FAIL
Risk 3 (Low)
AASJM INC. Fails Health Inspection - Chicago Grocery store
June 23, 2020
Canvass
License #2551028
9
Total Violations
6
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
9
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AVAILABLE AT WASHBOWL SINKS IN RESTROOMS. FOUND WATER TEMPERATURE @ 74.7F @ MEN'S WASHBOWL SINK, AND 70.5F @ WOMEN'S WASHBOWL SINK. INSTRUCTED MUST HAVE MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL WASH BOWL SINKS. MUST REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE 2 DOOR REACH IN COOLER. FOUND MILK @ 54.5F. INSTRUCTED MUST KEEP ALL TCS FOODS AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED ITEMS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 REACH IN COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED AMBIENT AIR TEMPERATURE IN 2 DOOR HUSSMAN COOLER @ 51.6F AND 2ND COOLER @ 48.2F. INSTRUCTED ALL REFRIGERATION MUST BE @ 41F OF LESS AT ALL TIMES. MUST REPAIR. COOLERS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: SEE VIOLATION #10
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED TOILET IN POOR REPAIR IN MEN'S RESTROOM. (GARBAGE BAG TIED AROUND TOILET.) MUST REPAIR AND MAINTAIN SAME.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #53
MAJOR
Violation Details
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED GARBAGE UNCOVERED IN WOMEN'S RESTROOM. MUST COVER ALL RECEPTACLES INSIDE WOMEN'S RESTROOM.
Why This Matters
Inadequate facilities lead to poor hygiene and contamination.
Food Code Requirement
Toilet rooms must be properly equipped and maintained.
Specific Requirements
Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.
CDPH Food Code: Section 6-302.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVILY SOILED SINK, BUILD UP OF TOILET PAPER INSIDE URINAL INSIDE MEN'S RESTROOM. MUST DETAIL CLEAN AND SANITIZE. MUST FREQUENTLY CLEAN RESTROOMS.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVILY SOILED SINK, BUILD UP OF TOILET PAPER INSIDE URINAL INSIDE MEN'S RESTROOM. MUST DETAIL CLEAN AND SANITIZE. MUST FREQUENTLY CLEAN RESTROOMS.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection