Skip to content
Loading map…

EXPRESS MART ON MICHIGAN INC.

1619 S MICHIGAN AVE, CHICAGO, IL 60616 · Grocery Store

Inspection summary

EXPRESS MART ON MICHIGAN INC. has been inspected 4 times by Chicago Department of Public Health since February 14, 2011. The most recent inspection, on October 29, 2013, 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.

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 once on February 14, 2011. 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 8 times across 2 separate inspections, most recently on November 27, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 once on November 27, 2012. 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

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND FAN WITH DUST BUILD UP INSIDE DAIRY 3 DOOR COOLER. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN FRONT DISPLAY AREA ALONG THE WALL BASE AND IN CORNERS NEED CLEANING OF DEBRIS. ALSO IN REAR STORAGE AREA UNDER SHELVING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAK AT FAUCET ON MOP SINK. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNECESSARY ITEMS, LITTER AND DEBRIS FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE.
  3. License Re-Inspection

    0 infractions

  4. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. INSTRUCTED TO TURN ON HOT HOLDING UNIT FOR BREAKFAST SANDWICHES AND MAINTAIN AT 140F AND ABOVE. CRITICAL 7-38-005 (A) NO CITATION ISSUED. NOT BEING USED AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE RACK TO STORE CLEAN FOOD CONTAINERS, UTENSILS, ETC. AT THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE FOOD RACKS AT FRONT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF HAND WASH SINK, INTERIOR OF THREE COMPARTMENT SINK, WALLS AROUND HAND WASH SINK, AND FRONT FOOD COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL ALL OPENINGS AT CEILING AROUND SPRINKLER HEADS AND CEILING PANELS AS NEEDED THROUGHOUT PREMISES. CLEAN VENT COVER IN TOILET ROOM TO REMOVE DUST BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK FAUCET. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT COFFEE UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNUSED ITEMS AND EQUIPMENT FROM FRONT FOOD PREP AREA AND REAR.

Nearby inspected facilities

Own this business? Add a badge to your website