ANDY'S DELI Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD NOT MEETING PROPER TEMPERATURE IN THE HOT HOLDING UNIT SUCH AS, BAKED PORK AT 118.OF, PORK BUTT INSIDE THE WALK IN COOLER AT 5I.2F, SAUSAGE IN WALK IN COOLER AT 46.5F, CHEESE PANCAKE IN DISPLAY COOLER AT 47.5F, STUFFED BREAD IN DISPLAY COOLER AT 49.2F,TUNA SALAD IN DISPLAY COOLER AT 44.5F, CHICKEN JELLY AT 46.3F. DISPLAY COOLER TEMPERATUE AT 41.OF.HOT HOLDING STEAMER WATER TEMP AT 183.0F. MANAGER DISCARDED THE SAID PRODUCT TOTAL AMOUNT $256.00 AND 76 LBS. CITATION ISSUED CRITICAL 7-38-005A

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE MACHINE INTERIOR PANEL NOT CLEAN,WITH ORANGE, OFF WHITE SUBSTANCE ON THE PANEL. INSTRUCTED TO CLEAN AND SANITIZE. ONE OF THE EMPLOYEE CLEANED AND SANITIZED THE INTERIOR PANEL.(ICE ARE NOT BEING USED FOR CUSTOMER.)ICE ARE BEING USED FOR THE BOTTOM PART OF THE PAN FOR THE CHICKEN. ICE ARE BAGGED BEFORE PUTIING IT ON TTHE PAN OF CHICKEN,. CITATION ISSUED SERIOUS 7-38-005A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRONT AND EXIT DOOR NOT RODENT PROOFED WITH 1/4 OF AN INCH GAP AT THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT PROOFED THE DOORS. CITATION ISSUED SERIOUS 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NEED TO PROVIDE LABEL/ NAME OF THE PRODUCT IN ALL BULK CONTAINER WITH FLOUR, SALT AND SUGAR.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE KNIFE RACK FOR ALL THE KNIVES BEING USED SCATERRED ON THE PREP TABLE AND BY THE COUNTER IN THE MEAT SECTION. MISSING DRAIN STOPPER IN THE 2 COMPT. SINK. MUST PROVIDE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD IN THE LIGHTING FIXTURES IN SALAD COOLER,NO END CAPS IN THE LIGHTING FIXTURES IN THE CHEESE COOLER, IN THE TOMATOE COOLER,MUST PROVIDE END CAPS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER IN ALL WALK IN COOLER, WALK IN FREEZER AND ALL REACH IN COOLER AND DISPLAY COOLER AND MUST BE VISIBLE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL BOTTOM SHELVE OF THE PREP TABLE IN THE KITCHEN NEED TO BE CLEAN AND ORTGANIZE.

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: ALL BOTTOM SHELVE OF THE PREP TABLE IN THE KITCHEN NEED TO BE CLEAN AND ORTGANIZE.

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.