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LULU FOOD MART, INC.

637 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

LULU FOOD MART, INC. has been inspected 8 times by Chicago Department of Public Health since August 16, 2013. The most recent inspection, on September 13, 2016, found no infractions.

4 of 8 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 and Pests.

The last 4 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on June 22, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 2 separate inspections, most recently on June 22, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 11 times across 4 separate inspections, most recently on June 22, 2015. 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 5 times across 2 separate inspections, most recently on June 22, 2015. 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 3 times across 3 separate inspections, most recently on June 22, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint Re-Inspection

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 5- DOOR REACH IN COOLER AT 56.9F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED COOLER SUCH AS 7-DOZEN EGGS 59.6F-60.0F,3-GALLONS MILK 61.0F,OUTDATED PREPACKAGED FOODS STORED INSIDE OF DELI DISPLAY UNIT 4-4LBS. SLICED HAM DATED 6/18/15,3- 3LBS.SALAMI DATED 5/25 & 5/26,MOLDED AND SLIMY 8LBS. CORNED BEEF CHUB,3LBS. TURKEY CHUB,5LBS.ITALIAN BEEF /AUJUS.PRODUCT WAS DUMPED AND DENATURED.MUST HAVE COLD HOLDING AT 40.0F OR BELOW,ROTATE STOCK ON A DAILY BASIS.APPX.33LBS.$87.(CRITICAL 7-38-005A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED IMPROPER PEST CONTROL OBSERVED EVIDENCE OF APPX.15 LIVE ROACHES CRAWLING IN UNUSED PREP COOLER AND ON FLOOR UNDER SAME,ON CANS OF CHEESE SAUCE ON FLOOR UNDER COUNTER,ON FLOOR UNDER DELI DISPLAY UNIT.ALSO APPX.50 OR MORE RODENT DROPPINGS ON FLOOR BEHIND CHEST FREEZER IN REAR ,ON LOWER SHELF IN REAR STORAGE AREA,UNDER SOME DISPLAY UNITS ON SALES FLOOR.ALSO FRONT DOOR NOT TIGHT FITTING ALONG BOTTOM.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/22/15.(SERIOUS 7-38-020)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED ,HANDLED AND SERVED SUCH AS COOKED GROUND BEEF,CHEESE SAUCE,SLICING OF LUNCHEON MEATS.MUST PROVIDE AND POST CERTIFICATE AND ON DUTY AT ALL TIMES .(SERIOUS 7-38-012)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A DRAINBOARD AT 3- COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN UNUSED AND USED EQUIPMENT IN PREP AREA,PREP TABLES,ALL SINKS,DISPLAY SHELVES AT SERVICE COUNTER AND SALES FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST MAKE FLOOR SMOOTH AND EASILY CLEANABLE THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES BEHIND SERVICE COUNTER AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED AND STAINED CEILING TILES ,LOOSE AND MISSING WALL BASES THROUGHOUT.MUST CLEAN LIGHT SHIELDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHTS THROUGHOUT PREMISES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE ON TOILETROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK,BACKFLOW DEVICE ON MOPSINK.MUST REPAIR ADDITIONAL HAND SINK IN PREP AREA IN POOR REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE,ORGANIZE ARTICLES FROM IN BETWEEN WALLS,IN REAR STORAGE AREA,(UNUSED EQUIPMENT,FREEZERS,COOLERS,ETC.)
  6. Short Form Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION. CITATION ISSUED-SERIOUS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING ALL UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT WHERE NOT CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : FINISH CLEANING AND/OR PAINTING ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE BROKEN AND SEAL LOOSE BASEBOARDS. CLEAN ALL STAINED LIGHT SHIELDS THROUGHOUT. REPLACE BROKEN CEILING TILES. PROVIDE SCREEN DOORS FOR FRONT AND REAR IF OUTER DOORS ARE KEPT OPEN.
  7. License Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 3-DOOR REACH-IN FREEZER ON SALES FLOOR IN POOR REPAIR, HAVE INVOICE FOR NEW PARTS NEEDED FOR REPAIR WHICH WILL BE DELIVERED AND INSTALLED 8-27-13. REFRIGERATED PREP TABLE THAT WAS IN POOR REPAIR HAS BEEN REMOVED FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING ALL UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT WHERE NOT CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FINISH CLEANING AND/OR PAINTING ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE BROKEN AND SEAL LOOSE BASEBOARDS. CLEAN ALL STAINED LIGHT SHIELDS THROUGHOUT. REPLACE BROKEN CEILING TILES. PROVIDE SCREEN DOORS FOR FRONT AND REAR IF OUTER DOORS ARE KEPT OPEN.
  8. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 3-DOOR REACH-IN FREEZER ON SALES FLOOR IN POOR REPAIR, HAVE INVOICE FOR NEW PARTS NEEDED FOR REPAIR- UNIT NEED TO BE REPAIRED AND CAPABLE OF MAINTAINING 0 DEGREES OR BELOW. REFRIGERATED PREP TABLE IN MEAT DEPT. ALSO IN POOR REPAIR, AIR TEMP 60 DEGREES, UNIT MUST BE CAPABLE OF MAINTAINING AIR TEMPERATURE OF 40 DEGREES OR BELOW. NO CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 5 FLIES OBSERVED ON PREMISES, PRIMARILY BEHIND FRONT SERVICE COUNTER IN HOT FOOD PREP AREA. MUST ELIMINATE FLIES, REQUEST SERVICE FROM PEST CONTROL. NO CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO GARBAGE DISPOSAL CONTRACT PROVIDED DURING INSPECTION - MUST PROVIDE, ALONG WITH DUMPSTER, AT NEXT VISIT. CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR RECEIPT OF ENROLLMENT IN CLASS AT NEXT VISIT. NO CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING ALL UNCLEAN EQUIPMENT AND SURFACES THROUGHOUT WHERE NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE BROKEN AND SEAL LOOSE BASEBOARDS. CLEAN ALL STAINED LIGHT SHIELDS THROUGHOUT. REPLACE BROKEN CEILING TILES. PROVIDE SCREEN DOORS FOR FRONT AND REAR IF OUTER DOORS ARE KEPT OPEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE OR REPAIR ALL LIGHTS THROUGHOUT NOT WORKING.

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