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FADI #2 MINI MART

256 W 59TH ST, CHICAGO, IL 60621 · Grocery Store

Inspection summary

FADI #2 MINI MART has been inspected 6 times by Chicago Department of Public Health since July 8, 2013. The most recent inspection, on June 7, 2016, found no infractions.

1 of 6 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on July 22, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 2 times across 2 separate inspections, most recently on July 15, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 July 8, 2013. 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 16 times across 5 separate inspections, most recently on January 29, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NEED CLEAN BEHIND THE DELI COUNTER TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED THE CEILING THROUGH OUT PREMISES IN POOR REPAIR (DAMAGED AND/OR MISSSING). MUST REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING LIGHT SHIELDS THROUGH OUT PREMISES. MUST PROVIDED AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAKY PIPE UNDERNEATH THE TOILET ROOM HAND SINK. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THROUGH OUT REAR AREA AND BEHIND THE DELI COUNTER. MUST REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HARBORAGE.
  3. License Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY STORAGE SHELVES ON PREMISES. REPLACE ALL HEAVILY SOILED CHIP TRAYS. REPLACE CRACKED GLASS INSIDE MEAT CASE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING THE FOLLOWING: ALL DISPLAY AND STORAGE SHELVES THROUGHOUT(INCLUDING BEHIND FRONT SERVICE COUNTER), ALL STORAGE UNITS ON SOUTH WALL WHERE PRODUCE IS DISPLAYED, INTERIORS AND EXTERIORS OF: ALL COOLERS, FREEZERS, STORAGE RACKS INSIDE WALK-IN COOLER, MEAT CASES, REFRIGERATORS, PREP TABLES, MEAT SLICER, MEAT SAW, SHELF ABOVE 3 COMPARTMENT SINK, MOP SINK, AND ALL OTHER UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT. CLEAN ALL GLASS DOORS AND CASES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING UNDERNEATH ALL LOWER DISPLAY SHELVES ON SALES FLOOR).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. SEAL OPENINGS IN LOWER SECTIONS OF WALLS IN MOP SINK CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS WITH END CAPS IN FOOD PREP AREA, AND IN POP WALK-IN COOLER.
  4. License Re-Inspection

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • METAL DRAINBOARD MUST BE ATTACHED TO THE 3 COMPARTMENT SINK. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY STORAGE SHELVES ON PREMISES. REPLACE ALL HEAVILY SOILED CHIP TRAYS. REPLACE CRACKED GLASS INSIDE MEAT CASE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : FINISH CLEANING THE FOLLOWING: ALL DISPLAY AND STORAGE SHELVES THROUGHOUT(INCLUDING BEHIND FRONT SERVICE COUNTER), ALL STORAGE UNITS ON SOUTH WALL WHERE PRODUCE IS DISPLAYED, INTERIORS AND EXTERIORS OF: ALL COOLERS, FREEZERS, STORAGE RACKS INSIDE WALK-IN COOLER, MEAT CASES, REFRIGERATORS, PREP TABLES, MEAT SLICER, MEAT SAW, SHELF ABOVE 3 COMPARTMENT SINK, MOP SINK, AND ALL OTHER UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT. CLEAN ALL GLASS DOORS AND CASES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING UNDERNEATH ALL LOWER DISPLAY SHELVES ON SALES FLOOR).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. SEAL OPENINGS IN LOWER SECTIONS OF WALLS IN MOP SINK CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS WITH END CAPS IN FOOD PREP AREA.
  5. License Re-Inspection

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST FINISH REMOVING OLD MEAT FROM FREEZER CASE IN REAR.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 3 FLIES OBSERVED ON PREMISES. 15-20 MICE DROPPINGS OBSERVED ON FLOOR AND WOODEN LEDGES IN MOP CLOSET ROOM AND ALONG THE BASES OF THE WALLS IN REAR BY MEAT FREEZER CASE. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, AND SEAL UP ANY OPENINGS FOUND IN FLOORS, WALLS, AND CEILINGS. MUST ALSO ELIMINATE FLIES. NO CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATION WILL SLICE DELI MEATS, NO VALID RECEIPT INDICATING PAYMENT FOR THE CITY OF CHCAGO FOOD SANITATION CERTIFICATE ON PREMISES -MUST PROVIDE THIS INFORMATION AT RE-INSPECTION. NO CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • METAL DRAINBOARD MUST BE ATTACHED TO THE 3 COMPARTMENT SINK. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY STORAGE SHELVES ON PREMISES. REPLACE ALL HEAVILY SOILED CHIP TRAYS. REPLACE CRACKED GLASS INSIDE MEAT CASE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING THE FOLLOWING: ALL DISPLAY AND STORAGE SHELVES THROUGHOUT(INCLUDING BEHIND FRONT SERVICE COUNTER), ALL STORAGE UNITS ON SOUTH WALL WHERE PRODUCE IS DISPLAYED, INTERIORS AND EXTERIORS OF: ALL COOLERS, FREEZERS, STORAGE RACKS INSIDE WALK-IN COOLER, MEAT CASES, REFRIGERATORS, PREP TABLES, MEAT SLICER, MEAT SAW, SHELF ABOVE 3 COMPARTMENT SINK, MOP SINK, AND ALL OTHER UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT. CLEAN ALL GLASS DOORS AND CASES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING UNDERNEATH ALL LOWER DISPLAY SHELVES ON SALES FLOOR).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. SEAL OPENINGS IN LOWER SECTIONS OF WALLS IN MOP SINK CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS WITH END CAPS IN FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • WALK-IN POP COOLER THAT WAS BEING WORKED ON DURING FIRST INSPECTION HAS EXCCESIVE CLUTTER, MUST ORGANIZE ALL ITEMS INSIDE, AND KEEP IT CLEAN.
  6. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MEAT CASES(2) IN MEAT DEPARTMENT, SMALL REFRIGERATOR ON COUNTER ABOVE WHITE ICE CREAM CASE, AND WALK-IN COOLER IN REAR, ALL FOUND AT IMPROPER TEMPERATURES, AIR TEMPERATURES RECORDED AT 49F, 71F, AND 80F. ALL UNITS THAT WILL BE USED FOR STORING POTENTIALLY HAZARDOUS FOODS MUST BE CAPABLE OF MAINTAINING INTERNAL TEMPERATURES OF 40 DEGREES OR BELOW /- 2 DEGREES. CLEAN ALL DUST BUILD-UP FROM COILS IN ALL COOLERS AND FREEZERS. NO CITATION ISSUED
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND 2 LARGE FREEZER CASES FULL OF OLD MEAT THAT APPEARS TO HAVE BEEN THAWED AND RE-FROZEN WHICH WAS THE PROPERTY OF THE PREVIOUS OWNER. INSTRUCTED TO REMOVE FROM PREMISES. NO CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATION WILL SLICE DELI MEATS, NO VALID RECEIPT OR CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES, MUST PROVIDE AT TIME OF RE-INSPECTION. NO CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTAL A METAL DRAINBORAD AT 3 COMPARTMENT SINK. NO CITATION ISSUED.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • CLEAN TOILET AND WASHBOWL IN WASHROOM. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY STORAGE SHELVES ON PREMISES. REPLACE ALL HEAVILY SOILED CHIP TRAYS. REPLACE CRACKED GLASS INSIDE MEAT CASE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL DISPLAY AND STORAGE SHELVES THROUGHOUT(INCLUDING BEHIND FRONT SERVICE COUNTER), ALL STORAGE UNITS ON SOUTH WALL WHERE PRODUCE IS DISPLAYED, INTERIORS AND EXTERIORS OF: ALL COOLERS, FREEZERS, STORAGE RACKS INSIDE WALK-IN COOLER, MEAT CASES, REFRIGERATORS, PREP TABLES, MEAT SLICER, MEAT SAW, SHELF ABOVE 3 COMPARTMENT SINK, MOP SINK, AND ALL OTHER UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT. CLEAN ALL GLASS DOORS AND CASES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING UNDERNEATH ALL LOWER DISPLAY SHELVES ON SALES FLOOR).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. SEAL OPENINGS IN LOWER SECTIONS OF WALLS IN MOP SINK CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL MISSING LIGHT SHIELDS WITH END CAPS IN FOOD PREP AREA.

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