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LUPITA'S GROCERY

2401 S CHRISTIANA AVE, CHICAGO, IL 60623 · Grocery Store

Inspection summary

LUPITA'S GROCERY has been inspected 4 times by Chicago Department of Public Health since January 23, 2015. The most recent inspection, on May 20, 2020, recorded 3 infractions.

1 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, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 3 separate inspections, most recently on May 20, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 2 separate inspections, most recently on May 13, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 13, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on January 23, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 3 separate inspections, most recently on May 20, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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 Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO THERMOMETER ON SITE TO TAKE FOOD TEMPERATURES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED A COVERED RECEPTACLE IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED THE REAR OF THE FACILITY WITH ACCUMULATED CLUTTER. INSTRUCTED TO ORGANIZE.
  2. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.12 OBSERVED NO HAND DRYING PROVISION IN THE TOILET ROOM. INSTRUCTED TO ALWAYS MAINTAIN A HAND DRYING PROVISION IN THE TOILET ROOM AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS IN THE TOILET ROOM DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO THERMOMETER ON SITE TO TAKE FOOD TEMPERATURES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY. OBSERVED ABOUT 20 RODENT DROPPINGS LOCATED IN THE CORNER OUTSIDE OF THE DOOR THAT LEADS TO THE BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED A COVERED RECEPTACLE IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED THE REAR OF THE FACILITY WITH ACCUMULATED CLUTTER. INSTRUCTED TO ORGANIZE.
  3. License Re-Inspection

    0 infractions

  4. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE LARGEST REFRIGERATION UNIT ON PREMISES (SIX DOOR) WAS NOT ON AT TIME OF INSPECTION TO OBTAIN A TEMPERATURE. UNIT WAS BEING WORKED ON. INSTRUCTED THAT ALL UNITS INCLUDING THE VEGETABLE HOLDING UNIT MUST BE ON AT THE REINSPECTION TO OBTAIN A TEMPERATURE AND UNITS MUST BE HOLDING AT 40F OR BELOW. A GENTLEMAN ON SITE STATED THAT STORE MAY SELL NACHOS AND CHEESE; INSTRUCTED THAT HOT HOLDING UNITS MUST BE IN PLACE THAT WILL BE USED TO HOLD PRODUCT AT 140F OR ABOVE. NO COOKING EQUIPMENT IS OBSERVED ON PREMISES AT THIS TIME. INSTRUCTED THAT IF ANY FOODS ARE COOKED ON PREMISES THAT THE PROPER EQUIPMENT MUST BE IN PLACE AND PROPERLY VENTED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO HANDSOAP OR HANDTOWELS AT THE EXPOSED HANDSINK; MUST PROVIDE.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • AT THIS TIME THERE WAS NO BARRIER SEPERATING THE EXPOSED HANDSINK AND THREE COMP SINK FROM THE SELLING FLOOR; INSTRUCTED THAT A BARRIER (COUNTER TOP) OF SOME SORT MUST BE IN PLACE TO SEPERATE AND DESIGNATE THIS AS A PREP AREA.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT PROVIDED AT THIS TIME FOR THE SALE OF POTENTIALLY HAZARDOUS FOODS REQUIRING HOT HOLDING OR SLICING OF READY TO EAT FOODS; MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT SERVICE COUNTER OF RAW WOOD; MUST SEAL WOOD OR PAINT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • A WALL COVING IS NEEDED AT THE BASE OF ONE WALL IN THE BASEMENT WHICH IS A DRY WALL; INSTALL A COVING. OTHER WALLS ARE CONCRETE BRICK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF-CLOSING DEVICE IS INSTALLED ON THE WASHROOM DOOR; MUST INSTALL A SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A UTILITY SINK BASIN HAS BEEN INSTALLED IN THE WASHROOM WITH NO FAUCET. THE FAUCET WAS OBSERVED ON THE FLOOR IN A BOX; INSTRUCTED TO INSTALL FAUCET WITH HOT AND COLD RUNNING WATER. SINK MUST HAVE A BACKFLOW DEVICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A THERMOMETER IS NEEDED FOR ALL REFRIGERATION UNITS; PROVIDE THERMOMETERS.

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