BIG SALEM INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: 0BSERVED NO SOAP AND PAPER TOWELS AT EMPLOYEES WASHROOM, HAND SINK. ALSO NO PAPER TOWELS OR LIQUID HAND SOAP AT PREP HAND SINK. INSTRUCTED TO PROVIDE. CDI/CRITICAL CITATION ISSUED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND PLASTIC SINGLE SERVE UTENSILS IMPROPERLY STORED IN CARDBOARD BOX. MUST PROPERLY STORE UPRIGHT IN CLEAN PLASTIC CONTAINER.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE ALL CARDBOARD AND NEWSPAPER FROM SERVICE TABLE WHERE GROUND BEEF IS SERVED. ALSO MUST REMOVE DIRTY STORAGE MILK CRATES STORED UNDER SERVICE TABLE. INSTRUCTED TO PROVIDE AN ADEQUATE PREP TABLE FOR STORAGE OF COOKED FOODS. FOUND OPEN BAG OF SUGAR IN CABINET AT COFFEE SERVICE STORAGE AREA. INSTRUCTED TO PROVIDE LARGE STORAGE CONTAINER WITH LID.

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: OBSERVED STORAGE SHELVES NOT CLEAN BEHIND COUNTER, 3 COMPARTMENT SINK INSTRUCTED TO CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ALL LOWER WALLS THRU-OUT PREMISES AND BASEBOARDS NOT CLEAN, EXCESSIVE DEBRIS. INSTRUCTED TO CLEAN ALL WALLS/MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ALL LOWER WALLS THRU-OUT PREMISES AND BASEBOARDS NOT CLEAN, EXCESSIVE DEBRIS. INSTRUCTED TO CLEAN ALL WALLS/MAINTAIN.

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.