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FANI Y MONSE GROCERIES

3803 W 55TH ST, CHICAGO, IL 60632 · Grocery Store

Inspection summary

FANI Y MONSE GROCERIES has been inspected 4 times by Chicago Department of Public Health since March 15, 2017. The most recent inspection, on May 2, 2019, recorded 1 infraction.

1 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: 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 4 times across 3 separate inspections, most recently on May 2, 2019. 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 4 times across 2 separate inspections, most recently on April 29, 2019. 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 March 21, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 April 29, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 once on March 21, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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 Re-Inspection

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEA EVENTS AND CORRESPONDING EQUIPMENT OUTLINED IN THE PROCEDURE. PRIORITY FOUNDATION VIOLATION.
  2. Complaint Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEA EVENTS AND CORRESPONDING EQUIPMENT OUTLINED IN THE PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THEMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES OF TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM NOT ENCLOSED. OPEN CEILING NOTED IN TOILET ROOM. INSTD TO SEAL CEILING AND HAVE TOILET ROOM FULLY ENCLOSED.
  3. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEA EVENTS AND CORRESPONDING EQUIPMENT OUTLINED IN THE PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN BASEMENT PREP AREA. MUST INSTALL EXPOSED HAND WASHING SINK WITH HOT/COLD WATER WITH ADEQUATE CITY PRESSURE, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES INSIDE HOT HOLDING UNITS AT FRONT COUNTER: CORN @ 61.2F, NACHOS CHEESE 66.2F, AND STEAK @ 44.9F. INSTRUCTED ALL TCS FOODS MUST BE HELD 135F OR HIGHER AT ALL TIMES WHILE IN HOT HOLDING UNITS. OPERATOR VOLUNTARILY DISCARDED 3LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES TOTAL COST TO BE $5. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 34. PLANT FOOD PROPERLY COOKED FOR HOT HOLDING
      • SEE VIOLATION #21.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THEMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES OF TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO 3 COMPARTMENT SINK ON SITE. MUST INSTALL 3 COMPARTMENT SINK WITH GREASE INTERCEPTOR AND DRAINBOARD. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • SEE VIOLATION # 51.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO WATER AVAILABLE THROUGHOUT FACILITY. INSTRUCTED MUST PROVIDE HOT/COLD WATER WITH ADEQUATE CITY PRESSURE AT ALL PLUMBING FIXTURES ON PREMISES. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
  4. License

    0 infractions

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