ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Mini Mercado La Betania last inspected?
The most recent inspection on record was on Sep 5, 2024. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Aug 27, 2024 to Sep 5, 2024.
Has Mini Mercado La Betania ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 27, 2024.
The Full Inspection History
2 inspections
Canvass Re-Inspection
Sep 5, 2024
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
INSTRUCTED TO CLEAN ALL UNUSED EQUIPMENT IN PREP AREA.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Sep 5, 2024 · Original Source
Canvass
Aug 27, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
INSTRUCTED TO CLEAN ALL UNUSED EQUIPMENT IN PREP AREA.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED THE WALK-IN COOLER AT 60F DURING THE TIME OF THE INSPECTION. NOTED NON-TCS FOODS STORED INSIDE. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005. NO CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.