ASHLAND LIQUOR AND FOOD Fails Health Inspection - Chicago Grocery store

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. OBSERVED 10-15 MICE DROPPINGS ON PEPSI, RED BULL, AND BEER PALLETS ALONG NORTH WALL IN REAR STORAGE AREA, 3 MICE DROPPINGS ON FRONT COUNTER NEAR CIGARILLOS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H70433

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: All food not stored in the original container shall be stored in properly labeled containers. LABEL PACKAGED ICE STORED IN DISPLAY FREEZER.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING AND PALLETS FOR STORAGE. REMOVE SOILED CARDBOARD ON CHIP RACKS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA, CHIP RACKS, JUICE RACKS, TABLES, SINKS, DESK, COOLERS, FREEZER, PALLETS, ETC (DUST, DIRT, DEBRIS)

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, PALLETS, CRATES, ETC, ALONG WALLS AND IN ALL CORNERS IN SALES, STORAGE, WASHROOM AND BASEMENT AREAS (CIGARETTE BUTTS, DUST, DIRT, DEBRIS, ETC).

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS ALONG BASEBOARDS IN EAST WASHROOM, ALONG EAST WALL NEAR 3-COMP SINK, ALONG EAST WALL NEAR WINDOW AND LIQUOR DISPLAY SHELVES BEHIND FRONT COUNTER. SEAL ALL CRACKS, CREVICES, ETC IN WALLS ABOVE SINK AND ALONG BASEBOARDS IN WEST WASHROOM. REPAIR WALLS IN ALL AREAS IN BASEMENT. CLEAN AND PAINT WALLS IN ALL AREAS, NEAR BREAK TABLE, IN REAR STORAGE, IN WASHROOM, ETC (SPILLS, DUST, DIRT, SPIDER WEBS, ETC). REPLACE ALL STAINED CEILING TILES IN ALL AREAS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTALL MECHANICAL VENTILATION IN WEST WASHROOM. INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE FOR PROPER WASTE WATER DISPOSAL.

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: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL CLUTTER ON SHELVES BEHIND FRONT COUNTER, IN SOUTHWEST CORNER ABOVE STAIRWAY LEADING TO BASEMENT, BETWEEN WALK-IN AND REACH-IN COOLERS ALONG WEST WALL IN SALES AREA, ETC. REMOVE ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES, LITTER, ETC IN SALES, STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE.

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 parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL CLUTTER ON SHELVES BEHIND FRONT COUNTER, IN SOUTHWEST CORNER ABOVE STAIRWAY LEADING TO BASEMENT, BETWEEN WALK-IN AND REACH-IN COOLERS ALONG WEST WALL IN SALES AREA, ETC. REMOVE ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES, LITTER, ETC IN SALES, STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE.

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.