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INDIANA FOOD MART

4509 S INDIANA AVE, CHICAGO, IL 60653 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOODSERVICE MANAGER'S CERTIFICATE POSTED. MUST PROVIDE A CERTIFICATE OR VALID PROOF OF ENROLLMENT ON SITE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • HAND SINK IN PREP AREA NOT PROPERLY MAINTAINED. FOUND NO HOT RUNNING WATER AT SINK AT THIS TIME. MUST REPAIR AND PROVIDE HOT RUNNING WATER. SERIOUS CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE UNUSED WALK IN COOLER AND PROPERLY MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM INTERIOR OF MOP SINK AND 3 COMPARTMENT SINK TO ALLOW FOR PROPER USE. MUST REMOVE CLUTTER FROM REAR STORAGE AREAS AND REAR PREP AREA. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED TO TURN ON ALL REFRIGERATION AND FREEZER UNITS AND MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AND FREEZER TEMPERATURE AT 0F OR BELOW. CRITICAL 7-38-005(A). NO CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE NOR PROOF OF ENROLLMENT FOR CITY OF CHICAGO APPROVED COURSE. INSTRUCTED TO PROVIDE RECEIPT FOR RECIPROCITY FOR CITY CERTIFICATE. SERIOUS 7-38-012. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND SANITIZE INTERIOR OF FREEZERS AND REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS IN POOR REPAIR NEXT TO REFRIGERATION UNITS, REPAIR CRACKED FLOOR SECTIONS AT FRONT SERVICE AREA. CLEAN FLOORS INSIDE WALK-IN COOLER AND BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS WITH END CAPS FOR REFRIGERATION UNITS, ABOVE FOOD PREP AREA, AND ABOVE DISH WASHING AREA AT REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACK FLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED BASEMENT, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
  6. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED TO TURN ON ALL REFRIGERATION AND FREEZER UNITS AND MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AND FREEZER TEMPERATURE AT 0F OR BELOW. CRITICAL 7-38-005(A). NO CITATION ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. INSTRUCTED TO INSTALL EXPOSED HAND WASH SINK WITH HOT AND COLD RUNNING WATER AT DELI/BUTCHER PREP AREA AND PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS AND WASHBOWL IN STAFF TOILET ROOM. CRITICAL 7-38-030. NO CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND REAR EXIT DOOR WITH 1/4TH INCH GAP UNDER SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF TO PREVENT PEST ENTRY. SERIOUS 7-38-020. NO CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE NOR PROOF OF ENROLLMENT FOR CITY OF CHICAGO APPROVED COURSE. INSTRUCTED TO PROVIDE SAME. SERIOUS 7-38-012. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE RACKS/SHELVES TO STORE STOCK, DRY FOOD ITEMS, AND CLEAN UTENSILS AT REAR STORAGE AREA. SEAL ALL RAW WOOD SURFACES AND TRIM AS NEEDED THROUGHOUT STORE IE. SHELVES, AROUND UTILITY SINK, AROUND THREE COMPARTMENT SINK. REMOVE RUST ON SHELVES INSIDE PRODUCE COOLER USING NONTOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND SANITIZE INTERIOR OF THREE COMPARTMENT SINK, SPRAYER AT THREE COMPARTMENT SINK, INSIDE WALK-IN COOLER, SOME STORAGE SHELVES AT FRONT COUNTER, REAR STORAGE AREA, TOILET, UNDER, AROUND EQUIPMENT TO REMOVE DUST AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS IN POOR REPAIR NEXT TO REFRIGERATION UNITS, SEAL OPENINGS ON FLOOR, REPAIR CRACKED FLOOR TILES AT REAR EXIT DOOR, CLEAN FLOORS INSIDE WALK-IN COOLER, AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPAIR CEILING SECTIONS IN POOR REPAIR AT LEFT SIDE ABOVE SHELVES AT GROCERY AREA. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING THROUGHOUT PREMISES. CAULK AROUND WALL BASE TO SEAL CRACKS AND CREVICES THROUGHOUT. PROVIDE COVING AT FOOD PREP AREA. SEAL WALL AND FLOOR JUNCTION AT REAR STORAGE AREA AND TOILET ROOM. CLEAN CEILING INSIDE WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS WITH END CAPS FOR REFRIGERATION UNITS, ABOVE FOOD PREP AREA, INSIDE WALK-IN COOLER, BASEMENT, AND ABOVE DISH WASHING AREA AT REAR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SELF CLOSING DEVICE AT TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACK FLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK, REPAIR LEAKS AT FAUCET/HANDLES AT THREE COMPARTMENT SINK, INCREASE WATER PRESSURE AT SPRAYER AT THREE COMPARTMENT SINK, AND WASHBOWL IN TOILET ROOM. INSTALL GREASE TRAP AND OR SHOW LOCATION OF CATCH BASIS FOR THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED BASEMENT, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
  7. License

    0 infractions