PASS
Risk 3 (Low)
MSMY FOOD MART INC. Passes Health Inspection - Chicago Grocery store
August 5, 2025
License Re-Inspection
License #3036578
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on August 5, 2025. The inspection type was "License Re-Inspection" and resulted in a Pass outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14// OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A sign or poster that notifies EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by EMPLOYEES and shall be clearly visible. INSTRUCTED TO PROVIDE.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14// OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A sign or poster that notifies EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by EMPLOYEES and shall be clearly visible. INSTRUCTED TO PROVIDE.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
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