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REDAPPLE FOOD MART

722 N CICERO AVE, CHICAGO, IL 60644 · Grocery Store

Inspection summary

REDAPPLE FOOD MART has been inspected 6 times by Chicago Department of Public Health since December 8, 2010. The most recent inspection, on October 14, 2016, found no infractions.

1 of 6 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 and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on September 30, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 30, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 2 separate inspections, most recently on September 22, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 2 separate inspections, most recently on September 22, 2015. 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 2 times across 2 separate inspections, most recently on September 30, 2016. 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.

6 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1965745 DATE 09-30-2016 (22 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO TEST THE STRENGTH OF THE SANITIZER,WHEN THE 3 COMPARTMENT SINK IS SET UP FOR WASH,RINSE AND SANITIZED,SERIOUS VIOLATION 7-38-030
  3. Canvass Re-Inspection

    1 infraction

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1965745 DATE 09-30-2016 (22 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO TEST THE STRENGTH OF THE SANITIZER,WHEN THE 3 COMPARTMENT SINK IS SET UP FOR WASH,RINSE AND SANITIZED,SERIOUS VIOLATION 7-38-030
  4. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS GROUND BEEF,CHEESE SAUCE AND ITALIAN BEEF,SERIOUS VIOLATION,7-38-012
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO TEST THE STRENGTH OF THE SANITIZER,WHEN THE 3 COMPARTMENT SINK IS SET UP FOR WASH,RINSE AND SANITIZED,SERIOUS VIOLATION 7-38-030
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE PACKAGE LUNCH MRAT DISPLAY COOLER
  5. Canvass

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS BEING SERVED. FOUND NACHOS WITH CHEESE AND MEAT AND ITALIAN BEEF IN HOT HOLDING UNITS IN THE PREP AREA. INSTRUCTED THAT POTENTIALLY HAZARDOUS FOODS MUST NOT BE PREPARED OR SERVED WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGER BEING ON PREMISES. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD ON THE THREE COMP SINK NOT CLEAN; CLEAN AND MAINTAIN CUTTING BOARD. CLEAN INTERIOR OF DELI CASE IN REAR PREP AREA. FOUND THE DELI DISPLAY CASE GLASS CRACKED; INSTRUCTED TO REPLACE CRACKED GLASS IN THE DELI DISPLAY CASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR IN THE WALK-IN COOLER USED FOR STORAGE. FOUND SOME CRACKED FLOOR TILE THROUGHOUT THE STORE; INSTRUCTED TO REPLACE WHERE NEEDED. CLEAN FLOOR THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE FLY STRIPS FROM CEILINGS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NEEDED FOR THE LIGHTS ABOVE THE PREP AREA IN REAR OF THE STORE; PROVIDE LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK TO PROPERLY SET UP SINK TO WASH RINSE AND SANITIZE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS WITHOUT THEM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM UNUSED WALK-IN COOLER TO AVOID CLUTTER AND RODENT HARBORAGE.
    • 70. NO SMOKING REGULATIONS
      • FOUND A CIGARETTE LIGHTER AND AN ASHTRAY WITH CIGARETTE BUTTS ON THE COUNTER BEHIND THE REGISTER. INSTRUCTED THAT NO SMOKING IS ALLOWED ON PREMISES AND TO REMOVE THE EVIDENCE FROM PREMISES AT ONCE. INDOOR AIR ORDINANCE VIOLATION 7-32-020(C)
  6. Canvass

    5 infractions

    • 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. MUST CLEAN SHELVES DOWN GROCERY AISLE
    • 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 1ST AND BASEMENT AREAS, UNDER AND BEHIND ALL AREAS, REMOVE ALL OLD MICE DROPPING
    • 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. MUST REMOVE ALL STAINED CEILING THROUGHOUT PREMISES
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHT IN REAR STORAGE 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. MUST PROVIDE 3 SINK STOPPER FOR 3 COMPARTMENT SINK, MUST REPAIR PIPES UNDER EXPOSED HANDBOWL AND REPAIR STOPPER AT SAME SINK

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