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THE AVE FOOD MART

5851 W CHICAGO AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

THE AVE FOOD MART has been inspected 9 times by Chicago Department of Public Health since October 30, 2014. The most recent inspection, on April 2, 2020, found no infractions.

4 of 9 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, Pests and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on November 12, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on November 12, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on November 12, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on September 29, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 18 times across 5 separate inspections, most recently on October 6, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    0 infractions

  3. Recent Inspection

    0 infractions

  4. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DOOR#5, AND#6 IN POOR REPAIR BEING HELD CLOSED WITH TAPE/CARDBOARD, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE 8 DOOR COOLER INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR THRU-OUT IN POOR REPAIR MISSING TILES, WOOD POPPING UP, CAVING IN, INSTRUCTED TO REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES THRU OUT, INSTRUCTED TO REPLACE.
  5. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED/OR ENROLLMENT ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD GROUND BEEF 159*F BEING PREPARED AND SERVED WITH NACHO CHEESE 142.8*F SERIOUS VIOLATION 7-38-012a.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED THE REAR THREE COMPARTMENT SINK NOZZLE NOT REACHING ALL THREE COMPARTMENTS, INSTRUCTED TO REPLACE, NO PROOF ON PREMISES THAT NEW FACUET WAS ORDERED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOOR #5, AND #6 IN POOR REPAIR BEING HELD CLOSED WITH TAPE/CARDBOARD/SPONGE, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE 8 DOOR COOLER INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN AND SANITIZE REAR CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR THRU-OUT IN POOR REPAIR MISSING TILES, WOOD POPPING UP, CAVEING IN, INSTRUCTED TO REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES THRU-OUT, INSTRUCTED TO REPLACE.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS BEING SOLD (NACHO CHEESE), STORE ALSO PREPARES SANDWICHES. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP OF THE SINK TO WASH RINSE AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DISPOSE OF STANDING USED MOP WATER IN MOP BUCKET.
  7. Canvass Re-Inspection

    11 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1385739 10/30/14 #18 STILL FINDING EVIDENCE OF RODENT DROPPINGS AND FRONT DOOR NOT RODENT PROOFED.DROPPINGS ARE BEING REMOVED AND DOOR IS BEING REPAIRED AT THIS TIME.(CRITICAL 7-42-090)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • VIOLATION NOT CORRECTED SEE VIOLATION #14.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL SLICED READY TO EAT AND COOKED FOODS IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON MILK COOLER,SOILED CARD BOARD ON LOWER SHELF OF PREP TABLE.MUST PAINT OR APPLY A SEALANT ON RAW WOOD SHELF NEXT TO 3- COMP SINK.MUST REMOVE RUST FROM SOME FOOD DISPLAY SHELVES AND RUSTY SHELVING UNITS IN MILK COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN DUST BUILD UP FROM POP AND CHIP DISPLAY UNITS AND IN SOME REACH IN COOLERS.MUST DEFROST CHEST FREEZER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN DUST BUILD UP FROM FLOOR UNDER ALL DISPLAY UNITS.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS.MUST REPAIR OR REPLACE STAINED AND DAMAGED CEILING TILES THROUGHOUT AND WALL TRIM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE VENTILATION IN TOILET ROOM,SLOW DRAIN AT PREP AREA HAND SINK.MUST PROVIDE SINK STOPPERS AT 3- COMP SINK AND BACK FLOW DEVICE AT MOP SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETER FOR FOOD AND COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE,ELEVATE,ORGANIZE ARTICLES IN REAR YARD
  8. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 4- DOOR REACH IN COOLER AT 47.5F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED COOLER SUCH AS PREPACKAGED SALAMI 47.4F-49.0F,BOLOGNA 47.2F-48.6F,TURKEY LUNCHABLES 47.7F-49.0F,SAUSAGE 46.6F.NO TIME AND TEMPERATURE LOG AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 14LBS.$40.(CRITICAL 7-38-005A).
    • 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 20 RODENT DROPPINGS SCATTERED ALONG WALL BASES BEHIND REFRIGERATOR,POTATOE CHIP DISPLAY RACK,UNDER SOME FOOD DISPLAY UNITS AND BAG OF POISON ON FLOOR UNDER FLOORING OF SERVICE COUNTER.ALSO FRONT DOOR NOT RODENT PROOFED.MUST REMOVE DROPPINGS & POISON,CLEAN AND SANITIZE AREAS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/30/14.(SERIOUS 7-38-020).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED AT THIS TIME SUCH AS (COOKED GROUND BEEF,CHEESE SAUCE,HAM,TURKEY AND CORNED BEEF SANDWICHES)MUST BE ON SITE AT ALL TIMES FOODS ARE HANDLED,PREPARED AND SERVED.(SERIOUS 7-38-012).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL SLICED READY TO EAT AND COOKED FOODS IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON MILK COOLER,SOILED CARD BOARD ON LOWER SHELF OF PREP TABLE.MUST PAINT OR APPLY A SEALANT ON RAW WOOD SHELF NEXT TO 3- COMP SINK.MUST REMOVE RUST FROM SOME FOOD DISPLAY SHELVES AND RUSTY SHELVING UNITS IN MILK COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST BUILD UP FROM POP AND CHIP DISPLAY UNITS AND IN SOME REACH IN COOLERS.MUST DEFROST CHEST FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DUST BUILD UP FROM FLOOR UNDER ALL DISPLAY UNITS.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS.MUST REPAIR OR REPLACE STAINED AND DAMAGED CEILING TILES THROUGHOUT AND WALL TRIM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE VENTILATION IN TOILET ROOM,SLOW DRAIN AT PREP AREA HAND SINK.MUST PROVIDE SINK STOPPERS AT 3- COMP SINK AND BACK FLOW DEVICE AT MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR FOOD AND COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE,ORGANIZE ARTICLES IN REAR YARD.
  9. Canvass

    0 infractions

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