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GAS CITY

4070 N CLARK ST, CHICAGO, IL 60613 · GAS STATION

Inspection summary

GAS CITY has been inspected 4 times by Chicago Department of Public Health since September 26, 2011. The most recent inspection, on September 11, 2014, found no infractions.

2 of 4 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: Food temperature control, Protecting food from contamination and Pests.

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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times on September 26, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on September 26, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 26, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 8 times across 2 separate inspections, most recently on October 3, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 3, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REAR DOOR FRAME OUTSIDE MUST BE REPAIRED OR REPLACE(HOLES AND RUST).REMOVE BASE OF SHELF UNDER THE 3 COMPARTMENT SINKS. SURFACE MUST BE SMOOTH, CLEANABLE,AND NON-ABSORBENT MATERIAL.SPLASH GUARD IS NEEDED AT EXPOSED HANND SINK BETWEEN THE COUNTER AND THE SINK, ON BOTH SIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF 3 COMPARTMENT SINK ALSO REMOVE EXCESS WATER UNDER THE POP MACHINE(INSIDE THE BOTTOM OF CABINET)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR TILES OR MISSING FLOOR TILES THROUGHOUT THE PREMISES.REPLACE BROKEN COVING FROM BASEBOARD WALL IN FRONT THE 2 DOOR RACH-IN FREEZER.REPLACE COVING THROUGHOUT THE SELLING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RESAEL OR REPLACE BROKEN WALL THROUGHOUT THE PREMISES INCLUDING THE REAR STORAGE AREA.ALSO PAINT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS IS NEEDED AT 3 COMPARTMENT SINK.REROUTE DISCHARGE WATER HOSE TO A FLOOR DRAIN BEHIND THE POP DISPENSER MACHINE,ALSO PROVIDE A BACK FLOW PREVENTER. A GREASE TRAP IS NEEDED UNDER THE 3 COMPARTMENT SINK,OR MUST KNOW IF ONE IS ALREADY ON PREMISES, OUTSIDE.
  4. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND RECH-IN SELLING COOLER AT IMPROPER TEMPERATURE(FROM 46.5F TO 50F)UNIT MUST MAINTAIN TEMP OF 40F AND BELOW THROUGHT.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MILK AND MILK PRODUCTS, HOT DOG, LUNCH MEAT,FRESH EGGS.TAGGED "HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO CONTACT A TECHNICIAN.CRITICAL VIOLATION:7-38-0059(A) H000074241-11
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE ABOVE REACH-IN COOLER:VARIOUS KIND OF LUNCH MEAT(13 BAGS OF 4 AND 60Z) AT TEMP OF 48 7F; 1 DOZEN OF FRESH EGGS AT TEMP OF 50.4F; 2 PACKAGE OF HOT DOG AT TEMP OF 47.6F TO 48F; 4 BAGS OF 8OZ EACH OF VARIOUS KIND OF CHEESEAT TEMP OF 47.8F TO 48F.VARIOUS KIND OF MILK(3 FALF GALLONS OF MILK,3 GALLONS OF MILK)AT TEMP OF 46.6F TO 48F.PRODUCT WAS DISCARDED AND DENATURED,HOWEVER MILK WAS TAGGEDAND SEAL WAS REMOVED FOR PROPER DISPOSAL FROM THE MILK COMPANY OR GARBAGE COMPANY, A RECIPT MUST BE PROVIDED UPON REINSPECTION FROM THE DISPOSAL COMPANY.POUND 20 VALUE 45.CRITICAL VIOLATION:7-38-005(A) H000074241
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.(ICE IS USED FOR HUMAN CONSUMPTION,THRU THE ICE DISPENSER OF POP MACHINE).TAGGED UNIT" HELD FOR INSPECTION" UNIT IS TURNED OFF.CONTACT A TECHNICIAN FOR PROPER CLEANING AND SANITIZING.USE ICE IN BAGS FOR THE POP MACHINE. CRITICAL VIOLATION: 7-38-005(A) H000074242-12
    • 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. NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES,NO PEST CONTROL SERVICE OR ANY RECIPT/INVOICE PROVIDED AT PRESENT TIME.INSTRUCTED TO PROVIDE IT. SERIOUS VIOLATION: 7-38-020 H000074242-12
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REAR DOOR FRAME OUTSIDE MUST BE REPAIRED OR REPLACE(HOLES AND RUST).REMOVE BASE OF SHELF UNDER THE 3 COMPARTMENT SINKS. SURFACE MUST BE SMOOTH, CLEANABLE,AND NON-ABSORBENT MATERIAL.SPLASH GUARD IS NEEDED AT EXPOSED HANND SINK BETWEEN THE COUNTER AND THE SINK, ON BOTH SIDE.
    • 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.CLEAN INTERIOR OF 3 COMPARTMENT SINK ALSO REMOVE EXCESS WATER UNDER THE POP MACHINE(INSIDE THE BOTTOM OF CABINET)
    • 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. REPAIR FLOOR TILES OR MISSING FLOOR TILES THROUGHOUT THE PREMISES.REPLACE BROKEN COVING FROM BASEBOARD WALL IN FRONT THE 2 DOOR RACH-IN FREEZER.REPLACE COVING THROUGHOUT THE SELLING AREA.
    • 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.RESAEL OR REPLACE BROKEN WALL THROUGHOUT THE PREMISES INCLUDING THE REAR STORAGE AREA.ALSO PAINT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. STOPPERS IS NEEDED AT 3 COMPARTMENT SINK.REROUTE DISCHARGE WATER HOSE TO A FLOOR DRAIN BEHIND THE POP DISPENSER MACHINE,ALSO PROVIDE A BACK FLOW PREVENTER. A GREASE TRAP IS NEEDED UNDER THE 3 COMPARTMENT SINK,OR MUST KNOW IF ONE IS ALREADY ON PREMISES, OUTSIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ADDITIONAL THERMOMETER IS NEEDED IN ALL COOLERS AND FREZEERS.

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