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GOPUFF

1801 W WARNER AVE, CHICAGO, IL 60613 · Grocery Store

Inspection summary

GOPUFF has been inspected 4 times by Chicago Department of Public Health since October 22, 2019. The most recent inspection, on November 8, 2019, 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: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on November 8, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on October 22, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 October 22, 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 October 22, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 separate inspections, most recently on November 8, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CEILING WASTE WATER AND RADIATOR PIPING OVER DRY FOOD STORAGE SHELVING IN THE REAR STORAGE ROOMS. MUST ENCASE LINES TO INTERCEPT POTENTIAL DRIPS OR REMOVE FOOD STORAGE SHELVES FROM UNDER LINES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE LOCATED ON THE UTILITY MOP SINK. MUST PROVIDE.
  3. License

    0 infractions

  4. License

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER FOR CHECKING FOOD TEMPERATURES UPON DELIVERY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK ON SITE AND ALL REQUIRED DOCUMENTATION. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EXIT DOOR TO REAR OUTDOOR PARKING LOT AND EXIT DOOR TO THE BUILDINGS HALLWAY LEADING TO AN EXIT DOOR TO ALLEY NOT TIGHT FITTING ON THE BOTTOM THRESHOLDS. OBSERVED OPEN 1/4 TO 1/2 INCH GAPS ON EXIT DOORS. MUST PROVIDE TIGHT FITTING SEALS ON THE BOTTOM OF ALL FACILITY EXIT DOORS TO OUTDOORS AND TO BUILDING HALLWAYS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CEILING WASTE WATER AND RADIATOR PIPING OVER DRY FOOD STORAGE SHELVING IN THE REAR STORAGE ROOMS. MUST ENCASE LINES TO INTERCEPT POTENTIAL DRIPS OR REMOVE FOOD STORAGE SHELVES FROM UNDER LINES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO HOT WATER AVAILABLE AT THE UTILITY MOP SINK. WATER TEMPERATURE NOTED AT 59F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 120F.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE LOCATED ON THE UTILITY MOP SINK. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILES THROUGHOUT THE WOMAN'S WASHROOM. MUST REPLACE.----SEVERAL HOLES IN WALLS NOTED IN THE BRICK WALL AT STORAGE SHELVING IN THE ENTRANCE WAY ROOM. MUST SEAL.

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