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WALGREENS #2903

5222 W MADISON ST, CHICAGO, IL 60644 · Grocery Store

Inspection summary

WALGREENS #2903 has been inspected 3 times by Chicago Department of Public Health since January 24, 2012. The most recent inspection, on May 4, 2020, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 on January 24, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 May 4, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 24, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 7 times across 3 separate inspections, most recently on May 4, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 3 times across 3 separate inspections, most recently on May 4, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

3 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR REACH-IN COOLER WHERE THE LUNCHABLES ARE STORED. INSTRUCTED TO REPLACE
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN ACCUMULATION OF DUST AND FOOD DEBRIS UNDER SHELVES THROUGHOUT THE FACILITY. INSTRUCTED CLEAN ALL AREAS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF REACH-IN COOLERS, SPILLS, FOOD DEBRIS, DIRT BUILDUP. MUST MAINTAIN AT ALL TIMES.
  2. Complaint

    3 infractions

    • 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. LIFT THE STORE SHELVES AND CLEAN THE FLOORS UNDERNEATH THEM. ALSO CLEAN THE FLOORS IN BOTH STOREROOMS ALONG THE WALLS AND IN THE CORNERS HAS DIRT BUILDUP. REMOVE THE ICE IN THE WALKIN FREEZER AND CLEAN THE FLOORS IN BOTH WALKIN FREEZER AND WALKIN COOLER HAS DIRT BUILDUP ON THEM.
    • 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. CLEAN THE WALLS IN THE STORE ROOMS HAS DIRT ON THEM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLUTTER IN THE WEST STOREROOM. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  3. Complaint

    9 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.OBSERVED 2 OPEN FOOD DISPLAY UNITS WITH PREPACKAGED READY TO EAT FOODS & CUT FRUIT STORED INSIDE FOR SALE AT 58.7F-57.4F.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(SERIOUS 7-38-005A)CITATION ISSUED.OPEN DISPLAY UNITS ARE AT 36.5F & 34.0F AT THIS TIME .
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.OBSERVED PREPACKAGED READY TO EAT SALADS,CUT FRUIT,& SANDWICHES,CAKES IN 2 OPEN DISPLAY UNITS FOR SALE CANTALOUPE 55.6F,MANGO 51.4F-49.8F,FRUIT BOWLS 53.4F,GRILLED CHICKEN & RICE 53.0F,STUFFED MUSHROOMS 55.2F,CUT BRUSSEL SPROUTS 50.4F,ROAST BEEF WRAP 56.2F,CARROT CAKE 52.4F,TIRAMISU CAKE 63.7F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX.10 LBS.$68.(CRITICAL 7-38-005A)CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED SEVERAL PLASTIC BAGS,TRASH,FOOD CONTAINERS & DEBRI ON GROUND NEXT TO GARBAGE COMPACTOR INSIDE OF CORRAL AT THIS TIME.MANAGER HAD EMPLOYEE TO CLEAN AREA AT THIS TIME.VIOLATION CORRECTED AT THIS TIME.(SERIOUS 7-38-020)CITATION ISSUED.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.OBSERVED NO SUMMARY REPORT DISPLAYED & VISIBLE FOR CUSTOMERS TO VIEW AT THIS TIME FROM PREVIOUS INSPECTION.MUST PROVIDE & POST AT ALL TIMES.(SERIOUS 7-42-010B) CITATION ISSUED.
    • 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 REPLACE MISSING LOCK ON WOMEN'S STALL DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SOME DISPLAY SHELVES ON SALES FLOOR,MICROWAVE,WALK IN COOLER DISPLAY SHELVES,POP SLEEVES.
    • 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 CLEAN FLOORS UNDER ALL DISPLAY UNITS ON SALES FLOOR & IN WALK IN COOLER & FREEZER,1ST & 2ND FL. DRY STORAGE 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.MUST REPAIR OR REPLACE LOOSE WALL BASES WHERE NEEDED,WORN FRONT DOOR SWEEPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN 1ST & 2ND FL. STORAGE AREAS,ELECTRICAL AREA & WHERE NEEDED.

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