Halsted Food Market
Last inspected: May 11, 2010
100
Score
Inspectors have visited Halsted Food Market four times, with records going back to 2010. Inspectors last stopped by on May 11, 2010. Low risk indicates the latest report didn't flag anything that would worry the average customer. No fresh inspection data is available: the latest entry for Halsted Food Market dates to May 11, 2010.
Violation counts have been trending down, averaging around zero violations across recent inspections versus roughly 12 violations before.
Looking across the full record, “clean multi-use utensils and single service articles properly stored” is the recurring theme, flagged two times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 11, 2010
Reinspection
No violations found.
100
May 3, 2010
Reinspection
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INVERTED MULTI-USE EQUIPMENT STORED ON RACKS IN REAR NOT CLEAN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINTED RACKS IN REAR NOT CLEAN- RE-CLEAN OR RE-PAINT. PAINT RUSTY INTERIOR OF DEEP FREEZER THAT WAS DISCONNECTED FULL OF THAWED OUT FOOD (PRODUCT WAS DISCARDED) -50IB VALUED AT 75.00
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FINISH THE FOLLOWING: DETAIL CLEAN ALL EQUIPTMENT INSIDE AND OUTSIDE, TO INCLUDE ALL COOLERS, COOKING EQUIPTMENT,OVERHEAD VENTS ,FILTERS, STEAM TABLE, GASKETS ON ALL COOLERS WHEELS AND LEGS OF ALL TABLES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT, REMOVE ALL TRACES OF PAINT FROM FLOORS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FINISH THE FOLLOWING: . MAKE ALL WALLS SMOOTH TIGHT FITTING WITHOUT ANY CRACKS, HOLES, OPENINGS AROUND ELECTRICAL OUTLETS, PIPES. PAINT WITH A LIGHT COLOR. CLEAN AND/OR REPLACE MISSING CEILING TILES THROUGHOUT. CLEAN ALL CEILING FANS AND OTHER ATTACHED EQUIPMENTS CLEAN/REPAIR FRONT WINDOW.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DETAIL CLEAN ALL LIGHT FIXTURES THROUGHOUT (LIGHT SHIELDS).
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE STAINLESS STOPPERS FOR 3 COMP. SINK IN REAR
38
70
Apr 13, 2010
License
16 minor violations.
View 16 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. PROVIDE SOAP AND HANDTOWELS (PAPER) AT ALL HAND SINKS.
6
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. REPLACE BROKEN HOT WATER TANK, NO HOT WATER.
9
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. MUST MAKE AND KEEP ALL EXIT DOORS TIGHT FITTING, PREVENTING RODENT/INSECT ENTRANCE AND HORBAGE.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. DETAIL CLEAN OUTSIDE WASTE GREASE CONTAINER, SIDES AND LID.
19
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE A CURRENT CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
21
Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles
Inspector notes: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. MUST DETAIL CLEAN EMPLOYEE'S WASHROOM, THE TOILET BOWL AND WASHBOWL NOT CLEAN, BLACK LINES AROUND BOTH.
27
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DETAIL CLEAN AND INVERT ALL CLEAN MULTI-USE UTENSILS WHEN STORED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR CHEST FREEZER LIDS, ELIMINATING ANY PHYSICAL CONTAMINATION OF FOODS STORED IN THE FREEZER. PAINT ALL SHELVES WOODEN AND WIRE, ALL WHEELS LEGS PREPTABLE SHELVES CLEANED THROUGHOUT STORE. WITH A NON-TOXIC PAINT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPTMENT INSIDE AND OUTSIDE, TO INCLUDE ALL COOLERS, COOKING EQUIPTMENT,OVERHEAD VENTS ,FILTERS, STEAM TABLE, GASKETS ON ALL COOLERS WHEELS AND LEGS OF ALL TABLES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, REPAIR/REPLACE ANY MISSING FLOOR TILES,REVENTING INSECT HORBAGE. MAKING FLOORS THROUGHOUT SMOOTH AND EASY CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS SMOOTH TIGHT FITTING WITHOUT ANY CRACKS, HOLES, OPENINGS AROUNT ELECTRICAL OUTLETS, PIPES. PAINT WITH A LIGHT COLOR. CLEAN AND/OR REPLACE MISSING CEILING TILES THROUGHOUT. CLEAN ALL CEILING FANS AND OTHER ATTACHED EQUIPTMENTS CLEAN/REPAIR FRONT WINDOW.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. DETAIL CLEAN ALL LIGHT FIXTURES THROUGHOUT.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON TOILET DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE STAINLESS STOPPERS FOR 3 COMP. SINK IN REAR, REPAIR LEAK AT 3 COMP. FAUCET, REPAIR/REPLACE MOP SINK IN REAR. (DETAIL CLEAN SAME).
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS INSIDE ALL COOLERS/FREEZERS VISIBLE.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL BROKEN/UNWANTED ARTICLES IN STORE ELIMANITING ANY CLUTTER.
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45
Mar 2, 2010
License
No violations found.
100
Frequently Asked Questions
When was Halsted Food Market last inspected?
The most recent health inspection at Halsted Food Market on file is from May 11, 2010. The public record contains four inspections in total.
What is the most common violation at Halsted Food Market?
Across the inspection record, “clean multi-use utensils and single service articles properly stored” has been cited two times, more than any other issue at Halsted Food Market.
Has Halsted Food Market's inspection record improved over time?
Yes. Recent inspections at Halsted Food Market have averaged around zero violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Halsted Food Market means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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