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I Z FOOD MART

2624 W NORTH AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

I Z FOOD MART has been inspected 7 times by Chicago Department of Public Health since July 12, 2013. The most recent inspection, on September 15, 2017, found no infractions.

2 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 once on April 27, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 19, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 5 separate inspections, most recently on April 27, 2016. 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 3 times across 2 separate inspections, most recently on April 27, 2016. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AT THE HAND WASH SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT HAND WASH SINK AT ALL TIMES. CRITICAL CITATION #7-38-030
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • NOTED PREVIOUS SERIOUS VIOLATION FROM INSPECTION REPORT #1752193 DATED 4/19/2016 NOT CORRECTED: #24)NOTED 3 COMPARTMENT SINK IN POOR REPAIRS. NOTED AN OPENING UNDERNEATH THE DIVIDER OF THE 3 COMPARTMENT ALLOWING WATER TO DRAIN FROM ONE COMPARTMENT TO THE OTHER. INSTRUCTED TO REPAIR TO BE SEALED AND SMOOTH OR REPLACE SINK. CRITICAL VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE REAR. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.INSTRUCTED TO CLEAN AND MAINTAIN SHELVES INSIDE ALL COOLERS WITH DIRT AND FOOD DEBRIS. DIRTY FOIL LINING 3 COMPARTMENT SINK GREASE TRAP. MUST REMOVE FOIL, KEEP GREASE TRAP CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED UNEVEN PAVEMENT ON FLOORS AT THE FRONT SELLING AREA. INSTRUCTED TO REPAIR AND HAVE A SMOOTH AND EASY TO CLEAN THEN MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING TILES AT THE REAR HALL WAY AND AT THE HEATING/STORAGE ROOM. INSTRUCTED TO REPAIR AND/OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE REAR DRY STORAGE ROOM/HEATING UNIT ROOM. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  4. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED 3 COMPARTMENT SINK IN POOR REPAIRS. NOTED AN OPENING UNDERNEATH THE DIVIDER OF THE 3 COMPARTMENT ALLOWING WATER TO DRAIN FROM ONE COMPARTMENT TO THE OTHER. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION #7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE REAR. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.INSTRUCTED TO CLEAN AND MAINTAIN SHELVES INSIDE ALL COOLERS WITH DIRT AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING TILES AT THE REAR HALL WAY AND AT THE HEATING/STORAGE ROOM. INSTRUCTED TO REPAIR AND/OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE REAR DRY STORAGE ROOM/HEATING UNIT ROOM. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  5. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED UTELSILS IN FOOD PREPARATION AREA IMPROPERLY STORED. MUST PROPERLY STORE UTENSILS TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN LID AT THE CHEST MEAT FREEZER IN REAR PREP AREA. MUST REPAIR/MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL FOOD DISPLAY SHELVING. MUST REMOVE DIRT AND DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN REAR PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNNECESSARY ARTICLES IN REAR AREA WHERE MOP SINK IS LOCATED. MUST. REMOVE AND ORGANIZE AREA. MUST ELEVATE ITEMS 6 INCHES OFF THE FLOOR/WALL.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE ICE CREAM FREEZER TO REMOVE DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE AND/OR ORGANIZE CLUTTER IN THE REAR STORAGE AREA TO PREVENT HARBORAGE.
  7. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENING ON WALL NEAR ELECTRIC OUTLET IN REAR OFFICE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING INSIDE THE KITCHEN 2 DOOR FOOD COOLER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD AND FILTERS OVER THE KITCHEN COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS THROGHOUT THE PREMISES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND INSIDE THE HOT HOLDING UNIT AT FRONT SERVICE COUNTER.

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