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WOODLAWN FOOD MARTKET

1153 E 95TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

WOODLAWN FOOD MARTKET has been inspected 5 times by Chicago Department of Public Health since July 22, 2011. The most recent inspection, on July 3, 2014, found no infractions.

3 of 5 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 and Pests.

The last 2 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 3 times across 2 separate inspections, most recently on August 12, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 July 22, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 10 times across 2 separate inspections, most recently on August 12, 2013. 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 4 times across 2 separate inspections, most recently on August 12, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 August 12, 2013. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE NOT MAI TAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 55 DEGREES. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND ADJUST THERMOSTAT IN UNIT. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • TURKEY-53.2F, HAM-53.5F, SOUR CREAM-47.3F, GROUND BEEF-48F, PORK NECK BONES-47F -VOLUNTARILY DISCARDED ALL FOODS FOUND AT IMPROPER TEMPERATURES. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON PREMISES WHILE GROUND BEEF FOR NACHOS WAS BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT THE RUSTY EXTERIOR OF GREASE TRAP. DEFROST DELI/FRESH MEAT CASE, EXCESSIVE ICY BUILD-UP ON COILS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS THROUGHOUT(USED AND UNUSED), ALL STORAGE AND DISPLAY SHELVES THROUGHOUT, ALL PREP TABLES, ALL DEEP FRYERS, TABLE TOP STEAM TABLE UNIT, MEAT SAW(INTERIOR), MEAT GRINDER, ALL SINKS THROUGHOUT, AND ALL OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOORS THROUGHOUT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, UNDERNEATH, BEHIND AND ALONG SIDE ALL HEAVY EQUIPMENT(EXCESSSIVE DIRT BUILD-UP).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT NEED CLEANING AND/OR PAINTING(DIRT AND GREASE BUILD-UP). REPLACE STAINED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE MECHANICAL VENTILATION IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAVE 2 TABLE TOP DEEP FRYERS, MUST PROVIDE EXHAUST AND HOOD ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE ALL CLUTTERED AREAS IN FOOD PREP, WASHROOM AND REAR STORAGE AREAS
  4. License Re-Inspection

    0 infractions

  5. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE MORE ADEQUATE REFRIGERATION TO STORE FRESH MEAT IF NEEDED FOR BUSINESS OPERATION.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL HAND WASHING FACILITIES THAT ARE READILY ACCESSIBLE TO REAR PREP AREA ONCE ARRANGED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • HAVE WASTE COMPANY PUT BUSINESS NAME ON EXTERIOR RECAPTACLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAINT RUSTY TOP ON GREASE TRAP AT 3 COMPARTMENT SINK. MUST SEAL RAW WOOD FLOORING BEHIND FRONT COUNTER/IN FRONT PREP AREA. MUST REMOVE RAW WOOD FROM PREP\STRORAGE TABLE BEHIND FRONT COUNTER AND MAKE TOP AND BOTTOM SHELVES SMOOTH AND EASILY CLEANABLE. (ALSO REMOVE CARDBOARD FROM UNDER SLICER)MUST RESURFACE OR REPLACE WORN CUTTING BOARD AT PREP COOLER BEHIND FRONT COUNTER. SEAL OPENING AROUND REAR EXPOSED HAND BOWL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN WINDOW SILLS ALONG FRONT WINDOWS AND REMOVE DIRT AND DEAD INSECTS. ALSO CLEAN DIRTY LIGHT SHIELDS ABOVE FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RAISE THRESHOLD OR INSTALL A STRIP ALONG BOTTOM OF FRONT ENTRANCE DOOR TO SEAL SMALL OPENING. MUST DETAIL CLEAN FLOORS UNDER SHELVES AND BEHIND AND ALONG SIDE COOLERS,FREEZERS AND OTHER HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAINT DIRTY\DINGY WALLS ABOVE 3 COMPARTMENT SINK,AROUND MOP SINK,IN REAR AREA THAT WILL BE MADE INTO A PREP AREA AND IN WASHROOM. ALSO PAINT WASHROOM DOOR ON BOTH SIDES AND REMOVE BLACK STAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAIN AT FRONT HAND SINK. REPAIR OR CLEAN VENT IN WASHROOM SO THAT IT WORKS PROPERLY. MUST INSTALL A SPLASHGUARD BETWEEN MOP SINK AND HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE MEAT SAW AND GRINDER FROM PREMISES IF NOT BEING USED IN BUSINESS OPERATION.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • MUST PROPERLY ARRANGE REAR AREA THAT WILL BE USED AS A PREP AREA AND PROTECT FROM UNAUTHORIZED PERSONS.

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