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SOMERIA FOOD MART INC.

2812-1/2 W DEVON AVE, CHICAGO, IL 60659 · Grocery Store

Inspection summary

SOMERIA FOOD MART INC. has been inspected 10 times by Chicago Department of Public Health since September 10, 2018. The most recent inspection, on December 5, 2024, recorded 2 infractions.

2 of 10 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 10 times across 7 separate inspections, most recently on December 3, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 7 times across 5 separate inspections, most recently on December 5, 2024. For example: PERSONAL CLEANLINESS

  • 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 6 times across 3 separate inspections, most recently on December 3, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 5 times across 3 separate inspections, most recently on July 25, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 September 17, 2020. 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.

10 inspections

  1. Complaint Re-Inspection

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • 2-402.11---- ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.
  2. Complaint Re-Inspection

    12 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • 2-401.11--- NOTED OPEN COFFEE CUP ON PREP SHELVING IN THE BAKING PREP AREA. MUST NOT CONSUME FOOD/BEVERAGES IN THE FOOD PREP AREA.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • : 3-302.12--- ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. PERSONAL CLEANLINESS
      • : 2-402.11---- ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • : 3-304.14--- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • : 4-903.11(A;C)--- NOTED ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19---- MUST NOT USE MILK CRATES OR SODA CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B)--- BULK FOOD CONTAINERS IN THE OVEN BAKING PREP AREA DIRTY. MUST CLEAN AND MAINTAIN. 4-602.13--- NOTED PEELING PLASTIC ON THE BOTTOM SHELVING OF A METAL PREP TABLE IN THE BAKING PREP AREA. MUST REMOVE PEELING PLASTIC.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE FACILITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • : 5-205.15---- EXTREMELY SLOW DRAINING HAND WASHING SINK IN THE BAKING/OVEN PREP AREA. MUST REPAIR TO PROPERLY DRAIN.----LEAKS ON BOTH HOT WATER HANDLES OF THE THREE COMPARTMENT SINKS LOCATED IN THE BAKING PREP AREA AND THE PACKAGING/WEIGHING PREP AREA.INSTRUCTED TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17--- MUST PROVIDE WASTE RECEPTACLES WITH LIDS IN ALL WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- FLOOR UNDER THE MEAT PREP THREE COMPARTMENT SINK WITH DIRT, DEBRIS. MUST CLEAN AND MAINTAIN.----MISSING CEILING TILE AT THE ENTRANCE TO THE EAST SIDE WASHROOM. MUST REPLACE.----NOTED EXCESSIVE POOLING WATER ON THE FLOOR IN THE WEIGH/PACKAGING THREE COMPARTMENT AREA. MUST REMOVE AND MAINTAIN DRY FLOORS. : 6-501.113---- NOTED SOILED MOP HEADS IMPROPERLY STORED IN A BUCKET. INSTRUCTED TO STORE INVERTED AT THE UTILITY SERVICE SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATION #60 FROM 11-25-24 REPORT #2608064 NOT CORRECTED. 8-404.13(B:4) PREVIOUS CORE VIOLATION FROM 9-24-20 REPORT #2401600 NOT CORRECTED. #37- OBSERVED PREPACKAGED FOODS SUCH AS CHEESES, BREADS, AND CANDIES, ETC. NOT LABELED TO INDICATE THE NAME AND ADDRESS OF THE MANUFACTURER, NET CONTENTS, INGREDIENTS, OR WEIGHT AND ANY ALLERGEN WARNING IF NEEDED. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
  3. Canvass

    0 infractions

  4. Complaint

    14 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED OPEN COFFEE CUP ON PREP SHELVING IN THE BAKING PREP AREA. MUST NOT CONSUME FOOD/BEVERAGES IN THE FOOD PREP AREA.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. PERSONAL CLEANLINESS
      • ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • NOTED ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES OR SODA CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BULK FOOD CONTAINERS IN THE OVEN BAKING PREP AREA DIRTY. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED PEELING PLASTIC ON THE BOTTOM SHELVING OF A METAL PREP TABLE IN THE BAKING PREP AREA. MUST REMOVE PEELING PLASTIC.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE FACILITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • EXTREMELY SLOW DRAINING HAND WASHING SINK IN THE BAKING/OVEN PREP AREA. MUST REPAIR TO PROPERLY DRAIN.----LEAKS ON BOTH HOT WATER HANDLES OF THE THREE COMPARTMENT SINKS LOCATED IN THE BAKING PREP AREA AND THE PACKAGING/WEIGHING PREP AREA.INSTRUCTED TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE WASTE RECEPTACLES WITH LIDS IN ALL WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED SOILED MOP HEADS IMPROPERLY STORED IN A BUCKET. INSTRUCTED TO STORE INVERTED AT THE UTILITY SERVICE SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR UNDER THE MEAT PREP THREE COMPARTMENT SINK WITH DIRT, DEBRIS. MUST CLEAN AND MAINTAIN.----MISSING CEILING TILE AT THE ENTRANCE TO THE EAST SIDE WASHROOM. MUST REPLACE.----NOTED EXCESSIVE POOLING WATER ON THE FLOOR IN THE WEIGH/PACKAGING THREE COMPARTMENT AREA. MUST REMOVE AND MAINTAIN DRY FLOORS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM 9-24-20 REPORT #2401600 NOT CORRECTED. #37- OBSERVED PREPACKAGED FOODS SUCH AS CHEESES, BREADS, AND CANDIES, ETC. NOT LABELED TO INDICATE THE NAME AND ADDRESS OF THE MANUFACTURER, NET CONTENTS, INGREDIENTS, OR WEIGHT AND ANY ALLERGEN WARNING IF NEEDED. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  5. Complaint Re-Inspection

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 OBSERVED PREPACKAGED FOODS SUCH AS CHEESES, BREADS, AND CANDIES, ETC. NOT LABELED TO INDICATE THE NAME AND ADDRESS OF THE MANUFACTURER, NET CONTENTS, INGREDIENTS, OR WEIGHT. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.
  6. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • OBSERVED FOOD STORED IN THE WALK-IN COOLER FROM AN UNAPPROVED SOURCE. OBSERVED 20 PACKAGES OF CREAM KAJMAK SPREAD MANUFACTURED FROM GEORGE'S FOOD STORED IN A PLASTIC CONTAINER INSIDE OF THE WALK-IN COOLER. NO INVOICE WAS PROVIDED FOR THE PACKAGED FOOD. A HELD FOR INSPECTION TAG WAS PLACED ON THE CONTAINER OF FOOD. MANAGEMENT INSTRUCTED NOT TO SELL THIS PRODUCT. PRIORITY 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED FOODS SUCH AS CHEESES, BREADS, AND CANDIES NOT LABELED TO INDICATE THE NAME AND ADDRESS OF THE MANUFACTURER, NET CONTENTS, INGREDIENTS, OR WEIGHT. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 100 MOUSE DROPPINGS ON THE FLOOR AND ON THE FOOD STORAGE SHELVES IN THE RETAIL DISPLAY AREA, REAR STORAGE ROOMS AND IN THE UTILITY ROOM NEXT TO THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED GARBAGE OVERFLOWING OVER THE TOP OF THE GARBAGE DUMPSTERS SO THAT THE DUMPSTER LIDS COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE GARBAGE PICKUP SO THAT THE GARBAGE DOES NOT OVERFLOW OVER THE TOP OF THE GARBAGE DUMPSTERS. ALSO REMOVE ALL OLD TIRES STORED BEHIND THE DUMPSTERS. PRIORITY FOUNDATION 7-38-020(B). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR THROUGHOUT THE PREMISES ESPECIALLY UNDERNEATH THE FOOD STORAGE SHELVES.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO SOCIAL DISTANCING BY CUSTOMERS WHILE WAITING IN LINE TO CHECK OUT AT THE REGISTER. OBSERVED 6 CUSTOMERS STANDING IN LINE LESS THAN 6 FEET APART FROM EACH OTHER. MANAGEMENT INSTRUCTED TO ENSURE THAT ALL CUSTOMERS PRACTICE SOCIAL DISTANCING WHILE SHOPPING INSIDE OF THE STORE. CITATION ISSUED 7-28-060.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No visible thermometer inside the walk in cooler. Must provide.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Upgraded to priority foundation.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • All food stocks stored on the floor inside the walk in cooler and on the hallway of the storage are must be stored 6" off the floor to prevent possible contamination.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Upgraded to priority foundation
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Must defrost the 2 chest freezer in the front area with heavy ice accumulated and maintain.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Instructed to detail clean the 3 compartment sink, interior of the microwave and maintain.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Upgraded to priority foundation.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Upgraded to priority foundation.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Upgraded to priority foundation
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • Previous core violations not corrected from report #2222394 dated 9/14/18. #37 -3-602.11- ALL PREPACKAGED PREPARED SPICES MUST BE PROPERLY LABELED WITH LISTED INGREDIENTS AND ALL OTHER REQUIRED LABELING. #43-3-304.12(E) BULK FOOD SCOOPS MUST BE PROPERLY STORED, PROTECTED OUT OF THE FOODS. #51- 5-202.11 NO GREASE TRAP ATTACHED TO THE THREE COMPARTMENT SINK. MUST PROVIDE. #51- 5-203.13 NO UTILITY SERVICE SINK LOCATED IN PREMISES. MUST PROVIDE WITH A BACK FLOW PREVENTION DEVICE. #57- 2-102.13-NO FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED.
  9. License Re-Inspection

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NO WRITTEN EMPLOYEE HEALTH POLICY AVAILABLE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT ON SITE FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 ALL PREPARED FOODS MUST BE PROPERLY DATE MARKED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 NO METAL STEM THERMOMETER ON SITE FOR MONITORING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 ALL PREPACKAGED PREPARED SPICES MUST BE PROPERLY LABELED WITH LISTED INGREDIENTS AND ALL OTHER REQUIRED LABELING.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12(E) BULK FOOD SCOOPS MUST BE PROPERLY STORED, PROTECTED OUT OF THE FOODS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS INCLUDING SODA CRATES IN THE WALK-IN COOLER. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT GROCERY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 ALL RAW WOODEN SHELVING MUST BE PAINTED OR SEALED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.11 NO GREASE TRAP ATTACHED TO THE THREE COMPARTMENT SINK. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13 NO UTILITY SERVICE SINK LOCATED IN PREMISES. MUST PROVIDE WITH A BACK FLOW PREVENTION DEVICE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-403.12 CONDENSATION DRAINAGE HOSE FROM THE WALK-IN FREEZER INTO THE THREE COMPARTMENT SINK MUST BE REMOVED AND RE-ROUT TO THE PROPER WASTE WATER DRAINAGE PIPING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL WALLS NOTED WITH HARDENED SPRAY FOAM AS A SEALANT MUST BE REMOVED/CUT TO BE SMOOTH AND CLEANABLE INCLUDING INTERIOR OF THE WALK-IN FREEZER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 MISSING LIGHT SHIELD IN THE BULK FOOD STORAGE ROOM. MUST REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  10. License

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NO WRITTEN EMPLOYEE HEALTH POLICY AVAILABLE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT ON SITE FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 ALL PREPARED FOODS MUST BE PROPERLY DATE MARKED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 DISPLAY COOLER FOUND AT 54.7F. NO FOODS IN UNIT AT THIS TIME. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112 INACCURATE INTERNAL THERMOMETER INSIDE THE DISPLAY COOLER. MUST REPLACE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 NO METAL STEM THERMOMETER ON SITE FOR MONITORING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 ALL PREPACKAGED PREPARED SPICES MUST BE PROPERLY LABELED WITH LISTED INGREDIENTS AND ALL OTHER REQUIRED LABELING.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12(E) BULK FOOD SCOOPS MUST BE PROPERLY STORED, PROTECTED OUT OF THE FOODS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT GROCERY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 ALL RAW WOODEN SHELVING MUST BE PAINTED OR SEALED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS INCLUDING SODA CRATES IN THE WALK-IN COOLER. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.11 NO GREASE TRAP ATTACHED TO THE THREE COMPARTMENT SINK. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13 NO UTILITY SERVICE SINK LOCATED IN PREMISES. MUST PROVIDE WITH A BACK FLOW PREVENTION DEVICE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-403.12 CONDENSATION DRAINAGE HOSE FROM THE WALK-IN FREEZER INTO THE THREE COMPARTMENT SINK MUST BE REMOVED AND RE-ROUT TO THE PROPER WASTE WATER DRAINAGE PIPING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL WALLS NOTED WITH HARDENED SPRAY FOAM AS A SEALANT MUST BE REMOVED/CUT TO BE SMOOTH AND CLEANABLE INCLUDING INTERIOR OF THE WALK-IN FREEZER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 MISSING LIGHT SHIELD IN THE BULK FOOD STORAGE ROOM. MUST REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

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