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PARK VIEW MART ,INC

6700-6718 S JEFFERY BLVD, CHICAGO, IL 60649 · Grocery Store

Inspection summary

PARK VIEW MART ,INC has been inspected 4 times by Chicago Department of Public Health since August 21, 2013. The most recent inspection, on August 13, 2014, recorded 3 infractions.

1 of 4 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on August 6, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 7 times across 3 separate inspections, most recently on August 13, 2014. 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 2 times across 2 separate inspections, most recently on August 13, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Complaint Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS TRASH).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, DOORS AND DUSTY CEILING VENTS THROUGHOUT. SEAL ALL LOOSE WALL COVE(BASE BOARDS) THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL NON FOOD STOCK 6 INCHES OFF FLOOR.
  2. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 49.7F. INSTRUCTED TO CONTACT REFRIGERATION REPAIR PERSON AND HAVE UNIT SERVICED. COOLER TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MILK-51.4F, TURKEY SANDWICH-47.8F, EGGS-51.7F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST FREEZER CASES ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE AND DISPLAY SHELVES AND RACKS, COUNTERS, POP/JUICE STORAGE SHELVES IN COOLER, FAN GAURDS INSIDE WALK-IN COOLER, FIXTURES AND SHELVES INSIDE WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS TRASH).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, DOORS AND DUSTY CEILING VENTS THROUGHOUT. SEAL ALL LOOSE WALL COVE(BASE BOARDS) THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOP MUST BE STORED PROPERLY IN AN UPRIGHT POSITION WHEN NOT IN USE AND DIRTY MOP WATER IN BUCKET DISCARDED TO PREVENT INSECT BREEDING. ALL SINKS(3 COMP., EXPOSED HANDSINK AND MOP SINK) ARE BEING USED AS STORAGE UNITS, MUST REMOVE ALL ARTICLES. MOP SINK MUST BE ACCESSIBLE FOR USE AND ALL SINKS MUST BE KEPT CLEAN. WASHROOM CLUTTERED, BEING USED AS A STORAGE ROOM FOR STOCK(FOOD AND NON-FOOD ITEMS). INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM THIS AREA.
  3. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE SHELVES BEHIND FRONT COUNTER NOT CLEAN.MUST CLEAN/MAINTAIN.
  4. License

    0 infractions

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