Skip to content
Loading map…

REMI FOOD MART

7447 S SOUTH SHORE DR, CHICAGO, IL 60649 · Grocery Store

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL DISPLAY SHELVES THROUGHOUT PREMISES OF DUST BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAL CLEAN FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL REACHIN COOLERS AND DELI COUNTER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR STORAGE ARE WERE THE 3 COMPARTMENT SINK IS LOCATED
  3. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES IN CORNERS, ENDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS OBSERVED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM ALL CEILING VENTS.
  4. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY COOLER IN PREP AREA FOUND AT 44F AND 6-DOOR REACH-IN COOLER FOUND AT 47.6F. BOTH UNITS MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW IF USED TO STORE AND/OR DISPLAY POTENTIALLY HAZARDOUS FOODS. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • EGGS-49.7F, MILK-48.1F, SOUR CREAM-48.6F. ALL REFRIGERATED POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR DISPLAYED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PREMISES HAS HOT HOLDING EQUIPMENT USED TO HOLD HOT FOODS(ITALIAN BEEF, NACHOS W/ CHEESE AND MEAT) AND A MEAT SLICER BEHIND THE MEAT COUNTER. A CITY OF CHICAGO FOOD SANITATION CERTIFICATE IS REQUIRED TO SLICE READY TO EAT MEATS AND TO COOK AND SERVE HOT FOODS. MUST EITHER PROVIDE A RECEIPT OF ENROLLMENT IN CLASS OR REMOVE THE EQUIPMENT FROM PREMISES. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES IN CORNERS, ENDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS OBSERVED).