Skip to content
Loading map…

MA NI ZABIHA HALAL MART

2440 W DEVON AVE, CHICAGO, IL 60659 · Grocery Store

Inspection summary

MA NI ZABIHA HALAL MART has been inspected 5 times by Chicago Department of Public Health since May 9, 2014. The most recent inspection, on August 11, 2016, found no infractions.

3 of 5 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: Chemicals and toxic substances.

The last 2 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 3, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 6 times across 2 separate inspections, most recently on August 3, 2016. 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 3 times across 2 separate inspections, most recently on August 3, 2016. 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 once on August 3, 2016. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT. MUST HAVE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION 7-38-012 NO CITATION ISSUED
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST KIT ON SITE. MUST HAVE CHEMICAL TEST KIT ON SITE AT ALL TIMES. EMPLOYEES MUST BE EDUCATED ON HOW TO USE TEST KIT IN ORDER TO PROPERLY WASH RINSE AND SANITIZE ALL UTEMSILS AND BUTCHERING EQUIPMENT. SERIOUS VIOALTION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DARK GROOVES IN LARGE CUTTING BOARDS IN MEAT CUTTING AREA. MUST SANITIZE AND REMOVE DARK GROOVES AND MAINTAIN OR REPLACE ALL CUTTING BOARDS CONTAINING DARK GROOVES. OBSERVED REACH IN CHEST FREEZER DOOR ON WEST SIDE OF BUTHCER AREA WITH TOP IN DISREPAIR. INSULATION MISSING AND TOP OF CHEST FREEZER CAN NOT CLOSE TIGHTLY. MUST REPLACE REACH IN CHEST FREEZER DOOR. OBSERVED SINK IN EMPLOYEE WASHROOM NOT PROPERLY ATTACHED TO WALL. ATTACH AND MAINTAIN SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF MICROWAVE UNCLEAN. CLEAN AND MAINTAIN. CLEAN AND MAINTAIN INTERIOR OF BUTCHER COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF BUTCHER AREA IN FRONT OF BUTCHER REFRIGERATORS NOT SMOOTH AND EASILY LCEANABLE. RESTORE FLOOR TO A SMOOTH AND EASILY CLEANABLE SURFACE. OBSERVED FLOOR OF WLAK IN FREEZER IN DISREPAIR. MUST RESTORE FLOOR OF WALK IN FREEZER TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WEST WALL OF BUTCHER AREA BEHIND REACH IN CHEST FREEZER UNCLEAN. CLEAN AND MAINTAIN WALL. OBSERVED WALL IN EMPLOYEE WASHROOM IN DISREPAIR TO LEFT OF SINK AND BEHIND TOILET AND AT BASEBOSRDS. REPAIR WALL AND MAINTAIN WALL IN A SMOOTH EASILY CLEANABLE CONDITION.OBSERVED CEILING TILES MISSING ABOVE BUTHCER AREA. REPLACE ALL MISSING CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHEILDS ON WALK IN COOLER LIGHT OR WALK IN FREEZER LIGHT. PROVIDE AND MAINTAIN LIGHT SHEILDS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ANY UNECESSARY ARTICLES IN REAR OF STORE NEAR EXIT DOOR INCLUDING SHOPPING CART. OBSERVED EMPLOYEE DRINKS IN BUTCHER COOLER. ALL EMPLOYEE DRINKS MUST BE STORED SEPARATELY FROM FOOD. MUST HANG ALL MOPS TO DRY. OBSERVED FOOD ON FLOOR OF WLAK IN FREEZER. MUST STORE ALL FOOD AT ELAST 6 INCHES OFF FLOOR AT ALL TIMES. DO NOT USE GROCERY BAGS TO STORE FOOD. MUST HAVE FOOD GRADE BAGS TO STORE FOOD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED DIRTY WIPING CLOTHS ON COUNTERS. ALL WIPING CLOTHS MUST BE STORED IN SNAITIZER SOLUTION WHEN NOT IN USE.
  4. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE WALLS IN THE MEAT CUTTING AREA AND IN THE STAFF RESTROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURES AT THE PRODUCE COLD HOLDING UNIT.
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website