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SPEEDWAY #8309

2303 S WESTERN AVE, CHICAGO, IL 60608 · Grocery Store

Inspection summary

SPEEDWAY #8309 has been inspected 10 times by Chicago Department of Public Health since September 12, 2011. The most recent inspection, on July 2, 2024, recorded 4 infractions.

None of the 10 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 3 separate inspections, most recently on July 2, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 20, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 October 14, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 14 times across 5 separate inspections, most recently on November 26, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

10 inspections

  1. Complaint Re-Inspection

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED ON SITE. INSTRUCTED THE PERSON IN CHARGE OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE OBTAINED FROM KENNEDY KING COLLEGE, AND PROOF OF RECEIPT MUST BE ON SITE. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED ON SITE. INSTRUCTED THE PERSON IN CHARGE OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE OBTAINED FROM KENNEDY KING COLLEGE, AND PROOF OF RECEIPT MUST BE ON SITE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS IN THE REAR WITH ACCUMULATED DIRT AND SODA DEBRIS. INSTRUCTED TO CLEAN ALL.
  2. Complaint

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED WHILE TCS FOODS (PIZZA, CHICKEN ETC.) ARE BEING SERVED TO THE PUBLIC. INSTRUCTED AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE POSTED AT ALL TIMES TCS FOODS ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED INADEQUATE NUMBER OF HANDWASHING SINKS ON SITE. OBSERVED THE HAND WASHING SINK IN THE CUSTOMER SERVING AREA OUT OF SERVICE. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED INSIDE OF THE WALK IN COOLER; OBSERVED ABOUT 2 LBS OF FROZEN PIZZA AT 50F, ABOUT 2 LBS OF CHEESE AT 52F, AND ABOUT 20 LBS OF CHICKEN TAQUITOS AT 63F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED THE WALK IN COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 63F DURING THE INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN 41F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE LEFT SIDE FRONT ENTRANCE DOOR WITH A 1/2 INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS IN THE REAR WITH ACCUMULATED DIRT AND SODA DEBRIS. INSTRUCTED TO CLEAN ALL.
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR CLEANING UP VOMIT AND DIARRHEA, INSTRUCTED TO PROVIDE NECESSARY ITEMS, AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE COUNTERS UNDER THE EQUIPMENT, NOT CLEAN, INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR NOT CLEAN IN THE SALES AREA, WALK-IN COOLER, AND RESTROOM NOT CLEAN, AND STANDING WATER IN FRONT OF THE THREE COMPARTMENT SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLING TRAINING, INSTRUCTED TO PROVIDE.
  4. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE REAR FOOD PREP AREA, AND REAR DRY STORAGE AREA ARE IN NEED OF CLEANING ALONG THE WALLS AND IN ALL CORNERS TO REMOVE ACCUMULATED DIRT DEBRIS. OBSERVED FLOOR DRAIN UNDER 3 COMPARTMENT SINK WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
  5. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A BLACK SUBSTANCE IN THE ICE MACHINE SLOT OR THE SODA MACHINE LOCATED IN THE CUSTOMER SALES AREA. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A BLACK SUBSTANCE AROUND THE FRONT FOOD PREP EXPOSED HAND SINK. OBSERVED A PINK SUBSTANCE AROUND THE NOZZLES OF THE CREAM MACHINE LOCATED IN THE CUSTOMER SALES AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE REAR FOOD PREP AREA, WALK IN COOLER AND REAR DRY STORAGE AREA ARE IN NEED OF CLEANING ALONG THE WALLS AND IN ALL CORNERS TO REMOVE ACCUMULATED DIRT DEBRIS. OBSERVED FLOOR DRAIN UNDER 3 COMPARTMENT SINK WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELD MISSING IN THE REAR PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FRONT FOOD PREP EXPOSED HAND SINK NOT PROPERLY DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER (BOXES, EMPTY CONTAINERS) IN THE REAR FOOD PREP. INSTRUCTED TO ORGANIZE BETTER AND MAINTAIN.
  6. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POLISH 155.6F AND BREAKFAST SANDWICHES 155.9F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES AND PROVIDE ADEQUATE SHELVING IN REAR PREP, STORAGE, AND WALK-IN COOLER AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS AND BEVERAGE MACHINES IN SELF-SERVICE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, SALES, FRONT COUNTER AND OFFICE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELDS IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION FAN IN MEN WASHROOM.
  7. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN REAR PREP AREA HAS BUILD UP OF GRIME UNDER HEAVY EQUIPMENT. MUST DETAIL CLEAN ENTIRE FLOOR.
  8. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE DUMPTER HAS CLUTTERED AROUND THE SPACE/GROUND. OPERATER MUCH CLEAN UP TRASH AROUND THE DUMPTER. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZAFDOUS FOODS ARE SERVED; PIZZA, HOT DOGS, ECT. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN REAR PREP AREA HAS BUILD UP GRIME. MUST DETAIL CLEAN.
  9. Consultation

    4 infractions

    • 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. THE FOLLOWING NOT CLEAN COFFEE MACHINE & FILTER BASKETS, SODA DISPENSER & NOZZLES,CHILLI CHEESE MACHINE AND ALL CABINETS UNDERNEATH THEM. INSTRUCTED TO CLEAN AND SANITIZE SAME. ALSO CLEAN ALL THE SINKS THROUGHOUT.
    • 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. SCRAP AND CLEAN THE FLOOR IN THE FOOD STORE ROOM THICK WITH DIRT BUILDUP. LIFT THE STORE SHELVES AND CLEAN THE FLOORS UNDERNEATH THEM HAS SOME DUST AND DIRT ON THEM.
    • 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. SECURE THE HAND SINK FAUCIT TO THE SINK IT IS VERY LOOSE. CLEAN THE VENTS THROUGHOUT PERMISES HAS DUST AND DIRT BUILUP.
    • 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. CLUTTER IN THE BACK STORE ROOM AND BY THE BACK DOOR. INSTRUCTED TO REMOVE CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  10. Canvass

    4 infractions

    • 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. THE FOLLOWING NOT CLEAN COFFEE MACHINE & FILTER BASKETS, SODA DISPENSER & NOZZLES,CHILLI CHEESE MACHINE AND ALL CABINETS UNDERNEATH THEM. INSTRUCTED TO CLEAN AND SANITIZE SAME. ALSO CLEAN ALL THE SINKS THROUGHOUT.
    • 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. SCRAP AND CLEAN THE FLOOR IN THE FOOD STORE ROOM THICK WITH DIRT BUILDUP. LIFT THE STORE SHELVES AND CLEAN THE FLOORS UNDERNEATH THEM HAS SOME DUST AND DIRT ON THEM.
    • 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. SECURE THE HAND SINK FAUCIT TO THE SINK IT IS VERY LOOSE. CLEAN THE VENTS THROUGHOUT PERMISES HAS DUST AND DIRT BUILUP.
    • 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. CLUTTER IN THE BACK STORE ROOM AND BY THE BACK DOOR. INSTRUCTED TO REMOVE CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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