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ABU HASAN GAS & MINI MART, INC.

8721 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

ABU HASAN GAS & MINI MART, INC. has been inspected 4 times by Chicago Department of Public Health since April 10, 2015. The most recent inspection, on December 29, 2015, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on December 17, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 17, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on April 10, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on April 10, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 10 times across 4 separate inspections, most recently on December 29, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE CREAM FREEZER IN FRONT OF STORE, ALSO CLEAN COUNTER AROUND COFFEE STATION AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS UNDER THE 3 COMP SINK AND IN THE STAFF TOILET ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED AND MISSING CEILING TILES IN THE FRONT AND REAR AREAS OF THE STORE, ALSO PEELING PAINT ON CEILING ABOVE THE COFFE STATION AND ON PEELING PAINT ON WALL IN REAR DRY STORAGE. INSTRUCCTED TO REPAIR AND MAINTAIN.
  2. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPURATURES. 5 LBS OF GROUND BEEF AT 120F, VALUED AT $20, AND 2 LBS OF ITALIAN BEEF AT 110F, VALUED AT $10. EMPLOYEE VOLUTARILLY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOT HOLD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER WITH LID OPEN, EXCESSIVE DEBRIS, GARBAGE AND CARDBOARD BOXES STICKING OUT AND AROUND THE DUMPSTER. INSTRUCTED TO CLEAN AFFECTED AREA AND MAINTAN. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WHILE POTENTIALLY HAZARDOUS FOODS, GROUND BEEF AND ITALIAN BEEF ARE BEING PREPARED OR SERVED. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE ON-SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SEROIUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSP. REPORT 1533152, DATED 4/21/15. VIOLATION 36;NO LIGHT INSIDE UTILITY SINK CLOSET. MUST INSTALL ADEQUATE LIGHTING. VIOLATION 38:NO BACKFLOW PREVENTION DEVICES AT UTILITY SINK OR WATER CONNECTED COFFEE BREWER. MUST INSTALL SAME. INSTRUCTED TO INSTALL LIGHTING AND BACK FLOW PREVENTION DEVICE AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE CREAM FREEZER IN FRONT OF STORE, ALSO CLEAN COUNTER AROUND COFFEE STATION AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS UNDER THE 3 COMP SINK AND IN THE STAFF TOILET ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED AND MISSING CEILING TILES IN THE FRONT AND REAR AREAS OF THE STORE, ALSO PEELING PAINT ON CEILING ABOVE THE COFFE STATION AND ON PEELING PAINT ON WALL IN REAR DRY STORAGE. INSTRUCCTED TO REPAIR AND MAINTAIN.
  3. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING SODA CRATES AS SHELVING IN STORAGE AREAS. MUST PROVIDE PROPER RAISED SHELVING, 6" OFF FLOOR TO FACILITATE CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LITTER AND DEBRIS ON FLOORS IN UTILITY SINK CLOSET AND ALONG WALLS IN DRY STORAGE AREAS. MUST CLEAN AND MAINTAIN FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT INSIDE UTILITY SINK CLOSET. MUST INSTALL ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICES AT UTILITY SINK OR WATER CONNECTED COFFEE BREWER. MUST INSTALL SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO CONSPICUOUSLY PLACED THERMOMETERS IN WALK-IN COOLER. MUST PROVIDE THERMOMETERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BOTH STORAGE AREAS CLUTTERED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE ELEVATED OFF FLOOR TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE. ACCUMULATED RACKS, CRATES AND UNUSED EQUIPMENT (FREEZER) AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL ITEMS, CLEAN AND MAINTAIN OUTSIDE REAR OF PREMISES.
  4. License

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO EXPOSED HAND SINK. MUST INSTALL EXPOSED HAND SINK IN AREA OF 3 COMPARTMENT SINK OR REMOVE ALL BEVERAGE MAKING EQUIPMENT. CRITICAL VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO FACILITIES TO WASH/RINSE/SANITIZE MULTI-USE EQUIPMENT/UTENSILS SUCH AS COFFEE AND ICEE DRINK EQUIPMENT. MUST INSTALL A 3 COMPARTMENT SINK WITH ATTACHED DRAINBOARD AND GREASETRAP OR REMOVE ALL BEVERAGE MAKING EQUIPMENT FROM PREMISES. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING SODA CRATES AS SHELVING IN STORAGE AREAS. MUST PROVIDE PROPER RAISED SHELVING, 6" OFF FLOOR TO FACILITATE CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LITTER AND DEBRIS ON FLOORS IN UTILITY SINK CLOSET AND ALONG WALLS IN DRY STORAGE AREAS. MUST CLEAN AND MAINTAIN FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT INSIDE UTILITY SINK CLOSET. MUST INSTALL ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICES AT UTILITY SINK OR WATER CONNECTED COFFEE BREWER. MUST INSTALL SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO CONSPICUOUSLY PLACED THERMOMETERS IN WALK-IN COOLER. MUST PROVIDE THERMOMETERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BOTH STORAGE AREAS CLUTTERED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE ELEVATED OFF FLOOR TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE. ACCUMULATED RACKS, CRATES AND UNUSED EQUIPMENT (FREEZER) AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL ITEMS, CLEAN AND MAINTAIN OUTSIDE REAR OF PREMISES.

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