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111th STREET SUPER SAVE

11100 S STATE ST, CHICAGO, IL 60628 · Grocery Store

Inspection summary

111th STREET SUPER SAVE has been inspected 4 times by Chicago Department of Public Health since April 29, 2013. The most recent inspection, on April 20, 2020, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on April 20, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on April 20, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 20, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 29, 2013. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Complaint Re-Inspection

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN REAR 3- COMPARTMENT SINK REAR AREA. INSTRUCTED TO INSTALL TO CITY PLUMBING WITH SOAP AND TOWEL DEVICE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE NONE OF THE COOLERS. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DISPLAY POP SHELVES,SHELVES BEHIND FRONT COUNTER NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN
  2. Canvass

    0 infractions

  3. Complaint

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES,FACE MASK, DISPOSABLE GLOVES AND APPROPRIATE SANITIZER FOR THE NOROVIRUS.PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN REAR 3- COMPARTMENT SINK REAR AREA. INSTRUCTED TO INSTALL TO CITY PLUMBING WITH SOAP AND TOWEL DEVICE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED (TCS) FOODS( MILK, PACKAGED DELI MEATS,HOT DOGS) INSIDE COOLER MAINTAINED AT IMPROPER COLD TEMPERATURES. APPROX 38- GALLONS OF MILK INSIDE COOLER AT 50.0F,PREPACKAGED BOLOGNA-54.0F, TURKEY LUNCHABLE-61.0F,CHICKEN HOT DOGS AT 56.0F. INSTRUCTED TO MAINTAIN COLD(TCS) FOODS AT 41.0F OR BELOW. APPROX 321-LBS AT COST APPROX $130.00 WAS REMOVED AND VOLUNTARILY DISCARDED BY (PIC). PRIORITY VIOLATION ISSUED 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER BEING USED STORING ( TCS) FOODS MAINTAINING IMPROPER COLD TEMPERATURE OF 50.0F. COOLER WILL BE TAGGED HELD FOR INSPECTION BY THE HEALTH DEPT. INSTRUCTED NOT TO USE UNTIL TAG IS REMOVED BY CDPH. MUST USED ADDITIONAL COOLERS ON SITE THATS MAINTAINING 41.0F OR BELOW,-COS.PRIORITY VIOLATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE NONE OF THE COOLERS. INSTRUCTED TO PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL CHLORINE TESTING DEVICE FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DISPLAY POP SHELVES,SHELVES BEHIND FRONT COUNTER NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  4. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.

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