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CLARK SUPER FOOD/LIQUOR,INC

6647 N CLARK ST, CHICAGO, IL 60626 · Grocery Store

Inspection summary

CLARK SUPER FOOD/LIQUOR,INC has been inspected 4 times by Chicago Department of Public Health since September 19, 2012. The most recent inspection, on May 29, 2024, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 29, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on May 6, 2024. 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 May 6, 2024. 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 10 times across 4 separate inspections, most recently on May 29, 2024. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 6 times across 4 separate inspections, most recently on May 29, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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. Complaint Re-Inspection

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS INCLUDED INSIDE THE WALK-IN COOLER AND CHEST FREEZER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN SELLING AND REAR AREAS. MUST BE SMOOTH AND CLEANABLE SURFACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • A COVER IS REQUIRED AT RECEPTACLE INSIDE THE STAFF WASHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILES AND BROKEN SHEET OF WOOD ON FLOOR MUST BE REMOVE AND REPLACED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.THROUGHOUT THE PREMISES INCLUDED REAR STORAGE AND UNDER SHELVES IN SELLING AREA,BEHIND COOLERS ETC.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREMISES,INCLUDED WALK-IN COOLER,REAR AREA/DISHROOM AND SELLING AREA. ECCESS DUST AND MOLD ON CEILING INSIDE THE WALK-IN BEER COOLER BY THE VENTILATION.CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • A COMMERCIAL HOOD SYSTEM IS REQUIRED ABOVE THE 4 BURNER GAS STOVE.PRESENTLY IN USE.UNIT IS DIRTY WITH FOOD DEBRIS(INCLUDED INSIDE THE STOVE) AND COVER WITH ALUMINUM FOIL,OR REMOVE UNIT.
  2. Complaint

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK TCS FOODS TEMPERATURE UPON DELIVERY:EGGS,MILK ETC. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS INCLUDED INSIDE THE WALK-IN COOLER AND CHEST FREEZER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN SELLING AND REAR AREAS. MUST BE SMOOTH AND CLEANABLE SURFACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • A COVER IS REQUIRED AT RECEPTACLE INSIDE THE STAFF WASHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILES AND BROKEN SHEET OF WOOD ON FLOOR MUST BE REMOVE AND REPLACED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.THROUGHOUT THE PREMISES INCLUDED REAR STORAGE AND UNDER SHELVES IN SELLING AREA,BEHIND COOLERS ETC.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREMISES,INCLUDED WALK-IN COOLER,REAR AREA/DISHROOM AND SELLING AREA. ECCESS DUST AND MOLD ON CEILING INSIDE THE WALK-IN BEER COOLER BY THE VENTILATION.CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • A COMMERCIAL HOOD SYSTEM IS REQUIRED ABOVE THE 4 BURNER GAS STOVE.PRESENTLY IN USE.UNIT IS DIRTY WITH FOOD DEBRIS(INCLUDED INSIDE THE STOVE) AND COVER WITH ALUMINUM FOIL,OR REMOVE UNIT.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND 3 COMPARTMENT SINK NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN INSIDE WALI IN COOLER FLOORS AND BASEMENT.
  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR THROUGHOUT THE BASEMENT/LIQUOR ROOM.ALSO REORGANIZE ITEMS AT REAR SOUTH STORAGE AREA,AND SWEEP FLOOR AT SAID PLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED RAW WOOD IN PLACE OD WALLS IN THE WASHROOM,INSTRUCTED TO REPLACE, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

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