76 Fails Health Inspection - Chicago Grocery store

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: 3-403.11 OBSERVED FACILITY INADEQUATELY REHEATING TCS FOODS IN A HOT HOLDING UNIT THAT IS ONLY SUPPOSED TO BE USED FOR HOT HOLDING ONLY AND NOT REHEATING. INSTRUCTED TO ALWAYS RAPIDLY REHEAT TCS FOODS USING COOKING EQUIPMENT AND THE FINAL REHEATING TEMPERATURE TO 165F PRIOR TO PLACING THE FOOD IN THE HOT HOLDING UNIT. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16 (A:1) OBSER5VED TCS HOT HOLD FOODS AT INADEQUATE HOT HOLDING TEMPERATURES. OBSERVED ABOUT THREE POUNDS OF COOKED GROUND BEEF AT AN INADEQUATE HOT HOLDING TEMPERATURE OF 91F. ALSO OBSERVED ABOUT ONE POUND OF COOKED ITALIAN BEEF AT AN INADEQUATE HOT HOLDING TEMPERATURE OF 83F. INSTRUCTED TO DISCARDED AND DENATURED SAID TCS FOOD AND MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID FOOD DURING INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #19. 7-38-005

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED PRE-PACKAGED DELI SANDWICHES WITHOUT A LABEL THAT CONTAINS THE BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED MALE FOOD HANDLER PREPPING FOOD WITHOUT A HAIRNET AND BEARD GUARD. INSTRUCTED TO PROVIDE AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.