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SA HOWARD INC.

7519 N PAULINA ST, CHICAGO, IL 60626 · Grocery Store

Inspection summary

SA HOWARD INC. has been inspected 6 times by Chicago Department of Public Health since May 6, 2013. The most recent inspection, on October 21, 2016, found no infractions.

3 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: Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 May 19, 2016. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 once on May 19, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 6 times across 3 separate inspections, most recently on May 19, 2016. 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 3 times across 3 separate inspections, most recently on May 19, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on May 19, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  3. Canvass

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE EXHIBITING POOR HYGIENIC PRACTICES. BARE HAND CONTACT ON READY TO EAT FOOD IN PREP AREA. DIDN'T WASH HANDS, PUT HOT DOGS IN STEAMER WITH BARE HANDS. INSTRUCTED TO WASH HANDS AND USE GLOVES, TONGS, ETC., AT ALL TIMES WHEN HANDLING READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A)(B).
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • OBSERVED 3-COMP SINK IN STORAGE ROOM NOT OPERATIONAL. HOT OR COLD WATER KNOBS NOT AVAILABLE ON SINK TO TURN WATER ON. UNABLE TO WASH, RINSE ANS SANITIZE AS REQUIRED. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER CONNECTED TO CITY WATER PLUMBING. NEEDS TO REPAIR SINK TO PROPERLY WASH, RINSE AND SANITIZE AS NEEDED. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. (EMPLOYEE OBSERVED MAKING HOT DOGS WHEN I ARRIVED ON THE PREMISES. INSTRUCTED TO HAVE A CERTIFIED MANGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF BOTH 1-COMP AND EXPOSED HAND SINK IN PREP AREA NOT CLEAN. ALSO, CLEAN INTERIOR OF PREP COOLER. CLEAN ALL CONTACT SURFACES IN PREP AREA AND AROUND COFFEE STATION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS NOT CLEAN THROUGHOUT THE PREMISES, UNDER ALL HEAVY EQUIPMENT, 1-COMP SINK AND EXPOSED HAND SINK. INSTRUCTED TO CLEAN , SNITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAK UNDER 1-COMP SINK IN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER THROUGHOUT PREP AREA IN FAR CORNER AND IN SMALL CLOSET. INSTRUCTED TO CLEAN AND ORGANIZE. REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE. ALSO REMOVE NON WORKING EQUIPMENT FROM PREP AREA, AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT/COLD WATER AT PREMISES. NO CITATION ISSUED. OWNER HAD STOPPED OPEN FOOD OPERATION(SELLS HOT DOGS,NACHOS, AND CHICKEN SANDWICHES.) SINCE 3-4-14. OWNER MUST NOTIFY FOOD PROTECTION DIVISION BEFORE RESUMING OPERATION. CURRENTLY ONLY PREPACKAGED FOOD WILL BE SOLD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND ALL SINK NOT CLEAN.(MUST WASH AND SANITIZE)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND REACH IN COOLER BOTTOMS NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT PREMISES.
  6. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING IN 3 COMPARTMENT SINK ROOM. MUST INSTALL AND MAINTAIN 4" COVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAP IN WALL AROUND PIPE OF 1-COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL GAP BETWEEN PIPE AND WALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE REACH IN COOLERS, NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

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