ARMITAGE PRODUCE INC Fails Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER AT THE 3-COMPARTMENT SINK, EXPOSED HAND WASHING SINK AND EMPLOYEES WASHROOM SINK IN REAR PRODUCE CUTTING AREA WATER TEMPERATURE UPON INSPECTION WAS 71.2F. EMPLOYEES MUST REWASH HANDS BEFORE RESUMING DUTIES IN THE EXPOSED HAND WASHING SINKS LOCATED IN THE FRONT PREP AREA OR DISHWASHING AREA. INSTRUCTED ABOVE TO HAVE CONTINUES SUPPLY OF HOT RUNNING WATER UNDER CITY AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED IN REAR DISHWASHING AREA AT THIS TIME OF INSPECTION WHEN FILING LEFT COMPARTMENT SINK AND RELEASE CLEAR WATER BACKING UP FROM THE MIDDLE SINK COMPARTMENT. ALSO OBSERVED 3-COMPARTMENT SINKS DRAINING SLOW. INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE WASTE WATER DISPOSAL AND FOULD ODOR. PREMISES HAS ANOTHER 3-COMPARTMENT SINKS FOR WASH RINSE AND SANITIZE MULTI-USE UTENSIL. SERIOUS VIOLATION 7-38-030.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE PRODUCE COOLERS AND UNDERNEATH FOOD STORAGE SHELVING. MUST CLEAN 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: OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE PRODUCE COOLERS AND UNDERNEATH FOOD STORAGE SHELVING. MUST CLEAN 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.