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Food Mart At 75th Street

416 E 75th ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

Food Mart At 75th Street has been inspected 3 times by Chicago Department of Public Health since April 3, 2012. The most recent inspection, on February 18, 2014, found no infractions.

1 of 3 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: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 once on April 3, 2012. 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 April 3, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 3, 2012. 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 6 times across 2 separate inspections, most recently on April 12, 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 2 times across 2 separate inspections, most recently on April 12, 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL DISPLAY & STORAGE SHELVES THROUGHOUT, INTERIORS AND EXTERIORS OF COOLERS & FREEZERS, ALL UNUSED EQUIPMENT KEPT ON PREMISES, AND ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ALL STOCK THROUGHOUT MUST BE STORED ELEVATED 6 INCHES OFF FLOOR. REPAIR/REPLACE MISSING FLOOR TILES, MUST BE WELL CONSTRUCTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL MISSING AND STAINED CEILING TILES THROUGHOUT. CLEAN WALLS WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR AREAS OF PREMISES HAVE EXCESSIVE CLUTTER(UNUSED EQUIPMENT & STOCK )WHICH PRESENT HARBORAGE AREAS FOR RODENTS, MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES
  3. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND EXPIRED EGGS DATED MARCH 29, EXPIRED MEATS DATED MARCH 29 & 30 FOR SALE. ALSO FOUND NACHOS WITH MEAT DISPLAYED ON SALES FLOOR(SELF-SERVICE) WITHOUT A SNEEZE GUARD UNPROTECTED FROM HUMAN CONTAMINATION. NACHOS MUST BE MOVED TO REAR PREP AREA AND BE SERVED BY AUTHORIZED PERSONNEL-CITATION ISSUED-SERIOUS 7-38-005(A). APPROXIMATELY 65LB VALUED AT $100.00 VOLUNTARILY DISCARDED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 40 MICE DROPPINGS OBSERVED SCATTERED ALONG THE BASES OF THE WALLS IN REAR AND FRONT SECTIONS OF BUSINESS-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, ELIMINATE ALL HARBORAGE AREAS THROUGHOUT REAR AND REPAIR FRONT AND REAR DOORS MAKING SURE THEY ARE TIGHT-FITTING TO PREVENT RODENT ENTRY-CITATION ISSUED-SERIOUS 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • EXPOSED HAND SINK MISSING IN PREP AREA(SLICES LUNCH MEATS & CHEESE AND SELLS NACHOS WITH MEAT)-MUST INSTALL. INSTALL A METAL DRAINBOARD TO 3 COMPARTMENT SINK IN DISH WASHING AREA-CITATION ISSUED-SERIOUS 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY POSTED IN PLAIN VIEW OF CUSTOMERS-CITATION ISSUED-SERIOUS 7-42-010(B)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL DISPLAY & STORAGE SHELVES THROUGHOUT, INTERIORS AND EXTERIORS OF COOLERS & FREEZERS, ALL UNUSED EQUIPMENT KEPT ON PREMISES, AND ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ALL STOCK THROUGHOUT MUST BE STORED ELEVATED 6 INCHES OFF FLOOR. REPAIR/REPLACE MISSING FLOOR TILES, MUST BE WELL CONSTRUCTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL MISSING AND STAINED CEILING TILES THROUGHOUT. CLEAN WALLS WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR AREAS OF PREMISES HAVE EXCESSIVE CLUTTER(UNUSED EQUIPMENT & STOCK )WHICH PRESENT HARBORAGE AREAS FOR RODENTS, MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES

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