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ON THE GO AMOCO III

6702 S PULASKI RD, CHICAGO, IL 60629 · Grocery Store

Inspection summary

ON THE GO AMOCO III has been inspected 3 times by Chicago Department of Public Health since October 28, 2011. The most recent inspection, on April 20, 2020, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on April 20, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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

  • 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 April 13, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 April 13, 2020. 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 5 times across 3 separate inspections, most recently on April 20, 2020. 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.

3 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O): NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION. 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11: NO HANDWASH SINK IN REAR WAREWASHING AREA. INSTD TO PROVIDE HANDWASH SINK UNDER CITY PRESSURE WITH HOT RUNNING WATER 100F-120F IN SAME AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12: UNABLE TO LOCATE BACK FLOW DEVICE AT WATER LINE OF CAPPUCINO MACHINE. INSTD TO BE ACEESSIBLE AND ABLE TO LOCATE FOR SERVICE AND MAINTAINENCE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO OBTAIN TRAINING AND MAINTAIN.
  2. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SINK IN REAR WAREWASHING AREA. INSTD TO PROVIDE HANDWASH SINK UNDER CITY PRESSURE WITH HOT RUNNING WATER 100F-120F IN SAME AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING FOOD TEMPERATURE MEASURING DEVICE. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • UNABLE TO PROVIDE PEST CONTROL LOGBOOK AND PROOF OF SERVICE. INSTD TO PROVIDE AND HAVE AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NORTH ENTRANCE/EXIT DOOR NOT RODENT PROOF, APPROX 1/2 INCH GAP AT BOTTOM OF DOOR. INSTD TO RODENT PROOF SAME AND HAVE TIGHT FITTING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 3-COMPARTMENT SINK NOT ACCESSIBLE, EXCESSIVE CLUTTER/DEBRIS ON SINK. INSTD TO REMOVE ALL CLUTTER/DEBRIS, CLEAN SINK AND MAINTAIN AT ALL TIMES FOR PROPER USE. PRIORITY FOUNDATION 7-38-025.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZER TEST KIT AVAILABLE FOR CHORINE. INSTD TO PROVIDE CHLORINE TEST KIT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACK FLOW DEVICE AT WATER LINE OF CAPPUCINO MACHINE. INSTD TO BE ACEESSIBLE AND ABLE TO LOCATE FOR SERVICE AND MAINTAINENCE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MISSING COVERED RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO OBTAIN TRAINING AND MAINTAIN.
  3. Canvass

    3 infractions

    • 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. THRESHOLD AT SIDE DOOR IN NEED OF ADJUSTMENT. MUST CORRECT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. ICE BUILD UP ON WALL IN WALK IN FREEZER IN OF REMOVAL. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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