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WALGREENS #15281

2817 N CLARK ST, CHICAGO, IL 60657 · Grocery Store

Inspection summary

WALGREENS #15281 has been inspected 4 times by Chicago Department of Public Health since December 3, 2013. The most recent inspection, on December 9, 2013, found no infractions.

2 of 4 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 Pests.

The last 2 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on December 3, 2013. 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 December 3, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 December 3, 2013. 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 December 3, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 6 times across 2 separate inspections, most recently on December 3, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

4 inspections

  1. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ISLAND COOLER 1ST FLR CUSTOMER AREA AT IMPROPER TEMPERATURE 44.6F-46.0F.MUST BE CAPABLE OF MAINTAINING 40F OR BELOW. PREMISES NOT OPEN FOR BUSINESS .
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • HANDWASHING FACILITIES THROUGHOUT THE PREMISES MUST BE FULLY EQUIPPED WITH HANDSOAP AND HANDPAPER TOWELS.PREMISES NOT OPEN FOR BUSINESS
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN VARIOUS AREAS OF BOILER ROOM AREAS,BASEMENT DRY STORAGE/SHELVINGS AREAS,REAR DOCK AREA.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS ON WALLS AND AROUND PIPES THROUGHOUT THE BOILER ROOM AREAS ETC. MUST SEAL AND RODENT PROOF ALL DOORS, ALL OUTER OPENINGS MUST BE COMPLETELY SEALED,TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY. ADDITIONAL PEST CONTROL SERVICE IS RECCOMENDED AT THIS TIME.PREMISES NOT OPEN FOR BUSINESS
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST PROVIDE RUNNING HOT AND COLD WATER TO SOFT SERVE MACHINES, PREMISES NOT OPEN FOR BUSINESS.REMOVE PLUMBERS PUTTY FROM ALL OF THE INTERIORS OF HANDSINKS THROGHOUT THE PREMISES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST HAVE ALL EQUIPMENT UP AND OPERATING, ICE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN CORNERS AND BENEATH THE STOCK SHELVINGS THROUGHOUT THE 1ST FLOOR CUSTOMER AREAS THROUGHOUT REQUIRE A DETAIL CLEANING.PROVIDE MISSING 4" COVING WHERE NOTED AND NEAR THE REAR WALK-IN-COOLER.ALL STOCK INSIDE THE BASEMENT DRY STORAGE AREAS MUST BE 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE MISSING LIGHT SHIELD INSIDE THE DISHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MECHANICAL VENTILATION INSIDE THE 2ND FLR TOILET ROOMS NOT WORKING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE VISIBLE THERMOMETERS INSIDE THE REFRIGERATION UNITS THROUGHOUT THE PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS FROM THE BOILER ROOM AREAS.
  4. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ISLAND COOLER 1ST FLR CUSTOMER AREA AT IMPROPER TEMPERATURE 44.6F-46.0F.MUST BE CAPABLE OF MAINTAINING 40F OR BELOW. PREMISES NOT OPEN FOR BUSINESS .
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • HANDWASHING FACILITIES THROUGHOUT THE PREMISES MUST BE FULLY EQUIPPED WITH HANDSOAP AND HANDPAPER TOWELS.PREMISES NOT OPEN FOR BUSINESS
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN VARIOUS AREAS OF BOILER ROOM AREAS,BASEMENT DRY STORAGE/SHELVINGS AREAS,REAR DOCK AREA.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS ON WALLS AND AROUND PIPES THROUGHOUT THE BOILER ROOM AREAS ETC. MUST SEAL AND RODENT PROOF ALL DOORS, ALL OUTER OPENINGS MUST BE COMPLETELY SEALED,TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY. ADDITIONAL PEST CONTROL SERVICE IS RECCOMENDED AT THIS TIME.PREMISES NOT OPEN FOR BUSINESS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST HAVE ALL EQUIPMENT UP AND OPERATING, ICE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN CORNERS AND BENEATH THE STOCK SHELVINGS THROUGHOUT THE 1ST FLOOR CUSTOMER AREAS THROUGHOUT REQUIRE A DETAIL CLEANING.PROVIDE MISSING 4" COVING WHERE NOTED AND NEAR THE REAR WALK-IN-COOLER.ALL STOCK INSIDE THE BASEMENT DRY STORAGE AREAS MUST BE 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE MISSING LIGHT SHIELD INSIDE THE DISHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MECHANICAL VENTILATION INSIDE THE 2ND FLR TOILET ROOMS NOT WORKING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE VISIBLE THERMOMETERS INSIDE THE REFRIGERATION UNITS THROUGHOUT THE PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS FROM THE BOILER ROOM AREAS.

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