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SUPERMERCADO CHAPULTEPEC #2

4159 S CAMPBELL AVE, CHICAGO, IL 60632 · Grocery Store

Inspection summary

SUPERMERCADO CHAPULTEPEC #2 has been inspected 11 times by Chicago Department of Public Health since October 4, 2010. The most recent inspection, on October 12, 2022, recorded 2 infractions.

None of the 11 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Handwashing and staff hygiene.

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 October 12, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 19, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on June 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 19, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 September 24, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

11 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROXIMATELY 1/4"-1/2" GAP ON RIGHT SIDE OF FRONT DOOR. INSTRUCTED TO REPAIR TO MAKE TIGHT FITTING TO PREVENT PEST ENTRY, MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO GARBAGE CAN IN RESTROOM. MUST PROVIDE COVERED CAN GARBAGE IN UNISEX RESTOOM, MAINTAIN.
  2. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROXIMATELY 1/4"-1/2" GAP ON RIGHT SIDE OF FRONT DOOR. INSTRUCTED TO REPAIR TO MAKE TIGHT FITTING TO PREVENT PEST ENTRY, MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • THE LOG BOOK DOES NOT CONTAIN A CURRENT COPY OF THE SERVICE TICKET OF THE PEST CONTROL COMPANY'S ILLINOIS DEPARTMENT OF HEALTH LICENSE NUMBER. PEST CONTROL HAS NOT SERVICED THE PREMISES SINCE 10/2021. MUST CONTRACT WITH A LICENSED EXTERMINATOR TO PROVIDE SERVICES AT LEAST TWICE PER YEAR. INSTRUCTED TO OBTAIN PEST CONTROL LICENSE AND MAINTAIN VERIFICATION ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO GARBAGE IN RESTROOM. MUST PROVIDE COVERED GARBAGE IN UNISEX RESTOOM, MAINTAIN.
  3. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE AND CLEAN-UP KIT FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (EGGS, HAM) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER FOR ALL RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
  4. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED/NOR MANAGER ON PREMISES AT THIS TIME OF INSPECTION. SERIOUS VIOLATION 7-30-012a.
  5. Canvass

    2 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED FOODS FROM AN UNAPPROVED SOURCE BEING STORED IN THE DELI COOLER. OBSERVED COOKED RICE, BEANS, CARNITAS, BARBACOA, SOUP, SALSA, AND GOAT MEAT IN THE DELI COOLER. PREMISES DOES NOT HAVE A STOVE, VENTILATION HOOD OR GRILL TO COOK THE FOOD ONSITE. FOOD THAT IS PREPARED IN THE HOME ATTACHED TO THE STORE CANNOT BE SERVED. MUST PROVIDE ALL FOOD FROM APPROVED SOURCES. MANAGEMENT DISCARDED ALL PREPARED FOODS. CRITICAL VIOLATION 7-38-005B.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING OF THE STORE IS NOT SMOOTH AND EASILY CLEANABLE. THERE IS FOAM INSULATION WITH A SILVER BACKING USED AS THE CEILING. MANAGEMENT INSTRUCTED TO INSTALL A CEILING WHICH IS SMOOTH AND EASILY CLEANABLE.
  6. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN UPRIGHT MILK COOLER. PROVIDE SAME.
  7. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVING IN BASEMENT. SEAL WOOD AND MAINTAIN SHELVING SO THAT SURFACE IS SMOOTH AND EASILY CLEANABLE.
  8. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN PREP AREA. PROVIDE SAME.
  9. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN COVERS OF WALK IN COOLER NOT CLEAN, DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PIPE AT 3-COMPARTMENT SINK. REPAIR SAME. PROVIDE SPLASHGUARDS ON BOTH SIDES OF HANDSINK (BETWEEN PREP TABLE AND HANDSINK AND ALSO INBETWEEN HANDSINK AND 3-COMPARTMENT SINK.
  10. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE MISSING FLOOR TILES LEADING TO 2ND FL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENING IN FRONT WINDOW SILL.MUST ADJUST FRONT & SIDE DOOR SWEEPS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST REPAIR OR REPLACE LEAKY PIPE AT PREP HAND SINK.
  11. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE CHEESE SAUCE,SLICING OF LUNCHEON MEATS ARE BEING PREPARED & SERVED TO CUSTOMERS.MUST BE ON SITE AT ALL TIMES.
    • 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.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT 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.MUST REPLACE MISSING FLOOR TILES LEADING TO 2ND FL.
    • 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.MUST SEAL OPENING IN FRONT WINDOW SILL.MUST ADJUST FRONT & SIDE DOOR SWEEPS.
    • 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.MUST REPAIR OR REPLACE LEAKY PIPE AT PREP HAND SINK.

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