May Street Market, 1132-1138 W Grand Ave, Chicago, IL 60622 - Restaurant inspection findings and violations



Business Info

Restaurant: May Street Market
Address: 1132-1138 W Grand Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 2
Last inspection: May 24, 2011

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  • REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Sep 22, 2010 50
No violation details available. May 24, 2011 -

Violation descriptions and comments

Sep 22, 2010

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON SITE/POSTED AS REQUIRED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING,REPLACE BROKEN TILES BENEATH DISHMACHINE INCLUDING FLOOR DRAINS.
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.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN COOKING EQUIPMENTS, COOLERS,SHELVING,DEEP FRYER,HOOD/FILTERS ABOVE STOVES,FAN COVERS IN WALK-IN-COOLER,BAR GUNS AT BAR ETC REQUIRE DETAIL CLEANING.
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.MUST CLEAN,ORGANIZE STORAGE AREAS AND REMOVE UNNECESSARY ARTICLERS FROM REAR AREAS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Replace worned out cutting boards in kitchen,splash guard barrier is needed at bar exposed handsink.

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