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SWEQI FOOD MART, INC.

4100 W NORTH AVE, CHICAGO, IL 60639 · Grocery Store

Inspection summary

SWEQI FOOD MART, INC. has been inspected 7 times by Chicago Department of Public Health since September 7, 2010. The most recent inspection, on December 9, 2024, found no infractions.

2 of 7 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on June 24, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on June 4, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on June 24, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 28, 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 12 times across 4 separate inspections, most recently on June 24, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE REACH IN DISPLAY COOLERS. MUST PLACE A THERMOMETER IN A CONSPICUOUS SPOT IN ALL REFRIGERATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVING IN REAR OF THE STORE. INSTRUCTED MUST PAINT OR SEAL ALL WOOD SURFACES TO MAKE NON-POROUS, SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DUCT TAPE USED AS A FORM OF REPAIR FOR GLASS DOOR ON COOLER IN REAR OF STORE. MUST REMOVE DUCK TAPE. MUST REPAIR AND MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL STAINED OR DAMAGED CEILING TILES TOWARDS REAR OF THE STORE. MUST REPAIR/REPLACE. MUST MAINTAIN SAME.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY REPORT POSTED IN FACILITY. INSTRUCTED MUST POST MOST RECENT INSPECTION REPORT SUMMARY IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010(B). NO CITATION ISSUED.
  3. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS NOT SHIELDED INSIDE DAIRY REACH IN COOLER. MUST PROVIDE.
  4. Canvass Re-Inspection

    5 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • Inspector Comments:PREVIOUS SERIOUS VIOLATION FROM REPORT #1385349 5/28/14 #24 STILL NOT CORRECTED.STILL OBSERVED DISH WASHING FACILITIES NOT MAINTAINED THE 3- COMPARTMENT SINK GREASE TRAP IS OVER FLOWING AND POOLING WATER ON FLOOR WHEN WATER IS RELEASED FROM SINK.REPAIR PERSON ARRIVED ON SITE AFTER INSPECTION TO REPAIR 3-COMP SINK.3- COMP SINK IS NOW REPAIRED AND MAINTAINED.(CRITICAL 7-42-090)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • VIOLATION NOT CORRECTED SEE VIOLATION #14.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE LIGHT SHIELDS IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE DRAIN BOARD NEEDED AT OR ABOVE 3- COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETER
  5. Canvass

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 75 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS ON FLOOR BEHIND ICE CREAM CHEST FREEZER AT FRONT DOOR,IN WINDOW SILLS NEAR SAME FREEZER,ON FLOOR UNDER PACKAGE NOODLE DISPLAY,ON FLOOR NEXT TO CAT FOOD DISPLAY,ON FLOOR NEXT TO RAW WOOD SHELVING UNIT IN REAR AREA,UNDER HAND SINK IN DISH WASHING AREA,IN CORNER NEXT TO 3- COMP SINK,NEXT TO LARGE GALLON JUICE DISPLAY,IN BASEMENT ON LEDGE,ALSO OPEN RODENT POISON SCATTERED ON FLOOR UNDER,AROUND ALL DISPLAY UNITS,IN BASEMENT ALONG WALL BASES.ALSO FRONT , BASEMENT & REAR DOOR NOT TIGHT FITTING .MUST REMOVE DROPPINGS & POISON,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/28/14(SERIOUS 7-38-020).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED DISH WASHING FACILITIES NOT MAINTAINED THE 3- COMPARTMENT SINK GREASE TRAP IS OVER FLOWING AND POOLING WATER ON FLOOR WHEN WATER IS RELEASED FROM SINK.MUST REPAIR & MAINTAIN 3- COMP SINK.(SERIOUS 7-38-030).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARD BETWEEN 3- COMPARTMENT SINK & MOP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST FROM SOME FOOD DISPLAY SHELVES,SERVICE COUNTER.MUST DEFROST ICE CREAM FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE WOOD FLOOR AT SERVICE COUNTER DAMAGED WOOD & PROVIDE FLOORING .MUST CLEAN FLOOR IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE STAINED & DAMAGED CEILING TILES THROUGHOUT,HOLES IN WALLS BEHIND BAG ICE FREEZER,GAPS & MISSING WALL BASES IN TOILET ROOM & DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING & SHIELDS IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 1 MORE SINK STOPPER FOR 3- COMP SINK,SUMP PUMP LID MISSING ON SEWER IN BASEMENT,DRAIN BOARD NEEDED AT OR ABOVE 3- COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER .
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE OR REMOVE ARTICLES OFF OF FLOOR OR AWAY FROM WALLS IN BASEMENT.
  6. License Re-Inspection

    0 infractions

  7. License

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK.------MUST CLEAN STORAGE RACKS INSIDE DISPLAY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR WALLS BEHIND AND UNDER TOILET BOWL INSIDE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR BROKEN FAUCET AT HAND SINK INSIDE WASHROOM.-------MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED IN THE BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE. MUST CLEAN AND REORGANIZE.

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