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MAYFAIR MARKET

4728 N PULASKI RD, CHICAGO, IL 60630 · Grocery Store

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULB INSIDE THE WALK-IN FREEZER,AND PRODUCE AREA,INSTRUCTED TO REPLACE.
  3. Canvass Re-Inspection

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENING NOT PROTECTED.PRODUCE DOOR (SOUTH AREA)IN POOR REPAIR,GAPS FROM 1/2" TO 2" AROUND,MIDDLE AND BOTTOM DOOR; WEST DELIVERY EXIT DOOR WITH 1/2" TO 1" OF GAP AT BOTTOM AND BETWEEN TOP DOOR;FRONT ENTRANCE MAIN DOOR WITH GAPS OF 1" TO 2" OR MORE AT BOTTOM AND THROUGHOUT THE FRAME DOOR.DOORS MUST BE RODENT /INSECT PROOFED.HOLES ON FLOOR AT PRODUCE AREA BY THE ICE MACHINE AND THROUGHOUT ALSO AT SAME AREA ON SOUTH WALL ABOVE THE COVING/BASEBOARD.INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION:7-38-020
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULB INSIDE THE WALK-IN FREEZER,AND PRODUCE AREA,INSTRUCTED TO REPLACE.
  4. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 6 HALF CUT WATERMELON AT TEMP OF 56.7F-55.7F AND 57.3F,ALSO 7 EACH CONTAINER OF DICED PAPAYAS AT TEMP OF 55.7F TO 56.8F, STORED ON SELLING SHELF WITHOUT ICE/REFRIGERATION.CUT FRUIT/WATERMELON MUST MAINTAIN TEMP OF 40F.ALSO FOUND COOKED CARNITAS STORED UNDER THE PREP TABLES AT TEMP OF 56.9F TO 59.7F FOOD DISCARDED AND DENATURED.POUNDS 20,VALUE 25 CRITICAL VIOLATION:7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK IN CARNITAS PREP AREA IS CLOGGED.INSTRUCTED TO REPAIR. EXPOSED HAND SINKS NOT ACCESSIBLE/MAINTANED IN DIFFERENT PREP AREAS: PRODUCE PREP AREA,EXPOSED HAND SINK WAS BLOCKED BY A GARBAGE CONTAINER WITH GARBAGE INSIDE; EXPOSED HAND SINK AT DELI DEPARTMENT(MIDDLE SINK)WITH UTENSILS INSIDE AND A BLOODY WIPING CLOTHS,ALSO SLOWLY DRAINING; THE EXPOSED HAND SINK BY THE SOUTH WALL AT SAME AREA WITH UTENSILS AND WHITE BUCKET INSIDE; THE THIRD COMPARTMENT SINK AT SAME AREA ALSO HAD UTENSILS INSIDE THE BOWL;EXPOSED HAND SINK IN CARNITAS PREP AREA IS CLOGGED.INSTRUCTED TO REPAIR. NO PAPER TOWELS PROVIDED AT WOMEN'S WASHROOM. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF MICE DROPPINGS BY THE HOT HOLDING UNIT AND BY THE UNUSED UNIT,APPROX 60 MICE DROPPINGS; WEST STORAGE AREA DROPPINGS UNDER SHELVES AND ON CEMENT LEDGE ABOVE COVING ,APPROX 40 DROPPINGS; PRODUCE STORAGE AREA MICE DROPPINGS UNDER SHELVES ALONG WALL APPROX 50 DROPPINGS AND APPROX 70 DROPPINGS AROUND HOT WATER TANK AND UNDER SHELVES AT SECOND FLOOR.NOT AN INFESTATION.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN AREA.OUTER OPENING NOT PROTECTED.PRODUCE DOOR (SOUTH AREA)IN POOR REPAIR,GAPS FROM 1/2" TO 2" AROUND,MIDDLE AND BOTTOM DOOR; WEST DELIVERY EXIT DOOR WITH 1/2" TO 1" OF GAP AT BOTTOM AND BETWEEN TOP DOOR;FRONT ENTRANCE MAIN DOOR WITH GAPS OF 1" TO 2" OR MORE AT BOTTOM AND THROUGHOUT THE FRAME DOOR.DOORS MUST BE RODENT /INSECT PROOFED.DOORS MUST BE TIGHT FITTING TO DOOR FRAME. HOLES ON (THE NORTH SIDE) FLOOR BY THE HOT WATER TANK AT SECOND FLOOR,ON FLOOR AT PRODUCE AREA BY THE ICE MACHINE AND THROUGHOUT ALSO AT SAME AREA ON SOUTH WALL ABOVE THE COVING/BASEBOARD.INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 11-20-14,REPORT#1424623 #33- MEAT PREP AREA 3-COMPARTMENT SINK GREASE TRAP EXTERIOR WITH FOOD BUILD UP/WATER ON TOP ALSO OBSERVED FOOD/CALCIUM ON EXTERIOR OF ALL EXPOSED HAND WASH BOWLS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT #34-OBSERVED DAMAGED/MISSING FLOOR TILES IN MEAT AND POULTRY PREP AREAS/WALK IN COOLERS ALSO OBSERVED DIRT BUILD UP ON FLOOR AROUND HOT WATER TANK. INSTRUCTED MANAGER TO REPAIR FLOOR AT PREP AREAS/MEAT COOLERS (FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN) ALSO MUST CLEAN FLOOR AROUND HOT WATER TANK. #38-MEAT DEPARTMENT 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY UNDER MIDDLE COMPARTMENT ALSO OBSERVED MENS WASHROOM HAND WASH BOWL WATER HANDLE LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS. #41- FLOOR CLUTTERED AT UPPER STORAGE ROOM AROUND HOT WATER TANK. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS. The same violation was observed today on 5-21-15 SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DIRTY KNIVES STORED INSIDE THE KNIFE RACKS IN PRODUCE AND BUTCHER'S AREA.INSTRUCTED ONLY CLEAN KNIVES MUST BE STORED INSIDE THE CLEAN KNIFE RACKS,TO MINIMIZE SOURCE OF CONTAMINATION CARDBOARD ARE USED FOR SHELF LINERS INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULB INSIDE THE WALK-IN FREEZER,AND PRODUCE AREA,INSTRUCTED TO REPLACE.
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT PREP AREA 3-COMPARTMENT SINK GREASE TRAP EXTERIOR WITH FOOD BUILD UP/WATER ON TOP ALSO OBSERVED FOOD/CALCIUM ON EXTERIOR OF ALL EXPOSED HANDWASH BOWLS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DAMAGED/MISSING FLOOR TILES IN MEAT AND POULTRY PREP AREAS/WALK IN COOLERS ALSO OBSERVED DIRT BUILD UP ON FLOOR AROUND HOT WATER TANK. INSTRUCTED MANAGER TO REPAIR FLOOR AT PREP AREAS/MEAT COOLERS (FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN) ALSO MUST CLEAN FLOOR AROUND HOT WATER TANK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD BUILD ON WALL BEHIND 3-COMPARTMENT SINK IN CARNITA PREP AREA. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MEAT DEPARTMENT 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY UNDER MIDDLE COMPARTMENT ALSO OBSERVED MENS WASHROOM HANDWASH BOWL WATER HANDLE LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FLOOR CLUTTERED AT UPPER STORAGE ROOM AROUND HOT WATER TANK. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  6. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEATS, CARNITAS, ETC.) ARE HANDLED. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF ALL SINKS AT PREP AREAS AND DUST BUILD UP ON FAN COVERS INSIDE MEAT/CHICKEN WALK IN COOLERS. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALLS BEHIND SINKS AT PREP AREAS. MUST CLEAN ALL WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COLD WATER VALVE TURNED OFF AT 2-COMPARTMENT SINK, MEAT 3-COMPARTMENT SINK MIDDLE COMPARTMENT WATER DRAINING SLOWLY ALSO OBSERVED REAR PREP AREA EXPOSED HANDWASH BOWL HOT WATER LEAKING AT FAUCET. MUST REPAIR AND MAINTAIN SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE CARNITAS HOT HOLDING UNIT AND INSIDE REAR PREP AREA STAND UP 1-DOOR COOLER. MUST PROVIDE THEROMETER FOR COOLER/HOT HOLDING UNIT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UPPER LEVEL EMPLOYEE BREAK ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  7. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR BROKEN FLOOR TILES OR LEVEL INSIDE MEAT CUTTING ROOM (WALK-IN COOLER).
  8. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND BOTTOM OF REAR RECEIVING DOOR NOT RODENT PROOFED WITH OVER AN INCH GAP/OPENING (BOTTOM OF 2 MIDDLE DOOR). INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOOR. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE PROPER RAISED STORAGE SHELVES IN KITCHEN AREA (NOTED MILK CRATES AND PLYWOOD USED AS SHELVES).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR BROKEN FLOOR TILES OR LEVEL INSIDE MEAT CUTTING ROOM (WALK-IN COOLER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE MEAT/CHICKEN/DAIRY WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX LEAKY DRAINPIPE AND FAUCET NECK AT 2 COMPARTMENT SINK (PRODUCE PREP AREA).--------MUST REPAIR STRIPPED COLD FAUCET HANDLE AT EXPOSED HAND SINK (CENTER) BEHIND FRONT MEAT PREP/SERVICE AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR STORAGE SECOND FLOOR AREA.
  9. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining.
  10. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found/observed potentially hazardous foods not meeting temperature requirements of 40f or less in walk in cooler at time of complaint inspection, list of food items not meeting temperatures are as follows:Various packages of Ham ranging from 44.5f, to 43.8f, and Turkey ranging from 44.6f, to 44.3f, mgmt discarded product at once, walk in cooler temperature was at 40.2f. Citation issued.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving in meat department, rear storage areas that had exposed raw wood shall be repaired/sealed or replaced. Cutting boards that had deep cuts in meat section, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks in dairy department, and meat department not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in coolers under shelving, racks need detailed cleaning, broken, missing floor tiles in meat department area, and walk in cooler, shall be repaired/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep areas need cleaning, missing light shields in rear storage area, break room shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in coolers not clean, need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  11. License

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of dairy cooler lower shelving, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Damaged/broken floor tiles in walk in cooler areas by meat department prep area shall be replaced, floors in rear storage areas under shelving/racks need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Peeling paint in rear produce prep areas(ceiling) shall be repaired sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in break room, shall be provided, light shields in meat department need cleaning.