CARNIVAL GROCERY STORE Gets Conditional Pass on Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW AND NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZADOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHILI,SOUP,COOKED BROWN RICE,SLICING OF LUNCHEON MEATS). MUST POST FOOD MANAGERS CERTIFICATE AND BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL SMALL FOOD STORAGE CONTAINERS.

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: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN HALL WAY NEAR TOILET ROOMS AND 2ND FL. STORAGE AT TOP OF STAIR CASE.MUST REPAIR OR REPLACE WORN DOOR GASKET ON MEAT WALK IN COOLER DOOR.

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: MUST CLEAN STOVE ON 2ND FL.,MEAT WALK IN COOLER SHELVING UNITS,PRODUCE WALK IN COOLER FANGUARD COVERS.

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: MUST CLEAN FLOOR IN BASEMENT.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES IN PRODUCE WALK IN COOLER AND MEAT PREP AREA.

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: MUST REPAIR OR REPLACE LOOSE INSULATION ON CEILING IN PRODUCE PREP AREA,DAMAGED WALL BASES IN MEAT PREP AREA,MISSING WALL BASE ON SALES FLOOR NEAR PASTA AND SAUCES,HOLE IN WALLS,DAMAGED WALL TRIM AT DOOR OF AND AROUND PIPES IN WOMEN'S TOILETROOM.MUST ADJUST THRESHOLD AT FRONT AND REAR DOORS.MUST CLEAN FILTERS AT HOOD AND WALLS IN PRODUCE WALK IN COOLER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE CRACKED LIGHT SHIELD ABOVE 2- COMP SINK IN PRODUCE PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LOOSE FAUCET NECK ON 2ND FL. 3- COMP SINK,LEAKY PIPE AT HAND SINK IN WOMEN'S TOLETROOM,MUST PROVIDE 1 MORE SINK STOPPER FOR 3- COMP SINK IN MEAT PREP AREA.MUST INSTALL A HANDSINK WITH HOT AND COLD RUNNING WATER IN PRODUCE 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LOOSE FAUCET NECK ON 2ND FL. 3- COMP SINK,LEAKY PIPE AT HAND SINK IN WOMEN'S TOLETROOM,MUST PROVIDE 1 MORE SINK STOPPER FOR 3- COMP SINK IN MEAT PREP AREA.MUST INSTALL A HANDSINK WITH HOT AND COLD RUNNING WATER IN PRODUCE 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.