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PARK TO SHOP SUPERMAARKET

2121 S ARCHER AVE, CHICAGO, IL 60616 · Grocery Store

Inspection summary

PARK TO SHOP SUPERMAARKET has been inspected 4 times by Chicago Department of Public Health since October 1, 2018. The most recent inspection, on November 14, 2024, found no 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: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on February 4, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 5 times across 3 separate inspections, most recently on February 4, 2021. 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 2 times on February 4, 2021. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 October 1, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 15 times across 3 separate inspections, most recently on February 4, 2021. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    15 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION. 7-38-012. CITATION WRITTEN UNDER VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 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 ADEQUATE SUPPLIES ON SITE TO PROPERLY 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 AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN A HAND DRYING PROVISION AT THE HAND WASHING SINKS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO HAND WASHING CLEANSER AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. EMPLOYEE PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION WRITTEN UNDER 6-301.12
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • 3-202.18(A) OBSERVED NO MOLLUSCAN SHELLFISH TAGS FOR SCALLOPS AND MUSSELS THAT ARE OFFERED FOR SALE. INSTRUCTED TO ALWAYS MAINTAIN MOLLUSCAN SHELLFISH TAGS FOR ALL MOLLUSCAN SHELLFISH THAT IS OFFERED FOR SALE IN THE FACILITY. EMPLOYEE DISCARDED AND DENATURED SAID SHELLFISH DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED EXCESSIVE ACCUMULATED DEBRIS ON THE CUTTING BOARDS IN THE MEAT FOOD PREP AREA. INSTRUCTED TO REPLACE ALL CUTTING BOARDS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.13 OBSERVED A FLY TRAP DEVICE HANGING FROM THE CEILING IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO SET ANY RODENT/INSECT TRAPS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B) OBSERVED RUSTY UTENSILS BEING USED TO SHUCK SHELLFISH. INSTRUCTED TO REPLACE AND USE APPROVED UTENSILS TO SHUCK SHELLFISH.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED EXCESSIVE ACCUMULATED DUST ON THE CONDENSOR IN THE WALK IN COOLER. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED ON THE 2ND FLOOR. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED AN ACCUMULATED BLACK SUBSTANCE IN THE AQUATIC TANKS LOCATED IN THE FOOD PREP AREA. OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOORS AND SHELVES IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.
  3. License Re-Inspection

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MUST PROVIDE EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MUST PROVIDE POLICY FOR CLEAN UP OF VOMIT AND DIARRHEA AND HAVE THE EQUIPMENT. PROVIDE AND MAINTAIN AT ALL TIMES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL RAW WOOD SHELVES IN NEED OF SEALING. MUST CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO STOPPERS AT 3 COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • WASTE WATER FROM WALK IN COOLER MUST DRAIN INTO OPEN DRAIN SITE. BUCKET MAY NOT BE USED CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PEELING PAINT IN WALK IN COOLER MUST BE REMOVED. CORRECT AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS IN MEAT AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. WALLS IN PRODUCE PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING IN 2ND FLOOR STORAGE AREA MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • AIR VENTS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES MUST HAVE FOOD HANDLER CERTIFICATES. MUST PROVIDE AND MAINTAIN.
  4. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MUST PROVIDE EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MUST PROVIDE POLICY FOR CLEAN UP OF VOMIT AND DIARRHEA AND HAVE THE EQUIPMENT. PROVIDE AND MAINTAIN AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SNEEZE GUARD NEEDED AT FRESH FISH DISPLAY. INSTRUCTED TO HAVE DISPLAY PROPER SNEEZE GUARD AND BULK CONTAINERS WITH SELF CLOSING LIDS. INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL RAW WOOD SHELVES IN NEED OF SEALING. MUST CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO STOPPERS AT 3 COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • WASTE WATER FROM WALK IN COOLER MUST DRAIN INTO OPEN DRAIN SITE. BUCKET MAY NOT BE USED CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS IN MEAT AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. WALLS IN PRODUCE PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING IN 2ND FLOOR STORAGE AREA MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PEELING PAINT IN WALK IN COOLER MUST BE REMOVED. CORRECT AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • AIR VENTS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES MUST HAVE FOOD HANDLER CERTIFICATES. MUST PROVIDE AND MAINTAIN.

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