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FARMER'S FRESH MEAT MART,INC.

457 E 79th ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

FARMER'S FRESH MEAT MART,INC. has been inspected 5 times by Chicago Department of Public Health since July 6, 2015. The most recent inspection, on August 19, 2016, 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: 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.

  • 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 3 separate inspections, most recently on August 18, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on July 9, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 10 times across 4 separate inspections, most recently on August 18, 2016. 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 4 times across 3 separate inspections, most recently on August 18, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 18, 2016. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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. Complaint Re-Inspection

    0 infractions

  2. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 15LBS OF RAW CHICKEN INSIDE OF THE 3 COMPARTMENT SINK AT IMPROPER TEMPERATURES (51.4F-52.0). INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 15LBS OF FOOD VALUED AT $30. CRITICAL VIOLATION 7-38-005(A)
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED THE FACILITY WITH NO HOT WATER TEMPERED WATER THROUGHOUT THE FACILITY (EXPOSED HAND WASHING SINK, MOP SINK, 3 COMPARTMENT SINK, WASHBOWL SINK) WHILE PREPARING FOOD (COOKING GROUND BEEF, ITALIAN BEEF AND NACHO CHEESE AND WASHING RAW CHICKEN WINGS). INSTRUCTED TO PROVIDE HOT TEMPERED WATER AT 85.0F OR ABOVE AT THE EXPOSED HAND WASHING SINK, WASHBOWL SINK AND MOP SINK AND 110.0F-120.0F AT THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD ABOVE THE 3 COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES INSIDE OF THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE EXTERIOR OF COOKING EQUIPMENT WITH ACCUMULATED BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DEBRIS ON THE FLOOR IN CORNERS AROUND EQUIPMENT AND UNDER SHELVING IN THE GROCERY AREA. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED THE RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE WASTE PIPE DISCONNECTED FROM THE MOP SINK ALLOWING WATER TO SPILL ON TO THE FLOOR UPON TURNING ON THE MOP SINK FAUCET, THE 3 COMPARTMENT SINK FAUCET BASE AND WASTE PIPE IS LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  3. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE SOME DOOR HINGES IN POOR REPAIR ON REACH IN COOLER.
  4. License Re-Inspection

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Inspector Comments: OBSERVED DISH WASHING FACILITIES 3- COMP SINK GREASE TRAP OVER FLOWING WITH WATER ON TO FLOOR .MUST REPAIR AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE SOME DOOR HINGES IN POOR REPAIR ON REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN DEBRI FROM SHELVING UNITS IN ALL REACH IN COOLERS,WINDOW SILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST HAVE FLOORING BEHIND SERVICE COUNTER SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE BACKFLOW DEVICE ON MOPSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETER FOR ALL REACH IN COOLERS.
  5. License

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED DISH WASHING FACILITIES 3- COMP SINK GREASE TRAP OVER FLOWING WITH WATER ON TO FLOOR .MUST REPAIR AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE SOME DOOR HINGES IN POOR REPAIR ON REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRI FROM SHELVING UNITS IN ALL REACH IN COOLERS,WINDOW SILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST HAVE FLOORING BEHIND SERVICE COUNTER SMOOTH AND EASILY CLEANABLE.MUST REPLACE DAMAGED FLOORTILE NEAR DRAIN IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACKFLOW DEVICE ON MOPSINK.MUST REPAIR OR REPLACE LEAKY 3- COMP SINK PIPE AT MIDDLE DRAIN LINE PIPE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR ALL REACH IN COOLERS.

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