ADEN POULTRY Fails Health Inspection - Chicago Live poultry

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED REAR EXIT DOOR AND BASEMENT REAR EXIT DOOR NOT RODENT-PROOFED APPROXIMATELY 1/4" INCH MODE OF ENTRY AT BOTTOMS AND GAPS AT BOTTOM RIGHT/LEFT CORNERS OF DOORS.INSTRUCTED TO MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN ETC.) ARE BEING HANDLED AT THIS TIME.NO CITY OF CHICAGO SANITATION CERTIFICATES POSTED ON SITE. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING HANDLED AND POST ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATES AS REQUIRED. SERIOUS VIOLATION 7-38-012.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED NO LABEL ON EGGS STORED INSIDE FRONT DISPLAY 2 DOOR COOLER.INSTRUCTED TO PROVIDE PROPER LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT STORAGE AREAS IN NEED FOR FURTHER CLEANING AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED MISSING SINK STOPPERS FOR THE DISHWASHING 3 COMARTMENT SINK AND SMALL WATER LEAK AT PIPE WATER LINE AT BASEMENT STORAGE AREA.INSTRUCTED TO PROVIDE 3 ADEQUATE SINK STOPPERS AND REPAIR PLUMBING LEAK AND MAINTAIN.

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: OBSERVED CLUTTERED CONDITIONS IN BASEMENT STORAGE AREAS.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE STORED AT LEAST 6" INCHES OFF THE FLOOR AND AWAY FROM THE WALLS.

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: OBSERVED CLUTTERED CONDITIONS IN BASEMENT STORAGE AREAS.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE STORED AT LEAST 6" INCHES OFF THE FLOOR AND AWAY FROM THE WALLS.

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.