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PRINCESS FOOD MART

1358 N WESTERN AVE, CHICAGO, IL 60622 · Grocery Store

Inspection summary

PRINCESS FOOD MART has been inspected 7 times by Chicago Department of Public Health since August 12, 2011. The most recent inspection, on September 6, 2019, found no infractions.

1 of 7 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 and Food temperature control.

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 2 times on November 20, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 August 12, 2011. For example: WASH AND RINSE WATER: CLEAN AND 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 12 times across 5 separate inspections, most recently on March 26, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 5 separate inspections, most recently on March 26, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on November 20, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE INTERIOR OF THE REACH IN COOLERS DIRTY. MUST CLEAN TO REMOVE SPILLS AND/OR DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DAMAGED FLOOR TILES THROUGH OUT. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE DEBRIS ON FLOORS THROUGHOUT THE SELLING AND STORAGE/DISH ROOM.UNDER SHELVES AND CORNERS.ELEVATE STOCK 6"OFF THE FLOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIQUID SPLATTER ON WALLS IN REAR DISH ROOM/STORAGE INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN STOPPERS AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDED WORKING STOPPERS. TWO 2 BURNER UNITS ON SITE AT REAR AREA, INSTRUCTED TO REMOVE FROM PREMISES OR PROVIDE COMMERCIAL VENTILATION. NO GREASE TRAP INSTALLED UNDER THREE COMPARTMENT SINK,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION IF IS INSTALLED OUTSIDE
  4. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND SINK MUST BE INSTALL IN REAR PREP AREA MUST INSTALL AND MAINTAIN SOAP AND PAPER TOWELS AT ALL TIMES.
  5. Canvass

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE PUT ON GLOVES TO MAKE NACHOS WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO CORRECT AND WASH HANDS BEFORE HANDLING READY TO EAT FOODS. CRITICAL VIOLATION. 7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS IN EMPLOYEE ONLY WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. BEEF, GROUND BEEF, CHEESE. ETC... INSTRUCTED MANAGER TO PROVIDE CERTIFIED MANAGER AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM FEBRUARY 5, 2014 REPORT #1395988 NOT CORRECT AND MAINTAINED. ALL VIOLATIONS MUST BE CORRECTED #31 INVERT ALL CARRYOUT CONTAINERS BEHIND FRONT COUNTER. #32 PAINT SHELVES BEHIND FRONT COUNTER. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING BEHIND FRONT COUNTER AND REAR STORAGE AREAS. #33 CLEAN ALL SHELVES BEHIND FRONT COUNTER. #34 CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS BEHIND FRONT COUNTER, SALES, STORAGE, AND BASEMENT AREAS #36 PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS ABOVE HOT HOLDING UNIT #37 PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS OUTSIDE PREP AREA #41 ORGANIZE AND REMOVE ALL UNUSED EQUIPMENT AND UNNECESARY ARTICLES BEHIND FRONT COUNTER ALL VIOLATIONS MUST BE CORRECTED AND MAINTAINED. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOKING EQUIPMENT IN REAR PREP AREA AND FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD DEBRIS. ALL COUNTERS AND CONTACT SURFACES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM IN NEED OF DETAIL CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND SINK MUST BE INSTALL IN REAR PREP AREA MUST INSTALL AND MAINTAIN SOAP AND PAPER TOWELS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY IN BACK STORAGE AREA MUST BE REMOVED MUST CORRECT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. MUST CORRECT AND MAINTAIN.
  6. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CARRYOUT CONTAINERS BEHIND FRONT COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT SHELVES BEHIND FRONT COUNTER. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING BEHIND FRONT COUNTER AND REAR STORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVES BEHIND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS BEHIND FRONT COUNTER, SALES, STORAGE, AND BASEMENT AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS ABOVE HOT HOLDING UNIT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS OUTSIDE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND REMOVE ALL UNUSED EQUIPMENT AND UNNECESARY ARTICLES BEHIND FRONT COUNTER.
  7. Canvass

    3 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. PREMISES COOKING AND SERVING NACHOS, WITH CHEESE AND GROUND BEEF, NO THREE COMPARTMENT SINK ON SITE, TO PROPERLY WASH, RINSE, AND SANITIZE UTENSILS, POTS AND PANS, MUST CEASE AND DESIST OPERATION AT ONCE CRITICAL CITATION ISSUED: 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO EXPOSED HAND BOWL ON SITE, WHILE COOKING AND SERVING NACHOS, WITH CHEESE AND GROUND BEEF, MUST CEASE AND DESIST OPERATION AT ONCE CRITICAL CITATION ISSUED: 7-38-030
    • 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. MUST CLEAN FLOOR REAR STORAGE AREA

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