111 TH FOOD & CELLULAR, INC Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: MUST HAVE ALL COOLERS AND FREEZERS ON SITE TO VERIFY THAT THEY MAINTAIN PROPER TEMPERATURES. MUST ALSO HAVE MICROWAVE AND HOT HOLDING EQUIPMENT ON SITE THAT WILL BE USED TO REHEAT AND HOT HOLD CANNED GROUND BEEF AND CHEESE FOR NACHOS.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: MUST PROVIDE HOT RUNNING WATER AT WASHBOWL IN WEST WASHROOM.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: MUST PROVIDE SOAP AND A SANITARY HAND DRYING DEVICE AT ALL HANDWASHING FACILITIES. MUST PROVIDE TOILET PAPER IN WASHROOMS.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF MICE ON SITE. FOUND APPROXIMATELY 15 MICE DROPPINGS IN FURNACE CLOSET. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO MUST SEAL 1/4 INCH GAPS ALONG THE BOTTOM OF FRONT ENTRANCE DOORS AND INNER SIDE DOOR.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: MUST PROVIDE WASTE BASKETS IN BOTH WASHROOMS.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOODSERVICE MANAGER'S CERTIFICATE POSTED. MUST PROVIDE A CITY OF CHICAGO CERTIFICATE OR VALID PROOF OF ENROLLMENT.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PLASTIC COVERING FROM INTERIOR AND EXTERIOR OF 3 COMPARTMENT SINK AND EXPOSED HAND SINK. MUST PROVIDE GLASS FOR INNER REAR SCREEN DOOR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST HAVE COFFEE MAKER AND ALL COFFEE RELATED ITEMS INSTALLED UPON REINSPECTION. MUST HAVE COFFEE RELATED ITEMS IN AN AREA THAT IS READILY ACCESSIBLE TO EXISTING HAND SINK OR PROVIDE ADDITIONAL HANDWASHING FACILITIES. IF COFFEE MAKER DIRECTLY CONNECTED TO THE WATER SUPPLY MUST INSTALL A BACK FLOW DEVICE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST HAVE ALL PREP TABLES AND OTHER EQUIPMENT FOR BUSINESS OPERATION ON SITE UPON REINSPECTION.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN TOILETS AND SINKS IN WASHROOMS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN SUB BASEMENT,IN WASHROOMS,UNDER 3 COMP SINK AND WHERE NEEDED.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR BROKEN FLOOR TILES AT FRONT ENTRANCE DOOR,IN WEST WASHROOM AND THROUGHOUT WHERE NEEDED. MUST SEAL LARGE GAPS UNDER BASEBOARDS IN WEST SECTION OF STORE AND THROUGHOUT WHERE NEEDED. MUST SEAL OPENINGS ALONG WALL BASES IN WEST WASHROOM,IN FURNACE ROOM,UNDER 3 COMPARTMENT SINK,IN CLOSET BEHIND FRONT COUNTER AND ALONG WALLS BEHIND FRONT COUNTER. MUST PROVIDE BASEBOARD UNDER AND ALONG SIDE 3 COMPARTMENT SINK AND THROUGHOUT WHERE MISSING. MUST SEAL OPENINGS IN THE FLOORS UNDER THE 3 COMPARTMENT SINK AND EXPOSED HAND SINKS AROUND DRAIN PIPES. MUST SMOOTH FLOORS IN BASEMENT AND SUB BASEMENT,PAINT WITH A NON TOXIC LIGHT COLORED FLOOR PAINT AND AND MAKE SMOOTH AND EASILY CLEANABLE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS IN WASHROOMS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE STAINED CEILING TILES ABOVE SALES FLOOR AND THROUGHOUT. MUST SEAL ALL OPENINGS IN WALLS AND CEILINGS IN WEST WASHROOM,FURNACE ROOM AND THROUGHOUT BASEMENT. SEAL OPENINGS AROUND ALL PIPES AND PLUMBING FIXTURES THROUGHOUT PREMISES. SEAL OPENINGS AROUND RIMS OF MOP SINKS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHTING ON INTERIOR OF WEST WASHROOM. MUST REMOVE DEAD INSECTS FROM INTERIOR OF LIGHT SHIELDS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST INSTALL A SELF CLOSING DEVICE AT BOTH WASHROOM DOORS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL OR REPAIR VENTILATION IN BOTH WASHROOMS AND REMOVE FOUL ODORS. MUST INSTALL A SPLASH GUARD BETWEEN MOP SINK AND EXPOSED HAND SINK. MUST PROVIDE HOT AND COLD WATER AT MOP SINK IN WEST WASHROOM AND INSTALL A BACKFLOW DEVICE OR REMOVE AND CAP OFF. REPAIR SLOW DRAIN AT WASHBOWL IN EAST WASHROOM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL UNNECESSARY CLUTTER AND DEBRIS FROM BASEMENT AND SUB BASEMENT/CRAWL SPACE. MUST PROVIDE ADDITIONAL SHELVING RACKS TO STORE STOCK,DRY GOODS AND CLEANING PRODUCTS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL UNNECESSARY CLUTTER AND DEBRIS FROM BASEMENT AND SUB BASEMENT/CRAWL SPACE. MUST PROVIDE ADDITIONAL SHELVING RACKS TO STORE STOCK,DRY GOODS AND CLEANING PRODUCTS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.