NELLY'S FOOD MART CORP.
1901 N KARLOV AVE, CHICAGO, IL 60639 · GROCERY/RESTAURANT
6 inspections
- Canvass
0 infractions
- Canvass
10 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENIALLY HAZARDOUS FOODS ARE BEING PREPARED,SERVED & HELD SUCH AS EMPANADA,CHEESE SAUCE,PIZZA PUFFS,POTATOES,ETC.MUST PROVIDE & POST CERTIFIED FOOD MANAGERS CERTIFICATE AT ALL TIMES.SERIOUS 7-38-012.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- MUST PROVIDE A KNIFE CADDY TO STORE MULTIUSE UTENSILS PROPERLY AND NOT IN BETWEEN WALLS & PIPES.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REMOVE RUST FROM SHELVING UNITS IN MILK COOLER,LOWER SHELF OF PREP TABLE.MUST REPLACE WORN CUTTING BOARD.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN GREASE & FOOD DEBRI FROM STOVE,PREP TABLES,DEEP FRYER,REACH IN COOLER,MICROWAVE,FANGUARD COVERS IN MILK COOLER,SHELVES AT SERVICE COUNTER,UNUSED EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN FOOD DEBRI & GREASE FROM FLOOR IN PREP AREA,BASEMENT & SALES FLOOR.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN PREP AREA & SALES FLOOR.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN DUST & FOOD DEBRI FROM WALLS IN PREP AREA.MUST REPAIR OR REPLACE STAINED & DAMAGED CEILING TILES & WALLBASES WHERE NEEDED & THRESHOLD AT FRONT DOOR.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS THROUGHOUT.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST REPAIR OR REPLACE BURNT OUT LIGHT BULB & SHIELD IN PREP AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK & 3- COMP SINK IN PREP AREA.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST REMOVE,ELEVATE,ORGANIZE ARTICLES FROM ON TOP OF HOT HOLDING UNIT,BASEMENT,SALES FLOOR,PREP AREA,(UNUSED EQUIPMENT,CLOTHING,ETC.)
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER .
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Canvass Re-Inspection
0 infractions
- Canvass
6 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- OUTER OPENING NOT PROTECTED. FRONT ENTRANCE DOOR WITH OVER ONE INCH GAP ON THE MIDDLE PORTION OF THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. CITATION ISSUED SERIOUS 7-38-020.
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- NO METAL CONTAINER WITH LID FOR GARBAGE DISPOSAL. OWNER IS USING THE BLACK GARBAGE CONTAINER CITY OF CHICAGO FOR WASTE DISPOSAL. INSTRUCTED TO OBTAIN COMMERCIAL GARBAGE CONTAINER. CITATION ISSUED SERIOUS 7-38-020
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST CLEAN AND SANITIZE THE FOLLOWING. CHOPPING BOARD, ALL COOKING EQUIPMENT, PREP TABLE, BOTTOM SHELVE OF THE PREP TABLE, FRONT COUNTER BY THE DINING AREA, SHELVES FOR DRY FOOD STORAGE, ALL DISPLAY SHELVINGS AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR NOT MAINTAINED THRU-OUT PREMISES.INSTRUCTED TO REPAIR MISSING AND BROKEN FLOOR TILES AND REPAIR UNLEVELED FLOOR.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- SELF CLOSING DEVICE ON THE DOOR OF THE WASHROOM BROKEN. INSTRUCTED TO INSTALL OR REPAIR SELF CLOSING DEVICE.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- FOOD PREP AREA IN NEED OF CLEANING AND RE ORGANIZING,MUST REMOVE ALL UNNECESSARY ARTICLES/ITEMS TO PREVENT RODENT/INSECTS HARBORAGE.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- Canvass
6 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- Outer openings not protected or rodent proofed. Front entry door has 1 inch gap across entire length of door. Also, noted mice dropping-approximately 10, inside storage cabinet in prep area. Instructed to rodent proof door to prevent rodent and insect entry. Must remove all evidence of rodent activity and detail clean and sanitize equipment. Serious citation issued 7-38-020.
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- No commercial garbage dumpster provided or maintained on premises. Establishment is a grocery store with full service restaurant for dine-in or carry-out. Also, noted box, bag filled with garbage and garbage can with trash near rear exit door and no outside garbage dumpster to dispose trash or garbage in. Instructed that establishment must obtain commercial garbage dumpster for establishment. Serious citation issued 7-38-020.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- Previous minor violations not corrected 03-26-2012, report #58002: #33-Instructed to clean and maintain the following: interior and exterior surfaces of all coolers and freezers with mold like build-up and dried food debris accumulation. Interior and exterior surfaces of stove, fryer, oven, pots and pans, storage shelves with heavy grease build-up, interior surfaces of 3 compartment sink, interior of all storage cabinets in food prep area and in washroom, prep shelves, etc. #34-Instructed to clean floors along the walls and in all corners throughout prep area, under and around cooking equipment, coolers and freezers and also floor throughout basement. #35-Instructed to replace heavy water stained and missing ceiling tile above food prep area and in display area. #38-Must provide 3 working drain stoppers at 3 compartment sink. #41-Food prep area in need of cleaning and reorganizing. Must remove all unnecessary articles stored to prevent rodent and insect harborage including basement area. Serious citation issued 7-42-090
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floor not maintained through-out premises. Instructed to replace and damaged floor tile and repair unlevelled floor.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Light covers through-out premises not cleaned. Instructed to detail clean.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Adequate light not provided through-out premises. Instructed to provide more light inside premises and repair all non-working light switches.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- Suspected Food Poisoning
8 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING DISPLAY UNIT WITH POTENTIALLY HAZARDOUS READY TO EAT FOOD (EMPANADA, FRIED CHICKEN, SHISH KABAB ETC.) AT IMPROPER TEMPERATURE REQUIREMENT. NOTED AN AIR TEMPERATURE OF 118.7F. INSTRUCTED MANAGER, HOT HOLDING UNIT WITH POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F AND ABOVE. MANAGER TURNED ON THERMOSTAT FROM LOW TO HIGH. AIR TEMPERATURE NOW HAS REACHED 146.8F. CRITICAL CITATION ISSUED 7-38-005 (A).
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. NOTED PIZZA PUFF AT 106.3F, MORCILLA (BLACK SAUSAGE) AT 122.3F, PAPAS CON CARNE (BAKED POTATO) AT 122.5F, EMPANADA WITH GROUND BEEF INSIDE AT 117.8, PINCHO (PORK SHISH KEBAB) AT 132.1F, AND FRIED CHICKEN AT 129.8F. INSTRUCTED MANAGER HOT HOLDING TEMPERATURE MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR ABOVE AND COLD HOLDING MUST MAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $40.00, TOTAL WEIGHT 7 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)
- 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. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH MOLD LIKE BUILD-UP AND DRIED FOOD DEBRIS ACCUMULATION, INTERIOR AND EXTERIOR SURFACES OF STOVE, FRYER, OVEN, POTS AND PAN, STORAGE SHELVES WITH HEAVY GREASE BUID-UP, INTERIOR SURFACES OF 3 COMPARTMENT SINK, INTERIOR OF ALL STORAGE CABINETS IN FOOD PREP AREA AND IN WASHROOM, PREP SHELVES ETC.
- 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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA, UNDER AND AROUND COOKING EQUIPMENT, COOLERS AND FREEZERS AND ALSO FLOORS THROUGHOUT BASEMENT.
- 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. INSTRUCTED TO REPLACE HEAVY WATER STAINED AND MISSING CEILING TILES ABOVE FOOD PREP AREA AND IN DISPLAY AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 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. NOTED NO VENTILATION, WINDOW CLOSED INSIDE WASHROOM. INSTRUCTED TO PROVIDE PROPER VENTILATION.---------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
- 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING DISPLAY UNIT.
- 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. FOOD PREP AREA IN NEED OF CLEANING AND REORGANIZING, MUST REMOVE ALL UNNECESSARY ARTICLES STORED TO PREVENT RODENT AND INSECT HARBORAGE INCLUDING BASEMENT AREA.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE