Skip to content
Loading map…

JERRY'S FOOD MART

906 N CALIFORNIA AVE, CHICAGO, IL 60622 · Grocery Store

Inspection summary

JERRY'S FOOD MART has been inspected 2 times by Chicago Department of Public Health since August 27, 2014. The most recent inspection, on November 20, 2014, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 5 times on August 27, 2014. 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 on August 27, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 27, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 27, 2014. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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.

2 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT WATER AT MULTIPLE SINKS. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED. OBSERVED SEVERAL SIGNS POSTED ADVERTISING PIZZA PUFF($3.95), STEAK SANDWICHES($4.95), HAM, EGG AND CHEESE SANDWICHES($5.00), NACHOS WITH CHEESE AND MEAT($3.95)FOR SALE AND EVIDENCE OF SAME FOOD REMOVED FROM ORIGINAL PACKAGING AND STORED IN COOLER IN REAR PREP AREA. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SOILED CARDBOARD ON CHIP RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN CUTTING BOARDS, SLICER, PREP TABLES, STOVE, VENTILATION HOOD, SINKS IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER SHELVES BEHIND FRONT COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AND SALES AREA. CLEAN ALL CEILING AND WALL VENTS(DUST BUILDUP). CLEAN VENTILATION FAN IN WASHROOM. CLEAN WALL BEHIND STOVE IN PREP AREA(GREASE BUILDUP).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN PREP AREA. PROVIDE LIGHT SHIELD BEHIND FRONT COUNTER IN NACHO PREP AREA. PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN VENTILATION HOOD AND REAR DISPLAY COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONNECT REAR DISPLAY COOLER CONDENSATION WASTE LINE TO FLOOR DRAIN. INSTALL AN EXPOSED SINK BEHIND FRONT COUNTER IN NACHO PREP AREA. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website