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VRJ FOOD MART CO.

606 E 61ST ST FL, CHICAGO, IL 60637 · Grocery Store

1 inspection

  1. Canvass

    13 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT WATER AT THE ONLY SINK ON THE PREMISES (WASHBOWL IN TOILET)PER CITY CODE. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CITATION #63198-11 ISSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND NO EXPOSED HAND SINK ON THE PREMISES FOR PROPER HAND WASHING WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO HAVE ONE INSTALLED IN FRONT AREA WHERE NACHOS, BEEF AND HOT DOGS ARE BEING SOLD. MUST EQUIP SINK WITH SOAP AND PAPER TOWELS, MUST HAVE HOT/COLD WATER PER CITY CODE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND NO PEST CONTROL LOG BOOK NOR EVIDENCE THAT PREMISES HAS BEEN SERVICED BY A LICENSED PEST CONTROL COMPANY. MUST HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL CO. WHO MUST PROVIDE AND MAINTAIN A WRITTEN LOG BOOK WITH THE APPROPRIATE DOCUMENTS INSIDE IT. CITATION #63199-12 ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CERTIFICATE ON THE PREMISES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. NACHO CHEESE, BEEF, HOT DOGS, ETC.). INSTRUCTED TO PROVIDE AND HAVE BOTH ON THE PREMISES AT ALL TIMES.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST INSTALL A 3-COMP. SINK WITH COMPARTMENTS LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL, A METAL DRAIN BOARD AND GREASE TRAP ATTACHED, HOT/COLD RUNNING WATER PER CITY CODE AND ADEQUATE WAY OF PLUGGING SINK FOR PROPER WASHING, RINSING AND SANITIZING OF MULTI-USE UTENSILS. CITATION #63200-13 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOOD ON FRONT COUNTER. MUST REMOVE POP CRATES BEING USED AS SHELVING IN FRONT OF STORE AND PROVIDE SHELVES THAT ARE ATLEAST 6" OFF THE FLOOR.
    • 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. MUST DETAIL CLEAN INTERIOR OF WASHBOWL IN TOILET ROOM.
    • 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. MUST DETAIL CLEAN FLOORS IN ALL CORNERS, UNDER/AROUND STOCK SHELVES AND HEAVY EQUIPMENT. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE-SEAL ANY DENTS AND FILL ANY CRACKS THROUGHOUT AS NEEDED.
    • 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. MUST SEAL ANY/ALL CRACKS AT THE WALL BASE AND AROUND ANY/ALL PIPES/CONDUITS AND PROVIDE WALL BASE WHERE NEEDED. MUST REPAIR DAMAGED WALLS IN REAR AND SEAL ALL HOLES IN WALL/CEILING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS AND END CAPS TO LIGHTS ABOVE PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF-CLOSING DEVICE TO TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A MOP SINK WITH HOT/COLD RUNNING WATER PER CITY CODE AND A BACK FLOW PREVENTION DEVICE OR IT MUST HAVE A THREADLESS FAUCET SO AS TO PREVENT ATTACHING A HOSE TO FAUCET. MUST PROVIDE MECHANICAL VENTILATION TO TOILET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ITEMS FROM REAR, ELIMINATE CLUTTER AND ORGANIZE AREA.