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STOP & SAVE

2623-2625 E 83RD ST, CHICAGO, IL 60617 · Grocery Store

Inspection summary

STOP & SAVE has been inspected 5 times by Chicago Department of Public Health since July 16, 2014. The most recent inspection, on September 18, 2015, recorded 2 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: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on September 11, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 11, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 July 25, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 12 times across 4 separate inspections, most recently on September 18, 2015. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 4 times across 4 separate inspections, most recently on September 18, 2015. 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.

5 inspections

  1. Complaint Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE STORAGE AREAS,TO PREVENT RODENT HARBORAGE
  2. Complaint

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT RUNNING WATER ON PREMISES AT THIS TIME OF INSPECTION,CRITICAL VIOLATIONN 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20 FRUIT FLIES IN THE WASHROOM IN REAR ON WALLS AND 10 FRUIT FLIES IN THE REAR STORAGE ROOM ON WALLS,INSTRUCTED TO CLEAN AND SANITIZE AREAS AND CONTACT PEST CONTROL OPERATOR,SERIOUS VIOLATION 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUT SIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHEESE SAUCE, SERIOUS VIOLATION 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED THE MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK STOPPED UP,INSTRUCTED TO REPAIR SINK SERIOUS VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE STORAGE AREAS,TO PREVENT RODENT HARBORAGE
  3. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL ICY BUILD-UP FROM INTERIORS OF ALL COOLERS AND FREEZERS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR OF COOKING STOVE AND FOOD STORAGE SHELVES IN REAR DISHWASHING/PREP AREA, MEAT SLICER AND WRAPPER IN MEAT DEPT., EXTERIOR OF CHILLY WILLEE MACHINE, AND INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS THROUGHOUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL ALL SECTIONS OF LOOSE FLOORING(LINOLEUM AND FLOOR TILES) THROUGHOUT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LOOSE WALL COVE(BASEBOARDS ALONG WALL BEHIND SMALL COKE COOLER NEXT TO MEAT DEPT. CLEAN GREASY BUILD-UP FROM EXHAUST SYSTEM ABOVE COOKING STOVE IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A WIDER HOOD THAT EXTENDS OVER THE ENTIRE STOVE IN REAR. INSTALL A METAL DRAIN BOARD ON 3 COMPARTMENT SINK. INSTALL A SPLASH GUARD AT MOP SINK IF EXPOSED HANDSINK IS INSTALLED NEXT TO IT IN REAR DISHWASHING/PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN AND/OR REMOVE ALL UNCLEAN EQUIPMENT STORED IN DISCONNECTED WALK-IN COOLER USED FOR STORAGE, AND IN ALL OTHER STORAGE AREAS. CUT DOWN ALL TALL WEEDS IN REAR BACK YARD AREA.
  4. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE IN MEAT DEPT. NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 63.5F, UNIT MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW, INSTRUCTED TO DEFROST UNIT(ICY BUILD-UP ON COILS) AND/OR HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN REAR DISHWASHING/PREP AREA(DOOR SEPARATING THIS AREA FROM MEAT DEPT.) CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 40 MICE DROPPINGS NOTED SCATTERED THROUGHOUT VARIOUS AREAS OF ESTABLISHMENT: ALONG THE BASE OF THE WALL BEHIND STORAGE CARTS BY 3 COMP. SINK, INSIDE WALK-IN COOLER USED FOR STORAGE & SMALL STORAGE AREA WHERE OUT-DATED PRODUCT IS LOCATED(ON LOWER SHEVLES AND FLOORS, UNDERNEATH SHELVING ON SALES FLOOR, AND ON FLOOR IN REAR UNUSED WASHROOM BY REAR EXIT DOOR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, AND SEAL UP ANY OPENINGS FOUND IN FLOORA, WALLS, CEILINGS. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL ICY BUILD-UP FROM INTERIORS OF ALL COOLERS AND FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR OF COOKING STOVE AND FOOD STORAGE SHELVES IN REAR DISHWASHING/PREP AREA, MEAT SLICER AND WRAPPER IN MEAT DEPT., EXTERIOR OF CHILLY WILLEE MACHINE, AND INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL ALL SECTIONS OF LOOSE FLOORING(LINOLEUM AND FLOOR TILES) THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LOOSE WALL COVE(BASEBOARDS ALONG WALL BEHIND SMALL COKE COOLER NEXT TO MEAT DEPT. CLEAN GREASY BUILD-UP FROM EXHAUST SYSTEM ABOVE COOKING STOVE IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A WIDER HOOD THAT EXTENDS OVER THE ENTIRE STOVE IN REAR. INSTALL A METAL DRAIN BOARD ON 3 COMPARTMENT SINK. INSTALL A SPLASH GUARD AT MOP SINK IF EXPOSED HANDSINK IS INSTALLED NEXT TO IT IN REAR DISHWASHING/PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN AND/OR REMOVE ALL UNCLEAN EQUIPMENT STORED IN DISCONNECTED WALK-IN COOLER USED FOR STORAGE, AND IN ALL OTHER STORAGE AREAS. CUT DOWN ALL TALL WEEDS IN REAR BACK YARD AREA.
  5. License

    0 infractions

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