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A+STORE

4445 N SHERIDAN RD, CHICAGO, IL 60640 · Grocery Store

Inspection summary

A+STORE has been inspected 4 times by Chicago Department of Public Health since February 13, 2018. The most recent inspection, on August 21, 2020, recorded 5 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on August 21, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on December 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on December 6, 2019. For example: FOOD OBTAINED FROM APPROVED SOURCE

  • 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 once on December 6, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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

    5 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND CONTAINERS/POTS ON DRYING RACKS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND FOLLOWING NOT CLEAN: HAND SINKS AND 3 COMPARTMENT SINK AT MEAT AREAS, TABLES AT MEAT CUTTING AREAS, AND CUTTING BOARDS. MUST CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER AT REAR STORAGE AREAS(GARBAGE,OLD EQUIPMENT,OLD SHELVING UNITS,ETC.)MUST REMOVE.CLEAN AND ORGANIZE REAR DRY STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND MISSING WALL AT REAR DRY STORAGE AREAS.(EXPOSED INSULATION)MUST REPAIR/REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN AT MEAT CUTTING AREAS AND DRY STORAGE AREAS. MUST CLEAN.
  2. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL OF THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT BOTH HAND SINKS IN MEAT PREP AREA. INSTRUCTED TO PROVIDE.
    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • OBSERVED HOME MADE FOOD ITEMS LIKE MEAT PIE, AFRICAN BAKU, CAKE, AND ASSORTED NUTS BEING SOLD IN ESTABLISHMENT. ESTABLISHMENT DOES NOT HAVE A KITCHEN ON PREMISES. INSTRUCTED MANAGER HOME MADE FOOD ITEMS CANNOT BE SOLD IN STORE AND MUST BE PURCHASED FROM AN APPROVED SOURCE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED MEAT PIE SITTING OUT ON COUNTER WITH AN IMPROPER HOT HOLDING TEMPERATURE OF 66.9F. INSTRUCTED MANAGER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR HIGHER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. MEAT PIE COST APPROXIMATELY $50.00, WEIGHING 15 POUNDS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED FOODS NOT PROPERLY LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE BUSINESS NAME, ADDRESS, FOOD ITEM NAME, INGRIDIENTS, NET QUANTITY AND ALLERGENS IF ANY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EMPLOYEE CUTTING MEAT WHILE CARD BOARD BOX WAS STORED ON PREP TABLE. INSTRUCTED TO REMOVE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS ON PREP TABLE WHILE EMPLOYEE WAS CUTTING MEAT. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MEAT CUTTING BOARD WITH DARK STAINS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER NEXT TO EMPLOYEE BATHROOM. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
  3. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DIRTY AND DUSTY VENTS AT THE DISPLAY COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. License

    0 infractions

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