Skip to content
Loading map…

HAPPY MARKET

2334 S WENTWORTH AVE, CHICAGO, IL 60616 · Grocery Store

Inspection summary

HAPPY MARKET has been inspected 4 times by Chicago Department of Public Health since July 12, 2017. The most recent inspection, on June 16, 2023, found no infractions.

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, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on April 5, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on April 5, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 5, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 5, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 12, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED EXCESSIVE DEBRIS ON ALL CUTTING BOARDS, UTENSILS FOR FRESH FISH AND GLOVES TO HANDLE FRESH FISH. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • 8-201.13 OBSERVED FACILITY FRYING AND DRYING PORK SKIN IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO SUBMIT A HAACP PLAN FOR APPROVAL FOR THIS PROCESS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.112 OBSERVED DEAD INSECTS INSIDE OF THE INSECT TRAPS AND ON THE GROUND AREA IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO REPLACE SOILED INSECT TRAPS AND CLEAN AND SANITIZE FLOORS IN BOTH FOOD PREP AREAS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 OBSERVED FRIED PORK SKINS ON A RACK IN THE BASEMENT FOOD PREP AREA AND VARIOUS PIPES ABOVE THE RACK. INSTRUCTED TO REMOVE RACK TO AN AREA WITHOUT VARIOUS PIPING ABOVE THE FOOD PREP AREA.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO NOT RE-USE CARDBOARD AS A FLOOR LINER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED EXCESSIVE DIRT AND FOOD DEBRIS ON ALL NON FOOD CONTACT SURFACES (ALL PREP TABLES AND INSIDE AQUATIC TANKS). INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED A CEILING IS NEEDED IN THE BASEMENT FOOD PREP AREA WHERE PORK SKINS ARE FRIED AND HUNG ON A RACK. OBSERVED CONCRETE FLOOR IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE IN THE BASEMENT FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED UNNECESSARY ITEMS IN THE BASEMENT AND ITEMS STORED ON THE FLOOR IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND ELEVATE EVERY THING AT LEAST 6 INCHES FROM THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED EXCESSIVE FOOD AND DIRT DEBRIS ON THE FLOORS AND WALLS LOCATED IN THE 1ST FLOOR FOOD PREP AREA AND ON THE FLOORS IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 OBSERVED COOKING EQUIPMENT ATTACHED TO A PROPANE TANK WITHOUT ADEQUATE VENTILATION LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO NOT USE PROPANE TANKS INSIDE OF THE FACILITY, COOKING EQUIPMENT SHOULD BE CONNECTED TO A GAS LINE, AND PROVIDED ADEQUATE VENTILATION FOR ALL COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A MALE FOOD HANDLER (BUTCHER) WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  3. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH WALLS IN BASEMENT PAPER ROOM.
  4. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND WASH SINK IN BASEMENT DISHROOM AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH WALLS IN BASEMENT PAPER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BACKFLOW DEVICE NEEDED AT MOP SINK. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE REFRIGERATION THERMOMETERS WHERE NEEDED.

Nearby inspected facilities

Own this business? Add a badge to your website