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PULASKI FOOD MART

1901 S PULASKI RD, CHICAGO, IL 60623 · Grocery Store

Inspection summary

PULASKI FOOD MART has been inspected 5 times by Chicago Department of Public Health since January 21, 2015. The most recent inspection, on December 3, 2015, found no infractions.

2 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: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on February 10, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on January 21, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on January 21, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 3 times on January 21, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 21, 2015. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATION UNIT ON PREMISES STILL NOT AT PROPER TEMPERATURE. THERE WERE FOUR THERMOMETERS INSIDE OF THE UNIT INCLUDING MINE. THE TEMPS RANGED FROM 50F TO 47.0F TO 44F AND BACK TO 48. THERMOMETER WAS LEFT IN FOR SEVERAL MINUTES AND THE OTHER THREE WERE ALREADY INSIDE UPON MY ARRIVAL. TEMP OF WALK-IN REFRIGERATION UNIT MUST BE AT 40F OR BELOW.
  4. License Re-Inspection

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER IS ON BUT HOLDING AT 70F. INSTRUCTED THAT UNIT MUST BE AT 40F OR BELOW. UNIT SCHEDULED FOR REPAIR ON TOMORROW.
  5. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK IN UNIT TURNED ON WHEN I CAME IN; INSTRUCTED TO HAVE UNIT UP AND RUNNING TO OBTAIN AN ACCURATE TEMP DURING REINSPECTION.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON PREMISES AS REQUIRED. MUST PROVIDE HOT RUNNING WATER AT ALL SINKS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FORTY OR MORE RAT DROPPINGS ON THE FLOOR IN THE ENCLOSED AREA BETWEEN THE BACK EXIT AND OUTER BACK EXIT DOOR; MUST REMOVE ALL DROPPINGS OBSERVED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO DISPOSAL UNIT FOR THE DISPOSAL OF TRASH OUTSIDE; MUST PROVIDE A DISPOSAL UNIT.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE FAUCET NECK AT THE THREE COMP SINK DOES NOT EXTEND TO ALL THREE COMPARTMENTS AS REQUIRED; MUST PROVIDE A FAUCET NECK THAT EXTENDS TO ALL COMPARTMENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A MISSING PIECE OF WALL COVING AT LOWER WALL BASE IN THE REAR AREA BY THE EXIT DOOR; PROVIDE COVING WHERE MISSING. MUST SEAL HOLES OBSERVED AROUND PIPES IN THE WASHROOM UNDER THE SINK. MUST REMOVE DUST FROM THE VENTILATION FAN IN THE WASHROOM ON THE CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW DEVICE OBSERVED AT THE UTILITY SINK; PROVIDE A BACKFLOW DEVICE AT THE UTILITY SINK. NO DRAIN STOPPERS AT THE THREE COMP SINK FOR PROPER SET UP; PROVIDE THREE DRAIN STOPPERS FOR SET UP TO WASH RINSE AND SANITIZE. CLEAN COMPARTMENTS OF THE THREE COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE AN INTERNAL THERMOMETER FOR THE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME DEBRIS ON THE FLOOR IN THE AREA BETWEEN THE REAR EXIT DOOR AND THE OUTER EXIT DOOR (WHERE DROPPINGS OBSERVED; CLEAN AND MAINTAIN AREA.

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