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MASA UNO, INC.

2501 S CENTRAL PARK AVE, CHICAGO, IL 60623 · Grocery Store

Inspection summary

MASA UNO, INC. has been inspected 5 times by Chicago Department of Public Health since June 4, 2015. The most recent inspection, on October 9, 2019, found no infractions.

1 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: Pests, Food source, labelling and allergens 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 2 separate inspections, most recently on January 30, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 7, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 7, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 January 30, 2018. 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 13 times across 4 separate inspections, most recently on February 7, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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. Complaint Re-Inspection

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Inspector Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHEESE SAUCE,OPEN MASA).MUST PROVIDE CERTIFICATE AND BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST PROVIDE LABELS FOR REPACKAGED (TORTILLA,LARD)FOR SALE WITH PROPER INFO GIVEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE 1-MORE SINK STOPPER FOR 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN OFFICE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  3. Complaint

    13 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF APPX.50 RODENT DROPPINGS ON FLOOR BEHIND HOT WATER TANK,SAFE & DESK IN OFFICE AREA,ON SHELVING UNITS AT SERVICE COUNTER AND NEXT TO GLASS REACH IN COOLER.ALSO,APPX."1/2-3/4" GAP IN CORNER OF REAR DOOR.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/30/18.(SERIOUS 7-38-020)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHEESE SAUCE,OPEN MASA).MUST PROVIDE CERTIFICATE AND BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION P.P.M. AT 3- COMPARTMENT SINK.MUST PROVIDE CHEMICAL KIT AND MAINTAIN.(SERIOUS 7-38-030)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW AT THIS TIME.A NEW SUMMARY WILL BE POSTED AT THIS TIME.(SERIOUS 7-42-010 B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABELS FOR REPACKAGED (TORTILLA,LARD)FOR SALE WITH PROPER INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS AT SERVICE COUNTER AND STORAGE COUNTER NEAR REACH IN COOLER.MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE AND WHEN RECEIVING FROM WHOLESALER AND NO GROCERY STORE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM WINDOW SILLS ON SALES FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALL BASES ON SALES FLOOR AND OFFICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENEINGS AROUND PIPES LEADING INTO WALLS UNDER HAND SINK IN PREP AREA,3- COMP SINK AND BACK FLOW DEVICE AT MOPSINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 1-MORE SINK STOPPER FOR 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN OFFICE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  4. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVES UNDERNEATH FRONT COUNTER; MUST PAINT OR SEAL SHELVES SO THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES AROUND PIPES GOING INTO THE WALLS THAT ARE CONNECTED TO THE SINKS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE AT WASHROOM DOOR; INSTALL A SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VERY LOW HOT WATER PRESSURE AT THE WASHROOM HANDSINK; MUST INCREASE HOT WATER PRESSURE.
  5. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE/ON PREMISES AS REQUIRED WITH THE NECESSARY DOCUMENTS; MUST PROVIDE. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE DISPOSAL UNIT ON PREMISES OR CONTRACT VERIFYING THAT SERVICE WILL BE RENDERED AT THIS ADDRESS; MUST PROVIDE. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVES UNDERNEATH FRONT COUNTER; MUST PAINT OR SEAL SHELVES SO THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES AROUND PIPES GOING INTO THE WALLS THAT ARE CONNECTED TO THE SINKS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE AT WASHROOM DOOR; INSTALL A SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VERY LOW HOT WATER PRESSURE AT THE WASHROOM HANDSINK; MUST INCREASE HOT WATER PRESSURE.

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