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PORK CHOP

2637 S THROOP ST, CHICAGO, IL 60608 · Mobile Food Preparer

Inspection summary

PORK CHOP has been inspected 8 times by Chicago Department of Public Health since February 27, 2013. The most recent inspection, on June 13, 2014, recorded 3 infractions.

1 of 8 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 5 times across 3 separate inspections, most recently on May 23, 2014. 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 3 times across 2 separate inspections, most recently on May 23, 2014. 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 2 times across 2 separate inspections, most recently on March 20, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 6, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 23, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

8 inspections

  1. License

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON VEHICLE. INSTD TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • IMPROPER SEPARATION INBETWEEN DRIVER AND FOOD PREP AREA. INSTD TO CORRECT SAME. INSTD TO PROVIDE PROPER COMPLETE SEPARATION (DOOR).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE PROPER PPROTECTION (LOCKED CABINET, DOOR, ETC). FOR WATER INLET
  2. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NO SEPARATION INBETWEEN DRIVER AND FOOD PREP AREA. INSTD TO CORRECT SAME. INSTD TO PROVIDE PROPER COMPLETE SEPARATION (DOOR).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE PROPER PPROTECTION (LOCKED CABINET, DOOR, ETC). FOR WATER INLET.
  3. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATION NOR HOT HOLDING UNITS ON. INSTD TO HAVE ON AND ABLE TO MAINTAIN PROPER TEMPERATURE.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • INADEQUATE HOT RUNNING WATER ON VEHICLE. INSTD TO PROVIDE SAME.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • BROKEN GLASS FROM SERVICE DISPLAY WINDOW ON PREP TABLE. INSTD TO REMOVE AND CLEAN AND SANITIZE SAME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR DOUBLE DOORS, SERVICE WINDOW AND EXHAUST FAN NOT INSECT/RODENT PROOF. DOORS WITH GAPS AND NO TIGHT FITTING SCREEN. EXHAUST FAN WITHOUT MESH SCREEN. INSTD TO PROVIDE 1/16 MESH SCREEN. SERVICE WINDOW WITH TORN SCREEN AND BROKEN WINDOW. HOLE ALSO NOTED IN FLOOR. INSTD TO RODENT/INSECT ALL OUTER OPENINGS.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • PROVIDE TIGHT FITTING TRASH RECEPTACLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON-FOOD CONTACT EQUIPMENT NOT CLEAN, EXCESSIVE GREASED/DEBRIS. CLEAN SAME AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NO SEPARATION INBETWEEN DRIVER AND FOOD PREP AREA. INSTD TO CORRECT SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE PROPER PROTECTION (LOCKED CABINET, DOOR, ETC). FOR WATER INLET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETERS OR THERMOMETERS FOR HOT/COLD EQUIPMENT. PROVIDE SAME.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • STILL FOUND THE 3 COMPARTMENT SINK IN THE SAME CONDITION FROM THE PREVIOUS INSPECTION DATED:3/15/13. THE 3 COMPARTMENT SINK NOT MAINTAINED WATER IS BACKING UP INTO THE LEFT AND RIGHT COMPARTMENT WHEN WATER IS FILLED IN THE MIDDLE COMPARTMENT THEN RELEASED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE,MAINTAIN DOCUMENTATION FOR THE FRESH WATER LINES INSIDE THE MOBILE FOOD TRUCK MUST BE (FOOD GRADE).
  6. License Re-Inspection

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • HOT RUNNING WATER MUST BE MADE ACCESIBLE,PROVIDED AT A CONTINUES CONSISTENT FLOW FOR THE USE OF THE 3 COMPARTMENT SINK,EXPOSED HANDSINK INSIDE THE MOBILE FOOD PREPARER TRUCK.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE 3 COMPARTMENT SINK NOT MAINTAINED WATER IS BACKING UP INTO THE LEFT AND RIGHT COMPARTMENT WHEN WATER IS FILLED IN THE MIDDLE COMPARTMENT THEN RELEASED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE,MAINTAIN DOCUMENTATION FOR THE FRESH WATER LINES INSIDE THE MOBILE FOOD TRUCK MUST BE (FOOD GRADE).
  7. License Re-Inspection

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HOT HOLDING UNITS MUST BE UP,RUNNING AND CAPABLE OF MAINTAINING 140F OR ABOVE. HOT HOLDING UNIT MEASURED 130.0F DURING THIS INSPECTION. ADVISED OPERATOR THAT THE PANS HELD IN THE HOT HOLDING UNIT MUST BE SUBMERGED IN THE WATER SUCH THAT ITS CAPABLE OF MAINTAINING THE REQUIRED FOOD TEMPERATURE.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO RUNNING WATER AT THE 3 COMPARTMENT SINK,AT EXPOSED HANDSINK INSIDE THE MOBILE FOOD TRUCK DURING THIS INSPECTION.INSTRUCTED OPERATOR TO PROVIDE,MAINTAIN RUNNING HOT AND COLD WATER AT SAID SINKS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • A LICENSE NUMBER MUST BE ON BOTH LATERAL SIDES OF THE MOBILE FOOD TRUCK AT LEAST 2" INCHES TALL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE,MAINTAIN DOCUMENTATION FOR THE FRESH WATER LINES (FOOD GRADE) INSIDE THE MOBILE FOOD TRUCK.
  8. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATION UNIT MUST BE UP AND RUNNING AND CAPABLE OF MAINTAINING AMBIENT AIR OF 40F OR BELOW,HOT HOLDING UNITS MUST BE UP,RUNNING AND CAPABLE OF MAINTAINING 140F OR ABOVE.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • MUST PROVIDE HOT AND COLD RUNNING WATER AT EXPOSED HAND SINK AND AT THE 3 COMPARTMENT SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE THE PEST CONTROL LOG BOOK WITH ALL THE REQUIRED DOCUMENTS FOLLOWING A PEST CONTROL MAP TO IDENTIFY PEST CONTROL SERVICES PROVIDED TO SAID TRUCK AND RODENT PROOF REAR EXIT DOOR OPENING IN BETWEEN OF DOUBLE DOORS APPROX 1/4" AND SEAL OPENINGS ON UPPER WALL NEAR THE REFRIGERATOR WHERE NOTED TO THE OPERATOR.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • A LICENSE NUMBER MUST BE ON BOTH LATERAL SIDES OF THE MOBILE FOOD TRUCK AT LEAST 2" INCHES TALL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL ALL RAW WOODEN SURFACES INSIDE THE MOBILE FOOD TRUCK USING A NON-TOXIC FINISH.MUST PROVIDE,MAINTAIN DOCUMENTATION FOR THE FRESH WATER LINES (FOOD GRADE) INSIDE THE MOBILE FOOD TRUCK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN,SANITIZE ALL FOOD EQUIPMENTS,FOOD CONTACT SURFACES INSIDE THE MOBILE FOOD TRUCK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND THE REFRIGERATOR UNIT ARE DIRTY,CLEAN FLOORS IN DETAIL REMOVE GREASE BUILD-UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNT-OUT LIGHT BULBS AND INTERIOR OF LIGHT SHIELDS REQUIRE A DETAIL CLEANING INSIDE THE MOBILE FOOD TRUCK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES INSIDE THE MOBILE FOOD TRUCK.

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