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MEZTISOY FOOD MARKET

1757-1759 W 18TH ST, CHICAGO, IL 60608 · Grocery Store

Inspection summary

MEZTISOY FOOD MARKET has been inspected 6 times by Chicago Department of Public Health since December 16, 2013. The most recent inspection, on April 15, 2015, found no infractions.

2 of 6 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 on July 11, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 11, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 July 11, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on March 14, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 17 times across 4 separate inspections, most recently on July 11, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED STEAMED BEEF/BARBACOA IN POT HELD OVERNIGHT FROM 7/10/14 RANGING FROM 103.7F-108.3 STORED ON A WOODEN CRATE IN THE REAR KITCHEN.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW OR HOT HOLDING AT 140F OR ABOVE.APPX.30 LBS. TOTAL DOLLAR VALUE $240.00 PER MANAGER. (CRITICAL 7-38-005A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION.MUST FAX LETTER TO THE CDPH 312-746-8040 FOR TAG REMOVAL ATT:D.BHATTAL. SERIOUS VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND RAW WOOD STORAGE SHELVING IN VARIOUS AREAS. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES. PEELING WOOD/DEBRIS AT SHELF ABOVE STEAM TABLE LINE. INSTD TO REPAIR SURFACES TO SMOOTH, EASILY CLEANABLE SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRES A DETAIL CLEANING INCLUDING BENEATH THE GROCERY DISPLAY SHELVINGS IN CUSTOMER AREAS.ALL STORED ARTICLES AT FRONT JUICE BAR AREA MUST BE ELEVATED 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED/DAMAGED AND MISSING CEILING TILES NEAR THE MEAT/DELI AREAS AND REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS INSIDE THE TOILET ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS INSIDE THE WALK-IN-COOLER MUST BE SHIELDED OR PROVIDE SHATER-PROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR WATER LEAK AT MIDDLE DRAIN PIPE BENEATH THE MEAT/DELI 3 COMPARTMENT SINK,PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE ALSO,PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE MEAT/DELI 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN AND ORGANIZE ALL STORAGE AREAS AND REAR DOCK AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.
  4. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS THRU-OUT REAR STAINED, WITH DEEP DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME. RAW WOOD STORAGE SHELVING IN VARIOUS AREAS. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES. PEELING PAINT/WOOD AT SHELF ABOVE STEAM TABLE LINE. INSTD TO REPAIR SAME SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT THRU-OUT NEEDS DETAILED CLEANING FREE OF DEBRIS/GREASE ACCUMULATION: INCLUDING INTERIOR BOTTOM OF FRYERS, ALL STORAGE SHELVES, INTERIOR BOTTOM OF STOVE, INTERIOR OF ALL FREEZERS/COOLERS IN REAR COOKING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS THRU-OUT MEAT PREP AREA AND BOTH COOKING PREP AREAS INCLUDING BEHIND 3-COMPARTMENT SINKS NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. REPLACE ALL STAINED CEILING TILES THRU-OUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER/UNUSED EQUIPMENT IN REAR STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY IN PROTECTED MANNER. WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION
  5. Complaint

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT WATER AT EXPOSED HANDSINK AT UNAPPROVED FRONT JUICE PREP AREA AND AT REAR MENS TOILET ROOM SINK. INSTD TO PROVIDE SAME. FRONT EXPOSED HANDSINK AT JUICE BAR IMPROPERLY DRAINING. NO SANITARY HAND DRYING DEVICE(S) AT EXPOSED HANDSINKS IN JUICE PREP AREA, COOKING PREP AREA, AND MEAT PREP AREA. INSTD TO PROVIDE HOT RUNNING WATER AT SAME SINKS AND SANITARY HAND DRYING DEVICE(S) AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING PREPARATION, FOOD HANDLER PREPARING/SLICING VEGETABLES AND JUICE AT FRONT COUNTER WITHOUT BARRIER FROM CUSTOMERS ORDERING. INSTD TO PROVIDE PROPER BARRIER TO PROTECT FROM PUBLIC CONTAMINATION. CITATION ISSUED 7-38-005A SERIOUS.
    • 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 LOGBOOK ON SITE OR PROOF OF SERVICE. INSTD TO PROVIDE COMPLETE LOGBOOK WHICH INCLUDES SERVICE RECEIPTS, COPY OF BUSINESS, AND DIAGRAM OF FACILITY. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS THRU-OUT REAR STAINED, WITH DEEP DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME. RAW WOOD STORAGE SHELVING IN VARIOUS AREAS. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES. PEELING PAINT/WOOD AT SHELF ABOVE STEAM TABLE LINE. INSTD TO REPAIR SAME SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT THRU-OUT NEEDS DETAILED CLEANING FREE OF DEBRIS/GREASE ACCUMULATION: INCLUDING INTERIOR BOTTOM OF FRYERS, ALL STORAGE SHELVES, INTERIOR BOTTOM OF STOVE, INTERIOR OF ALL FREEZERS/COOLERS IN REAR COOKING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS THRU-OUT MEAT PREP AREA AND BOTH COOKING PREP AREAS INCLUDING BEHIND 3-COMPARTMENT SINKS NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. REPLACE ALL STAINED CEILING TILES THRU-OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD AT EXPOSED HANDSINK IN REAR MEAT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER/UNUSED EQUIPMENT IN REAR STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY IN PROTECTED MANNER. WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
  6. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE ALL CUTTING BOARDS. CLEAN INTERIOR OF 2 DOOR FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN REAR STORAGE AND 2ND FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NEED TO ORGANIZE REAR STORAGE AREA.

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