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SEAWORLD FOOD MARKET INC

1130 W ARGYLE ST, CHICAGO, IL 60640 · Grocery Store

Inspection summary

SEAWORLD FOOD MARKET INC has been inspected 5 times by Chicago Department of Public Health since March 12, 2012. The most recent inspection, on July 21, 2016, found no infractions.

1 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.

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 on March 12, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 4 separate inspections, most recently on October 24, 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 5 times across 4 separate inspections, most recently on October 24, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 March 12, 2012. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZER INTERIOR LID LINER IS BROKEN WITH EXPOSED INSULATION.OBSERVED UNIT BEEN REPAIRED WITH A LOT OF DIRTY GRAY TAPE, AT SELLING AREA. INSTRUCTED TO REPLACE BROKEN INTERIOR LID.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF FOUR BURNERS STOVE, THE PREP TABLE BY THE UNIT.REMOVE GREASY PLASTIC SHELF LINER FROM SHELVES IN REAR PREP AREA, ALSO ALL UNUSED EQUIPMENT AND RUSTY TOOLS . ICE AND FOOD DEBRIS BUILD-UP INTERIOR CHEST FREEZERS.REMOVE ICE, CLEAN , SANITIZE AND MAINTAIN CHEST FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BROKEN CEMENT WITH WATER AND DEBRIS ON FLOOR IN REAR PREP AREA / FISH TANKS.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. RUSTY TOOLS AND TOOL BOXES STORED ON FLOOR BY THE PREP TABLE INSTRUCTED TO ELEVATE 6" OFF THE FLOOR OR REMOVE FROM PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RAW FISH PARTIALS ARE STUCK ON CEILING TILES IN FISH AREA,INSTRUCTED TO CLEAN AND MAINTAIN SAID TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEAD INSECTS AND DUST INSIDE THE LIGHT SHIELD IN SELLING AREA AND REAR AREA.REPLACE BROKEN LIGHT SHIELD ABOVE OPENED FRESH FISH TANKS IN KITCHEN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 38 NO VENTILATION / HOOD PROVIDE ABOVE 4 BURNER GAS STOVE, IN REAR AREA.INSTRUCTED TO PROVIDE A COMMERCIAL HOOD/VENTILATION ABOVE MENTIONED UNIT,OR REMOVE FROM PREMISES UNIT
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DUST BUILD UP ON BASEMENT FLOOR AND AT PREP AND STORAGE AREA. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALLS IN PREP AREA. MUST CLEAN ALL WALLS AND MAINTAIN.
  4. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO PROVIDE MISSED LID FOR THE WATER TANK BEHIND THE TOILET BOWL. NEED TO REPLACE IN POOR CONDITION TOILET SEAT, STAFF/CUSTOMERS WASHROOM. PROVIDE KNIFE RACK FOR FRONT PREP AREA. A DRAIN BOARD OR SHELF IS NEEDED AT 3 COMPARTMENT SINKS. PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER OR REPLACE IT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF FOUR BURNERS STOVE, THE PREP TABLE BY THE UNIT.REMOVE GREASY PLASTIC SHELF LINER FROM SHELVES IN REAR PRPE AREA, ALSO ALL UNUSED EQUIPMENT . CLEAN INTERIOR OF UNIT CHEST FREEZER, ICE AND FOOD DEBRIS BUILD-UP.REMOVE ICE, CLEAN , SANITIZE UNIT, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR BEHIND UNITS AND STORAGE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION ABOVE 4 BURNER STOVE, IN REAR AREA. PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINK. REMOVE UN THREAD FAUCET FROM 3 COMPARTMENT SINK
  5. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING AND RINSING KNIFE AND CUTTING BOARD AFTER HE USED TO CHOP RAW FISH. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINKS. PERSONALLY SET UP, SHOWED HOW TO SET UP SINK: WASH, RINSE AND SANITIZE,100 PPM.FEW CHLORINE TEST STRIP GIVEN, INSTRUCTED TO PROVIDE. CRITICAL VIOLATION:7-38-030 HOOOO77639-16
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND EXPOSED HAND SINK IN PREP AREA WITHOUT HOT RUNNING WATER. PRESENT TEMPERATURE 48.6F. MANAGER/ OWNER STATED THAT THEY ARE NOT USING THAT SINK, THEY WASH THEIR HANDS AT 3 COMPARTMENT SINKS. AFTER WHILE SHE REMEMBERED THAT THE HOT WATER VALVE UNDER THE EXPOSED HAND SINK WAS MANUALLY TURNED OFF. HOT WATER PROVIDED, HOWEVER THE HOT WATER CONTINUOUSLY RUNNING EVEN THOUGH HOT WATER HANDLE WAS TURNED OFF. INSTRUCTED TO REPAIR HOT WATER HANDLE AT SAID SINK.INSTRUCTED TO WASH HANDS ONLY AT EXPOSED HAND SINK, NOT AT 3 COMPARTMENT SINK. SERIOUS VIOLATION:7-38-030 HOOOO77639-16
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO PROVIDE MISSED LID FOR THE WATER TANK BEHIND THE TOILET BOWL. NEED TO REPLACE IN POOR CONDITION TOILET SEAT, STAFF/CUSTOMERS WASHROOM. PROVIDE KNIFE RACK FOR FRONT PREP AREA. A DRAIN BOARD OR SHELF IS NEEDED AT 3 COMPARTMENT SINKS. PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER OR REPLACE IT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF FOUR BURNERS STOVE, THE PREP TABLE BY THE UNIT.REMOVE GREASY PLASTIC SHELF LINER FROM SHELVES IN REAR PRPE AREA, ALSO ALL UNUSED EQUIPMENT . CLEAN INTERIOR OF UNIT CHEST FREEZER, ICE AND FOOD DEBRIS BUILD-UP.REMOVE ICE, CLEAN , SANITIZE UNIT, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR BEHIND UNITS AND STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT FROM EAST WALL BY THE REAR EXIT DOOR, REPAINT WALL. REPLACE MISSING CEILING TILES IN REAR/FRONT PREP AREA, ALSO ABOVE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION ABOVE 4 BURNER STOVE, IN REAR AREA. PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINK. REMOVE UN THREAD FAUCET FROM 3 COMPARTMENT SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE WORKING THERMOMETER FOR INSIDE THE WALK-IN COOLER

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