FAIL
Risk 1 (High)
FARMER'S BEST MARKET Fails Health Inspection - Chicago Grocery store
August 17, 2022
Complaint
License #2652916
5
Total Violations
3
Critical
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURES IN A HOT HOLDING UNIT IN THE REAR KITCHEN PREP AREA. FOUND THE FOLLOWING: CHILI RELLENOS @ 109F; COOKED SALMON @ 110F; COOKED VEGETABLES @ 105F; AND COOKED BEEF @ 128F. INSTRUCTED MANAGEMENT ALL HOLD-HELD TCS FOODS MUST BE @ 135F OR HIGHER AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL FOOD TEMPERATURES OF TCS FOODS. NOTED TWO LARGE CONTAINERS OF COOKED PORK IN GREEN SAUCE IN THE KITCHEN PREP WALK-IN COOLER FROM A DAY BEFORE AT 46F-52F. INSTRUCTED MANAGEMENT THAT ALL COLD-HOLDING TCS FOODS MUST BE AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED. REFER TO VIOLATION #21 FOR CITATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 40 LIVE SMALL FLIES ON THE WALLS AND BATHROOM STALLS INSIDE THE MENS CUSTOMER WASHROOM. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ALL PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS INSIDE THE PRODUCE PREP ROOM. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN.
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS INSIDE THE PRODUCE PREP ROOM. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN.
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
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