ANDY'S DELI Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED SAUERKRAUT WITH POLISH AT TEMP OF86.9F TO 94.2F;COOKED SAUERKRAUT WITH OTHER VEGETABLE AT TEMP OF 83.8F TO 87.1F; SWEET COOKED CABBAGE AT TEMP OF 62.7F TO 89F ALL THREE FOOD MENTIONED WERE COOKED YESTERDAY NIGHT PER MANAGER STATEMENT,PRODUCTS WERE STORED ON TOP THE PREP TABLE READY TO REHEAT PRODUCT. FOUND SIX PLASTIC BUCKETS WITH COOKED FOOD STORED INSIDE THE WALK-IN COOLER: COOKED SAUERKRAUT WITH POLISH SAUSAGES AT TEMP OF:67.7F; 68F;5F;71.3F AND 77.8F.FOUND 4 PANS OF COOKED SWEET CABBAGE AT IMPROPER TEMPERATURE:45.7F; 46.7F; 48.7F AND 48.9F, INSIDE THE WALK-IN COOLER,FOOD WAS COOKED YESTERDAY. WALK-IN COOLER UNIT MAINTAINS TEMP OF 38.9F. FOUND ROLLED CABBAGE LEAF WITH MEAT AND RICE AT TEMP OF 48.7F AT FRONT SERVING LINE.ALL FOOD THAT WAS WITH TEMPERATURE ABUSED WAS DISCARDED AND DENATURED:POUNDS 296, VALUE 970. CRITICAL VIOLATION: 7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED ONE EMPLOYEE MIXING READY TO EAT FOOD:COLE SLAW;ANOTHER EMPLOYEE WITH BARE HANDS TOOK SOME OF THE MIXED FOOD AND TASTED, WIPED HER HANDS ON DIRTY CLOTH THAT WAS STORED ON TOP THE PREP TABLE AND RE-TASTE THE FOOD MIXTURE. NO HAND WASHING PRIOR OR BETWEEN TASTING FOOD.INSTRUCTED TO HAVE PLASTIC SPOON / REGULAR UTENSIL TO TASTE FOOD PRODUCTS.TOUCHED FOOD DISCARDED. CRITICAL VIOLATION:7- 38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP PROVIDED ON ALL EXPOSED HAND SINK THROUGHOUT THE PREP AREAS,AND WASH ROOMS.INSTEAD HAND SANITIZER WAS PROVIDED ON EACH SINK.OBSERVED EMPLOYEE USING SANITIZING SOLUTION LIKE IF WAS SOAP: WASH AND RINSE HANDS.INSTRUCTED TO PROVIDE SOAP,HAND SANITIZER CANNOT BE USED AS A SUBSTITUTE FOR HAND WASHING. SOAP PROVIDED. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING PREPARATION. OBSERVED EMPLOYEE PREPARING READY TO EAT FOOD:APPETIZERS(FRESH CHEESE,HAM TURKEY ETC) AT HALLWAY BY THE STORAGE ROOM.NO EXPOSED HAND SINK INSTALLED AT THAT LOCATION AND THE OTHER EXPOSED HAND SINK IS TOO FAR FROM OTHER PREP AREA. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE, ALSO PROVIDE SOAP AND PAPER TOWELS AT SAID SINK, OR RELOCATE FOOD OPERATION WERE AN EXPOSED HAND SINK IS AVAILABLE. SERIOUS VIOLATION: 7-38-005(A)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED FOOD HELD MORE THAN 24 HOURS AND NOT IN ORIGINAL CONTAINERS NOT LABELED.INSTRUCTED THAT COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINER HAVE LABEL AND DATE WHEN PRODUCTS IS HELD OVER 24 HOURS.

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: NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND MEAT GRINDER,SOUTH WALL.INSTRUCTED TO INSTALL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED ALUMINUM FOIL USED HAS A LINERS ON SHELVES ,INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT WATER LINE PROVIDED AT PRESENTLY UNUSED ICE CREAM MACHINE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO PROVIDE HOT WATER LINE AT SAID MACHINE FOR PROPER WASH AND SANITIZE.

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: EMPLOYEES PERSONAL ITEMS:SWEATERS,JACKETS,WALLET ETC.) ARE STORED INSIDE THE MAIN KITCHEN ON SHELVES WITH FOOD PRODUCTS.EMPLOYEES PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.

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: EMPLOYEES PERSONAL ITEMS:SWEATERS,JACKETS,WALLET ETC.) ARE STORED INSIDE THE MAIN KITCHEN ON SHELVES WITH FOOD PRODUCTS.EMPLOYEES PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.

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.