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SMART FOOD MART & CELLULAR

9249 S HALSTED ST, CHICAGO, IL 60620 · Grocery Store

Inspection summary

SMART FOOD MART & CELLULAR has been inspected 11 times by Chicago Department of Public Health since January 31, 2012. The most recent inspection, on June 16, 2022, found no infractions.

1 of 11 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 source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 5 separate inspections, most recently on May 12, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 3 separate inspections, most recently on May 12, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on December 4, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on May 12, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on May 12, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF DELI DISPLAY COOLER SUCH AS 3LBS. TURKEY 46.0F,5LBS. GROUND BEEF 45.6F.5LBS. ITALIAN BEEF 50.4F. 1/2 GALLONS MILK 46.3F-46.4F. 1- GALLONS 46.3F-48.7F. PRODUCT WAS DISCARDED BY MANAGER .MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.13LBS. 27-1/2 GALLONS. 24- GALLONS. $225.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF DELI DISPLAY UNIT AT 47.8F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL LETTER.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS).AIR TEMPERATURE IS NOW 26.6F UPPER AND BOTTOM 40.3F ON DELI DISPLAY UNIT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR. MUST MAKE DOOR TIGHT FITTING.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM PREP TABLES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UORIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT PREMISES AND PROVIDE ADEQUATE SHELVING UNITS.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DEFROST ICE BUILD UP FROM FROZEN FOOD FREEZER. MUST CLEAN DEBRIS FROM PREP TABLES,REACH IN COOLER POP SLEEVES, DISPLAY SHELVES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE AND ELIMINATE UNUSED EQUIPEMENT FROM REAR YARD TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AND STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES WHERE NEEDED.DAMAGED WALL BEHIND REAR PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD SPLATTER FROM WALLS IN BOTH PREP AREAS.
  3. Canvass

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED REAR DOOR SWEEP BROKEN.MUST REPAIR OR REPLACE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN REAR FOOD STORAGE AREA,LOWER WALL DAMAGED ON SALES FLOOR NEAR JUICE DISPLAY,OPENING IN WALL BEHIND TOILET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE TREE LIMBS AND CRATES FROM REAR YARD AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE CARDBOARD FROM FLOOR IN FRONT OF DELI COOLER.MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN DISH WASHING/REAR PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE OR REPAIR CRACKED LIGHT SHIELD IN DISH WASHING/PREP AREA
  4. Canvass

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE WITH NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. ITALIAN BEEF, GROUND BEEF, SUB SANDWICHES, ETC.). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOODS. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE OR CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE A CLEAN UP KIT (MUST KILL THE NOROVIRUS) TO HANDLE THESE EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SINK IN FOOD PREPARATION AREA NOT DRAINING/MAINTAINED. INSTRUCTED TO HAVE SINK SERVICED SO THAT IT DRAINS AND MAINTAIN PLUMBING. PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO METAL STEMMED THERMOMETER(S) ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN WORKING METAL STEM THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND DELI SANDWICHES MADE ON SITE NOT PROPERLY LABELED. INSTRUCTED TO LABEL AND DATE ALL PACKAGED DELI SANDWICHES IN DISPLAY COOLER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • FOOD CONTAINERS MUST BE INVERTED. INSTRUCTED TO INVERT CONTAINERS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE ICE FREEZER AND ICE CREAM FREEZER WITH THICK ICE BUILD UP. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED TO PROVIDE ONE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND THE GROUND AROUND THE OUTSIDE RECEPTACLE WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE WALL IN THE TOILET ROOM IS CRACKED/DAMAGED AND PEELING. INSTRUCTED TO FIX AND MAINTAIN WALL. -CEILING TILES IN THE DISH WASHING AND STORAGE AREAS MISSING OR DAMAGED. INSTRUCTED TO REPLACE CEILING TILES THROUGH OUT AS NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE STORAGE RACKS, SINKS, COOLERS AND HEAVY EQUIPMENT WITH DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS THROUGH OUT.
  5. Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PACKAGED DELI SANDWICHES IN DISPLAY COOLER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL PLASTIC FORKS BEHIND FRONT COUNTER TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL SOILED CARDBOARD TRAYS ON CHIP DISPLAY SHELVES. INSTALL SPLASH GUARD BETWEEN UTILITY SINK AND 3-COMPARTMENT SINK. PROVIDE ADEQUATE DIVIDERS BETWEEN FRESH MEAT AND READY TO EAT SANDWICHES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SLICER, PREP TABLES, GOURMET ICE MACHINE, AND SHELVES UNDER FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARD NEAR WATER HEATER ROOM. CLEAN AND PAINT WALLS BEHIND PREP TABLE AND CLEAN LIGHT SHIELDS IN REAR PREP/DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES BEHIND WALK-IN COOLER TO PREVENT PEST HARBORAGE. ELEVATE ALL GOURMET ICE SYRUP OFF FLOOR BEHIND FRONT COUNTER.
  6. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES IN THE REAR DISPLACED AND THE DOOR FRAME AROUND THE BEVERAGE STORAGE ROOM WITH EXPOSED INSULATION. INSTRUCTED TO PUT THE CEILING TILES IN THEIR RIGHT PLACE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AT THE BEVERAGE STORAGE ROOM DOOR FRAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE REAR ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT.
  7. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS ARE BEING HANDLED AND PREPARED, SUCH AS ITALIAN BEEF, GROUND BEEF AND CHEESE SAUCE FOR NACHO'S. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED FOR 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS DIRTY IN THE CORNER NEXT TO THE REACH IN COOLER. MUST CLEAN TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED LIGHT SHEILDS IN THE REAR STORAGE AREA DIRTY. MUST CLEAN.
  8. Canvass Re-Inspection

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PERSON WITHN CITY OF CHICAGO OF SANITATION CERTIFICATE ON SITE AT TIME OF REINSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. GROUND BEEF 171.3 DEGREES, NACHO CHEESE 141.4 DEGREES. INSTRUCTED PERSON ON SITE THAT A CERTIFIED PERSON MUST BE ON DUTY AT ALL TIMES THAT POTENTIALLY HAZARDOUS PRODUCTS ARE BEING HANDLED. SERIOUS VIOLATION 738-012 CITATION ISSUED NO PERSON WITH CITY OF CHICAGO SANITATION CETIFICATE ON SITE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND SEVERAL PREPACKAGED SANDWICHES FOR SALE WITH NO LABELS. MUST LABEL PROPERLY WITH NAME OF ESTABLISHMENT AND TYPE OF SANDWICH. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL INTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGH OUT TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL LIGHT IN WALK IN COOLER WITH PROPER SHEILD. MUST INSTALL AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLUTTER IN REAR/SIDE AREA IN NEED OF REMOVAL. MUST REMOVE AND MAINTAIN AT ALL TIMES.
  9. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS AT HAND SINK TO PROPERLY WASH HANDS AT FOOD PREP AREA. INSTRUCTED MANAGER TO HAVE SOAP AND TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDWASHING FACILITIES NOT MAINTAINED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE ACTIVITY UNDER CHIP RACK. APPROX 40-42 MICE DROPPINGS NOTED. INSTRUCTED MANAGER TO CLEAN AREAS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF RODENT ACTIVITY.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...NACHO CHEESE, GROUND BEEF, AND DELI SANDWICHES. INSTRUCTED MANAGER TO PROVIDE PERSON AND CITY OF CHICAGO SANITATION CERTIFICATE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND SEVERAL PREPACKAGED SANDWICHES FOR SALE WITH NO LABELS. MUST LABEL PROPERLY WITH NAME OF ESTABLISHMENT AND TYPE OF SANDWICH. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL INTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGH OUT TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL LIGHT IN WALK IN COOLER WITH PROPER SHEILD. MUST INSTALL AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLUTTER IN REAR/SIDE AREA IN NEED OF REMOVAL. MUST REMOVE AND MAINTAIN AT ALL TIMES.
  10. License Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES, COOLERS, FREEZERS, & SINKS(REMOVE ALL DUST).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS (INCLUDING WALK-IN COOLERS) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: FINISH INSTALLING DROP CEILING THROUGHOUT. SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT. CLEAN ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPAIR BOTTOM OF FRONT DOOR, MUST MAKE IT TIGHT-FITTING AT THE BOTTOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DETAIL CLEAN ALL FLOORS (INCLUDING WALK-IN COOLERS) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN UP ALL THE DEBRIS FROM OUTSIDE REAR OF PROPERTY
  11. License

    8 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • MOP SINK MUST EITHER HAVE A BACK FLOW PREVENTIVE DEVICE INSTALLED, OR THE FAUCET MUST BE ONE THAT A HOSE CANNOT BE CONNECTED TO(IN ORDER TO PREVENT BACK SIPHON AGE)- NO CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PROVIDE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE FOR THE CERTIFIED MGR. AT NEXT VISIT-NO CITATION ISSUED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT BAR SINK HAS BEEN INSTALLED IN THE FRONT FOOD PREP AREA WHICH WILL NOT BE LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT USED ON PREMISES. 3 COMPARTMENT SINK IN REAR, WHICH IS NOT CONNECTED, IS LARGE ENOUGH TO MEET THEIR NEEDS. MUST INSTALL THE LARGER 3 COMPARTMENT SINK-NO CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES, COOLERS, FREEZERS, & SINKS(REMOVE ALL DUST).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS (INCLUDING WALK-IN COOLERS) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FINISH INSTALLING DROP CEILING THROUGHOUT. SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT. CLEAN ALL WALLS AND DOORS THROUGHOUT WHERE NEEDED. REPAIR BOTTOM OF FRONT DOOR, MUST MAKE IT TIGHT-FITTING AT THE BOTTOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT IN WALK-IN COOLER THAT WILL BE USED FOR STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN UP ALL THE DEBRIS FROM OUTSIDE REAR OF PROPERTY

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