Skip to content
Loading map…

SKIP'S FOOD AND LIQUOR

5515 S DAMEN AVE, CHICAGO, IL 60636 · Grocery Store

Inspection summary

SKIP'S FOOD AND LIQUOR has been inspected 11 times by Chicago Department of Public Health since May 6, 2011. The most recent inspection, on September 3, 2024, recorded 3 infractions.

1 of 11 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: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on March 4, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 July 7, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 2, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 November 9, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 November 9, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

11 inspections

  1. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE KNIVES STORED BETWEEN WALL AND PIPES IN THE MEAT PREP AREA. INSTRUCTED TO STORE IN USE UTENSILS ON A CLEAN, SANITIZED SURFACE IN BETWEEN USES AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DOOR OF REAR VEGETABLE WALK-IN COOLER TO BE IN POOR REPAIR WITH MISSING PANELS. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER DOOR AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND ADJUSTMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DRYING MOPS STORED WITH MOP HEADS AGAINST FLOOR AND WALLS IN THE REAR AREA. INSTRUCTED TO RELOCATE MOPS SUCH THAT THEY DO NOT CONTAMINATE PHYSICAL FACILITIES WHILE DRYING AND MAINTAIN.
  2. Complaint

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR UPPER PANEL OF ICE MACHINE WITH SLIGHT BUILD UP. INSTRUCTED TO CLEAN/MAINTAIN.
  3. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE RUBBBER GASKET AROUND THE 2-DOOR DISPLAY DAIRY COOLER IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE DAIRY DISPLAY COOLER AND INSIDE THE ICE MACHINE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST CLEAN AND SANITIZE WASHROOM FIXTURES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE AND MAINTAIN GARBAGES WITH LIDS IN BOTH WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING IN THE FOLLOWING AREAS: UNDERNEATH THE CHIP DISPLAY RACK, INSIDE THE WALK IN COOLERS, ALSO AROUND THE PRODUCE DISPLAY AREA.
  4. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED TO IMPLEMENT A POLICY FOR THE FOOD AND CONDITIONAL EMPLOYEES ON THE RESPONSIBILITY TO REPORT ANY ILLNESSES THAT MAY BE TRANSMISSIBLE THROUGH FOOD. SIGNED PROOF REQUIRED. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO CLEAN UP PROCEDURE ON SITE FOR HANDLING VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO IMPLEMENT A PROCEDURE PROVIDING ALL THE SUPPLIES NEEDED. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 FOUND THE LINING OF THE REACH IN COOLERS WITH BLOOD AND DEBRIS ON IT. INSTRUCTED TO CHANGE THE LININGS. ALSO, CLEAN THE INTERIOR OF THE REACH IN FREEZER BY THE FRONT REGISTERS. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 FLOORS IN THE BUTCHER PREP AREA, INSIDE THE WALK IN COOLER/FREEZERS AND IN THE CORNERS IN THE REAR STORAGE AREA WITH FOOD AND DEBRIS ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGH OUT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 ALL FOOD HANDLERS HAVE NOT MET THE FOOD HANDLER'S REQUIREMENTS. INSTRUCTED TO HAVE THE REQUIREMENTS MET AND PROVIDE PROOF.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE. RAW MEAT STORED IMMEDIATELY ABOVE READY TO EAT DELI CHEESE AND DELI HAM IN WALK IN COOLER. INSTD TO STORE RAW AND READY TO EAT FOODS PROPERLY. VIOLATION 7-38-005A SERIOUS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED, GREASE TRAP RUSTED AND LEAKING ON BOTTOM. 3-COMPARTMENT SINK FAUCET DOES NOT EXTEND TO 1ST AND 3RD BASIN OF SINK. INSTD TO REPLACE GREASE TRAP AND INSTALL FAUCET THAT EXTENDS TO EACH BASIN AND PROVIDES HOT/COLD RUNNING WATER UNDER CITY PRESSURE. VIOLATION 7-38-030 SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SOILED SHELF LINING UNDER MEAT TRAYS AT DISPLAY CASE. INSTD TO REMOVE LINING AND MAINTAIN SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN IN MEAT WALK IN COOLER NOT CLEAN, EXCESSIVE DEBRIS/OLD MEAT BLOOD. INSTD TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACK FLOW PREVENTER WHERE CONNECTING HOSE AT CONNECTION ABOVE 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE HOSE FROM 3-COMPARTMENT SINK AND STORE PROPERLY IN DESIGNATED AREA.
  7. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CERTIFIED MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND PROCESS SUCH AS FRESH BEEF AND CHICKEN. INSTRUCTED MANAGER A CITY CERTIFIED MANAGER MUST BE ONSITE FOR MEAT PROCESSING. SERIOUS CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING INSIDE THE WALK IN COOLERS TO REMOVE DEBRIS AND SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A LIGHT SHIELD MISSING IN THE MEAT WALK IN COOLER IN THE REAR. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED CONDENSER LINE RUNNING IN THE REAR HAND SINK. MUST REDIRECT IN TO A FLOOR DRAIN.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CONTACT PAPER /FOIL FROM RUSTY DRY STORAGE SHELVES AND REMOVE RUST.REPLACE RUBBER GASKET AT 3 DOOR MILK REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, SAW, COOLERS, FREEZERS, PREP TABLES IN MEAT PREP AREA, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA, ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING INSIDE MEAT WALK-IN COOLER AND FREEZER (SPILLS, FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN OFFICE, BEHIND FRONT COUNTER, MEAT PREP AREA, WASHROOMS, BASEMENT, 1ST AND 2ND FLOOR STORAGE AREAS. ELEVATE ALL STOCK 6" OFF FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL CEILING VENTS AND FANS IN SALES AREA. REPLACE WATER DAMAGED CEILING TILES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CONTACT PAPER /FOIL FROM RUSTY DRY STORAGE SHELVES AND REMOVE RUST.REPLACE RUBBER GASKET AT 3 DOOR MILK REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST BOX FREEZER REAR STORAGE.CLEAN MEAT STORAGE COOLER. CLEAN FANGUARD COVERS IN MILK COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING TILES.
  10. Short Form Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE PACKAGED SAUSAGE IN DISPLAY COOLER.
    • 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. REPAIR GASKET ON MEAT WALK-IN COOLER DOOR. REMOVE MILK/POP CRATES OFF FLOOR IN MEAT WALK-IN COOLER FOR EASY CLEANING. REMOVE RUST DEPOSITS ON SHELVING IN MEAT WALK-IN COOLER.
    • 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 INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, SAW, COOLERS, FREEZERS, PREP TABLES IN MEAT PREP AREA, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA, ETC.
    • 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 NEED CLEANING INSIDE MEAT WALK-IN COOLER AND FREEZER (SPILLS, FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN OFFICE, BEHIND FRONT COUNTER, MEAT PREP AREA, WASHROOMS, BASEMENT, 1ST AND 2ND FLOOR STORAGE AREAS. ELEVATE ALL STOCK 6" OFF FLOOR.
    • 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. CLEAN ALL CEILING VENTS AND FANS IN SALES AREA.
    • 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. REPLACE MISSING LIGHT SHIELD IN MEAT PREP AREA.
    • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  11. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE PACKAGED SAUSAGE IN DISPLAY COOLER.
    • 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. REPAIR GASKET ON MEAT WALK-IN COOLER DOOR. REMOVE MILK/POP CRATES OFF FLOOR IN MEAT WALK-IN COOLER FOR EASY CLEANING. REMOVE RUST DEPOSITS ON SHELVING IN MEAT WALK-IN COOLER.
    • 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 INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, SAW, COOLERS, FREEZERS, PREP TABLES IN MEAT PREP AREA, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA, ETC.
    • 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 NEED CLEANING INSIDE MEAT WALK-IN COOLER AND FREEZER (SPILLS, FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN OFFICE, BEHIND FRONT COUNTER, MEAT PREP AREA, WASHROOMS, BASEMENT, 1ST AND 2ND FLOOR STORAGE AREAS. ELEVATE ALL STOCK 6" OFF FLOOR.
    • 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. CLEAN ALL CEILING VENTS AND FANS IN SALES AREA.
    • 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. REPLACE MISSING LIGHT SHIELD IN MEAT PREP AREA.
    • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT AND STORAGE AREAS.

Nearby inspected facilities

Own this business? Add a badge to your website