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B.P. GAS & FOOD MART

11163 S VINCENNES AVE, CHICAGO, IL 60643 · Grocery Store

Inspection summary

B.P. GAS & FOOD MART has been inspected 6 times by Chicago Department of Public Health since July 22, 2011. The most recent inspection, on April 9, 2020, recorded 2 infractions.

1 of 6 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, Food temperature control and Pests.

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 6 times across 3 separate inspections, most recently on April 9, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on April 3, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 April 3, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 8 times across 2 separate inspections, most recently on July 25, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

6 inspections

  1. Canvass Re-Inspection

    2 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 IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPRORIATE SANITIZER FOR THE NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN OFFICE AREA WHERE 3- COMPARTMENT SINK DISH WASHING FACILITIES IS LOCATED. INSTRUCTED TO INSTALL TO CITY PLUMBING WITH SOAP AND HAND DRYING DEVICE. PRIORITY FOUNDATION
  2. Canvass Re-Inspection

    4 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 IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPRORIATE SANITIZER FOR THE NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN OFFICE AREA WHERE 3- COMPARTMENT SINK DISH WASHING FACILITIES IS LOCATED. INSTRUCTED TO INSTALL TO CITY PLUMBING WITH SOAP AND HAND DRYING DEVICE. PRIORITY FOUNDATION
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL BOOK AVAILABLE TO THE INSPECTOR. INSTRUCTED THAT PEST CONTROL BOOK MUST BE AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION ISSUED 7-38-020(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE CHEMICAL TESTING DEVICE KIT FOR 3- COMARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
  3. Canvass

    0 infractions

  4. Canvass

    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 IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPRORIATE SANITIZER FOR THE NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN OFFICE AREA WHERE 3- COMPARTMENT SINK DISH WASHING FACILITIES IS LOCATED. INSTRUCTED TO INSTALL TO CITY PLUMBING WITH SOAP AND HAND DRYING DEVICE. PRIORITY FOUNDATION
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPRATURES OF (TCS) FOODS INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURES. APPROX 3- DOZEN EGGS AT IMPROPER TEMPERATURE OF 50.0F,MILK AT 50.0F. PIC ON DUTY REMOVED AND DISCARDED ALL FOODS AT APPROX ( 26-LBS AT COST OF APPROX $60)-COS. INSTRUCTED TO MAINTAIN COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER BEING USED MAINTAINING IMPROPER TEMPERATURE OF 48.7F. COOLER WILL BE TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REPAIRED AND TAG IS REMOVED BY THE HEALTH DEPT. MUST USE ADDITIONAL COOLER ON SITE THAT 41.0F OR BELOW-COS. PRIORITY VIOLATION ISSUED 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL BOOK AVAILABLE TO THE INSPECTOR. INSTRUCTED THAT PEST CONTROL BOOK MUST BE AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION ISSUED 7-38-020(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE CHEMICAL TESTING DEVICE KIT FOR 3- COMARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT IN WASHROOM, DISHWASHING AREA AND WALK IN COOLER. MUST PROVIDE.
  5. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR GASKET ON WALK-IN COOLER DOOR.
    • 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 COOLERS, BEVERAGE MACHINES, CUP HOLDERS, CABINETS, SINKS 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, SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned CLEAN ALL CEILING VENTS AND REPLACE STAINED/DAMAGED CEILING TILES.
    • 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. ORGANIZE WASHROOM, STORAGE AND OFFICE AREAS. REMOVE CHILLY WILLY SYRUP FROM WASHROOM. REMOVE UNNECESSARY ARTICLES FROM SINKS IN OFFICE.
  6. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLER 62F AND WALK-IN COOLER 53.3F. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF BAREMANS MILK 61.1F-61.3F STORED IN REACH-IN COOLER. FOLLOWING MILK TAGGED HELD FOR INSPECTION 12 GALLONS, 9-1/2 GALLONS, 8 QUARTS, 24-160Z CONTAINERS OF MILK WITH SELL BY DATES 8-1, 8-3, 8-4, 8-5, 8-6-11. IMPROPER TEMPERATURE OF 12 DOZEN EGGS 59.9F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005B1 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR GASKET ON WALK-IN COOLER DOOR.
    • 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 COOLERS, BEVERAGE MACHINES, CUP HOLDERS, CABINETS, SINKS 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 COOLERS, SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL CEILING VENTS AND REPLACE ALL STAINED AND DAMAGED CEILING TILES.
    • 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. ORGANIZE WASHROOM, STORAGE AND OFFICE AREAS. REMOVE CHILLY WILLY SYRUP FROM WASHROOM. REMOVE UNNECESSARY ARTICLES FROM SINKS IN OFFICE.

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