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POP-EE'S MINI MART

418 E 107TH ST, CHICAGO, IL 60628 · Grocery Store

Inspection summary

POP-EE'S MINI MART has been inspected 4 times by Chicago Department of Public Health since October 16, 2018. The most recent inspection, on August 26, 2019, 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: Handwashing and staff hygiene, Food temperature control 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.

  • 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 4 times across 3 separate inspections, most recently on July 31, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on July 31, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 16, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 8 times across 3 separate inspections, most recently on July 31, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on July 31, 2019. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FOOD HANDLER ON DUTY PREPARING FOOD( TACOS, COOKING AND SERVING CHICKEN,ETC) HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION ISSUED 7-38-012
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED POLICY IN PLACE. HOWEVER MUST PROVIDE ALL NECASSARY ITEMS IN POLCY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP WITH APPRIOPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OPBSERVED IMPROPER HOT TEMPERATURE OF APPROX 4-LBS OF COOKED BEEF HOT HOLDING AT 126.F. INSTRUCTED TO MAINTAIN HOT FOODS AT 135.F OR HIGHER. MANAGER REMOVED AND DISCARDED BEEF AT COST APPROX $25.00. PRIORITY VIOLATION ISSUED 7-38-005
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STORAGE SUPPLIES INSIDE CLOSET STORED ON FLOORS. INSTRUCTED TO PROPERLY STORE OFF FLOOR ON ADEQUATE SHELVING.
  3. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES UNDER FRONT COUNTER AREAS. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN REAR SALES AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILES AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE.
  4. License

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP, DISH WASHING, AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER AND REACH-IN COOLER NOT OPERABLE DURING INSPECTION. INSTRUCTED MANAGER TO TURN ON ALL COOLERS AND MAINTAIN 41F OR BELOW. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETERS AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES IN PREP AND FRONT COUNTER AREAS. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER AT EXPOSED SINKS, 3-COMPARTMENT SINK, UTILITY SINK, AND WASHBOWL. INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE. PRIORITY VIOLATION 7-38-030(C)
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO COMMERCIAL OUTSIDE DUMPSTER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-020(B)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILDUP AND DEAD FLIES ON FLOOR IN FURNACE ROOM. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN REAR SALES AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILES AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE LIGHT SHIELDS IN PREP AND DISH WASHING AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE.

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