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CITGO GAS STATION & FOOD MART

9955 S WESTERN AVE, CHICAGO, IL 60643 · Grocery Store

Inspection summary

CITGO GAS STATION & FOOD MART has been inspected 3 times by Chicago Department of Public Health since December 9, 2011. The most recent inspection, on April 10, 2020, found no infractions.

1 of 3 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 Food temperature control.

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 2 times on April 10, 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 once on April 10, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 2 separate inspections, most recently on April 10, 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 3 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS INCLUDED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN 3- COMPARTMENT SINK DISHWASHING AREA. INSTRUCTED TO INSTALL HAND SINK TO CITY PLUMBING WITH SOAP AND TOWEL DEVICE.PRIORITY FOUNDATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER IN COOLER ON COFFEE COUNTER.MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR STORAGE AREA/ MOP SINK AREA CLUTTER AND WITH UNNECESSARY ITEMS ON FLOORS.MUST REMOVE ANYTHING NOT USING, CLEAN AREA AND ORGANIZE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO VENTILATION IN WASHROOM. INSTRUCTED TO INSTALL.
  3. Canvass

    4 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF CABINETS AND CUP HOLDERS UNDER BEVERAGE AREA, BEVERAGE MACHINE SPIGOTS AND NOZZLES, SHELVES IN SALES AND STORAGE AREAS, 3-COMP SINK, UTILITY SINK.
    • 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. ALL STOCK MUST BE ELEVATED 6" OFF FLOOR IN REAR STORAGE AREAS. FLOORS NEED CLEANING INSIDE WALK-IN COOLER UNDER SHELVES, UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL 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 WALL VENTS (DUST BUILDUP).
    • 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 UNUSED EQUIPMENT AND PROPERLY ORGANIZE ALL STORAGE AREAS. REMOVE UNNECESSARY ARTICLES ON TOP OF WALK-IN COOLER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT HARBORAGE.

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