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MOZART FOOD MART

2835 W 63RD ST, CHICAGO, IL 60629 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE FOIL FROM STORAGE SHELVES IN FRONT AND REAR STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN COOLER FANGUARD COVERS, AND REAR MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE WORN TILES THRU OUT STORE, CLEAN FLOOR REAR STORAGE UNDER 3 COMP. SINK AND UTILITY SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL WATER DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO PROVIDE SINK STOPPERS FOR THE REAR 3 COMP. SINK.
  4. Complaint Re-Inspection

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI USE UTENSILS MUST BE CLEANED AND SANITIZED. MUST BE STORED IN A CLEAN SANITIZED AREA. ALL KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER IE..KNIFE HOLDER. MUST CORRECT AND MAINTAIN AT ALL TIMES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT IN NEED OF CLEANING, SLICERS, HOT HOLDING UNIT, INTERIOR OF ALL REACH IN COOLERS, SINKS, PREP TABLES. TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. HOLES MUST BE SEALED MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILD IN NEED OF REPAIR WHERE BROKEN. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT 3 COMPARTMENT SINK IN NEED OF REPAIR AT FAUCET. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER MUST BE REMOVED OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  5. Complaint

    11 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption. FOUND FRESH MEAT IN MEAT CASE TO APPEAR SPOILED, DISCOLORED AND TACKY FEELING. SOURCE SAID TO BE PARK PACKING ON ASHLAND, HOWEVER NO PROOF OF RECIEPT ON SITE AT TIME OF INSPECTION. ALL MEAT ITEMS ARE BEING DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE $100.00 31 LBS. CRITICAL VIOLATION 7-38-005(B) CITATION ISSUED. SOURCE SOUND CONDITION
    • 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. EVIDENCE OF FRUIT FLY ACTIVITY IN REAR SINK AREA AND AT FRONT MEAT CASE. 10-12 ON SITE. NO PEST CONTROL LOGBOOK OR PROOF OF PEST CONTROL AT TIME OF INSPECTION MUST PROVIDE AT TIME OF REINSPECTION. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. IMPROPER PEST CONTROL.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK AND HAND SINK MUST HAVE ADEQUATE WATER PRESSURE TO PROPER FILL SINK TO WASH, RINSE AND SANITIZE. AIR CONDITIONER CAN NOT DRAIN INTO 3 COMPARTMENT SINK, MUST DRAIN TO OPEN DRAIN SITE. DRAIN LINES AT REACH IN COOLER MUST ALSO DRAIN TO OPEN DRAIN SITES, NOT BUCKETS. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-030 CITATION ISSUED DISHWASHING FACILITIES NOT MAINTAINED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE CLEANED AND SANITIZED. MUST BE STORED IN A CLEAN SANITIZED AREA. ALL KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER IE..KNIFE HOLDER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL EQUIPMENT IN NEED OF CLEANING, SLICERS, HOT HOLDING UNIT, INTERIOR OF ALL REACH IN COOLERS, SINKS, PREP TABLES. TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT.
    • 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. WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. HOLES MUST BE SEALED MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD IN NEED OF REPAIR WHERE BROKEN. MUST REPLACE AND MAINTAIN.
    • 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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAK AT 3 COMPARTMENT SINK IN NEED OF REPAIR AT FAUCET. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER MUST BE REMOVED OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  6. License Re-Inspection

    0 infractions

  7. License

    3 infractions

    • 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. SEAL OR PAINT ALL RAW WOOD AND PEELING PAINT WINDOW SILLS AND AROUND DOOR TO 3 COMPARTMENT AREA.
    • 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. FLOOR IN THE THREE COMPARTMENT AREA HAS REW WOOD. INSTRUCTED TO SEAL, PAINT OR PUT FLOOR TILE ON IT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.