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M & A FOOD, INC.

958 E 79 ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

M & A FOOD, INC. has been inspected 7 times by Chicago Department of Public Health since October 26, 2012. The most recent inspection, on October 14, 2015, found no infractions.

2 of 7 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 and Food temperature control.

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.

  • 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 3 separate inspections, most recently on September 16, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on November 7, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 19 times across 5 separate inspections, most recently on November 7, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 separate inspections, most recently on November 7, 2013. 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 2 times across 2 separate inspections, most recently on November 2, 2012. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED BEEF FROM 11-6-13 NOT COOLED PROPERLY, FOUND AT 48F IN DEEP CONTAINER IN COOLER IN FOOD PREP AREA. ALL COOKED FOODS THAT ARE COOLED MUST BE PLACED IN SHALLOW CONTAINERS AND MUST BE COOLED TO REQUIRED TEMPERATURE OF 40 DEGREES WITH 6 HOURS (140 TO 70 IN 2 HOURS AND FROM 70 TO 40 IN 4HOURS). PRODUCT DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS OF ALL COOLERS, EXPOSED HANDSINK, SHELVES UNDER PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTINUE TO DETAIL CLEAN FLOORS THROUGHOUT, INCLUDING BASEMENT, ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPLACE SECTIONS OF FLOOR TILES THAT ARE IN POOR REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ATTACHED EQUIPMENT IN CEILING ABOVE AND WALL BEHIND PREP TABLE WHERE BURGERS, CHICKEN AND FRIES ARE PREPARED(GREASY BUILD-UP. CLEAN WATER STAINED AND UNCLEAN LIGHT SHIELDS, AND REPLACE WATER STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DEEP FRYERS HAVE BEEN BROUGHT BACK ON PREMISES AND ARE SET UP IN FOOD PREP AREA. NO COOKING OR PREPPING OF POTENTIALLY HAZARDOUS FOODS AT THIS TIME. AN EXHAUST SYSTEM WHICH MEETS THE CHICAGO DEPT. OF VENTILATION IS STILL REQUIRED TO USE THIS TYPE OF COOKING EQUIPMENT ON PREMISES.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED OWNER SMOKING CIGARETTE BEHIND FRONT COUNTER. CITATION ISSUED 7-32-015
  3. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS OF ALL COOLERS, EXPOSED HANDSINK, SHELVES UNDER PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTINUE TO DETAIL CLEAN FLOORS THROUGHOUT, INCLUDING BASEMENT, ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPLACE SECTIONS OF FLOOR TILES THAT ARE IN POOR REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ATTACHED EQUIPMENT IN CEILING ABOVE AND WALL BEHIND PREP TABLE WHERE BURGERS, CHICKEN AND FRIES ARE PREPARED(GREASY BUILD-UP. CLEAN WATER STAINED AND UNCLEAN LIGHT SHIELDS, AND REPLACE WATER STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO TABLE TOP DEEP FRYERS ON PREMISES AT THIS TIME; HOWEVER, OWNER STILL AWARE THAT AN EXHAUST SYSTEM WHICH MEETS THE CHICAGO DEPT. OF VENTILATION SPECIFICATIONS IS STILL REQUIRED TO USE THIS TYPE OF EQUIPMENT ON PREMISES.
  4. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED GROUND BEEF IN AN ELECTRIC SKILLET AT 111 DEGREES, ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED, OR COOLED AND REFRIGERATED AT 40 DEGREES OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF RODENT AND INSECT ACTIVITY OBSERVED ON PREMISES, 20-25 MICE DROPPINGS OBSERVED ON FLOOR IN CORNER BY CHIP RACKS AND HOT FOOD SERVICE AREA , AND IN WASHROOM, ALSO NOTED 3 FLIES ON PREMISES. MUST CLEAN ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND IN FLOORS, WALLS, AND CEILINGS AND KEEP FRONT DOOR CLOSED OR INSTALL A SCREEN DOOR. CITATION ISSUED-SERIOUS 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS OF ALL COOLERS, EXPOSED HANDSINK, SHELVES UNDER PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT, INCLUDING BASEMENT, ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPLACE SECTIONS OF FLOOR TILES THAT ARE IN POOR REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ATTACHED EQUIPMENT IN CEILING ABOVE AND WALL BEHIND PREP TABLE WHERE BURGERS, CHICKEN AND FRIES ARE PREPARED(GREASY BUILD-UP. CLEAN WATER STAINED AND UNCLEAN LIGHT SHIELDS, AND REPLACE WATER STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DEEP FRYING FRENCH FRIES IN FOOD PREP AREA WITHOUT VENTILATION(HAVE 2 TABLE-TOP DEEP FRYERS). THESE UNITS ARE REQUIRED TO BE UNDERNEATH AN EXHAUST SYSTEM WHICH MEETS THE CHICAGO DEPT. OF VENTILATION SPECIFICATIONS. UNITS TAGGED HELD FOR INSPECTION.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    9 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • THE FOLLOWING PREVIOS SERIOUS VIOLATIONS NOTED 10-26-12 NOT CORRECTED:-18-20-30 MICE DROPPINGS STILL OBSERVED IN THE BASEMENT UNDERNEATH THE STAIRS, AND INSIDE UNUSED ENCLOSED STORAGE ROOM. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. -21-NO CERTIFIED MGR. ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED.CITATION ISSUED-CRITICAL FOR NON COMPLIANCE WITH EXISTING VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • SEE VIOLATION #14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR PAINT EXTERIOR OF GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DISPLAY SHELVES AND STORAGE SHELVES UNDERNEATH PREP TABLES WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT AND UNDERNEATH ALL REACH-IN COOLERS ON SALES FLOOOR). REPAIR FLOOR UNDERNEATH ICE CREAM FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN GREASY BUILD-UP FROM CEILING ABOVE PREP TABLE WHERE TABLE TOP DEEP FRYERS ARE LOCATED. CLEAN DEBRIS AND DEAD BUGS FROM LIGHT SHIELDS. CLEAN WALLS AND BASEBOARDS AND DOORS THROUGHOUT. REPAIR CRACKED/BROKEN BASEBOARDBEHIND RADIATOR. SEAL PANNELING ON WALLS IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DEEP FRYING CHICKEN WINGS IN FOOD PREP AREA WITHOUT VENTILATION(HAVE 2 TABLE-TOP DEEP FRYERS). THESE UNITS ARE REQUIRED TO BE UNDERNEATH AN EXHAUST SYSTEM WHICH MEETS THE CHICAGO DEPT. OF VENTILATION SPECIFICATIONS. UNITS TAGGED HELD FOR INSPECTION. INSTALL A SPLASH GUARD ON RIGHT SIDE OF MOP SINK WHICH IS NEXT TO THE EXPOSED HAND SINK IN FOOD PREP AREA. MUST CAP FLOOR DRAIN IN BASEMENT. MUST PROPERLY CONNECT WASTE LINE FOR COOLERS IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN BASEMENT.
  7. License

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 20-30 MICE DROPPINGS NOTED ON FLOOR IN BASEMENT UNDERNEATH STAIRS AND INSIDE UNUSED ENCLOSED STORAGE ROOM, ON FLOOR OUTSIDE OF WASHROOM AND ON FLOOR AND BASEBOARD BY TOLET AND WASHBOWL IN WASHROOM.. ALSO NEED TO REPAIR BOTTOM OF FRONT DOOR (1/4 INCH GAP NOTED UNDERNEATH). CITATION ISSUED-SERIOUS 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES WHILE FOOD WAS BEING PREPARED (DEEP FRYERS FULL WITH OIL AND TURNED ON, GROUND BEEF, CHILLI AND AU JUS FOR ITALIAN BEEF HOT IN HOLDING UNITS)-CITATION ISSUED-SERIOUS 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR PAINT EXTERIOR OF GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DISPLAY SHELVESAND STORAGE SHELVES UNDERNEATH PREP TABLES WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT AND UNDERNEATH ALL REACH-IN COOLERS ON SALES FLOOOR). REPAIR FLOOR UNDERNEATH ICE CREAM FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN GREASY BUILD-UP FROM CEILING ABOVE PREP TABLE WHERE TABLE TOP DEEP FRYERS ARE LOCATED. CLEAN DEBRIS AND DEAD BUGS FROM LIGHT SHIELDS. CLEAN WALLS AND BASEBOARDS AND DOORS THROUGHOUT. REPAIR CRACKED/BROKEN BASEBOARDBEHIND RADIATOR. SEAL PANNELING ON WALLS IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DEEP FRYING CHICKEN WINGS IN FOOD PREP AREA WITHOUT VENTILATION(HAVE 2 TABLE-TOP DEEP FRYERS). THESE UNITS ARE REQUIRED TO UNDERNEATH AN EXHAUST SYSTEM WHICH MEETS THE CHICAGO DEPT. OF VENTILATION SPECIFICATIONS. UNITS TAGGED HELD FOR INSPECTION. INSTALL A SPLASH GUARD ON RIGHT SIDE OF MOP SINK WHICH IS NEXT TO THE EXPOSED HAND SINK IN FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN BASEMENT.

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