inspection

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR VALID CERTIFICATE POSTED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD(GROUND BEEF)PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK BEHIND FRONT COFFEE WHERE COFFEE, CHEESE AND COOKED GROUND BEEF PREPARED AND SERVED. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS BEHIND FRONT COUNTER. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN REAR SALES AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT SHIELDS BEHIND FRONT COUNTER IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING
  4. Canvass

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE DURING INSPECTION. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR VALID CERTIFICATE POSTED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD(GROUND BEEF)PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 8. HANDS CLEAN & PROPERLY WASHED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK BEHIND FRONT COFFEE WHERE COFFEE, CHEESE AND COOKED GROUND BEEF PREPARED AND SERVED. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS BEHIND FRONT COUNTER. PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS IN DISHWASHING AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS FOR PROPER HAND DRYING. PRIORITY FOUNDATION 7-38-030*C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES NOT SEALED IN DISH WASHING AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN REAR SALES AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT SHIELDS BEHIND FRONT COUNTER IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  5. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDERNEATH THREE COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL AREA BEHIND THE BACK OF THE HAND SINK IN THE WASHROOM WHERE IT IS LOOSE AND DETACHING FROM THE WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET NECK AT THE THREE COMP SINK LEAKS WHILE RUNNING WATER; REPAIR FAUCET NECK.

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