ALTGELD GARDEN LIQUOR INC Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NACHO CHEESE AT IMPROPER HOT HOLDING TEMPERATURE OF 120F. INSTD MGR TO MAINTAIN HOT FOODS 140F OR ABOVE AT ALL TIMES. MGR VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. CITATION ISSUED 7-38-005A CRITICAL.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HANDSINK ON SITE. PREMISES SELLS NACHOS W/CHEESE. INSTD TO PROVIDE EXPOSED HANDSINK IN SAME AREA. INSTD TO CEASE AND DESIST SELLING SAME UNTIL EXPOSED HANDSINK PROVIDED AND APPROVAL OBTAINED FROM HEALTH DEPT. CITATION ISSUED 7-38-030 CRITICAL.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MGR ON DUTY, NOR CERTIFICATE POSTED WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (NACHOS W/CHEESE). INSTD TO PROVIDE SAME. CITATION ISSUED 7-38-012 SERIOUS.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO 3-COMPARTMENT SINK ON PREMISES TO PROPERLY WASH, RINSE, AND SANITIZE MULTI-USE EQUIPMENT FOR NACHOS W/CHEESE. INSTD TO PROVIDE SAME WITH GREASE INTERCEPTOR AND ATTACHED METAL DRAINBOARD IF PLANS TO SELL NACHOS W/CHEESE, OR PREPARE/SERVE ANY OTHER POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED 7-38-030 SERIOUS.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: NO HOT WATER AT HANDSINK. INSTD TO PROVIDE SAME AT ALL TIMES. CITATION ISSUED 7-38-030 SERIOUS.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD STORAGE SHELVES THRU-OUT. INSTD TO PAINT SAME WITH NON-TOXIC PAINT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT UNDER AND BEHIND STORAGE SHELVES, HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT UNDER AND BEHIND STORAGE SHELVES, HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME 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.