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KING'S MARKET

400 E 71st ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

KING'S MARKET has been inspected 3 times by Chicago Department of Public Health since July 31, 2017. The most recent inspection, on July 29, 2021, found no infractions.

2 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, Chemicals and toxic substances and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 July 31, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 31, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 July 31, 2017. 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 2 times on July 31, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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

    0 infractions

  3. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • SOME REFRIGERATION UNITS (WALK-IN AND OTHERS) NOT WORKING PROPERLY AT THIS TIME. INSTRUCTED THAT UNITS MUST BE ABLE TO MAINTAIN A TEMPERATURE OF 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • MUST PROVIDE CHEMICAL TEST STRIPS FOR TESTING THE SANITIZING AGENT AT THE THREE COMP SINKS. SERIOUS VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED WATER BACKING UP FROM TWO OF THE COMPARTMENTS OF THE THREE COMP SINK IN THE REAR PREP AREA WHILE RUNNING WATER INTO ONE COMPARTMENT; MUST CORRECT SO THAT WATER DRAINS PROPERLY AND RUNS FREELY WITHOUT BACKUP. ONE THREE COMP SINK AND GREASE RECEPTOR IS BEING INSTALLED AT THIS TIME IN THE BUTCHER AREA; SINK MUST BE COMPLETELY INSTALLED AND WORKING PROPERLY. SERIOUS VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED AN UNFINISHED WALL (DRY WALL) AROUND THE MOP SINK; MUST FINISH WALL AROUND MOP SINK. OBSERVED THE WALL OF THE SECOND FLOOR STORAGE AREA IN POOR REPAIR (PEELING PAINT, HOLES); MUST REPAIR. OBSERVED SOME AREAS OF THE WALL IN POOR REPAIR BY THE REAR EXIT DOOR; SEAL OPENINGS OBSERVED IN WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNNECESSARY ITEMS IN THE SECOND FLOOR STORAGE AREA; INSTRUCTED TO REMOVE TO AVOID CLUTTER AND TO ORGANIZE AND MAINTAIN STORAGE AREA.

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