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SNAPPY CONVENIENCE CENTER #4

1750 N WESTERN AVE, CHICAGO, IL 60647 · GROCERY/SERVICE GAS STATION

Inspection summary

SNAPPY CONVENIENCE CENTER #4 has been inspected 2 times by Chicago Department of Public Health since October 28, 2011. The most recent inspection, on January 9, 2013, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 4 times across 2 separate inspections, most recently on January 9, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 9, 2013. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

  • 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 once on October 28, 2011. 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.

2 inspections

  1. Complaint

    3 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • THE INSPECTION REPORT SUMMARY IS NOT DISPLAYED/POSTED IN AN AREA VISABLE TO ALL CUSTOMERS DURING THIS INSPECTION.INSTRUCTED MANAGER TO HAVE TODAYS 1/9/13 INSPECTION REPORT SUMMARY DISPLAYED FOR PUBLICS VIEW AS REQUIRED.SERIOUS VIOLATION 7-42-010 (B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A BACKFLOW PREVENTION DEVICE IS NEEDED AT THE COFFEE NESTLE MACHINE ON COUNTER,REPAIR WATER LEAK AT BASE OF FAUCET AT THE MOP SINK.
  2. Canvass

    3 infractions

    • 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.THE FLOORS ARE DIRTY BENEATH ALL GROCERY SHELVINGS,CLEAN FLOORS IN DETAIL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.INSTRUCTED MANAGER TO REPAIR FAUCET AT EXPOSED HANDSINK CONSTANT DRIP,DETAIL CLEAN ALL DUSTS ACCUMULATIONS ON VENTILATION COVERS THROUGHOUT.
    • 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.DETAIL CLEAN,ORGANIZE REAR STORAGE AREAS,REMOVE ALL CLUTTER DUE TO POTENTIAL PEST HARBORAGE.

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