FAIL
Risk 1 (High)
SUPERMERCADO MARTIN Fails Health Inspection - Chicago Grocery store
July 1, 2024
Complaint
License #2506425
5
Total Violations
3
Critical
2
Major
Violations Cited by Chicago Health Inspector
5
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN PUBLIC TOILET ROOM. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED PAPER TOWELS AT HAND SINK AT END OF INSPECTION.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN BREAST AT IMPROPER COLD HOLDING TEMPERATURE AT 46.9F INSIDE WALK IN COOLER. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE SUCH AS STEAK MEAT, ANGUS BEEF AND SAUSAGE RANGING FROM 44-47F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $2,000. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER AT 44F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 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 #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED PRODUCE FOR CUSTOMER SELF SERVICE WITHOUT ANY LABEL. MUST PROVIDE LABEL WITH NAME OF FOOD, ADDRESS, NET QUANTITY.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED PRODUCE FOR CUSTOMER SELF SERVICE WITHOUT ANY LABEL. MUST PROVIDE LABEL WITH NAME OF FOOD, ADDRESS, NET QUANTITY.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
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