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LALA FOOD MART

1133 N CALIFORNIA AVE, CHICAGO, IL 60622 · Grocery Store

Inspection summary

LALA FOOD MART has been inspected 9 times by Chicago Department of Public Health since March 21, 2011. The most recent inspection, on September 22, 2014, recorded 7 infractions.

2 of 9 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: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on September 15, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 15, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 October 26, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 21, 2011. 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 18 times across 6 separate inspections, most recently on September 22, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

9 inspections

  1. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE SOILED CARDBOARD ON CHIP RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL TOOL SHELVES IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL ALL OPENINGS IN FLOOR IN BASEMENT. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN SALES, STORAGE, AND BASEMENT AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENT IN WASHROOM(DUST BUILDUP). CLEAN WALLS AND ALONG BASEBOARDS IN SALES, STORAGE, AND FRONT COUNTER AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING OVERHEAD PIPE ALONG SOUTH WALL IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  2. Complaint

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND PAPER TOWELS AT EXPOSED SINK AND NO PAPER TOWELS AT WASHBOWL DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT HAND SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10-15 RAT DROPPINGS SCATTERED ON TOOL STORAGE SHELVES AND 9 RAT DROPPINGS SCATTERED ON FLOOR ALONG SOUTH WALL IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE SOILED CARDBORD ON CHIP RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BASES OF COOLERS, NOZZLES AND DRIP TRAY ON SLUSH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL ALL OPENINGS IN FLOOR IN BASEMENT. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN SALES, STORAGE, AND BASEMENT AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENT IN WASHROOM(DUST BUILDUP). CLEAN WALLS AND ALONG BASEBOARDS IN SALES, STORAGE, AND FRONT COUNTER AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING OVERHEAD PIPE ALONG SOUTH WALL IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored behind coolers. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  4. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Pest control logbook not provided or maintained on premises. Instructed manager that a written logbook with all required documents must be manitanined and avaialable during inspection. Instructed manager to obtain licensed pest control compant to service premises and provide logbook with all wriiten documents. Serious citation issued 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored behind coolers. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  5. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Instructed manager to seal raw wooden surfaces throughout the premises using a non-toxic finish,provide a barrier at rear prep area to protect against public contamination.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Floor along wallbase and behind equipment,beneath grocery shelvings throghout not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Walls and ceiling not maintained in prep area. Instructed to clean and seal wall and finish ceiling where hot foods are being prepared and served.Also seal all noticeable openings were noted,remove dusts accumulations on ceiling fans throughout.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: Light bulbs not shielded in prep area. Instructed to shield bulbs.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Unnecessary clutter stored on premises. Instructed to elevate all supplies 6 inches or higher and away from wall.
  6. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE DISHWASH AREA AND THE PREP AREA. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE REAR DOOR LEADING TO THE BASEMENT IS NOT RODENT-PROOFED. THERE IS A 1/2" GAP ALONG THE BOTTOM CORNER OF THE DOOR.PEST CONTROL LOG BOOK IS INCOMPLETE MUST PROVIDE A CURRENT COPY OF THE IDPH LICENSE AND A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES.ALSO FOUND EVIDENCE OF RODENTS IN BASEMENT HOT WATER TANK LOCATION APPROXIMATELY 35 RAT DROPPINGS IN CLUTTERED BASEMENT. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While running and draining water in middle compartment of the three compartment sink, waste water coming up at left,right compartments of sink. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed manager to seal raw wooden surfaces throughout the premises using a non-toxic finish,provide a barrier at rear prep area to protect against public contamination.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment,beneath grocery shelvings throghout not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls and ceiling not maintained in prep area. Instructed to clean and seal wall and finish ceiling where hot foods are being prepared and served.Also seal all noticeable openings were noted,remove dusts accumulations on ceiling fans throughout.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not shielded in prep area. Instructed to shield bulbs.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary clutter stored on premises. Instructed to elevate all supplies 6 inches or higher and away from wall.
  7. Canvass

    0 infractions

  8. License Re-Inspection

    0 infractions

  9. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST PROVIDE COOLERS AND FREEZERS ON SITE AT TIME OF INSPECTION
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROVIDE EXPOSED HANDBOWL REAR PREP AREA
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST PROVIDE PEST CONTROL LOG BOOK UPON NEXT VISIT MUST PROVIDE A RODENT PROOF STRIPE AT FRONT DOOR
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE GARBAGE DUMPSTERS UPON NEXT VISIT
    • 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. MUST PROVIDE FOOD SANITATION CERTIFICATE UPON NEXT VISIT

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