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MARIA FOOD AND RESTAURANT

958 N KARLOV AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

MARIA FOOD AND RESTAURANT has been inspected 3 times by Chicago Department of Public Health since October 13, 2021. The most recent inspection, on January 25, 2022, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on January 25, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 across 2 separate inspections, most recently on January 25, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 21, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 11 times across 3 separate inspections, most recently on January 25, 2022. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 once on January 25, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

3 inspections

  1. License

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO FULL KIT ON SITE FOR CLEANING UP VOMIT AND DIARRHEAL EVENTS THAT MAY HAPPEN ON SITE. (MISSING ABSORBENT) INFORMED THEY MUST PROVIDE A FULL KIT TO BE IN COMPLIANCE OR CITATIONS WILL FOLLOW.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TWO UNITS FOR HOLDING BAGS OF ICE NOT ON AND OPERATING. INSTRUCTED TO REMOVE IF NOT BEING USED. IF THEY WILL BE USED FOR SELLING BAGS OF ICE. THEY MUST CLEAN AND MAINTAIN THEM IN GOOD WORKING ORDER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF ALL THE COLD HOLDING UNITS IN THE FRONT OF THE FACILITY WITH A BUILD UP OF DIRT INSIDE ON WHAT WOULD BE THE FLOOR AREA AND THE REAR WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE REAR TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICE ON REAR TOILET ROOM DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN IN GOOD WORKING ORDER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ALL FLOOR AREAS WITH A BUILD UP OF DUST, DIRT AND DEBRIS INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN AND MISSING FLOOR TILES AND DUCKBOARDS THROUGHOUT THE FACILITY IN FRONT BEHIND COUNTER AREA AND THROUGHOUT SALES FLOOR AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL TO MAKE EASY TO CLEAN.
  2. License Re-Inspection

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES TO CLEAN UP VOMIT AND DIARRHEAL EVENTS. MUST PROVIDE SUPPLIES OR BODY FLUID SPILL KIT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGN IN EMPLOYEE WASHROOM. MUST PROVIDE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER AND 2 DOOR REGRIGERATOR AT IMPROPER TEMPERATURES OF 53.4F AND 61F. ALL EQUIPMENT MUST MAINTAIN TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM DOOR MUST BE SELF CLOSING TO PREVENT CONTAMINATION OF HANDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED DEEP FREEZER, CRATES AND COOKING EQUIPMMENT THROUGHOUT FACILITY. ALL UNUSED COOKING EQUIPMENT, COOLERS AND FREEZERS MUST BE REMOVED FROM PREMISES
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD BAGS AND DEBRIS BEHIND REFRIGERATOR NEAR FRONT DOOR, DUST AND DIRT IN FLOOR INSIDE CASHIER AREA, AND MISCELLANEOUS ITEMS THROUGHOUT FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. License

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES TO CLEAN UP VOMIT AND DIARRHEAL EVENTS. MUST PROVIDE SUPPLIES OR BODY FLUID SPILL KIT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGN IN EMPLOYEE WASHROOM. MUST PROVIDE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER AND 2 DOOR REGRIGERATOR AT IMPROPER TEMPERATURES OF 78.1F AND 80F. ALL EQUIPMENT MUST MAINTAIN TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK NEAR PREP AREA. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM DOOR MUST BE SELF CLOSING TO PREVENT CONTAMINATION OF HANDS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED REFUSE AREA SURROUNDED BY CLOTHES, CRATES, AND LITTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD BAGS AND DEBRIS BEHIND REFRIGERATOR NEAR FRONT DOOR, DUST AND DIRT IN FLOOR INSIDE CASHIER AREA, AND MISCELLANEOUS ITEMS THROUGHOUT FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED DEEP FREEZER, CRATES AND COOKING EQUIPMMENT THROUGHOUT FACILITY. ALL UNUSED COOKING EQUIPMENT, COOLERS AND FREEZERS MUST BE REMOVED FROM PREMISES.

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