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ONE STOP SUPERMARKET

1801 W 51ST ST, CHICAGO, IL 60609 · Grocery Store

Inspection summary

ONE STOP SUPERMARKET has been inspected 5 times by Chicago Department of Public Health since August 11, 2010. The most recent inspection, on September 26, 2011, recorded 2 infractions.

2 of 5 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, Pests and Cleaning and sanitizing.

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.

  • 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 August 11, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 11, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 11, 2010. 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 9 times across 3 separate inspections, most recently on September 26, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 September 26, 2011. 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.

5 inspections

  1. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NO TOWEL DEVICE FOR PAPER TOWEL,TISSUE IN WASHROOM.MUST INSTALL.
    • 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.FLOORS UNDER SHELVING BEHIND COUNTER NOT CLEAN. MUST CLEAN.
  2. Canvass

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PLANS TO SELL& SLICE READY-TO-EAT LUNCH MEATS & CHEESE, MUST PROVIDE A VAQLID CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN FOOD SANITATION CLASS AT NEXT VISIT-NO CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOOD SURFACES MUST BE PAINTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVES,COOLERS FREEZERS, SINKS AND ALL OTHER EQUIPMENT ON PREMISES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MUST ALSO REMOVE ALL TRACES OF DRIPPED PAINT FROM FLOORS). FLOOR IN BASEMENT MUST BE CLEAN AND DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS & CEILINGS MUST BE CLEAN(INCLUDING ALL WINDOWS & WINDOW LEDGES), WELL CONSTRUCTED(NO HOLES OR OPENINGS) AND BE EASILY CLEANABLE(FINISH PAINTING WALLS WHERE NEEDED).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OWNER HAD PREVIOUSLY INDICATED THAT HE WAS GOING TO INSTALL THE MOP SINK IN THE EXTRA WASHROOM; HOWEVER, THE MOP SINK IS STILL IN THE FOOD PREP AREA IN BETWEEN THE EXPOSED HAND SINK AND 3 COMPARTMENT SINK-MUST EITHER INSTALL SPLASH GUARDS ON BOTH SIDES OF MOP SINK OR MOVE IT TO THE EXTRA WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTRA WASHROOM CLUTTERED WITH LOT'S OF ARTICLES AND STOCK-MUST KEEP THIS AREA ORGANIZED AND FREE OF CLUTTER WHICH CAN BE A POSSIBLE HARBORAGE AREA
  5. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL REFRIGERATED UNITS AND FREEZERS ON PREMISES MUST BE CONNECTED AND CAPABLE OF MAINTAINING INTERNAL AIR TEMPS OF 40 DEGREES OR BELOW AND 0 DEGREES OR BELOW-NO CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PROVIDE A PEST CONTROL LOG BOOK FOR THIS LOCATION. REPAIR OUTER REAR DOOR SO MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY-NO CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PLANS TO SELL& SLICE READY-TO-EAT LUNCH MEATS & CHEESE, MUST PROVIDE A VAQLID CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN FOOD SANITATION CLASS AT NEXT VISIT-NO CITATION ISSUED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTALL A METAL DRAINBOARD ON E COMPARTMENT SINK-NO CITATION ISSUED
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • INSTALL AN EXPOSED HAND SINK IN FOOD PREP AREA-NO CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOOD SURFACES MUST BE PAINTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVES,COOLERS FREEZERS, SINKS AND ALL OTHER EQUIPMENT ON PREMISES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. FLOOR IN BASEMENT MUST BE CLEAN AND DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS & CEILINGS MUST BE CLEAN, WELL CONSTRUCTED(NO HOLES OR OPENINGS) AND BE EASILY CLEANABLE(FINISH PAINTING WALLS WHERE NEEDED). REPLACE MISSING WALL COVE THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SHIELD LIGHTS IN FOOD PREP/DISH WASHING AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH SELF-CLOSING DEVICE TO WASHROOM DOOR

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