Skip to content
Loading map…

M. L. K. FOOD MART, INC.

4001 W ADAMS ST, CHICAGO, IL 60624 · Grocery Store

Inspection summary

M. L. K. FOOD MART, INC. has been inspected 8 times by Chicago Department of Public Health since May 21, 2010. The most recent inspection, on October 23, 2014, found no infractions.

3 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: Pests, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on November 4, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 4, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 21, 2010. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 16 times across 5 separate inspections, most recently on November 13, 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 8 times across 5 separate inspections, most recently on November 13, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN REACHIN COOLER,WALKIN COOLER, MEAT CUTTING EQUIPMENT, SHELVING UNITS IN REACHIN COOLERS, SHELVES BEHIND THE SREVICE COUNTER AND STORE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN STORAGE ROOM AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME AREAS OF WALLS HAVE UNFINISHED PANELING; MUST COMPLETE IN STORE AND STORAGE AREA. MUST CLEAN THE WALLS IN THE REAR AREA AND IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR AREA AND IN THE BASEMENT. REMOVE THE UNNECESSARY CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  3. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND ICE MACHINE THAT HAS BLACK SUBSTANCE, RUST AND LIME BUILDUP IN SIDE THE UNIT. UNIT IS TAGGED. FOOD NOT PROTECTED. SERIOUS CITATION GIVEN 7-38-005(A) MUST REMOVE THE ICE AND CLEAN AND SANITIZE THE ICE MACHINE. DO NOT USE. WHEN THE ICE MACHINE IS CLEAN AND SANITIZED FAX A LETTER TO THE DEPARTMENT OF PUBLIC HEALTH 312-746- 4240 AND AN INSPECTOR WILL RETURN TO UNTAG THE UNIT.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOOR HAS A ONE FOURTH OPENING AT THE BOTTOM OF THE DOOR NOT INSECT OR RODENT PROOFED. SERIOUS CITATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN REACHIN COOLER,WALKIN COOLER, MEAT CUTTING EQUIPMENT, SHELVING UNITS IN REACHIN COOLERS, SHELVES BEHIND THE SREVICE COUNTER AND STORE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN STORAGE ROOM AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME AREAS OF WALLS HAVE UNFINISHED PANELING; MUST COMPLETE IN STORE AND STORAGE AREA. MUST CLEAN THE WALLS IN THE REAR AREA AND IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR AREA AND IN THE BASEMENT. REMOVE THE UNNECESSARY CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  4. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN FOOD STOCK SHELVES TO REMOVE DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN STORAGE ROOM AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SOME AREAS OF WALLS HAVE UNFINISHED PANELING; MUST COMPLETE IN STORE AND STORAGE AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REATTACH SELF-CLOSING DEVICE TO WASHROOM DOOR TO MAKE SELF-CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN INTERIORS OF EXPOSED HANDSINK AND THREE COMP SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE STANDING WASTE WATER FROM MOP BUCKET ONCE USED TO AVOID ODOR AND PEST HARBORAGE. ALSO INSTRUCTED ON PROPER STORAGE OF WET MOPS; HANG WITH MOP HEAD UPWARD TO DRY. REMOVE UNNECESSARY CLUTTER FROM BASEMENT AND REAR STORAGE ROOM; KEEP AREAS NEAT AND ORGANIZED.
  5. Short Form Complaint

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Inspector Comments: 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 RODENT PROOF FRONT AND REAR DOORS AND FRAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A METAL DRAIN BOARD AT 3- COMPARTMENT SINK,MISSING VENT COVERS IN TOILET ROOM,SINK STOPPERS FOR 3- COMPARTMENT SINK.MUST APPLY A SEALANT ON RAW WOOD SHELVES AT SERVICE COUNTER.MUST REPLACE WORN DOOR GASKETS ON REACH IN COOLER AND FREEZER.MUST SEAL OUT LET COVER IN TOILET ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SHELVING UNITS IN REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SEAL HOLE IN FLOOR AROUND PIPE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST GROUT WALL TILES UNDER 3- COMPARTMENT SINK.MUST SEAL WALLS THROUGHOUT & WALL BASES,WINDOW SILLS.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING AND FINISH PAINTING WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELDS IN REAR PREP AREA AND END CAPS
  8. License

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.SOAP AND TOWELS AT ALL HAND SINKS.
    • 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 RODENT PROOF FRONT AND REAR DOORS AND FRAME.
    • 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.PROVIDE A OUT SIDE GARBAGE DUMPSTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A METAL DRAIN BOARD AT 3- COMPARTMENT SINK,MISSING VENT COVERS IN TOILET ROOM,SINK STOPPERS FOR 3- COMPARTMENT SINK.MUST APPLY A SEALANT ON RAW WOOD SHELVES AT SERVICE COUNTER.MUST REPLACE WORN DOOR GASKETS ON REACH IN COOLER AND FREEZER.MUST SEAL OUT LET COVER IN TOILET ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SHELVING UNITS IN REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SEAL HOLE IN FLOOR AROUND PIPE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST GROUT WALL TILES UNDER 3- COMPARTMENT SINK.MUST SEAL WALLS THROUGHOUT & WALL BASES,WINDOW SILLS.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING AND FINISH PAINTING WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE ADEQUATE LIGHTING AND SHIELDS IN BOTH PREP AREAS.

Nearby inspected facilities

Own this business? Add a badge to your website