COMMUNITY MINI MART

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. must provide enrollment in city food sanitation class or certificate.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. must install backflow device on floor mop sink.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. OBSERVED NO HOT WATER ON PREMISES,HOT WATER TANK IN POOR REPAIR,MUST PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF IMPROPER PEST CONTROL,MICE DROPPINGS. MORE THAN 25 MICE DROPPINGS BEHIND ICE FREEZER,STORAGE RACKS. RECOMMEND PEST SERVICE. MUST CLEAN/SANITIZE ALL AREAS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE REAR OF BACK DOOR NOT MAINTAINED,POTENTISL HARBORAGE AREA. FOUND UNUSED DEEP FRYERS WOOD,SHELVING ETC. MUST REMOVE,AND CLEAN AREA. MUST REMOVE UNUSED UNCLEAN GREAS DUMPSTER. ALSO OBSERVED LIVE ANTS,TOO NUMEROUS TO COUNT OUTSIDE REAR DOOR,RECOMMEND TREATMENT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE PROOF OF ENROLLMENT IN FOOD SANITATION CLASS,OR CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT NEXT INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RAW WOOD INSIDE FLOOR INSIDE WIC. MUST REPAIR FLOORS TO BE DURABLE INSIDE OF COOLER. ALSO SEAL ALL RAW WOOD ON PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN DEBRIS FROM FLOORS THRU-OUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED OPENINGS THRU-OUT PREMISES AROUND PIPES IN CEILINGS. LOWER WALL OPENING,MUST SEAL. MUST ALSO REMOVE RAW WOOD CEILING OVER PREP TABLE IN REAR, MUST INSTALL CEILING IN GOOD REPAIR,EASY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST INSTALL SHIELDS ON LIGHT INSIDE DELI MEAT COOLER.