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STOP N LOOK FOOD & DELI

4310 W 16TH ST, CHICAGO, IL 60623 · GROCERY STORE/DELI

Inspection summary

STOP N LOOK FOOD & DELI has been inspected 5 times by Chicago Department of Public Health since January 26, 2012. The most recent inspection, on October 11, 2012, 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 across 2 separate inspections, most recently on February 17, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on February 17, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 2 times across 2 separate inspections, most recently on February 17, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on January 26, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 4 separate inspections, most recently on March 7, 2012. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN REAR PREP AREA FOR COOKING EQUIPMENT. MUST INSTALL A VENTILATION SYSTEM THAT IS VENTED THROUGH THE ROOF AND UNIT MUST COVER/EXTEND OVER ALL COOKING EQUIPMENT. ALL COOKING EQUIPMENT HAS BEEN COVERED AT THIS TIME UNTIL VENTILATION IS INSTALLED. OWNER ADVISED TO CONTACT CDPH ONCE VENTILATION INSTALLED.
  3. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARD IS NEEDED AT MOP SINK; RAW WOOD SURFACES MUST BE SEALED.
    • 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 NOT SMOOTH AND EASILY CLEANABLE IN DISHWASHING AREA (DELI CASE ALSO IN THIS AREA).
    • 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. WALLS IN FOOD PREP AREA MUST BE SEALED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN REAR PREP AREA FOR COOKING EQUIPMENT. MUST INSTALL A VENTILATION SYSTEM THAT IS VENTED THROUGH THE ROOF AND UNIT MUST COVER/EXTEND OVER ALL COOKING EQUIPMENT. COOKING EQUIPMENT IS NOT CONNECTED AT THIS TIME AS OWNER STATES THAT HE IS WAITING FOR A PERMIT TO INSTALL IT. COOKING EQUIPMENT MUST BE VENTED AS REQUIRED OR REMOVED FROM PREMISES.
  4. License Re-Inspection

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DELI CASE IS ON BUT IS NOT MAINTAINING A TEMP OF 40F OR BELOW AS REQUIRED. UNIT HOLDING AT 47.1F AT THIS TIME.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • NO BACKFLOW DEVICE WAS INSTALLED AT UTILITY SINK; MUST INSTALL.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • HANDSOAP DISPENSER AND TOWELS ON SITE BUT NOT INSTALLED; INSTALL.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST INSTALL A DRAIN BOARD AT THREE COMP SINK.
    • 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 NOT SMOOTH AND EASILY CLEANABLE IN DISHWASHING AREA (DELI CASE ALSO IN THIS AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN REAR PREP AREA FOR COOKING EQUIPMENT. MUST INSTALL A VENTILATION SYSTEM THAT IS VENTED THROUGH THE ROOF AND UNIT MUST COVER/EXTEND OVER ALL COOKING EQUIPMENT. COOKING EQUIPMENT IS NOT CONNECTED AT THIS TIME AS OWNER STATES THAT HE IS WAITING FOR A PERMIT TO INSTALL IT.
  5. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DELI CASE NOT ON AT THIS TIME; MUST BE ON AND MAINTAINING A TEMP OF 40F OR BELOW.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST INSTALL A BACKFLOW DEVICE AT UTILITY SINK.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE HANDSOAP AND HANDTOWELS AT EXPOSED HANDSINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST RODENT PROOF FRONT ENTRANCE DOOR. THRESHOLE IN POOR REPAIR AND A WEATHER STRIP IS NEEDED FOR A TIGHT FITTING DOOR AT BOTTOM. SEAL ANY SMALL HOLES AROUND DOOR AND RECOMMENDED A WEATHER STRIP FOR REAR EXIT DOOR. MUST PROVIDE VERIFICATION OF SERVICE FROM A LICENSED PEST CONTROL COMPANY: LOG BOOK WITH NECESSARY DOCUMENTS IE: COPY OF STATE OF ILLINOIS LICENSE, MAP OF STORE, MATERIAL SAFETY DATA SHEETS AND INVOICE OF SERVICE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST INSTALL A DRAINBOARD TO THREE COMP SINK. MUST PROVIDE THREE METAL DRAIN STOPPERS FOR SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING. MUST INSTALL A DIVIDER BETWEEN THE UTILITY SINK AND THREE COMP SINK. SINKS TOO CLOSE TOGETHER.
    • 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. RUBBER GASKETS AT DELI COOLER DOORS AT BOTTOM OF UNIT IN POOR REPAIR; MUST REPAIR/REPLACE TO AVOID ESCAPING AIR. MUST CLEAN ALL EQUIPMENT IN DELI AREA.
    • 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 NOT SMOOTH AND EASILY CLEANABLE IN DISHWASHING AREA (DELI CASE ALSO IN THIS AREA).
    • 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. WALLS IN PREP AREA NOT SMOOTH AND EASILY CLEANABLE. CERAMIC TILE ON SECTIONS OF WALL HAVE GROOVES. INSTRUCTED ON PROPER PANELING FOR WALLS IN FOOD PREP AREAS. REPLACE WATER STAINED CEILING TILES, SEAL OPEN SEAMS, CRACKS ON AREAS ABOVE SINKS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BULBS IN LIGHT FIXTURES WHERE OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN REAR PREP AREA FOR COOKING EQUIPMENT. MUST INSTALL A VENTILATION SYSTEM THAT IS VENTED THROUGH THE ROOF AND UNIT MUST COVER/EXTEND OVER ALL COOKING EQUIPMENT. COOKING EQUIPMENT IS NOT CONNECTED AT THIS TIME AS OWNER STATES THAT HE IS WAITING FOR A PERMIT TO INSTALL IT.

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