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HORIZON MINI MARKET, INC.

9224 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

HORIZON MINI MARKET, INC. has been inspected 7 times by Chicago Department of Public Health since May 31, 2012. The most recent inspection, on September 11, 2015, found no infractions.

1 of 7 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 source, labelling and allergens, Pests and Food temperature control.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 22, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on December 12, 2014. 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 2 times on October 29, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on December 12, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 17 times across 6 separate inspections, most recently on December 22, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD PRODUCTS(MEATS) INSIDE THE 2 DOOR REACH-IN COOOLER IN REAR OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL REACH-IN FREEZERS AND REACH-IN COOLERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR OF PREMISES NEAR UTILITY SINK IN REAR OF PREMISES
  3. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • THE ABOVE HAS NO SOAP OR PAPER TOWELS AT THE EXPOSED HANDSINK AND WASHBOWL INSIDE WASHROOM AT THIS TIME OF INSPECTION,CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 15 MICE DROPPINGS IN THE REAR ON FLOOR UNDERNEATH THE UTILITY SINK AND SHELVING UNIT,OBSERVED 20 MICE DROPPINGS ON FLOOR BEHIND A UNUSED PREP COOLER IN PREP AREA,AND 20 MICE DROPPINGS ON FLOOR UNDERNEATH CHIP RACKS IN REAR OF PREMISES,INSTRUCTED TO CLEAN AND SANTIZIED AFFECTED AREAS,AND CONTACT PEST CONTROL OPERATOR FOR SERVICE.SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS GROUND BEEF,SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD PRODUCTS(MEATS) INSIDE THE 2 DOOR REACH-IN COOOLER IN REAR OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL REACH-IN FREEZERS AND REACH-IN COOLERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR OF PREMISES NEAR UTILITY SINK IN REAR OF PREMISES
  4. Canvass Re-Inspection

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • NON-COMPLIANT WITH EXISTING SERIOUS VIOLATION NOTED 10-29-13 ON REPORT #1370065. RAT DROPPINGS FOUND IN SAME AREAS NOTED DURING PREVIOUS INVESTIGATION. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE ALL AFFECTED AREAS. SERVICED BY PEST CONTROL 11-3-13. CITATION ISSUED-CRITICAL 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CONTINUE TO CLEAN THE FOLLOING: ALL FOOD DISPLAY AND STORAGE SHELVES THROUGHOUT, CLEAN THE INTERIORS AND EXTERIORS OF DISCONNECTED REFRIGERATED PREP TABLE IN FOOD PREP AREA, MEAT SAW, ALL PREP TABLES, ALL SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT( INCLUDING ALL LEGS AND WHEELS OF ALL EQUIPMENT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTINUE TO DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LARGE OPENING IN WALL AND CRACKS IN ALL CORNERS OF WALLS IN AREA BY WASHROOM AND THROUGHOUT. CLEAN GREASY BUILD-UP FROM WALL NEXT TO MEAT CASE AND FINISHING PAINTING ALL SECTIONS OF WALLS AND CEILINGS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE AND WHERE REPAIRS WERE MADE. PAINT RAW WOOD ABOVE EXPOSED HANDSINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHTS IN MEAT DEPT. MUST PROVIDE ADEQUATE LIGHTING THROUGHOUT BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN OUT ALL FLOOR DRAINS AND ALL DRAINS IN SINKS.
  5. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MEAT CASE IN MEAT DEPT. NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 47F. INSTRUCTED TO REMOVE ALL PRODUCT FROM UNIT FOUND AT INADEQUATE TEMPERATURES AND HAVE UNIT SERVICED. UNIT THERMOSTAT HAD BEEN TURNED OFF EARLIER, GAUGE TURNED ON AND UNIT NOW HOLDING AT 36F. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED GROUND BEEF-130, CHICKEN-46-50F, DELI MEATS(HAM, TURKEY BREAST, BOLOGNA, SALAMI, SPICED HAM, SAUSE MEAT) -46-50F, PORK CHOPS-48F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY REMOVED FROM SALE AND DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 30-40 RAT DROPPINGS NOTED ON PREMISES IN THE FOLLOWING AREAS: INSIDE THE MOP SINK, ON FLOOR UNDERNEATH SINKS AND STOCK IN SAME AREA AND IN FURNACE CLOSET ALL LOCATED BY REAR DOOR. ALSO OBSERVED 10 GNATS FLYING AROUND IN SAME AREA. 10-15 MICE DROPPINGS ALSO NOTED SCATTERED ALONG THE BASES OF THE WALLS ON SALES FLOOR AND BY DOOR LEADING INTO BASEMENT. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, PROPERLY SEAL ALL CRACKS IN WALLS, FLOORS, BASEBOARDS, AND CEILINGS, REQUEST VISIT FROM PEST CONTROL COMPANY(WHICH SHOULD ALSO SERVICE THE BASEMENT UNDERNEATH THE BUSINESS). CITATION ISSUED-SERIOUS 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION. CITATION ISSUED-SERIOUS 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOING: ALL FOOD DISPLAY AND STORAGE SHELVES THROUGHOUT, CLEAN THE INTERIORS AND EXTERIORS OF DISCONNECTED REFRIGERATED PREP TABLE IN FOOD PREP AREA, MEAT SAW, ALL PREP TABLES, ALL SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT( INCLUDING ALL LEGS AND WHEELS OF ALL EQUIPMENT).
    • 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 BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LARGE OPENING IN WALL AND CRACKS IN ALL CORNERS OF WALLS IN AREA BY WASHROOM AND THROUGHOUT. CLEAN GREASY BUILD-UP FROM WALL NEXT TO MEAT CASE AND FINISHING PAINTING ALL SECTIONS OF WALLS AND CEILINGS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE AND WHERE REPAIRS WERE MADE. PAINT RAW WOOD ABOVE EXPOSED HANDSINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHTS IN MEAT DEPT. MUST PROVIDE ADEQUATE LIGHTING THROUGHOUT BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN OUT ALL FLOOR DRAINS AND ALL DRAINS IN SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ENTIRE REAR SECTION OF BUSINESS FOUND WITH MASSIVE CLUTTER(PEST HARBORAGE AREA), UNABLE TO INSPECT ENTIRE AREA INCLUDING FURNACE CLOSET. INSTRUCTED TO REDUCE AMOUNT OF STOCK DUE TO SIZE OF AREA(EXPOSED HANDSINK AND MOP SINK MUST BE EASILY ACCESSIBLE FOR USE AT ALL TIMES AND CANNOT BE USED AS STORAGE UNITS. MUST ALSO REPLACE ALL POP CRATRES USED TO ELEVATE ITEMS WITH STORAGE RACKS OR SHELVES. MUST DISCARD ALL DIRTY MOP WATER FROM BUCKET WASH OUT MOPS AND SIT THEM UPRIGHT TO AIR DRY TO ELIMINATE PEST BREEDING.
  6. Consultation

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF PACKAGED MEAT DISPLAY CASE AND THE 3 COMPARTMENT SINK.
    • 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 BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR LARGE OPENINGS IN WALLS BY MOP SINK AND IN WASHROOM AFTER ALL PLUMBING(i.e. EXPOSED HAND SINK) IS COMPLETED. REMOVE CHIPPING PAINT FROM WALL IN WASHROOM AND RE-PAINT SAME. PAINT RAW WOOD DOOR TO TOILET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES FROM BASEMENT
  7. License

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF PACKAGED MEAT DISPLAY CASE AND THE 3 COMPARTMENT SINK.
    • 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 BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR LARGE OPENINGS IN WALLS BY MOP SINK AND IN WASHROOM AFTER ALL PLUMBING(i.e. EXPOSED HAND SINK) IS COMPLETED. REMOVE CHIPPING PAINT FROM WALL IN WASHROOM AND RE-PAINT SAME. PAINT RAW WOOD DOOR TO TOILET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES FROM BASEMENT.

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