BIG DADDY FOOD MART Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMPERATURE OF PACKAGED MEAT/MILK DISPLAY CASE FOUND AT IMPROPER TEMPERATURE OF 47F. ALL COOLERS WHERE POTENTIALLY HAZARDOUS FOODS ARE STORED MUST BE MAINTAINED AT 40 DEGEES OR BELOW. CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: PACKAGED LUNCH MEAT AND MILK ON SALES FLOOR FOUND AT IMPROPER TEMPERATURES(55.1F,51.2F, AND 52.2F). INSTRUCTED TO DISCARD ALL PRODUCT FOUND AT IMPROPER TEMPERATURES AND TO NOT OVER STOCK UNIT(BLOCK THE AIR VENTS AND CIRCULATION. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MICE DROPPINGS NOTED ON PREMISES IN CORNER WHERE UNUSED SHELVES ARE STORED. INSTRUCTED TO ELIMINAT CLUTTER IN THIS AREA AND MAKE SURE NO HOLES OR OPENINGS ARE PRESENT AND TO REPAIR FRONT DOORS WHICH HAD A GAP GREATER THAN 1/4 INCH AT THE LOWER CENTER AREA ON RIGHT SIDE DOOR. SERIOUS VIOLATION SERIOIS VIOLATION 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. OVERFLOWING TRASH WITH LIDS UP FOUND IN OUTSIDE GARBAGE AREA. LIDS MUST BE KEPT CLOSED WHEN NOT IN USE. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOODSERVICE MANAGER ON PREMISES WITH A CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(ITALIAN BEEFS AND NACHOS) ARE BEING PREPARED AND/OR SERVED.

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 MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT ON PREMISES FOR 3 COMPARTMENT SINK IN DISH WASHING AREA-MUST PROVIDE. SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE ALL HEAVILY STAINED CHIP TRAYS ON DISPLAY FLOOR.REMOVE ALL ICY BUILD-UP FROM THE INTERIORS OF ALL FREEZERS.

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: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS.

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: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS).

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: CLEAN DIRT AND STAINS FROM WALLS THROUGHOUT FOOD PREP AREA.REPAIR AND PAINT WALLS ON SALES FLOOR WHERE SURFACES CHIPPED.

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: NACHOS WITH CHEESE ND MEAT ARE BEING SERVED BEHIND FRONT SERVICE COUNTER. MUST EITHER INSTALL AN EXPOSED HAND SINK IN THIS AREA OR REMOVE AND PLACE IN FOOD PREP AREA. REPAIR LEAKY FAUCET AT 3 COMPARTMENTSINK IN FOOD PREP AREA.

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: MASSIVE AMOUNTS OF STOCK THROUGHOUT ON SALES FLOOR ON THE FLOOR. ALL ARTICLES(FOOD AND NON-FOOD) MUST BE PROPERLY STORED 6 INCHES OFF THE FLOORS.

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: MASSIVE AMOUNTS OF STOCK THROUGHOUT ON SALES FLOOR ON THE FLOOR. ALL ARTICLES(FOOD AND NON-FOOD) MUST BE PROPERLY STORED 6 INCHES OFF THE FLOORS.

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.