54 FOOD & LIQUOR Fails Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR DRYING DEVICES AVAILABLE AT EXPOSED HAND SINKS IN PREP AREAS OR HAND SINK IN EMPLOYEE TOILET ROOMS. INSTRUCTED TO MANAGER TO PROVIDE SOAP AND DRYING DEVICE AT ALL HAND SINKS IN PREP AREAS AND TOILET ROOMS. CRITICAL VIOLATION 7-38-030

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FLY STRIP WITH DEAD BUGS HANGING IN FOOD PREP AREA, WHERE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. INSTRUCTED TO REMOVE, FLY STRIPS ARE PROHIBITED IN FOOD PREP AREAS. SERIOUS VIOLATION. 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO SANITIZING TEST STRIPS ON SITE TO TEST 3-COMP SINK, TO ENSURE CONCENTRATION REQUIREMENTS ARE MET. INSTRUCTED TO KEEP SANITIZING TEST STRIPS ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARD ON PREP COOLER IN DELI/MEAT AREA, AND REPAIR BROKEN DOOR GASKET ON SAID PREP COOLER. PAINT OR STAIN RAW WOOD THROUGHOUT MEAT/DELI PREP AREA. DEFROST ICE CREAM FREEZER IN DELI/MEAT AREA.

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 CLEAN DUST FROM GROCERY SHELVES THROUGHOUT STORE. CLEAN DUST FROM STORAGE COMPARTMENTS BEHIND FRONT COUNTERS. CLEAN DRIED FOOD DEBRIS FROM DELI COOLER AND PREP COOLER, SLICER, AND LOWER SHELVES ON ALL PREP TABLES IN REAR.

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 DEBRIS FROM FLOORS THROUGHOUT; BEHIND FRONT COUNTER AND REAR COUNTER, BROKEN FLOOR TILE IN FRONT OF WALK IN COOLER, AND IN STAFF TOILET ROOM. REPAIR UNFINISHED FLOOR AROUND 3-COMP SINK BEHIND MEAT/DELI COUNTER.

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 REPLACE/REPAIR STAINED CEILING TILES THROUGHOUT STORE, AND IN TOILET ROOM. REPAIR UNFINISHED WALL NEXT TO 3-COMP SINK IN REAR. SEAL HOLES IN WALLS UNDER 3-COMP SINK. REPLACE WALL BASE THROUGHOUT GROCERY ARE WHERE DELI COUNTER IS LOCATED. CLEAN SPIDER WEBS FROM WALLS THROUGHOUT STORE.

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: REPLACE BURNED OUT LIGHTS IN DRY STORAGE AREA IN REAR.

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 PROVIDE SELF CLOSING DEVICE ON TOILET ROOM DOOR.

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 PROVIDE STOPPERS FOR 3-COMP SINKS IN REAR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE STOPPERS FOR 3-COMP SINKS IN REAR.

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.