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MART PLAZA CATERING CORP

350 N ORLEANS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

MART PLAZA CATERING CORP has been inspected 14 times by Chicago Department of Public Health since February 25, 2010. The most recent inspection, on November 16, 2022, found no infractions.

4 of 14 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: Handwashing and staff hygiene.

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.

  • 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 February 28, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 12 times across 8 separate inspections, most recently on November 21, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 4 separate inspections, most recently on April 8, 2016. 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SNEEZE GUARD FOR EMPLOYEE SELF SERVICE FOOD LINE TOO SHORT, INSTRUCTED TO INSTALL A SNEEZE GUARD TO PROTECT SELF SERVICE FOOD
  3. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SNEEZE GUARD FOR EMPLOYEE SELF SERVICE FOOD LINE TOO SHORT, INSTRUCTED TO INSTALL A SNEEZE GUARD TO PROTECT SELF SERVICE FOOD .
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR LITTERED IN CHEMICAL STORAGE ROOM. MUST CLEAN FLOOR AND MAINTAIN.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND ORGANIZE BOTTOM SHELVE OF THE HOT HOLDING UNIT AND COLD HOLDING UNIT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER AND BEHIND THE VENDING MACHINES AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED,DAMAGED WALLS BESIDE THE WALK IN FREEZER, IN HOLDING KITCHEN. MUST REPAIR AND MAINTAIN. SEAL THE GAP AROUND THE PIPES AND CONDUITS IN THE SAME AREA AND MAINTAIN. DUST BUILD UP ON THE FILTER IN THE HOLDING KITCHEN. MUST REMOVE DUST,CLEAN AND MAINTAIN.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND ORGANIZE THE BOTTOM SHELVE OF THE HOT HOLDING AND COLD HOLDING UNIT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER AND BEHIND THE VENDING MACHINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CRACKED DAMAGED WALLS BESIDE THE WALK IN FREEZER IN HOLDING KITCHEN, MUST REPAIR AND MAINTAIN. SEAL THE GAP AROUND THE PIPES AND CONDUITS IN THE SAME AREA AND MAINTAIN. DUST BUILD-UP ON THE FILTER ON THE HOOD IN THE HOLDING KITCHEN. MUST REMOVE DUST,CLEAN AND MAINTAIN.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE AND ORGANIZE ALL UNUSED EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
  11. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MACHINE INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF 3-COMP SINK MUST BE KEPT CLEAN AT ALL TIMES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3-COMP. SINK IS SLOW-DRAINING, MUST FIX & MAINTAIN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
  13. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOXES OF SINGLE USE UTENSILS STORED ON THE FLOOR OF THE STORAGE ROOM. MUST ELEVATE 6" OFF OF THE FLOOR.
    • 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. DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE JUICE DISPENSER IN THE EMPLOYEE CAFETERIA.
  14. Canvass

    1 infraction

    • 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 detail clean floor under and around all equipment, along corners/walls throughout prep area and maintain.

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