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GOLO

5035-5051 W DIVISION ST, CHICAGO, IL 60651 · Grocery Store

Inspection summary

GOLO has been inspected 10 times by Chicago Department of Public Health since November 20, 2014. The most recent inspection, on January 18, 2019, recorded 9 infractions.

4 of 10 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 source, labelling and allergens.

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.

  • 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 January 18, 2019. 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 on January 18, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on November 13, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 21, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 November 3, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

10 inspections

  1. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • **PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • **PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • **PREMISES HAS NO EXPOSED HAND SINK IN REAR DISHWASHING AREA.INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATION WILL FOLLOW. MUST INSTALL AND MAINTAIN WITH HOT AND COLD WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION #7-38-030(C).
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN SANITIZING SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE FRONT PREP STATION, INSIDE POP COOLER, REACH IN FREEZER, AND SHELVING INSIDE THE WALK IN COOLER TO REMOVE SPILL, LITTER AND DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKS AT THE BASE OF THE FAUCET OF THE 3 COMPARTMENT SINK AND THE FRONT EXPOSED HAND SINK. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE FRONT WASHROOM DOOR NOT SELF CLOSING. MUST INSTALL AND MAINTAIN A SELF CLOSING DEVICE.(PREP AREA).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS, LITTER AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRCTED MANAGER TO REMOVE AND ORGANIZE CLUTTER THROUGH REAR STORAGE AREA AND UNUSED KITCHEN. INSTRUCTED MANAGER TO ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM THE WAY FOR CLEAN AND PEST MONITORING.
  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED INDIVIDUALLY WRAPPED CANDIES ON FRONT DISPLAY COUNTER, WITH NO LABELS OR DATES. INSTRUCTED MANAGER TO LABEL AND DATE. MAINTAIN ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED 4IN BY 4IN HOLE, IN CEILING ABOVE EXPOSED HAND SINK, IN COOK LINE AREA. INSTRUCTED MANAGER TO REPAIR. MAINTAINED AT ALL TIMES.
  4. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED EXPOSED HAND SINK, NEXT TO EMPLOYEE RESTROOM INACCESSIBLE, WITH 6 INCH PAN, IN SINK BOWL. ALSO OBSERVED NO PAPER TOWELS AT FRONT EXPOSED HAND SINK AND REAR EXPOSED HAND SINK. INSTRUCTED MANAGER TO REMOVE PAN TO ENSURE HAND SINK IS ACCESSIBLE, AS WELL AS ENSURE PAPER TOWELS ARE PROVIDED, AT EXPOSED HAND SINK, WHENEVER FOODS ARE PREPARED AND SERVED TO ENSURE PROPERLY WASH HANDS. CRITICAL VIOLATION # 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • DOOR NOT RODENT PROOF. OBSERVED 1/4 INCH GAP AT BOTTOM OF FRONT DOOR. INSTRUCTED MANAGER TO INSTALL DOOR SWEEP, TO PREVENT RODENT HARBORAGE. SERIOUS VIOLATION #7-38-020
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST KIT ON SITE, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE CHEMICAL TEST KIT TO DETERMINE PROPER CONCENTRATION OF SANITIZING SOLUTION. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED INDIVIDUALLY WRAPPED CANDIES ON FRONT DISPLAY COUNTER, WITH NO LABELS OR DATES. INSTRUCTED MANAGER TO LABEL AND DATE. MAINTAIN ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DARK DEEP GROOVES AND CUTS ON CUTTING BOARD, LOCATED ON TOP OF CONTINENTAL 1 DOOR REACH IN COOLER IN COOK LINE AREA. INSTRUCTED MANAGER TO RESEAL AND OVER REPLACE. MAINTAIN IT ALL TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SHELVING, UNDERNEATH PREP TABLE, IN COOK LINE AREA WITH EXCESSIVE RUST STAINS. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE. OBSERVED TOP SURFACE OF FLAT TOP GRILL WITH SCALE DEPOSITS, AS WELL DRIED RUST STAIN DEPOSITS. INSTRUCTED MANAGER TO DETAIL CLEAN. MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLATTER ON WALL BY PREP TABLE IN COOK LINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN. OBSERVED KITCHEN HOOD FILTERS, ABOVE FLAT TOP GRILL, DEEP FRYERS AND PRESSURE COOKER WITH GREASE BUILDUP. INSTRUCTED MANAGER TO DETAIL CLEAN. OBSERVED 4IN BY 4IN HOLE, IN CEILING ABOVE EXPOSED HAND SINK, IN COOK LINE AREA. INSTRUCTED MANAGER TO REPAIR. OBSERVED RAW WOOD AND UNFINISHED CEILING, IN REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO PAINT AND OR SEAL SURFACE TO ENSURE SMOOTH AND EASILY CLEANABLE SURFACE. MAINTAINED AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STOCK ROOM LOCATED NEXT TO FRONT COUNTER AND REAR STOCK ROOM, WITH EXCESSIVE CLUTTER AND BOXES OF RETAIL PRODUCTS. INSTRUCTED MANAGER TO ORGANIZE AND ELEVATE INVENTORY 6 INCHES OFF THE FLOOR. MAINTAIN AT ALL TIMES.
  5. Complaint Re-Inspection

    0 infractions

  6. Short Form Complaint

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 49.0F. CRITICAL VIOLATION. 7-38-005 A. TAGGED WALK IN COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND 10 GALLONS MILK AT 49.1F, 4 DOZEN EGGS AT 48.3F, 20 PACKAGES OF HOT DOGS AT 48.0F, 26 PACKAGES OF LUNCHMEAT AT 48.5F, 14 NESQUICK MILKS AT 47.6F, AND 43 PACKAGES OF CHEESE AT 48.0F. CRITICAL VIOLATION. 7-38-005A. DISPOSED OF APPROXIMATEK\LY 150 POUNDS FOOD. MONETARY VALUE AT 300 DOLLARS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
  7. Complaint Re-Inspection

    0 infractions

  8. Complaint

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO EXPOSED HAND SINK AT FRONT NACHO PREPARATION AREAS. CRITICAL VIOLATION. 7-38-030. MUST INSTALL EXPOSED HAND SINK EASILY ACCESIBLE TO NACHO PREPARATION AREAS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES NACHO CHEESE AND GROUND BEEF) SERIOUS VIOLATION. 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND ALL SINKS NOT CLEAN. MUST WASH AND SANITIZE ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT REAR STORAGE AREAS. MUST DETAIL CLEAN ALL FLOORS AT PREMISES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • FOUND NO SELF CLOSING DOORS AT RESTROOM. MUST INSTALL SELF CLOSING DEVICE AT RESTROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK. MUST INSTALL BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET.
  9. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DIRT BUILD UP FROM WALLS AND DOORS AND LIGHT FIXTURES IN TOILET ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HANDSINK IN REAR TOILET ROOM AND LEAKY FAUCET AT 3- COMP SINK.MUST PROVIDE A BACK FLOW DEVICE ON MOPSINK AND DRAIN BOARD ABOVE 3- COMP SINK.
  10. License

    0 infractions

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