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50/50 GROCERY & BEAUTY, INC.

4017 W MADISON ST, CHICAGO, IL 60624 · Grocery Store

Inspection summary

50/50 GROCERY & BEAUTY, INC. has been inspected 8 times by Chicago Department of Public Health since July 16, 2015. The most recent inspection, on March 22, 2023, found no infractions.

1 of 8 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 Chemicals and toxic substances.

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 7 times across 6 separate inspections, most recently on June 10, 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 5 times across 2 separate inspections, most recently on June 10, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 4, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 15 times across 5 separate inspections, most recently on November 17, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 7 separate inspections, most recently on June 10, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN OCCUR ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. 7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS LOCATED IN ALL REFRIGERATION UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING HANDSINK IN PREP AREA. INSTRUCTED TO REPAIR TO DRAIN PROPERLY AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER STORED IN REAR STORAGE/STOCK AREA OF PREMISE. INSTRUCTED TO REMOVE ALL UNUSED ITEMS, BROKEN EQUIPMENT AND CRATES. MUST ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN.
  3. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED ON SITE FOR PUBLIC VIEW DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN OCCUR ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. 7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER-TOWELS AVAILABLE AT HAND SINK LOCATED IN REAR DISH-WASHING AREA AS WELL AS FRONT PREP. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HADWASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND CLEANSER AVAILABLE AT HAND-SINK LOCATED IN DISH AREA OR FRONT PREP. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AVAILABLE AT HANDWASHING SINK LOCATED IN FRONT PREP AREA. NOTED TEMPERATURE OF 72.0F DURING THIS TIME. INSTRUCTED PIC TO PROVIDE HOT WATER AT @ LEAST 100F AND MAINTAIN. PRIORITY VIOLATION.7-38-030 (c). NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS LOCATED IN ALL REFRIGERATION UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING HANDSINK IN PREP AREA. INSTRUCTED TO REPAIR TO DRAIN PROPERLY AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER STORED IN REAR STORAGE/STOCK AREA OF PREMISE. INSTRUCTED TO REMOVE ALL UNUSED ITEMS, BROKEN EQUIPMENT AND CRATES. MUST ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL OF THE EQUIPMENT IN FRONT FOOD PREP AREA(REFRIGERATION UNIT, PREP TABLE, MICROWAVE, HOT HOLDING UNIT), INTERIOR OF WALK-IN COOLER(MASSIVE DUST BUILD-UP NOTICED ON CEILING AND FAN COVERS INSIDE), AND ALL SINKS THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN FAR REAR STORAGE ROOM, SECTIONS OF THE FLOOR CAVING IN. DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND SHELVING, PALLETS AND ALL OTHER HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND REPAIR WALLS IN THE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY ORGANIZE FAR REAR STORAGE ROOM. ALL ITEMS IN THIS AREA MUST BE STORED ELEVATED 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL EMPLOYEES HANDLING COOKED FOOD THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH FOOD HANDLER REQUIREMENTS.
  5. Canvass Re-Inspection

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • GROUND BEEF FOR CHEESE NACHOS FOUND IN HOT HOLDING UNIT AT 130.1F. GROUND BEEF MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 155F AND HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • THE FOLLOWING PREVIOUS SERIOUS VIOLATION NOTED ON REPORT# 1970905 11-4-16 NOT CORRECTED: -22- MUST PROVIDE A CHEMICAL TEST KIT. NON COMPLIANT VIOLATION CRITICAL 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL CARDBOARD BOXES FROM SHELVES THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL OF THE EQUIPMENT IN FRONT FOOD PREP AREA(REFRIGERATION UNIT, PREP TABLE, MICROWAVE, HOT HOLDING UNIT), INTERIOR OF WALK-IN COOLER(MASSIVE DUST BUILD-UP NOTICED ON CEILING AND FAN COVERS INSIDE), AND ALL SINKS THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN FAR REAR STORAGE ROOM, SECTIONS OF THE FLOOR CAVING IN. DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND SHELVING, PALLETS AND ALL OTHER HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND REPAIR WALLS IN THE WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A SHATTER RESISTANT BULB FOR LIGHT FIXTURE ABOVE THE 3 COMPARTMENT SINK. PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A LONG STEM METAL THERMOMETER FOR TAKING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY ORGANIZE FAR REAR STORAGE ROOM. ALL ITEMS IN THIS AREA MUST BE STORED ELEVATED 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL EMPLOYEES HANDLING COOKED FOOD THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH FOOD HANDLER REQUIREMENTS.
  6. Canvass

    11 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANAGER WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND/OR SERVED(CHEESE AND MEAT NACHOS). SERIOUS VIOLATION 7-38-012(A).
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • MUST PROVIDE A CHEMICAL TEST KIT. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL CARDBOARD BOXES FROM SHELVES THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL OF THE EQUIPMENT IN FRONT FOOD PREP AREA(REFRIGERATION UNIT, PREP TABLE, MICROWAVE, HOT HOLDING UNIT), INTERIOR OF WALK-IN COOLER(MASSIVE DUST BUILD-UP NOTICED ON CEILING AND FAN COVERS INSIDE), AND ALL SINKS THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN FAR REAR STORAGE ROOM, SECTIONS OF THE FLOOR CAVING IN. DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND SHELVING, PALLETS AND ALL OTHER HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND REPAIR WALLS IN THE WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A SHATTER RESISTANT BULB FOR LIGHT FIXTURE ABOVE THE 3 COMPARTMENT SINK. PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND 3 WELL HOT HOLDING UNIT WITH NACHO MEAT AND CHEESE BEHIND FRONT SERVICE COUNTER. THESE ITEMS MUST BE SERVED IN FRONT FOOD PREP AREA WHERE THE EXPOSED HAND SINK IS LOCATED OR AN ADDITIONAL EXPOSED HAND SINK MUST BE INSTALLED BEHIND THE FRONT COUNTER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A LONG STEM METAL THERMOMETER FOR TAKING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY ORGANIZE FAR REAR STORAGE ROOM. ALL ITEMS IN THIS AREA MUST BE STORED ELEVATED 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL EMPLOYEES HANDLING COOKED FOOD THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH FOOD HANDLER REQUIREMENTS.
  7. License Re-Inspection

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR LIGHTING FIXTURE IN THE REAR FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1 SINK STOPPER IS NEEDED AT THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  8. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDWASHING SINK IS LOCATED IN THE REAR FOOD PREP AND DISHWASHING AREA. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDWASHING SINK IN THIS AREA AND SUPPLY IT WITH SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE CHIPPED PAINT FROM THE CEILING IN THE REAR STORAGE AREA. CLEAN THE WALL OF THE FRONT FOOD PREP AREA WITH GREASE ON THE FRP BOARD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR LIGHTING FIXTURE IN THE REAR FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A TABLE TOP DEEP FRYER UNIT IN THE FRONT PREP AREA NOT UNDER VENTILATION. MUST REMOVE THE DEEP FRYER OR PROVIDE PROPER VENTILATION. NO SINK STOPPERS WERE OBSERVED AT THE 3 COMPARTMENT SINK. MUST PROVIDE 3 SINK STOPPERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.

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