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CITGO FUEL

7114 S VINCENNES AVE, CHICAGO, IL 60621 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • BLACK WASTE WATER WITH DEBRIS BACKING UP FROM FLOOR DRAIN IN REAR WHEN ANY PLUMBING USED (TOILET, HANDSINK, 3-COMPARTMENT SINK). INSTD TO REPAIR SAME, CLEAN AND SANITIZE ALL AFFECTED AREAS. VIOLATION 7-38-030 CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SURFACE AT INTERIOR DOOR PANEL FROM OF ICE MACHINE. INSTD TO REMOVE RUST AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TOILET ROOM DOOR NOT CLEAN. INSTD TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN REAR STORAGE AREA. INSTD TO REPLACE SAME.
  3. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL SHELVES THROUGHOUT, INSIDE AND OUTSIDE ALL COOLERS REACH-IN AND CHEST FREEZER, MOPS, UTILITY/MOP SINK AND 3 COMP SINKS. ALSO CLEAN THE COFFEE MACHINE,CABINET UNDERNEATH.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG WALLS AND IN CORNERS HAS HEAVY DIRT BUILDUP, UNDER ALL SHELVES THROUGHOUT IN LOBBY AND IN STORAGE AREAS. PROVIDE/SECURE COVING ALONG ALL WALLS THROUGHOUT TOO.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE BY THE 3-COMPARTMENT SINK.
  4. Canvass

    5 infractions

    • 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.NEED FLOOR DRAIN COVER IN REAR, CLEAN FLOOR WALK-IN FREEZER.
    • 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.NEED TO REPLACE WATER DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS THRU-OUT AND NEED LIGHT SHIELD IN WALK-IN COOLER. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.
    • 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.3 COMP. SINK HANDLE IN POOR REPAIR NEED TO REPAIR.
    • 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.SOME CLUTTER IN REAR STORAGE REMOVE ITEMS NOT BEING USED, ALSO REMOVE WEEDS ON THE OUTSIDE.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    8 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND NO HOT RUNNING WATER AT WASHBOWL IN WASHROOM OR ON SITE. MUST PROVIDE HOT RUNNING WATER AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL SHELVES THROUGHOUT, INSIDE AND OUTSIDE ALL COOLERS REACH-IN AND CHEST FREEZER, MOPS AND 3 COMP SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR PAINT IN REAR STORAGE AREA DAMAGED DUE TO WATER LEAK AT PIPE ALONG WALK IN COOLER. MUST REMOVE POOLING WATER AND MAKE FLOOR SMOOTH AND EASILY CLEANABLE WHERE DAMAGED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS ON BULBS IN WALK IN COOLER, DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE A SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL GREASE TRAP AND DRAIN BOARD AT 3 COMPARTMENT SINK AND REMOVE GLUE/APPOXY FROM INTERIOR OF SINK. MUST ALSO REPAIR VERY SLOW DRAIN AT WASH BOWL IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE AT COFFEE AND CAPPUCINO MAKERS OR PROOF OF EXISTENCE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES ALONG WALK IN COOLER.
  7. License

    8 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. NOTED SOME RUSTY SHELVES, UNFINISHED SHELVES(RAW WOOD AND SOME SHELVES WITH PAPER AND CARD BOARD ON SHELVES. REMOVE ALL PAPER AND CARDBOARD FROM ALL SHELVES AND COUNTER TOPS,PAINT ALL UNFINISHED SHELVES AND RUSTY SHELVES.
    • 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. DETAIL CLEAN ALL SHELVES THROUGHOUT, INSIDE AND OUTSIDE ALL COOLERS REACH-IN AND CHEST FREEZER, MOPS AND 3 COMP SINKS.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT ALONG WALLS AND IN CORNERS WITH HEAVY DIRT BUILDUP, UNDER ALL SHELVES THROUGHOUT IN LOBBY AND IN STORAGE AREAS. PROVIDE/SECURE COVING ALONG ALL WALLS THROUGHOUT.
    • 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. ALL WALLS MUST BE SMOOTH EASY CLEANABLE AND TIGHT FITTING. SEAL ALL HOLES, CRACKS, CREVICES AND OPENINGS AROUND ELECTRICAL OUTLETS AND DOOR FRAME. REPLACE ALL MISSING/WATER DAMAGED CEILING TILES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE LIGHT SHIELDS ON BULBS IN WALK IN COOLER, DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DETAIL CLEAN VENT COVER IN EMPLOYEES WASHROOM. REPAIR LEAKY FAUCET AT 3 COMP SINK IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
    • 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. NOTED CLUTTER THROUGHOUT IN REAR STORAGE AREA, IN LOBBY AND SMALL AREA IN REAR IN CABINETS. ORGANIZE ALL AREAS.