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LOONY FOOD MART

1452 W 95TH ST, CHICAGO, IL 60643 · Grocery Store

Inspection summary

LOONY FOOD MART has been inspected 4 times by Chicago Department of Public Health since August 4, 2020. The most recent inspection, on August 31, 2022, found no infractions.

1 of 4 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 3 times on August 4, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 2 times across 2 separate inspections, most recently on November 9, 2021. For example: PERSONAL CLEANLINESS

  • 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 2 times on August 4, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 November 9, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 4, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (ITALIAN BEEF 199.8F) PREPARED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE SIGNED ACKNOWLEDGEMENT OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4" GAP ON BOTTOM OF REAR DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN MULTI-USE EQUIPMENT AND UTENSILS NOT INVERTED. INSTRUCTED MANAGER TO PROPERLY STORE AND INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND LOOSE BASEBOARDS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  3. License Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTER DEVICE ON FAUCET OF MOP SINK. INSTRUCTED TO INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WASHROOM. INSTRUCTED ALL WASHROOMS USED BY FEMALES UST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS
  4. License

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE PROVIDED. MUST PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZER FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED NO PROPER EQUIPMENT TO SELL RAW MEATS. INSTRUCTED TO PROVIDE ALL EQUIPMENT THAT WILL BE USED. PRIORITY VIOLATION
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED DISPLAY COOLER USED FOR MEAT STORAGE MAINTAINING IMPROPER COLD TEMPERATURE OF 48.0F. INSTRUCTED TO REPAIR. COOLER MUST MAINTAIN 41.0F OR BELOW. PRIORITY VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OPEN MEAT PROCESSING/PREP AREA NOT PROTECTED . INSTRUCTED THAT FOOD PREPARATION AREA MUST BE PROTECED FROM CUSTOMERS. INSTRUCTED TO PROVIDE A BARRIER AROUND AREA. PRIORITY FOUNDATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT THAT WILL BE USED FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTER DEVICE ON FAUCET OF MOP SINK. INSTRUCTED TO INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WASHROOM. INSTRUCTED ALL WASHROOMS USED BY FEMALES UST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.

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