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MOBILE

5901 S MORGAN ST, CHICAGO, IL 60621 · Grocery Store

Inspection summary

MOBILE has been inspected 7 times by Chicago Department of Public Health since August 26, 2010. The most recent inspection, on December 5, 2013, found no infractions.

2 of 7 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 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.

  • 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 3 times on February 4, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 2, 2010. 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 16 times across 5 separate inspections, most recently on April 9, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 10 times across 4 separate inspections, most recently on February 4, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on April 9, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR ORIGINAL CERTIFICATE POSTED WHEN COOKED PIZZA (186F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED MANAGER SMOKING A LIGHTED CIGARETTE IN REAR STORAGE AREA. SMOKING IS PROHIBITED IN PUBLIC PLACES AND PLACES OF EMPLOYMENT. SMOKING VIOLATION 7-32-015 CITATION ISSUED.
  3. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE IN SECTION OF WALK-IN COOLER WHERE MILK, EGGS, AND PACKAGED LUNCH MEATS ARE STORED FOUND AT 46.7F. INSTRUCTED TO REMOVE CARD BOARD BARRIERS AND TO LOWER THERMOSTAT IN UNIT SO THAT THESE PRODUCTS ARE HELD AT 40 DEGREES OR BELOW /- 2 DEGREES WHILE ON DISPLAY. HOT HOLDING UNIT FOR PIZZAS FOUND SET AT 122.5F, MUST KEEP THIS UNIT SET AT AN AIR TEMPERATURE ABOVE 140 DEGREES TO PROPERLY MAINTAIN PIZZAS AT 140 DEGREES OR ABOVE /- 2 DEGREES. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MILK-46.8F, EGGS-47.7F, PACKAGED LUNCH MEATS-47.8F, SLICED PIZZA-115.5F- ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 40 DEGREES OR BELOW COLD OR AT 140 DEGREES OR ABOVE HOT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: DISPLAY SHELVES ON SALES FLOOR, STORAGE SHELVES IN REAR STORAGE ROOM ,UNUSED COOLERS AND INTERIORS OF ALL FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR BOTH FRONT DOORS AT THE BOTTOM. CLEAN ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER FOR HOT HOLDING UNIT FOR SLICED PIZZA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE DEEP FREEZER FROM WASHROOM, NO FOOD CAN BE STORED IN WASHROOM(NO FOOD IN UNIT AT TIME OF INVESTIGATION).MUST DISCARD DIRTY MOP WATER FROM BUCKET AND HANG CLEAN MOP TO AIR DRY TO PREVENT PEST BREEDING.
  4. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME AND NO SANITATION MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD BEING COOKED AND HELD IN HOT HOLDING UNIT( PIZZA 140.5*F).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN INTERIOR OF MICROWAVE, TOASTER OVEN, HOT HOLDING UNIT, CAPPUCCINO MACHINE AND LOWER CABINETS AT COFFEE STATION. DEFROST REAR BOX FREEZER EXCESSIVE ICE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER AND AROUND ALL STORAGE SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN DUSTY CEILING VENT IN RESTROOM, AND IN WALK-IN COOLER CEILING DUSTY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE LIGHT SHIELDS, REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER, AND REPLACE BROKEN LIGHT SHIELD IN FREONT COFFEE STATION.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE RESTROOM DOOR NOT SELF CLOSING NEED TO PROVIDE DOOR CHECK TO MAKE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED HANDSINK TO FRONT PREP AREA. OR REMOVE TOASTER OVEN, HOT HOLDING UNIT TO COFFEE STATION WHERE THERE IS A HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN EMPLOYEES RESTROOM, REAR STORAGE REMOVE ITEMS NOT BEING USED ALSO OUT SIDE.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    9 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE. INSTRUCTED TO PROVIDE SAME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND NUMBREOUS FRUIT FLYS FLYING ALL AROUND THE STORE AND ROACHS 25 IN BACK STORE ROOM. FRONT DOORS HAVE A ONE FOURTH GAP AT THE BOTTOM OF THE DOORS. INSTRUCTED TO MAKE THE DOORS TIGHT FITTING AND INSECT AND RODENT PROFFED THEM. NO PEST CONTROL RECIEPT OF LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. INSTRUCTED TO PROVIDE SAME. SERIOUS VIOLATIONS
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH TOILET ROOMS NOT CLEAN.INSTRUCTED TO CLEAN AND SANITIZE THE TOILETS,SINKS ECT
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT ALL THE RUSTY RACKS AND SHELVES THROUGHOUT PREMISES WITH NON TOXIC PAINT. ALSO PAINT ALL RAW WOOD SHELVES THROUGHOUT.
    • 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. CLEAN ALL THE FOOD EQUIPMENT,COFFE MACHINE,MICROWAVE STORE SHELVES,SINKS,STOREROOM SHELVES,CABINETS AND DRAWERS ECT.
    • 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. CLEAN AND SANITIZE ALL THE FLOORS THROUGHOUT THICK WITH DIRT BUILDUP, DETAIL CLEAN ALL CORNERS TO INCLUDE WALK IN COOLER FLOORS AND CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. FOUND HOLES IN THE WALLS THROUGHOUT. INSTRUCTED TO REPAIR SO NO INSECT OR RODENT HARBORAGE. REPLACE ALL THE STAINED AND MISSING CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN ALL THE LIGHT SHIELDS THROUGHOUT PREMISES HAS DIRT BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE AND ELEVATE ALL CLUTTER IN REAR STORAGE AREA, DISGUARDING/REPAIRING ALL UNUSED/BROKEN EQUIPTMENT.
  7. License

    10 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE. INSTRUCTED TO PROVIDE SAME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND NUMBREOUS FRUIT FLYS FLYING ALL AROUND THE STORE AND ROACHS 25 IN BACK STORE ROOM. FRONT DOORS HAVE A ONE FOURTH GAP AT THE BOTTOM OF THE DOORS. INSTRUCTED TO MAKE THE DOORS TIGHT FITTING AND INSECT AND RODENT PROFFED THEM. NO PEST CONTROL RECIEPT OF LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. INSTRUCTED TO PROVIDE SAME. SERIOUS VIOLATIONS
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of ga rbage shall be clean at all times and shall not constitute a nuisance. NO OUT SIDE GARBAGE DUMPSTER FOR THIS BUSINESS. INSTD. TO PROVIDE SAME. ALSO PUT THE NAME OF THIS BUSINESS AND ADDRESS ON THE SIDES. SERIOUS VIOLATION
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH TOILET ROOMS NOT CLEAN.INSTRUCTED TO CLEAN AND SANITIZE THE TOILETS,SINKS ECT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT ALL THE RUSTY RACKS AND SHELVES THROUGHOUT PREMISES WITH NON TOXIC PAINT.
    • 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. CLEAN ALL THE FOOD EQUIPMENT,COFFE MACHINE,MICROWAVE STORE SHELVES,SINKS,STOREROOM SHELVES,CABINETS AND DRAWERS ECT.
    • 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. CLEAN AND SANITIZE ALL THE FLOORS THROUGHOUT THICK WITH DIRT BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. FOUND HOLES IN THE WALLS THROUGHOUT. INSTRUCTED TO REPAIR SO NO INSECT OR RODENT HARBORAGE. REPLACE ALL THE STAINED AND MISSING CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN ALL THE LIGHT SHIELDS THROUGHOUT PREMISES HAS DIRT BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR OR REPLACE ALL THE SINK FAUCITS THAT ARE LEAKING.

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