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MINI MART

1724 S ASHLAND AVE, CHICAGO, IL 60608 · Grocery Store

Inspection summary

MINI MART has been inspected 5 times by Chicago Department of Public Health since August 1, 2018. The most recent inspection, on April 23, 2020, 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: Handwashing and staff hygiene, Food temperature control and Pests.

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 10 times across 4 separate inspections, most recently on April 16, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 3 separate inspections, most recently on April 16, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on April 16, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on April 9, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on April 16, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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 Re-Inspection

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE FRONT HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER LOCATED INSIDE OF THE EGG/MILK REFRIGERATION UNIT. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE FRONT ENTRANCE DOOR NOT TIGHT FITTING WITH A ONE INCH GAP AT THE BOTTOM AND NOT RODENT PROOFED. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED THE COLD WATER KNOB STRIPPED ON THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • 8-404.13(B:3) OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2366974 DATED 4/9/2020; 48-4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.12 OBSERVED NO HAND DRYING PROVISION LOCATED AT THE HAND WASHING SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO HAND WASHING CLEANSER LOCATED AT THE HAND WASHING SINK IN THE REAR. INSTRUCTED TO PROVIDE HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE FRONT HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER LOCATED INSIDE OF THE EGG/MILK REFRIGERATION UNIT. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE FRONT ENTRANCE DOOR NOT TIGHT FITTING WITH A ONE INCH GAP AT THE BOTTOM AND NOT RODENT PROOFED. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED THE COLD WATER KNOB STRIPPED ON THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ITEMS BEING STORED ON THE FLOOR IN THE REAR FOOD PREP AREA AND IN THE CLOSET. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST SIX INCHES.
  4. Canvass Re-Inspection

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOOD ITEMS (ITALIAN BEEF AT 144F AND GROUND BEEF AT 141.8F) ARE PREPARED AND OFFERED FOR SALE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE PROVIDED FOR CLEAN-UP OF VOMIT AND DIARRHEA EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE AND CLEAN-UP SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE PROVIDED FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE AND CLEAN-UP SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SINK WAS PROVIDED AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK IN THIS AREA. PRIORITY FOUNDATION VIOLATION 7-38-030C. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS WERE PROVIDED AT THE HANDWASHING SINK IN THE WASHROOM AND AT THE EXPOSED HANDWASHING SINK AT THE FRONT COUNTER. MANAGEMENT INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030C. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS IN THE OPEN DISPLAY COOLER AND WALK-IN COOLER. OBSERVED MILK AT 51.1F, GROUND BEEF AT 50.5F, BOLOGNA AT 58.1F, SOUR CREAM AT 52.7, AND CHEESE AT 56.5F, YOGURT AT 51.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $100. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE AIR TEMPERATURE INSIDE OF THE OPEN DISPLAY COOLER AT 48.9F, AND THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 46.9F. BOTH UNITS WERE USED TO STORE TCS FOODS. MANAGEMENT INSTRUCTED TO REPAIR BOTH COOLERS AND MAINTAIN BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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