FAIL
Risk 2 (Medium)
CB MINI MART,CORP Fails Health Inspection - Chicago Grocery store
February 22, 2024
Complaint
License #2857153
14
Total Violations
3
Critical
2
Major
9
Minor
1
Corrected On Site
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on February 22, 2024. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 14 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
14
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO FOODS SUCH AS 4OZ. SLICED SAUSAGE PIZZA AT 106.5F-120.9F INSIDE OF TABLE TOP HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. $8. 4 OZ.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF TABLE TOP PIZZA UNIT AT 109.4F WITH TCS FOODS STORED INSIDE.MANAGER ADJUSTED THERMOSTAT DURING INSPECTION NOW IT'S AT 172.4F.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER FOR TABLE TOP PIZZA UNIT AND 1- DOOR GLASS REACH IN COOLER IN KITCHEN MUST PROVIDE AND MAINTAIN.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT FRONT SERVICE COUNTER.MUST REMOVE CARDBOARD FROM SERVICE COUNTER SHELVING UNIT AND LOWER SHELF OF CART.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED OBSERVED WATER AND FOOD DEBRIS BACKING UP IN FAR LEFT AND MIDDLE COMPARTMENTS AND FILLING UP SINKS ABOVE RIM AND SLOW DRAINING WHEN WATER IS RELEASED FROM FAR RIGHT COMPARTMENT MUST REPAIR AND MAINTAIN.(PRIORITY FOUNDATION 7-38-025)(CITATION ISSUED)
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM SHELVING UNITS AT SERVICE COUNTER,FRONT WINDOW SILLS.MUST DEFROST GLASS REACH IN FREEZER IN KITCHEN AND PIZZA/ICE CREAM FREEZER ON SALES FLOOR.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED CEILING ON SALES FLOOR,LOOSE WALL BASE IN TOILET ROOM,WALL AND CEILING ABOVE 3- COMPARTMENT SINK TO BE SMOOTH AND EASILY CLEANABLE.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM LOWER WALL VENT NEXT TO PREP TABLE.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST PROVIDE SEPERATION OF A COUCH IN REAR PREP/OFFICE/FOOD STORAGE AREA AND STORE SEPERATELY FROM AREA.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN OFFICE AREA.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #56
MINOR
Violation Details
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A HOME VENTILATION SYSTEM ABOVE SEVERAL TABLE TOP FRYERS,GRILL AND PIZZA OVEN MUST PROVIDE A VENTILATION SYSTEM DUCTED TO ROOF AND ANSUL SYSTEM.
Why This Matters
Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.
Food Code Requirement
Proper ventilation and lighting required throughout.
Specific Requirements
Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.
CDPH Food Code: Section 6-303.11, 6-304.11
Violation #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS FOR NEW EMPLOYEES MUST PROVIDE AND MAINTAIN.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
Violation #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS FOR NEW EMPLOYEES MUST PROVIDE AND MAINTAIN.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection