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Cottage Grove Corner Pantry Express

9200 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Grocery Store

Inspection summary

Cottage Grove Corner Pantry Express has been inspected 5 times by Chicago Department of Public Health since December 28, 2018. The most recent inspection, on June 18, 2020, found no infractions.

3 of 5 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 2 separate inspections, most recently on January 9, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 times across 2 separate inspections, most recently on January 9, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 across 2 separate inspections, most recently on January 9, 2019. 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 January 4, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 6 times across 2 separate inspections, most recently on January 9, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES.INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION. NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE FOR MENU FOR UNDERCOOKED FOOD,( HAMBURGERS) SERVED. INSTRUCTED THAT ALL RAW OR UNDERCOOKED FOODS SERVED ON PREMISES MUST HAVE A DISCLOSURE AND REMINDER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT HAND SINK AND PREP TABLE . INSTRUCTED TO INSTALL SPLASH GUARD AT FRONT HAND SINK
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO DRAIN BOARD AT 3- COMPARTMENT SINK. MUST INSTALL
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR CABINETS OF DEEP FRYER NOT CLEAN OF GREASE BUILD UP. MUST CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON CEILING IN FRONT PREP AREA. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOOD AND FILTERS ABOVE COOKING EQUIPMENT NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN/MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4 LIGHTS ABOVE FRONT PREP AREA COOLER NOT SHIELDED. MUST INSTALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS TRAINING FOR EMPLOYEE PREARING, COOKING FOODS. MUST PROVIDE.
  4. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES.INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION. NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE FOR MENU FOR UNDERCOOKED FOOD,( HAMBURGERS) SERVED. INSTRUCTED THAT ALL RAW OR UNDERCOOKED FOODS SERVED ON PREMISES MUST HAVE A DISCLOSURE AND REMINDER.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLER BEING USED TO STORE ONLY POPS, TEMPERATURE 80F. COOLER WILL BE TAGGED HELD FOR INSPECTION. FACILITIES HAS ADEQUATE COLD HOLDING UNITS ON PREMISES MAINTAINING ADEQUATE TEMPERATURES 41F OR BELOW FOR BUSINESS OPERATION. WALK IN COOLER MUST MAINTAIN 41F OR BELOW BEFORE STORING ANY ( TCS) FOODS. PRIORITY VIOLATION 7-38-005 NO CITATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT HAND SINK AND PREP TABLE . INSTRUCTED TO INSTALL SPLASH GUARD AT FRONT HAND SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO DRAIN BOARD AT 3- COMPARTMENT SINK. MUST INSTALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR CABINETS OF DEEP FRYER NOT CLEAN OF GREASE BUILD UP. MUST CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON CEILING IN FRONT PREP AREA. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOOD AND FILTERS ABOVE COOKING EQUIPMENT NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN/MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4 LIGHTS ABOVE FRONT PREP AREA COOLER NOT SHIELDED. MUST INSTALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS TRAINING FOR EMPLOYEE PREARING, COOKING FOODS. MUST PROVIDE.
  5. License

    0 infractions

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