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PENNY PANTRY

3634 W CHICAGO AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

PENNY PANTRY has been inspected 4 times by Chicago Department of Public Health since April 16, 2010. The most recent inspection, on September 24, 2015, found no infractions.

2 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.

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 2 times across 2 separate inspections, most recently on October 11, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 2 separate inspections, most recently on October 11, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on October 11, 2011. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 29, 2011. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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. Complaint Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MOP SINK, 3 COMPARTMENT SINK, INTERIOR AND EXTERIOR SURFACES OF REACH-IN DISPLAY COOLER, RACKS, DISPLAY SHELVES AND TOILET ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE IN REAR PREP AREA OR REPAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED ABOVE FOOD PREP AREA (REAR).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ELECTRIC STOVE WITHOUT PROPER VENTILATION AT FOOD PREP AREA. INSTRUCTED TO REMOVE OR PROVIDE HOOD/VENTILATION DUCT THRU ROOF. ---------INSTRUCTED TO PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL HOT AND COLD HOLDING TEMP. OF FOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (EMPTY BOXES, UNUSED RACKS/SHELVES ETC.) THROUGHOUT PREMISES. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  3. Complaint

    7 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND NO EXPOSED HANDSINK AT FOOD PREP AREA. (PREVIOUSLY LICENSED AS RISK 3 PREPACKAGED FOOD ONLY). NOW SERVING HOT FOODS (NACHO CHEESE, ITALIAN BEEF SANDWICH, TACO MEAT ETC.INSTRUCTED MANAGER TO INSTALL EXPOSED HANDSINK CONVENIENT AND ACCESSIBLE TO FOOD HANDLER. SERIOUS CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MOP SINK, 3 COMPARTMENT SINK, INTERIOR AND EXTERIOR SURFACES OF REACH-IN DISPLAY COOLER, RACKS, DISPLAY SHELVES AND TOILET ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE IN REAR PREP AREA OR REPAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED ABOVE FOOD PREP AREA (REAR).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ELECTRIC STOVE WITHOUT PROPER VENTILATION AT FOOD PREP AREA. INSTRUCTED TO REMOVE OR PROVIDE HOOD/VENTILATION DUCT THRU ROOF. ---------INSTRUCTED TO PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL HOT AND COLD HOLDING TEMP. OF FOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (EMPTY BOXES, UNUSED RACKS/SHELVES ETC.) THROUGHOUT PREMISES. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  4. License

    0 infractions

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