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KING FOOD MART

200 E 43RD ST, CHICAGO, IL 60653 · Grocery Store

Inspection summary

KING FOOD MART has been inspected 5 times by Chicago Department of Public Health since May 13, 2010. The most recent inspection, on December 12, 2011, found no infractions.

2 of 5 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: Handwashing and staff hygiene, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on July 7, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 4 times across 2 separate inspections, most recently on May 26, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 18, 2011. 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 April 18, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 10 times across 3 separate inspections, most recently on July 7, 2011. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observation Type: Out Correct By: Wednesday, April 18, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE FRONT FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observation Type: Out Correct By: Wednesday, April 18, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: CLUTTER THROUGHOUT PREMISES, INSTRUCTED TO ORGANIZE ITEMS, REFRAIN FROM OVERSTOCK DUE TO LACK OF STORAGE SPACE FOR STOCK ITEMS, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Correct By: Wednesday, April 18, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: All employees shall be required to use effective hair restraints to confine hair.
  3. Short Form Complaint

    11 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 VALID CITY OF CHICAGO FOODS SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND SERVED IE. COOKED GROUND BEEF, NACHO CHEESE. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND SERVED. SERIOUS 7-38-012 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ICE CREAM CHEST FREEZERS TO REMOVE ICE BUILDUP. REMOVE CARDBOARD LINING FROM SHELVES/RACKS ABOVE CHEST FREEZERS. REMOVE MILK CRATE BEING USED TO STORE ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FOOD STORAGE SHELVES AT FOOD AISLES AND REAR STORAGE ROOM. REMOVE FOOD EQUIPMENT AND ITEMS FROM INSIDE UTILITY SINK.
    • 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. REPAIR CRACKED FLOOR TILES AT FRONT SERVICE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE FRONT FOOD PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMOVE BEVERAGES BEING STORED IN TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NEWLY ADDED TAYLOR UNIT (NOT USED AT THIS TIME) ON SITE. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER ABOVE UNIT AND OR REMOVE FROM PREMISES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER THROUGHOUT PREMISES, INSTRUCTED TO ORGANIZE ITEMS, REFRAIN FROM OVERSTOCK DUE TO LACK OF STORAGE SPACE FOR STOCK ITEMS, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  4. Complaint

    16 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THREE DOOR UPRIGHT FREEZERS STORING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE OF 67.2F-69.0F. INSTRUCTED TO MAINTAIN FREEZER AT 0F OR BELOW AT ALL TIMES. MANAGER STATES FREEZER HAS NOT BEEN WORKING SINCE 8AM THIS MORNING. NO TIME/TEMPERATURE LOGS PROVIDED. HELD FOR INSPECTION TAG PLACED ON FREEZERS. FAX LETTER TO 312-746-4240. CRITICAL 7-38-005 (A) ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID FREEZER UNITS AT IMPROPER TEMPERATURES: GYROS KITS, TANGO TAMALES BEEF, TANGO PORK TAMALES, TANGO CHICKEN TAMALES, WHITE CASTLE CHEESEBURGERS/HAMBURGERS, BANQUET HOT AND SPICY WINGS, HONEY BBQ WINGS BAG, BEEF PATTIES, TYSON HOT AND SPICY CHICKEN WINGS, TYSON HONEY BBQ BONELESS CHICKEN BITES, TILAPIA FILLETS, CATFISH FILLETS, HUNGRYMAN CLASSIC FRIED CHICKEN, SALISBURY STEAK, DON MIGUEL BEEF/CHEESE TACOS, SPICY BEEF TACOS, CHICKEN TACOS, TGIF BUFFALO MOZZERELLA STICKS, BUFFALO WINGS, HONEY BBQ WINGS, CHEESEBURGER SMOKY BBQ, HOT POCKETS BEEF TACO, SAUSAGE PIZZA, BEEF AND CHEDDER HOT POCKETS AT 44.4F-83.1F. NO TIME/TEMPERATURE LOGS PROVIDED FOR UNITS. INVOICE FOR FOOD STORED INSIDE NON WORKING FREEZERS IS DATED 04/13/11 FROM CENTRAL GROCERS COOPERATIVE, INC. INSTRUCTED TO KEEP FROZEN FOODS AT 0F AND BELOW AND COLD FOODS AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT APPROXIMATE VALUE $1000.00, APPROXIMATE WEIGHT 1,500LBS. CRITICAL 7-38-005 (A) ISSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND FRONT AND REAR EXPOSED HAND WASH SINK NOT MAINTAINED. BOTH HAND WASH SINKS COVERED WITH STOCK ITEMS IE. CHIPS, POPS, PAPER WORK AND NOT ACCESSIBLE FOR HAND WASHING PER CITY CODE. INSTRUCTED TO REMOVE SAID ITEMS TO MAKE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. MANAGER REMOVED ITEMS FROM FRONT HAND WASH SINK TO MAKE ACCESSIBLE FOR HAND WASHING AT THIS TIME. REAR HAND WASH SINK IS TAGGED HELD FOR INSPECTION. INSTRUCTED TO REMOVE HEAVY STOCK ITEMS AND MAINTAIN FOR HAND WASHING AT ALL TIMES. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-030 ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP NOR PAPER TOWELS AT EXPOSED HAND WASH SINKS. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT HAND WASH SINKS AT ALL TIMES TO PROPERLY WASH HANDS PER CITY CODE. MANAGER/EMPLOYEE PROVIDED SOAP AND PAPER TOWELS AT FRONT HAND WASH SINK AND REAR HAND WASH SINK IS TAGGED AS DESCRIBED IN VIOLATION #11. CRTICAL 7-38-030 ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND POISON, GREEN PELLETS USED FOR RODENTS SPILLED ON FLOOR AROUND HOT WATER TANK AT REAR BEVERAGE STORAGE AREA. INSTRUCTED TO PROPERLY STORE TOXIC ITEMS AND ENCLOSE BAIT IN BAIT BOX AT ALL TIMES. EMPLOYEE CLEANING UP SPILLS AT THIS TIME. SERIOUS 7-38-020 ISSUED.
    • 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 VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE NOR PROOF OF ENROLLMENT FOR EMPLOYEES WORKING ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED, HANDLED, AND SERVED IE NACHO CHEESE, GROUND BEEF. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER AND OR PROOF OF ENROLLMENT FOR EMPLOYEE ON SITE HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS 7-38-012 ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND THREE COMPARTMENT SINK NOT ACCESSIBLE FOR DISH WASHING. THREE COMPARTMENT SINK FILLED WITH STOCK ITEMS, BROOMS, STORAGE BINS BLOCKING ACCESS TO THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE SAID ITEMS AND PROVIDE ACCESS TO DISH WASHING FACILITIES AT ALL TIMES TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT/ITEMS. EMPLOYEE REMOVING ITEMS AT THIS TIME. SERIOUS 7-38-030 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ICE CREAM CHEST FREEZERS TO REMOVE ICE BUILDUP. REMOVE CARDBOARD LINING FROM SHELVES/RACKS ABOVE CHEST FREEZERS. REMOVE MILK CRATE BEING USED TO STORE ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FOOD STORAGE SHELVES AT FOOD AISLES AND REAR STORAGE ROOM. REMOVE FOOD EQUIPMENT AND ITEMS FROM INSIDE UTILITY SINK.
    • 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. REPAIR CRACKED FLOOR TILES AT FRONT SERVICE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE FRONT FOOD PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMOVE BEVERAGES BEING STORED IN TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER THROUGHOUT PREMISES, INSTRUCTED TO ORGANIZE ITEMS, REFRAIN FROM OVERSTOCK DUE TO LACK OF STORAGE SPACE FOR STOCK ITEMS, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  5. License

    0 infractions

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