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CVS/PHARMACY #2934

208 W WASHINGTON ST, CHICAGO, IL 60606 · Grocery Store

Inspection summary

CVS/PHARMACY #2934 has been inspected 3 times by Chicago Department of Public Health since December 2, 2010. The most recent inspection, on May 11, 2020, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

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 once on May 11, 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 May 11, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 December 2, 2010. 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 4 times across 3 separate inspections, most recently on May 11, 2020. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • 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 across 2 separate inspections, most recently on November 14, 2013. 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

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN CLEAN UP PROCEDURE POSTED ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROPERLY WORKING THERMOMETERS INSIDE 2 DISPLAY COOLERS AS WELL AS INSIDE 2 DOOR COOLER WHICH HELD TCS FOODS (MILK, YOGURT, EGGS, ETC).INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER TEMPERATURE CONTROL.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED TRASH DEBRIS ON GROUND UNDERNEATH AND AROUND GARBAGE RECEPTACLES. INSTRUCTED TO REMOVE, CLEAN AND MUST MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STORAGE BINS AND CARDBOARD BOXES STORED ON FLOORS IN BASEMENT STORAGE AREA. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR ,CLEAN AND REMOVE DOG FOOD AND TRASH DEBRIS FROM FLOOR AND REMOVE UNUSED ITEMS (DISSEMBLED SHELVING RACKS) ALONG SIDE OF STAIR CASE. MUST MAINTAIN PREMISE.
  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN STORAGE SHEVLING IN THE BASEMENT WHERE CANDYS ARE STORED AND ALSO CLEAN INTERIOR SHELVING OF ALL DAIRY COOLERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN CHIPS DISPLAY SHELVING ON THE SELLING FLOOR TO REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE BASEMENT STORAGE AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
  3. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND BOTTOM OF DOOR AT WASHINGTON ST.SIDE NOT PROPERLY RODENT-PROOF ,(HAS AT LEAST 1/2 INCH GAP FROM THE THRESHOLD & ABOUT 1/4 INCH GAP AT THE RIGHT SIDE (BY THE HINGES). MUST SEAL TIGHT TO PREVENT PEST ENTRY.
    • 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. MUST CLEAN INTERIOR FLOOR OF ALL MILK COOLERS & FAN GUARDS OF SAME-DUE TO SPILLS/DUST.
    • 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. MUST ELEVATE ALL STOCK/SUPPLIES ABOVE THE FLOOR AT REAR & BASEMENT STORAGE AREAS; CLEAN UNDER SHELVINGS.
    • 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. ANY CLUTTER/UNNECESSARY ARTICLES IN STORAGE AREAS MUST BE REMOVED OR MINIMIZED, TO PREVENT PEST HARBORAGE.

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