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JEFFERY BIG MARKET INC.

2016 E 71ST ST, CHICAGO, IL 60649 · Grocery Store

Inspection summary

JEFFERY BIG MARKET INC. has been inspected 8 times by Chicago Department of Public Health since January 21, 2015. The most recent inspection, on November 26, 2024, recorded 4 infractions.

1 of 8 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 3 separate inspections, most recently on November 26, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 March 27, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on March 27, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 27, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 25, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

8 inspections

  1. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE INTERIORS OF REFRIGERATION UNITS WHERE NEEDED, THE MEAT SLICER AND MEAT GRINDER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL COVING ALONG THE BASE OF THE WALL IN THE REAR STORAGE AREA IN POOR REPAIR; INSTRUCTED TO REATTACH TO WALLBASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS UNDER THE SHELVES IN THE STORAGE AREA AND ON THE SELLING FLOOR, CLEAN IN BUTCHER AREA UNDER EQUIPMENT AND IN BOTH THE WALK-IN COOLER AND FREEZER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED AN EXPIRED FOOD HANDLER TRAINING CERTIFICATE; MUST OBTAIN A VALID CERTIFICATE. THE FOOD HANDLER ON SITE IN THE BUTCHER AREA HAS NO FOOD HANDLER TRAINING CERTIFICATE; MUST OBTAIN A CERTIFICATE.
  2. Canvass

    8 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH RUST. INSTRUCTED TO REMOVE RUST OR REPLACE STORAGE RACKS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THE CUTTING BOARD IN THE REAR FOOD PREP AREA WITH DEEP GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND THE REACH IN CHEST FREEZERS WITH THICK ICE BUILD UP. THE FAN COVERS IN THE WALK IN COOLER WITH THICK DIRT/DUST BUILD UP AND THE BOTTOM SURFACE OF THE REACH IN COOLER AND FREEZERS IN THE FRONT OF STORE WITH DIRT AND DEBRIS. INSTRUCTED TO REMOVE THE ICE BUILD UP AND DETAIL CLEAN THE CHEST FREEZERS, REACH IN COOLERS/FREEZERS AND THE FAN COVERS. MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FLOORS IN THE WALK IN FREEZER WITH BLOOD AND DIRT, THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT WITH DIRT/DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING WHEN NOT IN USE. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE FLOOR INSIDE THE WALK IN COOLER DAMAGED, RUSTY AND A TRIP HAZARD. ALSO, THE FLOOR TILES IN THE FRONT AND REAR FOOD PREP AREA WITH DAMAGED/BROKEN AND/OR MISSING. INSTRUCTED TO REPLACE ALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLERS COURSE AND PROVIDE PROOF THAT THE REQUIREMENT WAS MET.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • THE PREVIOUS NON-COMPLIANCE SUMMARY FROM MARCH 27, 2020 WAS NOT DISPLAYED FOR THE VIEWING OF THIS ESTABLISHMENT'S CUSTOMERS. INSTRUCTED TO POST SUMMARY REPORT IN PLAIN VIEWING OF THE CUSTOMERS. MAINTAIN SAME.
  3. Canvass

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE DURING INSPECTION. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN FRESH AND DELI MEAT PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED WHEN ALL TCS FOOD IS PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSIMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FOOD HANDLER WASHING MEAT TRAY WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED TO PROPERLY WASH, RINSE, AND SANITIZE ALL MULTI-USE UTENSILS AND EQUIPMENT. PRIORITY 7-38-025
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON READY TO EAT DELI MEAT IN DISPLAY COOLER. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, AND DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED MEAT DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF SLICER AND GRINDER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK AND RIGHT FAUCET LEAKING ON 3-COMPARTMENT SINK IN MEAT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
  4. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN REAR STORAGE AREA BEHIND FREEZERS TO REMOVE PAPER AND DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO VENTILATION FAN INSIDE OF WASHROOM; MUST INSTALL VENTILATION FAN INSIDE OF WASHROOM.
  5. Complaint

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION OF FOODS. OBSERVED 2-FLY STRIPS WITH FLIES ATTACHED ABOVE FOOD PREPARATION AREA WHERE FOOD, IS BEING HANDLED. INSTRUCTED THAT FLY STRIPS NOT ALLOWED ABOVE FOOD PREPARATION AREAS.EMPLOYEE REMOVED ALL FLY STIPS-CDI. SERIOUS VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS, ( GROUND BEEF, CHICKEN) SERIOUS VIOLATION 7-38-012.
  6. Short Form Complaint

    0 infractions

  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN THE REAR PREP AREA IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CEILING TILE IN THE FRONT DISPLAY AREA IN POOR REPAIR. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK AT THE BASE OF THE FAUCET AT THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.
  8. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE HOLE IN THE REAR AREA BEHIND THE UTILITY SINK SO THE WALL CAN BE EASY TO CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE OR FOOD HANDLER TRAINING CERTIFICATE FOR THE NEW EMPLOYEES THAT WORK IN THE MEAT SECTION.

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