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TY FOOD MART

156 W 95TH ST, CHICAGO, IL 60628 · Grocery Store

Inspection summary

TY FOOD MART has been inspected 6 times by Chicago Department of Public Health since May 15, 2018. The most recent inspection, on August 12, 2020, found no infractions.

4 of 6 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, 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 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 2 times on June 18, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 18, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 18, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 June 18, 2018. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 18, 2018. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURE OR SUPPLIES FOR RESPONDING TO VOMITING AND/OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIME OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH IN COOLER AND FREEZER TO REMOVE SPILL AND/OR ICE BUILD UP.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED A LEAK AT THE BASE OF THE HOT WATER KNOB AT THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PREMISES HAS CLOSED THE DELI COUNTER/PREP AREA DOWN. OBSERVER ALL EQUIPMENT STORED ON THE COUNTER AND INSIDE THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND SEAL ALL EQUIPMENT, ALSO ORGANIZE TO PREVENT HARBORAGE.
  3. License Re-Inspection

    0 infractions

  4. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 8-DOOR REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 57F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. OBSERVED 3-DOOR COOLER IN REAR PREP AREA AND PEPSI REACH-IN COOLER IN SALES AREA NOT TURNED ON OR OPERABLE. INSTRUCTED MANAGER TO REPAIR COOLERS TO MAINTAIN 40F OR REMOVE FROM PREMISES. CRITICAL VIOLATION 7-38-005A
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO EXPOSED SINK BEHIND FRONT COUNTER WHERE ITALIAN BEEF WILL BE SERVED. INSTRUCTED MANAGER TO INSTALL AN EXPOSED SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT PREP AREA. CRITICAL VIOLATION 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH AND LIDS NOT TIGHT-FITTING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED TO PROVIDE AND POST CHICAGO FOOD SANITATION MANAGER CERTIFICATE. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES AND PROVIDE ADEQUATE SHELVING IN REAR STORAGE AREA. REMOVE RUST AND PAINT EXTERIOR SURFACES ON GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SLICER, PREP TABLES, COOLERS, AND FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISISNG CEILING TILES AND SEAL ALL OPENINGS IN WALLS AND CEILINGS IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING HOT WATER HANDLE AND FAUCET ON 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN RIGHT DISPLAY COOLER IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT, CHEST FREEZER, POP CRATES, ETC OUTSIDE NEAR DUMPSTER. REMOVE ALL ITEMS, LIGHT BULBS AND SHELVING FROM WEST REAR DOOR IN STORAGE AREA. REMOVE ALL ITEMS FROM UTILITY SINK. SEPARATE BLEACH FROM STRYOFOAM TRAYS ON BOTTOM OF PREP TABLE IN REAR PREP AREA.
  5. License

    0 infractions

  6. License

    0 infractions

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