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CVS/PHARMACY #8519

11055 S WESTERN AVE, CHICAGO, IL 60643 · Grocery Store

Inspection summary

CVS/PHARMACY #8519 has been inspected 6 times by Chicago Department of Public Health since December 6, 2012. The most recent inspection, on February 23, 2024, found no infractions.

1 of 6 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, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on May 1, 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 April 13, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on April 9, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 5 separate inspections, most recently on May 1, 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 4 times across 2 separate inspections, most recently on December 3, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGH-OUT IN REAR STORAGE AREA NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN FLOORS
  3. Canvass Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DISPLAY STORAGE SHELVES FOR CHIPS,POPCORN NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGH-OUT IN REAR STORAGE AREA NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN FLOORS
  4. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HANDWASHING SINKS IN BOTH WASHROOMS. HOT WATER TEMPERATURE 70.0F. INSTRUCTED HOT WATER MUST BE A MINIMIUM OF 100.0F. MUST PROVIDE HOT WATER BY REINSPECTION. PRIORITY VIOLATION ISSUED 7-38-030(C)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • (TCS) FOODS IN DAIRY COOLER BEING MAINTAINED AT IMPROPER TEMPERATURE.OBSERVED MILK AT IMPROPER TEMPERATURES RANGING FROM 48.0 F- TO 50.0F. INSTRUCTED ( TCS) FOODS COLD HOLDING MUST BE MAINTAINED AT 41.0F OR BELOW. 31- GALLONS OF MILK,10- HALF GALLONS, 20-(14OZ), BOTTLES OF MILK AT APPROX 300-LBS/ COST $170.00 WAS REMOVED BY (PIC) AND VOOLUNTAIRLY DISCARDED-COS. PRIORITY VIOLATION ISSUED 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED DAIRY COOLER BEING USED MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST BE MAINTAIN AT 41.0F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION. INSTRUCTED TO USE ADDITINAL COOLERS ON SITE THATS 41.0F OR BELOW FOR(TCS) FOODS-COS. PRIORITY VIOLATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DISPLAY STORAGE SHELVES FOR CHIPS,POPCORN NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGH-OUT IN REAR STORAGE AREA NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN FLOORS.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN OF EXCESSIVE DEBRIS: CABINET UNDER HAND SINK IN BREAKROOM,DISPLAY SHELVES IN SNACK DISPLAY SHELVES.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF EXCESSIVE DEBRIS IN REAR STOREROO,AND BEHIND POTATO CHIP SHELVING UNIT AT REACH IN FREEZER.MUST CLEAN/MAINTAIN.STORAGE NOT ELEVATED IN BEAKROOM.MUST ELEVATE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DOORS NOT CLEAN OF DEBRIS :WALK IN COOLER INTERIOR WALLS,WASHROOMS,BREAKROOM,OFFICE.MUST CLEAN/MAINTAIN.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN MICROWAVE, INTERIOR OF COOLER IN BREAK ROOM. CLEAN INTERIOR OF MILK COOLER,STORAGE SHELVES.CLEAN WALK-IN COOLER FANGUARD COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN FRONT COOLER/FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO REPAIR HANDLE AT BREAK ROOM SINK.

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