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CITGO FUEL& MINI MART

11600-11604 S MICHIGAN AVE, CHICAGO, IL 60628 · Grocery Store

Inspection summary

CITGO FUEL& MINI MART has been inspected 8 times by Chicago Department of Public Health since March 25, 2014. The most recent inspection, on September 30, 2022, found no infractions.

3 of 8 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 2 separate inspections, most recently on July 29, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 separate inspections, most recently on March 23, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 23, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 August 15, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 4 separate inspections, most recently on March 23, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    0 infractions

  3. Canvass

    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.MUST INCLUDE ALL NECESSARY ITEMS OUTLINE IN POLICY INCLUDINING DISPOSABLE GLOVES, FACE MASK AND DIS[POSABLE GLOVES WITH APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED MANGER TO CLEAN THE INTERIOR OF THE COOLERS AND DEFROST AND CLEAN INSIDE THE REACH IN FREEZER. ASLO CLEAN STORAGE SHELVING TO REMOVE DUST AND DEBRIS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST CLEAN THE FLOORS, WALLS AND FIXTURES INSIDE THE WASH ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILL, LITTER AND DEBRIS.
  4. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE.MUST INCLUDE ALL NECESSARY ITEMS OUTLINE IN POLICY INCLUDINING DISPOSABLE GLOVES, FACE MASK AND DIS[POSABLE GLOVES WITH APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLER.(11)PACKAGES OF TURKEY HOT DOGS AT 53.F, 10 PACKAGES OF OSCAR MAYER HOT DOGS AT 54.F AND BOLOGNA AT LUNCHMEAT AT 53.7F,,(16)BANANA CAKE WITH CREAM CHEESE ICING AND (4)CARROT CAKE WITH CREAM CHEESE.MUST MAINTAIN COLD FOODS AT 41F OR BELOW.ALL FOOD WAS REMOVED FROM COOLER AND DISCARDED BY EMPLOYEE AT COST APPROX $100.00-COS. PRIORITY VIOLATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER AT REAR COUNTER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 51.F COOLER MUST MAINTAIN 41F OR BELOW . MUST USED ADDITIONAL COOLER ON PREMISES THAT 41.F OR BELOW.PRIORITY VIOLATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE REAR COOLER AT COUNTER. MUST INSTALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENT IN CEILING OF WASHROOMNOT CLEAN,DUSTY.MUST CLEAN/MAINTAIN.
  5. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO HAND SOAP IN EMPLOYEES WASHROOM FOR ADEQUATE HAND WASHING. STORAGE CRATE STORED IN FRONT OF HAND WASHING SINK IN PREP AREA,BOTTLED POP STORAGE STORED IN FRONT OF HAND SINK MAKING HAND SINK NOT ACCESSIBLE FOR USE. MUST REMOVE ALSO MUST PROVIDE SOAP.MANAGER PROVIDED SOAP DURING INSPECTION AND REMOVE CRATES,AND POP TO DRY STORAGE ROOM-CDI CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 3- COMP SINK HAS NO ATTACHED DRAIN BOARD. MUST INSTALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS UNDER ALL STORAGE,POP,CHIPS,MOP SINK,WASHROOM.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BACK SIDE OF WASHROOM MISSING DOOR LEADING FROM THE WASHROOM INTO TO DRY STORAGE AREA AND OFFICE. MUST INSTALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 2- LIGHTS NOT SHIELDED BEHIND COUNTER PREP AREA.MUST INSTALL.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE ABOVE MUST PROVIDE AN EXPOSED HANDSINK WERE FOOD (COFFEE AND NACHOS/CHEESE) PREPARED AND SERVED. ALSO MUST PROVIDE HOT AND COLD RUNNING WATER,WITH SOAP AND PAPER TOWELS.MUST CEASE AND DESIST OPERATION. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ODSERVED THE REAR EXIT DOOR NOT RODENT PROOF,HAS A 1/4 INCH GAP AT BOTTOM OF DOOR.MUST REPAIR BOTTOM OF DOOR TO BE TIGHT-FITTING.SERIOUS VIOLATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREP ARED AND SERVED,SUCH AS PREPARING CHEESE SAUCE (INGRIDENTS AGED CHEDDAR CHEESE,MILK CHEESE CULTURES)SERIOUS VIOLATION 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE ABOVE IS OPERATING WITHOUT A 3 COMPARTMENT SINK,UNABLE TO WAS WASH,RINSE AND SANITIZE UTENSILS/EQUIPMENT ,ALSO PREPARING NACHOS/CHEESE SAUCE AND SERVING COFFEE AT THIS TIME OF INSPESTION (FOOD EQUIPMENT WILL BE TAGGED,COFFEE MACHINE AND HOT HOLDING NACHO/CHEESE MACHINE,MUST CEASE AND DESIST OPERATION ,SERIOUS VIOLATION,7-38-020
  8. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS BEHIND THE ENCLOSED FRONT COUNTER,ALONG WALL BASE AND CORNERS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SPRING ON THE WASHROOM DOOR FOR SELF-CLOSING IN REAR STORAGE AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE COLD HOLDING UNIT BEHIND FRONT COUNTER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE SOME CLUTTER FROM BEHIND THE FRONT COUNTER,TO PREVENT RODENT HARBORAGE AND MUST ELEVATE SOME STOCK"6" INCHES OFF FLOOR BEHIND THE FRONT COUNTER

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