Skip to content
Loading map…

VERNON FOOD MART INC.

427 E 75TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

VERNON FOOD MART INC. has been inspected 4 times by Chicago Department of Public Health since February 25, 2016. The most recent inspection, on October 12, 2017, found no infractions.

1 of 4 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: Pests and Food temperature control.

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.

  • 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 5 times across 2 separate inspections, most recently on March 14, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 across 2 separate inspections, most recently on March 14, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 separate inspections, most recently on March 16, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 separate inspections, most recently on March 16, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 25, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE PREP TABLES/SURAFCES FOR FOOD PREPARATION IN THE FRONT AND REAR PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE EMPLOYEE WASHROOM MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR LIGHTS IN THE FRONT PREP AREA AND IN THE REAR PREP AREA WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THE THREE COMPARTMENT SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AND CONSTRUCTION DEBRIS THROUGHOUT BASEMENT. MUST REMOVE UNNECESSARY ITEMS, BETTER ORGANIZE REMAINING ITEMS AND STORE ALL ITEMS 6 INCHES OF THE FLOOR. MUST ALSO PROVIDE SHELVING RACKS FOR DRY STORAGE IN BASEMENT.
  3. License Re-Inspection

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE COOKING EQUIPMENT ON SITE FOR THE PREPARATION OF THE NACHO MEAT AND CHEESE THAT WILL BE SERVED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED 1/4 INCH OPENINGS ALONG THE TOP,SIDES AND BOTTOM OF THE REAR WEST EXIT DOOR LEADING TO THE OUTSIDE GARBAGE AREA. MUST REPAIR ALL DOORS AND MAKE COMPLETELY INSECT AND RODENT PROOF ALONG THE BOTTOM AND ALL SIDES.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE RECEPTACLE PROVIDED BUT NOW OVERFLOWING WITH GARBAGE. MUST REMOVE EXCESSIVE GARBAGE, CLOSE LIDS AND MAINTAIN OUTSIDE GARBAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE PREP TABLES/SURAFCES FOR FOOD PREPARATION IN THE FRONT AND REAR PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE EMPLOYEE WASHROOM MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR LIGHTS IN THE FRONT PREP AREA AND IN THE REAR PREP AREA WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THE THREE COMPARTMENT SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OTED CLUTTER AND CONSTRUCTION DEBRIS THROUGHOUT BASEMENT. MUST REMOVE UNNECESSARY ITEMS, BETTER ORGANIZE REMAINING ITEMS AND STORE ALL ITEMS 6 INCHES OF THE FLOOR. MUST ALSO PROVIDE SHELVING RACKS FOR DRY STORAGE IN BASEMENT.
  4. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED ONE REACH IN COOLER AT 43.7 DEGREES F AND NOTED 3 OTHER REFRIGERATION UNITS NOT ON AND OPERATING. COLD HOLDING EQUIPMENT MUST BE ON AND OPERATING AND MUST MAINTAIN 40 DEGREES F. MUST ALSO PROVIDE HOT HOLDING AND COOKING EQUIPMENT ON SITE FOR THE PREPARATION AND HOLDING OF THE NACHO MEAT AND CHEESE THAT WILL BE SERVED. MUST ALSO HAVE COFFEE MAKERS AND ALL OTHER EQUIPMENT ON SITE FOR INSPECTION.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO COLD RUNNING WATER AT THE HAND SINK IN THE FRONT PREP AREA. MUST PROVIDE. ALSO, MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS ON SITE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED APPROXIMATELY 1/4-1/2 INCH GAPS ALONG THE BOTTOMS OF THE FRONT ENTRANCE DOOR AND THE REAR EAST EXIT DOOR. ALSO NOTED 1/4 INCH OPENINGS ALONG THE TOP,SIDES AND BOTTOM OF THE REAR WEST EXIT DOOR LEADING TO THE OUTSIDE GARBAGE AREA. MUST REPAIR ALL DOORS AND MAKE COMPLETELY INSECT AND RODENT PROOF ALONG THE BOTTOM AND ALL SIDES.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE AN OUTSIDE GARBAGE RECEPTACLE ON SITE.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE INTERIOR GARBAGE CANS ON SITE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE PREP TABLES/SURAFCES FOR FOOD PREPARATION IN THE FRONT AND REAR PREP AREAS. REMOVE RUST FROM THE INTERIOR OF THE FRONT HAND SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED LARGE GAPS ALONG THE BOTTOM OF THE WEST WALL BEHIND THE REACH IN COOLERS. MUST PROVIDE COVING WHERE MISSING, SEAL HOLES AND REPLACE WORN COVING. SEAL OPENINGS AROUND ALL PIPES AND PLUMBING FIXTURES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE EMPLOYEE WASHROOM MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR LIGHTS IN THE FRONT PREP AREA AND IN THE REAR PREP AREA WHERE MISSING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE ON THE EMPLOYEE WASH ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THE THREE COMPARTMENT SINK FAUCET. MUST PROVIDE MECHANICAL VENTILATION OR A WINDOW OPEN TO THE AIR IN THE EMPLOYEE WASH ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AND CONSTRUCTION DEBRIS THROUGHOUT BASEMENT. MUST REMOVE UNNECESSARY ITEMS, BETTER ORGANIZE REMAINING ITEMS AND STORE ALL ITEMS 6 INCHES OF THE FLOOR. MUST ALSO PROVIDE SHELVING RACKS FOR DRY STORAGE IN BASEMENT. MUST ALSO REMOVE CLUTTER IN REAR HALLWAY LEADING TO THE OUTSIDE GARBAGE AREA.

Nearby inspected facilities

Own this business? Add a badge to your website