Sam's Quick Stop Mart, Inc.

• resultFail
• critical violations3
• last inspectedOctober 4, 2017
• address549 N Kedzie Ave, Chicago 60612
• cuisineGrocery Store

Is Sam's Quick Stop Mart, Inc. clean?

Sam's Quick Stop Mart, Inc. is currently Fail from Chicago Department of Public Health, from an inspection on October 4, 2017. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Sam's Quick Stop Mart, Inc.?

These are the violations recorded at the most recent inspection on October 4, 2017, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • REAR DISPLAY DELI COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE: FOUND THE DISPLAY REFRIGERATION UNIT WHERE DELI MEATS ARE STORED AT AN INTERNAL TEMPERATURE OF 50F BY MY THERMOMETER. ALL REFRIGERATION UNITS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LESS. REFRIGERATION UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH AFTER IT MAINTAINS A TEMPERATUR OF 40F OR LESS. CRITICAL VIOLATION 7-38-005A
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: OBSERVED DELI MEATS, HOT DOGS, AND EGGS STORED IN THE REAR DELI REFRIGERATION UNIT AT 46F-49.8F. OBSERVED BEEF USED FOR NACHO'S IN THE HOT HOLDING UNIT AT 98F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A
• 🌡️food received at unsafe tempscritical
  Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • THE REAR EXPOSED HAND SINK WAS OBSTRUCTED WITH NO SOAP AND PAPER TOWELS AT TIME OF INSPECTION: OBSERVED PLASTIC CONTAINERS AND PAPER PRODUCTS INSIDE OF THE SINK BOWL OF THE HAND WASHING SINK AND ITEMS BLOCKING THE PATH TO THE HAND SINK. ALL EXPOSED HAND SINKS ON PREMISES MUST BE EASILY ACCESSIBLE WITH SOAP, PAPER TOWELS, AND COLD/HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. MANAGER PROVIDED SOAP AND PAPER TOWELS BEFORE END OF INSPECTION PER REQUEST. CRITICAL VIOLATION 7-38-030
• 🧪toxic chemicals mishandled
  Previous Minor Violation(S) Corrected 7-42-090 • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1610032 ON JANUARY 22, 2016: (34) FOUND THE FLOOR TO BE DAMAGED INSIDE THE WALK IN COOLER AND BEHIND IT. INSTRUCTED TO REPAIR FLOOR. 35) INSTRUCTED TO REPLACE ALL OF THE WATER STAINED CEILING TILES AND TO PROVIDE CEILING TILES WHERE THEY ARE MISSING. (36) INSTRUCTED TO PROVIDE END CAPS TO THE LIGHTS IN THE PREP AREA. ALL PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED IN 7 CALENDAR DAYS. SERIOUS VIOLATION 7-42-090

When was Sam's Quick Stop Mart, Inc. last inspected?

Sam's Quick Stop Mart, Inc. has 4 inspections on record going back to January 22, 2016.

Sam's Quick Stop Mart, Inc. vs Humboldt Park

Humboldt Park runs 65% clean across 728 tracked restaurants — 467 clean, 112 mid, 143 cooked.

Against the 728 spots Cooked tracks in Humboldt Park, this one comes out cleaner than 14% of them.

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See every restaurant inspection in Humboldt Park →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated October 4, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.