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S & K FOOD & LIQUOR, INC.

7500 S EXCHANGE AVE, CHICAGO, IL 60649 · Grocery Store

Inspection summary

S & K FOOD & LIQUOR, INC. has been inspected 4 times by Chicago Department of Public Health since April 19, 2011. The most recent inspection, on April 21, 2015, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. 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 once on April 21, 2015. 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 10 times across 4 separate inspections, most recently on April 21, 2015. 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 5 times across 4 separate inspections, most recently on April 21, 2015. 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.

4 inspections

  1. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SHELVES THROUGHOUT PREMISES,OF DUST BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS IN THE REACH-IN COOLER AND PACKAGE DISPLAY COOLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE STOCK IN REAR STORAGE AREA "6" INCHES OFF FLOOR AND REMOVE CLUTTER FRO A STORAGE CLOSET IN THE REAR STORAGE AREA,TO PREVENT RODENT HARBORAGE
  2. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICY BUILD-UP FROM COILS INSIDE WALK-IN BEER COOLER AND FROM INTERIOR OF ICE CREAM CASE. PAINT RUSTY STORAGE SHELVES. REPLACE HEAVILY STAINED CHIP TRAYS. REMOVE ALL BOXES FROM SHELVES AND STORAGE RACKS THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL FOOD AND NON-FOOD DISPLAY SHELVES THROUGHOUT, ALL UNUSED EQUIPMENT STORED IN REAR STORAGE AREAS, UNUSED 3 COMP. SINK IN PRE-PACKAGED MEAT CASE AREA, ALL COOKING EQUIPMENT IN EMPLOYEE BREAK AREA (MICROWAVE OVEN, TOASTER OVEN, ELECTRIC SKILLET), PLASTIC POP/JUICE STORAGE RACKS AND DUST BUILD-UP FROM FAN GAURDS IN WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL STORAGE AND DISPLAY AREAS, IN WASHROOM, AND IN WALK-IN COOLER ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT OR REPAIR ALL WALLS AND DOORS THROUGHOUT.
  3. Short Form Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND AROUND ALL COOLERS, STORAGE SHELVES, UNDER PLATFORMS, AND REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR CEILING REAR STORAGE
  4. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE CARDBOARD FROM COOLERS THRU-OUT
    • 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.CLEAN DRY STORAGE SHELVES, COOLER FAN GUARD COVER,
    • 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.CLEAN FLOOR UNDER AND AROUND ALL COOLERS, STORAGE SHELVES, UNDER PLATFORMS, AND REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.CLEAN DUSTY CEILING IN WALK-IN COOLER AND REPAIR CEILING REAR STORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. 1 LIGHT SHIELD MISSING MUST PROVIDE AND 1 LIGHT OUT MUST REPLACE IN REAR COOLER.
    • 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.SOME CLUTTER IN REAR STORAGE AREAS INSTRUCTED TO REMOVE ITEMS NOT BEING USED.

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