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JEFFER FOOD MART

4160 W 16TH ST, CHICAGO, IL 60623 · Grocery Store

Inspection summary

JEFFER FOOD MART has been inspected 3 times by Chicago Department of Public Health since November 10, 2015. The most recent inspection, on July 22, 2020, 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: Food temperature control, Handwashing and staff hygiene and Pests.

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 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 November 10, 2015. 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 November 10, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 November 10, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 6 times across 2 separate inspections, most recently on November 23, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 November 23, 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

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT IN NEED OF MAJOR CLEANING TO REMOVE FOOD, DIRT AND DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED IN BETWEEN UTILITY SINK, 3 COMPARTMENT SINK AND EXPOSED HAND SINK. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE CLUTTER (OLD EQUIPMENT, OLD BOXES) BEHIND THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO REMOVE ALL UNNECCESSARY CLUTTER AND MAINTAIN.
  3. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED DELI MEAT COOLER AT IMPROPER TEMPERATURE. AMBIENT AIR TEMPERATURE AT THE TIME OF THE INSPECTION WAS 72.1F. FACILITIES WERE TURNED OFF. INSTRUCTED TO MAINTAIN A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED THE EXPOSED HAND SINK IN THE DELI PREP AREA WITH NO HOT OR COLD RUNNING WATER UNDER CITY PRESSURE. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER TO THE EXPOSED HAND SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP OR PAPER TOWELS AT WASHBOWL NOR AT THE EXPOSED HAND SINK LOCATED IN THE REAR. INSTRUCTED TO PROVIDE AT ALL TIMES. 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 20 MICE DROPPINGS LOCATED ON THE POTATO CHIP RACKS. OBSERVED 10 MICE DROPPINGS UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND SANITIZE SAID AREAS AND CONTACT PEST CONTROL. OBSERVED SIDE ENTRANCE DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR RODENT PROOFED. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES. PREMISES PLANS TO SELL DELI MEAT IN THE DELI PREP AREA. INSTRUCTED TO PROVIDE A CITY OF CHICAGO FOOD MANAGER. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INSIDE OF THE REACH IN COOLER LOCATED IN THE REAR IN NEED OF MAJOR CLEANING TO REMOVE DIRT DEBRIS AND STANDING WATER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT IN NEED OF MAJOR CLEANING TO REMOVE FOOD, DIRT AND DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CAULK NEEDED AROUND THE WASHBOWL IN THE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED IN BETWEEN UTILITY SINK, 3 COMPARTMENT SINK AND EXPOSED HAND SINK. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE CLUTTER (OLD EQUIPMENT, OLD BOXES) BEHIND THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO REMOVE ALL UNNECCESSARY CLUTTER AND MAINTAIN.

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