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NECA'S MINI MART

2625 W 79TH ST, CHICAGO, IL 60652 · Grocery Store

Inspection summary

NECA'S MINI MART has been inspected 5 times by Chicago Department of Public Health since September 8, 2017. The most recent inspection, on October 20, 2022, 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 Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on July 31, 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 2 times on June 26, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 June 26, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 11 times across 4 separate inspections, most recently on July 31, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 6 times across 3 separate inspections, most recently on July 31, 2020. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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 Re-Inspection

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED (PIC) ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE FOR SELLING ( TCS) OPEN FOODS. PRIORITY FOUNDATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS REQUIRED INCLUDING DISOPABLE GLOVES, FACE MASK, DISPOSABLE MOP WITH APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE ON MOP SINK FAUCET. MUST INSTALL.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP AT 3- COMPARTMENT SINK. INSTRUCTED TO INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WASHROOM. MUST INSTALL
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR AREA NOT MAINTAINED ,SOME ARTICLES HAVE BEEN ORGANIZED AND REMOVED. INSTRUCTED TO COMPLETE REMOVAL OF ANYTHING NOT USING AND MUST ELEVATE STORAGE ON ADEQUATE STORAGE UNITS TO PREVENT A PEST HARBORAGE AREA
  3. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS REQUIRED INCLUDING DISOPABLE GLOVES, FACE MASK, DISPOSABLE MOP WITH APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MOP SINK NOT INSTALLED. INSTRUCTED TO INSTALL WITH BACK FLOW PREVENTER DEVICE ON FAUCET
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WASHROOM. MUST INSTALL
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR AREA NOT MAINTAINED ,TOO CLUTTERED WITH UNNECESSARY UNUSED EQUIPMENT, PAINT,ETC. INSTRUCTED TO REMOVE ANYTHING NOT USING AND MUST ELEVATE STORAGE ON ADEQUATE STORAGE UNITS TO PREVENT A PEST HARBORAGE AREA
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS( 10, 36,48) STILL NOT CORRECTED FROM LAST INSPECTION DATED ( 6-26-20) # 10-( 5-203.11)) OBSERVED NO HANDWASHING SINK INSTALLED IN REAR WHERE 3- COMPARTMENT SINK WILL BE INSTALL. MUST INSTALL WITH SOAP AND TOWEL DEVICE. INSTRUCTED TO PROVIDE HOT AND COLD WATER TO FRONT PREP AREA HAND SINK. PRIORITY FOUNDATION ISSUED. # 36-OBSERVED NO METAL STEM THERMOMETER FOR MONITORING HOT AND COLD FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED. #48-( 4-301.12A) STILL NOT CORRECTED. NO 3- COMPARTMENT SINK FOR CLEANING FOOD EQUIPMENT AND UTENSIL. INSTRUCTED TO INSTALL WITH GREASE TRAP.3- COMPARTMENT SINK MUST HAVE A FAUCET THAT CAN REACH ALL COMPARTMENT OF THE SINK TO WASH, RINSE AND SANITIZE EQUIPMENT, UTENSIL. PRIORITY FOUNDATION ISSUED. ALSO ( 4-302.14) - NO CHLORINE) CHEMICAL SANITIZING TESING DEVICE FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES THAT WILL BE ISTALLED.PRIORITY FOUNDATION ISSUED. ALL VIOLATIONS MUST BE CORRECTED BY REINSPECTION.
  4. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED (PIC) HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED A CERTIFIED MANAGER MUST BE ON PREMISES AT ALL TIMES WHEN ( TCS) FOODS AREA PREPARED AND SERVED, ( GROUND BEEF). PRIORITY FOUNDATION
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS REQUIRED INCLUDING DISOPABLE GLOVES, FACE MASK, DISPOSABLE MOP WITH APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED BEHIND THE FRONT COUNTER FOOD PREP AREA. MUST INSTALL WITH SOAP AND TOWEL DEVICE. ALSO MUST INSTALL HANDWASHING SINK IN REAR WHERE 3- COMPARTMENT SINK WILL BE INSTALL. PRIORITY FOUNDATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURE OF GROUND BEEF,( 127F) INSIDE CROCK POT.INSTRUCTED TO MAINTAIN HOT FOODS AT 135.F OR HIGHER. PIC REMOVED AND DISCARDED FOOD ,APPROX 1-LB AT COST APPROX $5.00. PRIORITY VIOLATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR MONITORING HOT AND COLD FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO 3- COMPARTMENT SINK FOR CLEANING FOOD EQUIPMENT AND UTENSIL. INSTRUCTED TO INSTALL WITH GREASE TRAP.3- COMPARTMENT SINK MUST HAVE A FAUCET THAT CAN REACH ALL COMPARTMENT OF THE SINK TO WASH, RINSE AND SANITIZE EQUIPMENT, UTENSIL. PRIORITY FOUNDATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO PROVIDE( CHLORINE) CHEMICAL SANITIZING TESING DEVICE FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES THAT WILL BE ISTALLED.PRIORITY FOUNDATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MOP SINK NOT INSTALLED. INSTRUCTED TO INSTALL WITH BACK FLOW PREVENTER DEVICE ON FAUCET.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WASHROOM. MUST INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR AREA NOT MAINTAINED ,TOO CLUTTERED WITH UNNECESSARY UNUSED EQUIPMENT, PAINT,ETC. INSTRUCTED TO REMOVE ANYTHING NOT USING AND MUST ELEVATE STORAGE ON ADEQUATE STORAGE UNITS TO PREVENT A PEST HARBORAGE AREA.
  5. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVES. INSTD TO SEAL/PAINT SAME SO AS TO BE A SMOOTH EVEN, EASILY CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RAW WOOD FLOOR BEHIND FRONT CASHIER COUNTER. INSTD TO SEAL/FINISH FLOOR SO AS TO BE SMOOTH, EVEN AND EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO UTILTITY SINK ON SITE. INSTD TO PROVIDE SAME WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND PROPER BACK FLOW DEVICE AT FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ON FLOOR IN REAR. INSTD TO ELEVATE 6 INCHES.

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