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BP

10300 S WESTERN AVE, CHICAGO, IL 60643 · Grocery Store

Inspection summary

BP has been inspected 4 times by Chicago Department of Public Health since December 9, 2011. The most recent inspection, on April 1, 2020, recorded 2 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: 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.

  • 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 1, 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 once on March 27, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 3 separate inspections, most recently on April 1, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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 4 times on December 9, 2011. 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

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • : OBSERVED NO HANDWASHING SINK IN 3-COMPARTMENT SINK DISHWASHING AREA. INSTRUCTED TO INSTALL TO CITY PLUMBING WAITH HOT AND COLD RUNNING WATER WITH SOAP AND HANDDRYING DEVICE. PRIORITY FOUNDATION 7-38-030(C)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NOT CLEAN ALONG COFFEE STATION OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE WITH ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABE GLOVES FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR THE NOROVIRUS. PRIOEITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN 3-COMPARTMENT SINK DISHWASHING AREA. INSTRUCTED TO INSTALL TO CITY PLUMBING WAITH HOT AND COLD RUNNING WATER WITH SOAP AND HANDDRYING DEVICE. PRIORITY FOUNDATION 7-38-030(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TESTING DEVICE FOR SANITIZER USE AT 3- COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHLORINE TEST KIT. PRIORITY FOUNDATION ISSUED 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DISHWASHING FACILITIES IN POOR REPAIR( IE NO WATER AT FAUCET OF 3- COMPARTMENT SINK)USED TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS FOR COFFEE AND CAPPUCCINO MACHINE ( COFFEE FILTER BASKET, ETC). INSRUCTED TO PROVIDE HOT WAND COLD WATER AT SINK. BY REINSPECTION . PRIORITY VIOLATION ISSUED 7-38-030(C)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NOT CLEAN ALONG COFFEE STATION OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  4. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS AND SHELVES UNDER BEVERAGE AREA, BEVERAGE MACHINE NOZZLES AND SPIGOTS, MICROWAVE, DISPLAY SHELVES AND RACKS, IN SALES AREA AND BEHIND FRONT COUNTER, WALK-IN COOLER, FREEZER, ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, BEHIND FRONT COUNTER, SALES, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE ACCESS TO ALL LOCKED DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INCREASE WATER PRESSURE AT HAND SINK IN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN WASHROOM AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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