Skip to content
Loading map…

Erie Food Mart Meat and Produce

633 N CICERO AVE, CHICAGO, IL 60644 · Grocery Store

Inspection summary

Erie Food Mart Meat and Produce has been inspected 4 times by Chicago Department of Public Health since November 13, 2012. The most recent inspection, on March 5, 2015, 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: 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.

  • 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 3 times across 2 separate inspections, most recently on June 13, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 5 times across 2 separate inspections, most recently on June 13, 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 3 times across 2 separate inspections, most recently on June 13, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DELI DISPLAY COOLER WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 56.4F. INSTRUCTED TO FIX. ALL COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION'. WHEN REPAIRED, MUST FAX A RE INSPECTION FORM TO 312-746-8040 OR EMAIL AT [email protected] TO PROPERLY ENSURE THE THE SAID EQUIPMENT IS FIXED AND 'HELD FOR INSPECTION' TAG CAN BE REMOVE PRIOR TO USE. (CORRECTED DURING INSPECTION, DELI DISPLAY COOLER NOW AT AIR TEMPERATURE OF 39.9F) CRITICAL VIOLATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. NOTED POLISH DOG INTERNAL TEMPERATURE AT 47.4F, HOT DOG AT 53.6F, 52.4F, 51.8F, SALAMI AT 49.8F, 50.4F, 49.9F BACON AT 50.5F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $250.00, TOTAL WEIGHT 25 LBS. CRITICAL VIOLATION ISSUED 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CRACKED HANDSINK TOP INSIDE WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY BEHIND DISPLAY COOLER.-----------INSTRUCTED TO REPLACE DAMAGED FLOOR TILES IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACED HEAVY WATER STAINED CEILING TILES ABOVE PREP AREA.-----MUST RESEAL LOOSE WALL BASEBOARD IN PREP AREA.---------MUST ADJUST THRESHOLD THRESH HOLD AT THE BOTTOM OF FRONT AND REAR DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED ABOVE 3 COMPARTMENT SINK.
  3. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed to install shield on both sides of exposed hansink.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor has raw wood in counter area. Instructed to seal or apply non-toxic sealant to surface.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Hole noted in ceiling above three compartment sink. Instructed to seal hole.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Instructed to install backflow preventer on utility sink faucet.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Instructed to provide proper thermometer inside coolers.
  4. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website