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JACKS COTTAGE GROVE MINI MART INC.

9204 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

JACKS COTTAGE GROVE MINI MART INC. has been inspected 3 times by Chicago Department of Public Health since March 30, 2015. The most recent inspection, on March 3, 2017, 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 March 30, 2015. 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 March 30, 2015. 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 March 30, 2015. 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 8 times across 2 separate inspections, most recently on April 7, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 7, 2015. 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. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE CRATES USED FOR STORAGE AND PROVIDE SHELVING UNITS.MUST PROVIDE SPLASH GUARD AT HAND SINK IN MEAT PREP AREA NEXT TO PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM SAW MACHINE,ALL SHELVING UNITS ON SALES FLOOR .
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN MEAT PREP AREA,SALES FLOOR AND WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE,ELEVATE,ORGANIZE MASSIVE CLUTTER AT SHELVING UNITS AT FRONT SERVICE COUNTER,TOILETROOM.
  3. License

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF APPX 50 OR MORE RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS ON FLOOR IN WALK IN COOLER,MOTOR OF REACH IN FREEZER,BEHIND GREASE TRAP AT 3- COMP SINK,IN OFFICE/HOT WATER TANK ROOM,IN BETWEEN POP STORAGE PALLETS IN REAR AREA.ALSO REAR DOOR NOT TIGHT FITTING TO PREVENT RODENT ENTRY.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/30/15.(SERIOUS 7-38-020)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED.OBSERVED WATER OVER FLOWING FROM GREASE TRAP AND MIDDLE GASKET LEAKING WHEN WATER IS RELEASED FROM SINK.MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-030)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CRATES USED FOR STORAGE AND PROVIDE SHELVING UNITS,REMOVE BOXES USED FOR GARBAGE CANS AND PROVIDE GARBAGE CANS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 5- DOOR REACH IN COOLER AND 2- DOOR REACH IN FREEZER AND WALK IN COOLER DOOR.MUST PROVIDE SPLASH GUARD AT HAND SINK IN MEAT PREP AREA NEXT TO PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM PREP TABLES AND UNDERSIDE OF SAME,MEAT SLICER,SAW MACHINE,CUTTING BOARDS,WIDOW SILLS.ALL SHELVING UNITS ON SALES FLOOR AND IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DIRT FROM FLOOR UNDER,AROUND,ALONG WALL BASES AND CRATES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN MEAT PREP AREA,SALES FLOOR AND WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD DEBRI FROM WALLS NEAR 3- COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 MORE SINK STOPPERS FOR 3- COMP SINK.MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE,ORGANIZE MASSIVE CLUTTER AT SHELVING UNITS AT FRONT SERVICE COUNTER,PREP AREA UNDER PREP TABLE,IN BETWEEN WALLS IN REAR STORAGE AREA,OFFICE/HOT WATER TANKROOM AND TOILETROOM.

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