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STAR CONVENIENCE MART

2521-2523 E 79TH STREET, CHICAGO, IL 60649 · Grocery Store

Inspection summary

STAR CONVENIENCE MART has been inspected 5 times by Chicago Department of Public Health since August 3, 2018. The most recent inspection, on August 22, 2024, found no infractions.

2 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: Protecting food from contamination, Handwashing and staff hygiene and 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.

  • 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 6 times across 3 separate inspections, most recently on October 30, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 5 times across 3 separate inspections, most recently on October 30, 2018. 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 across 2 separate inspections, most recently on October 5, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on September 21, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 9 times across 3 separate inspections, most recently on October 30, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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. License Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • INSTRUCTED TO PROVIDE THE REQUIRED CONSUMER ADVISORY NOTICE ON MENU AND OR MENU BOARD. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND NO BARRIER FOR CUSTOMERS AT BUTCHER AREA; MUST PROVIDE A BARRIER SO THAT CUSTOMERS ARE NOT ALLOWED TO ENTER BUTCHER AREA. PRIORITY VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTOR LOCATED AT THE UTILITY SINK; MUST INSTALL TO BE LOCATED, SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND HOLES IN WALLS OF THE WASHROOM UNDER THE HAND SINK IN THE STORAGE CLOSET AND INSIDE OF THE HOT WATER TANK STORAGE ROOM: MUST SEAL ALL HOLES WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL EQUIPMENT WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  3. License Re-Inspection

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11(A) FOUND NO EXPOSED HAND SINK IN THE REAR PREP AREA FOR HAND WASHING; MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HAND TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) INSTRUCTED TO PROVIDE THE REQUIRED CONSUMER ADVISORY NOTICE ON MENU AND OR MENU BOARD. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) EQUIPMENT USED FOR HOLDING COLD TCS FOODS MUST HAVE THERMOMETERS INSIDE OR BUILT INTO THE UNIT; MUST PROVIDE THERMOMETERS WHERE NEEDED FOR ALL REFRIGERATION UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 FOUND NO BARRIER FOR CUSTOMERS AT BUTCHER AREA; MUST PROVIDE A BARRIER SO THAT CUSTOMERS ARE NOT ALLOWED TO ENTER BUTCHER AREA. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.11 FOUND NO COOKING EQUIPMENT ON PREMISES IN REAR PREP AREA; INSTRUCTED TO PROVIDE AND HAVE EQUIPMENT CONNECTED TO GAS LINE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 FOUND NO SINK STOPPERS FOR THE THREE COMP SINK; MUST PROVIDE THREE STOPPERS FOR ADEQUATE SET UP TO WASH RINSE AND SANITIZING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 NO BACKFLOW PREVENTOR LOCATED AT THE UTILITY SINK; MUST INSTALL TO BE LOCATED, SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 FOUND HOLES IN WALLS OF THE WASHROOM UNDER THE HAND SINK, IN THE STORAGE CLOSET AND INSIDE OF THE HOT WATER TANK STORAGE ROOM; MUST SEAL ALL HOLES WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL EQUIPMENT WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  4. License

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11(A) FOUND NO EXPOSED HAND SINK IN THE REAR PREP AREA FOR HAND WASHING; MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HAND TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) INSTRUCTED TO PROVIDE THE REQUIRED CONSUMER ADVISORY NOTICE ON MENU AND OR MENU BOARD. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) EQUIPMENT USED FOR HOLDING COLD TCS FOODS MUST HAVE THERMOMETERS INSIDE OR BUILT INTO THE UNIT; MUST PROVIDE THERMOMETERS WHERE NEEDED FOR ALL REFRIGERATION UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 FOUND NO BARRIER FOR CUSTOMERS AT BUTCHER AREA; MUST PROVIDE A BARRIER SO THAT CUSTOMERS ARE NOT ALLOWED TO ENTER BUTCHER AREA. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.11 FOUND NO COOKING EQUIPMENT ON PREMISES IN REAR PREP AREA; INSTRUCTED TO PROVIDE AND HAVE EQUIPMENT CONNECTED TO GAS LINE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 FOUND NO SINK STOPPERS FOR THE THREE COMP SINK; MUST PROVIDE THREE STOPPERS FOR ADEQUATE SET UP TO WASH RINSE AND SANITIZING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 FOUND NO CHEMICAL TEST STRIPS FOR THE THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 NO BACKFLOW PREVENTOR LOCATED AT THE UTILITY SINK; MUST INSTALL TO BE LOCATED, SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 FOUND HOLES IN WALLS OF THE WASHROOM UNDER THE HAND SINK, IN THE STORAGE CLOSET AND INSIDE OF THE HOT WATER TANK STORAGE ROOM; MUST SEAL ALL HOLES WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL EQUIPMENT WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  5. License

    0 infractions

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