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ROSELAND FRESH MART INC.

209 E 103RD ST, CHICAGO, IL 60628 · Grocery Store

Inspection summary

ROSELAND FRESH MART INC. has been inspected 4 times by Chicago Department of Public Health since May 15, 2014. The most recent inspection, on September 29, 2016, found no 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: Pests.

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.

  • 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 once on May 15, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 15 times across 3 separate inspections, most recently on July 2, 2014. 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 3 times across 3 separate inspections, most recently on July 2, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 May 15, 2014. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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. Canvass

    0 infractions

  2. Short Form Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL CUTTING BOARDS IN THE MEAT CUTTING AREA,HAS OPEN SEAMS AND REMOVE RUST FROM SHELVING UNITS INSIDE WALK-IN COOLERS IN MEAT PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL REACH-IN FREEZERS OF FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME COVING ON WALL BASE IN THE MEAT CUTTING AREA IS IN POOR REPAIR,MUST REPAIR
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD COVER ON THE BULB INSIDE THE WALK-IN COOLER AT MEAT CUTTING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECK ON THE 3 COMPARTMENT SINK IN REAR PRODUCE AREA IS IN POOR REPAIR,(LOOSE)MUST REPAIR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE 3 UNUSED COOLERS IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGE
  3. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL CUTTING BOARDS IN THE MEAT CUTTING AREA,HAS OPEN SEAMS AND REMOVE RUST FROM SHELVING UNITS INSIDE WALK-IN COOLERS IN MEAT PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL REACH-IN FREEZERS OF FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME COVING ON WALL BASE IN THE MEAT CUTTING AREA IS IN POOR REPAIR,MUST REPAIR
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD COVER ON THE BULB INSIDE THE WALK-IN COOLER AT MEAT CUTTING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECT ON THE 3 COMPARTMENT SINK IN REAR PRODUCE AREA IS IN POOR REPAIR,(LOOSE)MUST REPAIR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE 3 UNUSED COOLERS IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGE
  4. License

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST PROVIDE A EXPOSED HANDSINK IN THE PRODUCE /PREP AREA AND REPAIR HANDSINK IN THE PREP AREA NEXT TO THE MEAT CUTTING ROOM AND REPAIR CLOGGED UP HANDSINK IN THE MEAT CUTTING ROOM CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A PEST CONTROL LOG BOOK WITH THE REQUIRED DOCUMENTS SUCH AS,PEST CONTROL LICENSE,TECHICAN LICENSE,MATERIAL DATA,AND MAP LOCATOR SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL CUTTING BOARDS IN THE MEAT CUTTING AREA,HAS OPEN SEAMS AND REMOVE RUST FROM SHELVING UNITS INSIDE WALK-IN COOLERS IN MEAT PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL REACH-IN FREEZERS OF FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME COVING ON WALL BASE IN THE MEAT CUTTING AREA IS IN POOR REPAIR,MUST REPAIR
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD COVER ON THE BULB INSIDE THE WALK-IN COOLER AT MEAT CUTTING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECT ON THE 3 COMPARTMENT SINK IN REAR PRODUCE AREA IS IN POOR REPAIR,(LOOSE)MUST REPAIR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE 3 UNUSED COOLERS IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGE

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