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MOM AND SONS FOOD MART

958 N KARLOV AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

MOM AND SONS FOOD MART has been inspected 5 times by Chicago Department of Public Health since October 29, 2013. The most recent inspection, on August 13, 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, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on March 23, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on March 23, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on October 29, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 4 separate inspections, most recently on March 23, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 9 times across 4 separate inspections, most recently on March 23, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING  TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS LAYING ON PREP TABLES IN REAR FOOD PREP. INSTRUCTED TO STORE IN SANITIZED CONTAINER IN BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP IN THE CHEST FREEZER WHERE THE PIZZA ARE STORED. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING TILE ON THE SALES FLOOR. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILE THROUGHOUT THE PREMISE. INSTRUCTED TO REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE REAR. INSTRUCTED TO ORGANIZE AND REMOVE UNNCESSARY ITEMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT BULBS ON THE CEILING LOCATED ON THE SALES FLOOR. INSTRUCTED TO REPLACE.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DARK DEEP GROOVES AND CUTS, ON CUTTING BOARD IN REAR PREP AREA. INSTRUCTED MANAGER TO REPLACE. OBSERVED CARDBOARD USED AS LINER, ON SHELVING ON BOTH PREP TABLES IN REAR PREP AREA AND ON REAR SHELVING UNIT. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED THE MANAGER TO REMOVE. MAINTAIN IT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR TITLE IN POOR REPAIR, AT FRONT COUNTER AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE CRACK IN WALL BEHIND PREP TABLE. ENSURE ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED FOOD SPLATTER ON WALL, NEAR SHELVING UNIT IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT COVER IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE CLUTTER, DEBRIS AND UNUSED KITCHEN EQUIPMENT, BOXES AND CRATES IN BASEMENT STORAGE. INSTRUCTED MANAGER TO ORGANIZE, ELEVATE ITEMS 6 INCHES OFF FLOOR AND REMOVE ANY UNNECESSARY ITEMS. ALSO, DETAIL CLEAN AND MAINTAIN AT ALL TIMES, TO PREVENT RODENT HARBORAGE.
  4. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES AS REQUIRED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS (NACHO CHEESE AND MEAT, SLICING DELI MEATS). CERTIFICATE MUST BE ON PREMISES AT ALL TIMES. MANAGER ON DUTY STATES HE HAS ONE BUT IT IS NOT ON PREMISES AT THIS TIME. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN BASEMENT AREA. MUST PROVIDE A FLOOR DRAIN COVER FOR THE DRAIN ON THE BASEMENT FLOOR. MUST SEAL HOLE OBSERVED IN THE CONCRETE FLOOR OF THE BASEMENT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SOME WATER STAINED CEILING TILES; REPLACE WHERE NEEDED. MUST CLEAN THE VENT FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST OBSERVED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE OBSERVED ON THE WASHROOM DOOR; MUST INSTALL A SELF CLOSING DEVICE ON THE WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK TO PROPERLY SET UP SINK TO WASH RINSE AND SANITIZE. FAUCET NECK AT THE THREE COMP SINK LEAKING; REPAIR OR REPLACE.
  5. Complaint

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWLES AT THE EXPOSED HAND SINK BY THE MEAT PROCESSING COUNTER/PREP AREA. 7-38-030 CORRECTED DURING INSPECTION. CRITICAL CITATION GIVEN.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREP AND SERVED. ITALIAN BEEF 147.5F, SERIOUS CITATION GIVEN 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS THROUGHOUT THE PREMISES 1ST AND BASEMENT HAS DUST BUILDUP ON THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES IN THE WALLS 1ST AND BASEMENT SO NO INSECT OR RODENT HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THEMOMETERS TO THE MEAT DISPLAY CASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • LARGE AMOUNT OF CLUTTER IN THE BASEMENT. MUST CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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