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SOUTH FOOD MART

1815 W 87TH ST, CHICAGO, IL 60620 · Grocery Store

Inspection summary

SOUTH FOOD MART has been inspected 3 times by Chicago Department of Public Health since July 28, 2011. The most recent inspection, on February 10, 2014, recorded 6 infractions.

1 of 3 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.

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 once on February 10, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 2 separate inspections, most recently on February 10, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 2 separate inspections, most recently on February 10, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST REMOVE FOOD TONGS/UTENSIL FROM WALL USED FOR BEEF AND PROPERLY STORE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER ALL POP STORAGE CRATES IN REAR,PREP,REAR STORAGE,AND FURNANCE ROOM.MUST CLEAN/MAINTAIN AND PROPERLY ELEVATE STORAGE ON SHELVING .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT AT WALLS AND CEILINGS IN REAR DELI PREP AREA.MUST REPAIR.ALSO MUST CLEAN WALLS BEHIND FRONT COUNTER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELDS ON LIGHTS BEHIND FRONT COUNTER .MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND SINK BEHIND FRONT COUNTER WHERE STEAM TABLE,(FOOD) IS SERVED.MUST INSTALL HAND SINK WITH HOT/COLD RUNNING WATER OR MOVE STEAM TABLE TO REAR PREP DELI AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER FOR FOOD HANDLER TO MONITOR FOOD TEMPERATURES.MUST PROVIDE LONG STEM THERMOMETER.
  2. License Re-Inspection

    0 infractions

  3. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL DISPLAY SHELVES ON SALES FLOOR THAT ARE NO LONGER EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF CABINET UNDERNEATH WASHBOWL IN WASHROOM AND INTERIOR SECTIONS OF REACH-IN COOLER WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PAINT ALL WALLS AND CEILINGS THROUGHOUT. SMOOTH AREAS OF WALLS WHERE NEEDED. SEAL OPENINGS AROUND ALL PIPES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SHIELD ALL LIGHTS IN DISH WASHING AND FOOD PREP AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH SELF-CLOSING DEVICE TO WASHROOM DOOR.

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