Canvass Re-Inspection
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source
Grocery Store · Chicago, IL
Mercadito La Monarca
2732 W 59th St
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass
Feb 27, 2026
Fail
3 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED BUILD UP OF MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE. (ICE NOT USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
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.
More about cleaning or sanitizing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED HANDSINK AND MOP SINK SIDE BY SIDE WITH NO PARTITION. INSTRUCTED PERSON IN CHARGE TO INSTALL CLEANABLE PARTITION TO PREVENT CONTAMINATION WHEN SOILED MOP WATER IS EMPTIED.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FACILITY 3-COMPARTMENT SINK FOR WARE WASHING NOT MEETING REQUIREMENTS. WATER TEMPERATURE OF THE SINK WAS OBSERVED AT 40.7F. INFORMED THE PERSON IN CHARGE THAT THE PROPER WATER TEMPERATURE OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Feb 27, 2026 · Original Source
Complaint
Mar 6, 2025
Pass
3 recorded violations
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
MALE FOOD HANDLER IN MEAT/DELI PREP AREA WITHOUT FOOD HANDLER TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
WIPING CLOTHS IMPROPERLY STORED ON PREP COUNTER. INSTD TO PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE
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.
More about cleaning or sanitizing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
GROCERY BAGS BEING USED TO STORE FOOD IN FREEZER. INSTD TO STORE IN FOOD GRADE CONTAINERS AND MAINTAIN
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Mar 6, 2025 · Original Source
License Re-Inspection
Apr 22, 2024
Pass
4 recorded violations
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOP STORED WITH HANDLE DIRECTLY IN THE FOOD AT THE ICE MACHINE. INSTRUCTED TO REMOVE ICE SCOOP AND STORE IN-USE UTENSIL ON A CLEAN, DRY SURFACE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED HANDWASHING SINK DIRECTLY NEXT TO FOOD PREP SINK IN KITCHEN AREA WITHOUT ADEQUATE SPLASH PROTECTION. INSTRUCTED TO PROVIDE SPLASH GUARD TO HANDWASHING SINK IN ORDER TO PREVENT CONTAMINATION AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED NONFOOD-CONTACT SURFACES OF FRONT CASHIER AREA SHELVES TO BE CONSTRUCTED OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE RAW WOOD OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE SURFACE AND MAINTAIN.
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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BASE COVING IN ALL AREAS OF FACILITY TO BE MADE OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE BASE COVING AND MAINTAIN.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Apr 22, 2024 · Original Source
License
Apr 3, 2024
Fail
9 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY FORMS ON-SITE. INFORMED PERSON-IN-CHARGE EMPLOYEE HEALTH POLICY REQUIREMENT AND PROVIDED COPY OF EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE SIGNED EMPLOYEE HEALTH POLICY FORMS AND MAINTAIN FORMS ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO PHYSICAL BARRIER BETWEEN FOOD PREPARATION AREA AND PUBLIC. INSTRUCTED TO PROVIDE PHYSICAL BARRIER BETWEEN FOOD PREPARATION AREA AND AREAS THAT ARE PUBLICLY ACCESSIBLE TO PREVENT PERSONS UNNECESSARY TO FOOD OPERATIONS FROM ENTERING FOOD PREPRATION AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED ICE MACHINE THAT IS NOT IN-USE MISSING BACKFLOW PREVENTION DEVICE IN THE FOOD PREP AREA. INSTRUCTED TO INSTAL BACKFLOW PREVENTION DEVICE FOR ICE MACHINE AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
OBSERVED WASTE WATER LEAKING IN BASEMENT FROM PIPES INSTALLED IN FOUNDATION. PERSON-IN-CHARGE STATES FACILITY IS AWAITING SERVICE TO DIRECT WASTE WATER TO BASEMENT SEWAGE DRAIN. INSTRUCTED TO REPAIR PIPES TO ALLOW WASTE WATER TO DRAIN INTO BASEMENT DRAIN. PRIORITY VIOLATION. 7-38-030(C).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BASE COVING IN ALL AREAS OF FACILITY TO BE MADE OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE BASE COVING AND MAINTAIN.
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.
More about cleaning or sanitizing problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED LARGE DELI COOLER IN FOOD PREPARATION AREA COOLER INOPERABLE AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE COOLER AND MAINTAIN IN GOOD REPAIR AND OPERABLE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005.
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.
More about food kept at an unsafe temperaturenotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED NO PEST CONTROL LOG ON-SITE AT TIME OF INSPECTION. FACILITY DOES NOT HAVE ROUTINE PEST CONTROL SERVICE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN LICENSED PEST CONTROL SERVICE AND PEST CONTROL SERVICE LOG, AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-020(C).
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED NONFOOD-CONTACT SURFACES OF FRONT CASHIER AREA SHELVES TO BE CONSTRUCTED OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE RAW WOOD OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE SURFACE AND MAINTAIN.
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.
More about cleaning or sanitizing problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED 3-COMPARTMENT SINK BASINS NOT SUFFICIENT IN SIZE TO ALLOW FOR EFFECTIVE CLEANING AND SANITIZING OF ALL EQUIPMENT ON-SITE. INSTRUCTED TO REPLACE EXISTING 3-COMPARTMENT SINK WITH LARGER FIXTURE THAT ALLOWS ALL MULTI-USE EQUIPMENT TO BE FULLY-SUBMERGED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-025.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Apr 3, 2024 · Original Source