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SHERIDAN PARK FOOD & LIQUOR

1255 W WILSON AVE, CHICAGO, IL 60640 · Grocery Store

Inspection summary

SHERIDAN PARK FOOD & LIQUOR has been inspected 5 times by Chicago Department of Public Health since December 7, 2012. The most recent inspection, on April 22, 2020, found no infractions.

1 of 5 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.

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 2 times on December 7, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 5 times across 4 separate inspections, most recently on December 24, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 December 14, 2012. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING TILES ABOVE THE TWO-REFRIGERATORS ARE SOILED WITH DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING TILES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • RE-ORGANIZE AND REMOVE UNECCESSARY CLUTTER FROM REAR STORAGE AREA AND MAINTAIN.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDERNEATH BEER COOLER AT THE FRONT DISPLAY AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES AND OPENINGS ON CEILING AND ALONG PIPINGS ESPECIALLY AT THE FRONT SELLING AREA. ALSO INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE FRONT SELLING AREA.
  4. Consultation

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDERNEATH BEER COOLER AT THE FRONT DISPLAY AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES AND OPENINGS ON CEILING AND ALONG PIPPINGS ESPECIALLY AT THE FRONT SELLING AREA.......ALSO INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE FRON SELLING AREA
  5. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF DAIRY DISPLAY COOLER TO BE IMPROPER AT 44.9F. INSTRUCTED NOT TO USE COOLER UNTIL THE PROPER TEMPERATURE OF 40.0F OR BELOW IS REACH. COOLER WILL BE TAGGED TODAY. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERAURE OF 40.0F. CRITICAL VIOLATION #7-38-005(A) ISSUED
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 44.9F TO 47.9OF AT THE DAIRY DISPLAY COOLER BEING OFFERED FOR SALE. CHEESE 44.9F, LUNCH MEAT 44.4F, EGGS 46.2F, HOT DOGS 47.9F AND SOUR CREAM 46.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS THROUGH DENATURING PROCESS. ESTIMATED WEIGHT AND COST OF PRODUCTS IS 108LBS WORTH $549.00. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDERNEATH BEER COOLER AT THE FRONT DISPLAY AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES AND OPENINGS ON CEILING AND ALONG PIPPINGS ESPECIALLY AT THE FRONT SELLING AREA.......ALSO INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE FRON SELLING AREA

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