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NEW STOP FOOD & TOBACCO

4102 W MADISON ST, CHICAGO, IL 60624 · Grocery Store

Inspection summary

NEW STOP FOOD & TOBACCO has been inspected 12 times by Chicago Department of Public Health since September 22, 2010. The most recent inspection, on August 24, 2015, found no infractions.

5 of 12 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 Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 7 times across 7 separate inspections, most recently on March 28, 2014. 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 2 times across 2 separate inspections, most recently on August 23, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 August 23, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on October 12, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 11 times across 7 separate inspections, most recently on March 28, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    3 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • EVIDENCE OF MICE INFESTATION REMAINS: MICE DROPPINGS NOTED BEHIND COOLER NEAR MOTOR HARDWARE, ON BASE OF STORAGE TABLE, ON BASEMENT STAIRS, SCATTERED ALONG WALLBASE AND IN CORNERS IN BASEMENT AND SURROUNDING HOT WATER TANK, UNDER STORAGE SHELVES AT FRONT COUNTER. RODENT RUB MARKS ALSO NOTED AT VARIOUS AREAS. INSTD TO ELIMINATE ALL ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE AND HAVE RECENT SERVICE RECEIPT FROM TODAY OR AFTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEAN THROUGH OUT TO REMOVE DEBRIS AND DROPPINGS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. MUST REPLACE MISSING FLOOR DRAINS IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES AND OPENINGS IN TO THE WALLS, AND CEILING. MUST SEAL WHERE NEEDED TO PREVENT FUTHER ENRTY POINTS FOR RODENTS.
  4. Canvass Re-Inspection

    5 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • NOTED MICE ACTIVTY(DROPPINGS) THROUGH OUT 1st FLOOR AND IN BASE. MUST REMOVE DROPPINGS AND SANITIZE AREA. ALSO MUST SEAL ALL EXTERIOR OPENINGS INTO WALL IN THE BASEMENT TO PREVENT ENTRY POINTS, ALSO THE FRONT DOOR. INSTRUCTED MANAGER TO CALL PEST CONTROL FOR SERVICE AND HAVE RECEIPT UPON BEING REINSPECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ADVISED MANAGER TO REMOVE KICK PLATES WHERE DROPPINGS WERE FOUND UNDERNEATH TO PREVENT HIDING PLACE/NESTING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEAN THROUGH OUT TO REMOVE DEBRIS AND DROPPINGS. ALSO REPLACE MISSING FLOOR TILES WHERE EVER NEEDED. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. MUST REPLACE MISSING FLOOR DRAINS IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES AND OPENINGS IN TO THE WALLS,CEILING AND FRONT DOOR. MUST SEAL WHERE EVER NEEDED TO PREVENT FUTHER ENRTY POINTS FOR RODENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNECESSARY CLUTTER THROUGH OUT STORE TO PREVENT FUTHER RODENT HARBORAGE.
  5. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHICKEN AND GROUND BEEF FOUND IN THE BUTCHER COOLER AT 48-45 f. 75 POUNDS OF PRODUCT VALUED AT APPROXIMATELY $700.00 WAS DISCARDED. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40f OR BELOW.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • CENTER OF THE BASEMENT HAS A STRONG ODOR, A LEAKING WASTE WATER PIPE AND SEVERAL INCHES OF SEWAGE / WASTE WATER COVERING MOST OF THE BASEMENT FLOOR, REPAIR PLUMBING AND REMOVE ALL WASTE WATER.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • CAT IS INSIDE THE STORE, A LITTER BOX WITH FECES IS IN THE REAR OF THE STORE. NO LIVE ANIMALS ARE ALLOWED IN THE STORE. 10 LIVE FLIES WERE OBSERVED IN THE IN THE BUTCHER SHOP, REMOVE ALL EVIDENCE OF PEST ACTIVITY.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE BUTCHER COOLER HAS DIRTY FOUL SMELLING WATER AT THE BOTTOM AND OPEN FOOD PRODUCT INSIDE, FOOD DISCARDED. WASH, RINSE AND SANITIZE THE ENTIRE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY AND A CAT IS INSIDE THE STORE; WASH, RINSE AND SANITIZE THE FLOORS THROUGHOUT THE ENTIRE BUSINESS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE STORE IS FULL OF UNORGANIZED DEBRIS, CLEAN AND ORGANIZE THE STORE.
  6. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHICKEN AND GROUND BEEF FOUND IN THE BUTCHER COOLER AT 48-45 f. 75 POUNDS OF PRODUCT VALUED AT APPROXIMATELY $700.00 WAS DISCARDED. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40f OR BELOW.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • THE CENTER OF THE BASEMENT HAS A STRONG ODOR, A LEAKING WASTE WATER PIPE AND SEVERAL INCHES OF SEWAGE / WASTE WATER COVERING MOST OF THE BASEMENT FLOOR, REPAIR PLUMBING AND REMOVE ALL WASTE WATER.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • A LIVE CAT IS INSIDE THE STORE, A LITTER BOX WITH FECES IS IN THE REAR OF THE STORE. NO LIVE ANIMALS ARE ALLOWED IN THE STORE. 10 LIVE FLIES WERE OBSERVED IN THE IN THE BUTCHER SHOP, REMOVE ALL EVIDENCE OF PEST ACTIVITY.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE BUTCHER COOLER HAS DIRTY FOUL SMELLING WATER AT THE BOTTOM AND OPEN FOOD PRODUCT INSIDE, FOOD DISCARDED. WASH, RINSE AND SANITIZE THE ENTIRE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY AND A CAT IS INSIDE THE STORE; WASH, RINSE AND SANITIZE THE FLOORS THROUGHOUT THE ENTIRE BUSINESS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE STORE IS FULL OF UNORGANIZED DEBRIS, CLEAN AND ORGANIZE THE STORE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass Re-Inspection

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MOUSE ACTIVITY HAS BEEN MINIMIZED. OBSERVED AN INCOMPLETE LOG BOOK. BOOK MISSING NECESSARY DOCUMENTS (MAP OF STORE AND COPY OF LICENSES FOR BOOK). AREA SUPERVISOR SPOKE WITH TECHNICIAN VIA PHONE AND INSTRUCTED HIM TO PROVIDE NECESSARY DOCUMENTS TO ALL HIS CUSTOMERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT AND SHELVES IN STORE. ALSO CLEAN IN BASEMENT. WATER ON FLOOR OF BASEMENT DUE TO LEAKING FROM HOT WATER TANK (PER PLUMBER). MUST REMOVE WATER ALSO.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN BASEMENT. NO LIGHTS AVAILABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN BASEMENT TO REMOVE CLUTTER OF ITEMS.
  9. Canvass

    8 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON PREMISES AS REQUIRED FOR RETAIL FOOD OPERATION; MUST RESTORE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED MORE THAN SIXTY MOUSE DROPPINGS ON PREMISES ON FLOOR UNDER SHELVES, ON LEDGE ON TOP OF EQUIPMENT (SLICER) GOING INTO BASEMENT AND IN REAR STORAGE BY FURNACE ON FLOOR. REAR EXIT DOOR HAS A HOLE AT BOTTOM, OBSERVED OPEN BAIT BLOCKS ON FLOOR IN REAR STORAGE. INSTRUCTED TO CLEAN ALL AFFECTED AREAS, REMOVE OPEN BAIT AND STORE IN PROPER BAIT BOXES AND SEAL OPENING IN DOOR. MUST HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • UNABLE TO WASH, RINSE AND SANITIZE UTENSILS USED FOR HOT FOOD HOLDING AND SERVING DUE TO NO HOT WATER. MUST ALSO PROVIDE THREE WORKING DRAIN STOPPERS FOR SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL STORAGE SHELVES WHERE CANNED GOODS LOCATED. CLEAN INTERIOR BOTTOM OF PACKAGED MEAT COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT AND SHELVES IN STORE. ALSO CLEAN IN BASEMENT. WATER ON FLOOR OF BASEMENT DUE TO LEAKING FROM HOT WATER TANK (PER PLUMBER). MUST REMOVE WATER ALSO.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN BASEMENT. NO LIGHTS AVAILABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE ITEMS FROM UTILITY SINK IN REAR AND CLEAN UTILITY SINK. MUST REMOVE ITEMS FROM EXPOSED HANDSINK OUTSIDE OF WASHROOM; PROVIDE SOAP AND HANDTOWELS FOR HANDWASHING AT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN BASEMENT TO REMOVE CLUTTER OF ITEMS.
  10. Short Form Complaint

    0 infractions

  11. Complaint Re-Inspection

    0 infractions

  12. Complaint

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT WATER AT TIME OF INSPECTION, HOT WATER TANK WENT OUT AND EMPLOYEE WAS NOT AWARE, MANAGER RE-LIT TANK CRITICAL CITATION ISSUED
    • 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. FRONT DOOR NOT RODENT PROOF, APPROX. 1/2 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF DOOR SERIOUS CITATION ISSUED
    • 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 FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED SERIOUS CITATION ISSUED
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO PREVIOUS INSPECTION REPORT AVAILABLE AND NO SUMMARY SHEET POSTED, SERIOUS CITATION ISSUED
    • 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. NO EXPOSED HAND BOWL BEHIND DELI COUNTER FRONT OF STORE, INSTRUCTED TO RESTRICT SLICING MEAT, AT THIS COUNTER AREA, UNTIL ONE IS INSTALLED, NO DIPPER WELL AT HAND PACK ICE CREAM FREEZER, MUST PROVIDE

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