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QUICK STOP

5000 N SHERIDAN RD, CHICAGO, IL 60640 · Grocery Store

Inspection summary

QUICK STOP has been inspected 6 times by Chicago Department of Public Health since May 18, 2010. The most recent inspection, on May 19, 2014, found no infractions.

1 of 6 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: Pests and Food temperature control.

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.

  • 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 May 14, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 16, 2013. 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 16 times across 5 separate inspections, most recently on May 19, 2014. 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 7 times across 5 separate inspections, most recently on May 19, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • .BROKEN PANEL WITH POROUS SURFACE ABOVE THE BROKEN FOUR DOOR COOLER MUST BE REPLACED,ALSO SHELVES AT REAR STORAGE AREA SURFACE NOT CLEANABLE POROUS SURFACE. INSTRUCTED TO REPAIR / REPLACE MENTIONED ITEMS,SURFACE MUST BE SMOOTH CLEANBLE AND NON ABSORBENT MATERIAL
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE PEPSI COOLER BROKEN NEED TO REPAIR. FLOOR BEHIND HOT WATER TANK UNEVEN AND BROKEN,INSTRUCTED TO REPAIR.DUST AND GNAWED PAPER UNDER THE SHELVES INSTRUCTED TO CLEAN AND MAINTAIN. MOST OF BASEBOARD WALL / COVING ARE NOT SEALED INSTRUCTED TO SEAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN DIFFERENT LOCATION OF PREMISES IN POOR REPAIR: BROKEN, PEEELING AND BUBBLED PAINT,INSTRUCTED TO REPAIR / REPAINT WALLS, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
  3. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCEOF MICE DROPPINGS(OVER 20 DROPPINGS) ON PREMISES: ON TOP WINDOW LEDGE,UNDER SHELVES AND ALONG BASEBOARD WALLS,ALSO UNABLE TO CHECK REAR STORAGE DUE TO ACCUMULATION OF ITEMS STORED ON FLOOR BEHIND COOLERS.ALSO OBSERVED GNAWED PAPER UNDER THE SHELVES IN SERVING AREA. OUTER OPENING NOT PROTECTED, FRONT TOP DOOR WITH A 1/4 TO 1/2" GAP.INSTRUCTED TO RODENT / INSECT PROOF DOOR. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.BROKEN PANEL WITH POROUS SURFACE ABOVE THE BROKEN FOUR DOOR COOLER MUST BE REPLACED,ALSO SHELVES AT REAR STORAGE AREA SURFACE NOT CLEANABLE POROUS SURFACE. INSTRUCTED TO REPAIR / REPLACE MENTIONED ITEMS,SURFACE MUST BE SMOOTH CLEANBLE AND NON ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS INSIDE THE UNUSED FOUR DOOR COOLER,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PLATFORM BEHIND THE FRONT COUNTER IN POOR REPAIR:BROKEN,INSTRUCTED TO REPAIR /REPLACE SAID ITEMS.SURFACE MUST BE SMOOTH AND CLEANABLE. FLOOR UNDER THE PEPSI COOLER BROKEN NEED TO REPAIR. FLOOR BEHIND HOT WATER TANK UNEVEN AND BROKEN,INSTRUCTED TO REPAIR.DUST AND GNAWED PAPER UNDER THE SHELVES INSTRUCTED TO CLEAN AND MAINTAIN. MOST OF BASEBOARD WALL / COVING ARE NOT SEALED INSTRUCTED TO SEAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN DIFFERENT LOCATION OF PREMISES IN POOR REPAIR: BROKEN, PEEELING AND BUBBLED PAINT,INSTRUCTED TO REPAIR / REPAINT WALLS, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MILK REACH IN COOLER DOOR IN POOR REPAIR/DOOR DIFFICULT TO KEEP CLOSED. MUST REPAIR DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/DUST BUILD UP ON FLOOR ALONG CORNERS THROUGHOUT STORAGE ROOM. MUST CLEAN FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING CEILING PAINT ON EAST WALL/CEILING OF SHOPPING AISLE. MUST REMOVE ALL PEELING PAINT AND REPAINT/REPAIR WALL/CEILING WHERE NEEDED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE CHEESE REACH IN COOLER. MUST PROVIDE WORKING THEMOMETER FOR COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FLOOR CLUTTERED IN SHOPPING AISLE (ACCUMULATED PLASTIC SODA CRATES). MUST REMOVE ALL CRATES FOR AISLE.
  5. Short Form Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. above violation still remaining.
    • 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. above violation still remaining.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. above violation still remaining.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. above violation still remaining.
  6. Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of display cooler shelving had excess dirt/grease build up, needs detailed cleaning.storage shelving not clean need detailed cleaning.
    • 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 heavy equipment, front counter area under pallets, and in rear storage areas not clean need detailed cleaning.(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.ceilings that had peeling paint plaster in sales floor areas, rear sorage areas, shall be repair. walls, ceilings that had stains shall be cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.missing light shields in display coolers shall be provided, missing light shields in rear storage areas shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust vents(ventilation)in coolers, storage areas not clean need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess debris, and clutter in rear storage areas shall be removed.

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