Skip to content
Loading map…

LIFESTYLES TUCK SHOP

127 N DEARBORN ST, CHICAGO, IL 60602 · Grocery Store

Inspection summary

LIFESTYLES TUCK SHOP has been inspected 6 times by Chicago Department of Public Health since November 5, 2010. The most recent inspection, on November 18, 2014, found no infractions.

2 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: Pests, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on November 15, 2010. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 November 5, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 November 5, 2010. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 9 times across 4 separate inspections, most recently on November 12, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 6 times across 4 separate inspections, most recently on November 12, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF ALL CABINETS LOCATED ACROSS FROM THE CASH REGISTER TO REMOVE EXCESSIVE DUST AND FOOD CRUMBS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN ALL FLOOR CORNERS THROUGHOUT PREMISES TO REMOVE EXCESSIVE DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TEMPERATURE VALVE AT THE RESTROOM HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OFF PREMISES ANY UNUSED OR NON FUNCTIONING EQUIPMENT TO DECLUTTER PREMISES (I.E., EMPTY DISCONNECTED ICE CREAM COOLER, DEEP ICE BOX FREEZER ALSO EMPTY AND DISCONNECTED AS WELL AS THE ICE MACHINE. ALSO REMOVE EMPTY BOXES OFF PREMISES IN THE REAR STORAGE AREA.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass Re-Inspection

    4 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • STILL REMAINING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STILL REMAINING
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • STILL REMAINING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STILL REMAINING.
  5. Canvass Re-Inspection

    5 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • Violation Codes: 7-38-020 Inspector Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 50 MOUSE DROPPINGS THROUGH OUT PREP AREA AND DRY FOOD STORAGE ROOM, INSTRUCTED MANAGER TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS, MUST HAVE A LICENSED PEST CONTROL TO PERFORM A DETAILED SERVICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observation Type: Out Correct By: Friday, November 05, 2010 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING MUST BE CLEANED AND SANITIZED. ALL STORAGE SHELVE, COUNTER TOPS, POP CORN MACHINE, DONUTS MACHINE AND MULTI-USE UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observation Type: Out Correct By: Friday, November 05, 2010 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGH OUT, GREASE SPILLS, RODENT DROPPING, AND FOOD DEBRIS NOTED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observation Type: Out Correct By: Friday, November 05, 2010 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIEDL FOR POP CORN MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REMOVE DRAIN LINE FROM TOP OF 3 COMPARTMENT SINK.
  6. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO HOT RUNNING WATER AT 3 COMP SINK, EMPLOYEES STATED " MULTI-USE-UTENSILS WASHED IN THE HAND SINK".INSTRUCTED TO PROVIDE HOT RUNNING WATER AND WASH UTENSILS IN 3 COMP SINK ONLY.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE, NO PAPER TOWELS PROVIDED AT THE PREP AREA HAND SINK, INSTRUCTED TO PROVIDE.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 150 MOUSE DROPPINGS THROUGH OUT PREP AREA AND DRY FOOD STORAGE ROOM, INSTRUCTED MANAGER TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS, MUST HAVE A LICENSED PEST CONTROL TO PERFORM A DETAILED SERVICE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING POTENTIALLY HAZARDOUS FOODS ( DONUTS BATTER WITH EGG YOLK AND MILK )INSTRUCTED TO OBTAIN.
    • 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. THE FOLLOWING MUST BE CLEANED AND SANITIZED. ALL STORAGE SHELVE, COUNTER TOPS, POP CORN MACHINE, DONUTS MACHINE AND MULTI-USE UTENSILS.
    • 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 CLEAN FLOORS THROUGH OUT, GREASE SPILLS, RODENT DROPPING, AND FOOD DEBRIS NOTED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIEDL FOR POP CORN MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL UNUSED EQUIPMENT, ORGANIZE REAR STORAGE ROOMS, REMOVE CLUTTER AND KEEP SHELVES ORGANIZED.

Nearby inspected facilities

Own this business? Add a badge to your website