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JIMMY'S FOOD MART

3700 S INDIANA AVE, CHICAGO, IL 60653 · Grocery Store

Inspection summary

JIMMY'S FOOD MART has been inspected 3 times by Chicago Department of Public Health since April 9, 2012. The most recent inspection, on November 25, 2013, 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.

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 2 times on July 31, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 July 31, 2012. 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 July 31, 2012. 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 April 9, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 9, 2012. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

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. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH-IN COOLER IN USE AT IMPROPER TEMPERATURE OF 63F. UNIT TAGGED AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLER RANGING FROM 48F-53F: 21 PACKAGES OF BACON, 20LBS OF GROUND BEEF, 6 PACKAGES OF HOT DOGS, 23 PACKAGES OF SHREDDED CHEESE, (2) 1/2 GALLONS ON MILK, 8 PINTS OF MILK AND 4 PACKAGES OF SALAMI. ALL VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX. 60LBS $200 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDENSOR LINE LEAKING IN FRONT COOLER. REPAIR SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON FOOD CONTACT EQUIPMENT THRU-OUT NEEDS DETAILED CLEANING, FREE OF DEBRIS: INCLUDING ALL PREP TABLES, STORAGE SHELVES, COOLERS, FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE THRU-OUT NEEDS DETAILED CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT REAR NOT CLEAN, SPLASHED WITH DEBRIS. CLEAN SAME AND PAINT IF NEEDED AFTER CLEANING.
  3. Complaint

    8 infractions

    • 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 CERTIFIED MANAGER ON DUTY WHEN COOKED GROUND BEEF 181.9F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO CUSTOMERS. SERIOUS VIOLATION 7-42-010B CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. REMOVE KNIVES FROM BEHIND SINK, PROPERLY WASH, RINSE, SANITIZE UTENSILS AND STORE IN SANITARY MANNER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, SHELVES, COOLERS, FREEZERS.
    • 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. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. ELEVATE ALL STOCK OFF FLOOR IN SALES AND STORAGE AREAS. CLEAN FLOOR NEAR REAR DISPLAY COOLER (SPILLS) AND UNDER CHIP DISPLAY RACKS, ALONG WALLS AND IN ALL CORNERS IN SALES AND STORAGE AREAS. PROVIDE ACCESS TO BASEMENT.
    • 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. REPLACE DAMAGED AND MISSING CEILING TILES IN ALL AREAS. SEAL OPENINGS AROUND OUTLETS IN REAR STORAGE. WALLS AND NEED REPAIR, CLEANING AND PAINTING IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINK.
    • 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 REAR STORAGE CLOSET. REMOVE MOP FROM SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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