CARNIVAL GROCERY STORE Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT BUTCHER,PRODUCE AND REAR PREP AREA OF FIRST AND SECOND FLOOR) NOT ACCESSIBLE FOR HANDWASHING. WE OBSERVED ACCUMULATION OF FOOD AND NON-FOOD ITEMS INSIDE THE SINKS: FOOD CONTAINERS,METAL SPONGES,BLEACH BOTTLES,RAGS ETC. INSTRUCTED TO REMOVE ALL ITEMS AND LEAVE ALL HANDWASHING SINKS WITH ACCESSIBILITY FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT HANDWASHING SINK AT PRODUCE PREP AREA, REAR PREP(MEAT GRINDER/THREE COMPARTMENT SINK AREA) AND SECOND FLOOR PREP AREA. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK IN PRODUCE,REAR PREP AND SECOND FLOOR PREP AREAS,ETC..MUST PROVIDE HAND SOAP AT HANDWASHING SINK FOR PROPER HAND WASHING, PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOOD STORED AT HOT HOLDING UNIT AT IPROPER TEMPERATURE:TURKEY CHILI AT TEMP OF 109F TO 114.6F; LOBSTER BISQUE AT TEMP OF 89.5F TO 90F.HOT FOOD ON HOT HOLDING UNIT MUST MAINTAIN TEMP OF 135F.FOOD DISCARDED AND DENATURED BY THE MNAGER.POUNDS 8,VALUE 90. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED HAND LOTION ON SHELF BY TAKE OUT FOOD CONTAINERS IN PREP AREA.INSTRUCTED TO REMOVE AND PROPERLY STORE AWAY FROM FOOD AND FOOD PRODUCTS AND PREP AREA.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL DRY FOOD CONTAINERS(FLOUR,SUGAR ETC) WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINER

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE PREMISES. MUST PROVIDED STOPPERS(THREE EACH) FOR EACH THREE COMPARTMENT SINK

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE INSIDE THE DEEP FRYER(SECONF FLOOR PREP AREA),GRIMES AND ENCRUSTED DEBRIS ON ALL FAUCETS,AND GREASE AT STOVE UNDER THE BURNERS.CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCET AT THREE COMPARTMENT SINK AT REAR MEAT DRINDER PREP AREA,REPAIR AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: RUSTY GREASE TRAP LID UNDER THREE COMPARTMENT SINK AT BUTCHER'S AREA NOT CLEABLE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN MISSING WALL UNDER THREE COMPARTMENT SINK IN PTRODUCE AREA.REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BLACKENED, MOLDY WALL CAULKING AT THREE COMPARTMENT SINK IN BUTCHER'S AREA. MUST REPLACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS UNUSED AND USED ITEMS IN BASEMENT AND SECOND FLOOR STORAGE AREA. INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR. BROKEN,RUSTY AND DIRTY OLD STOVE AT SECOND FLOOR STORAGE AREA MUST BE REMOVED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN DIRT, DUST, AND DRIED FOOD DEBRIS ON FLOORS UNDER AND BEHIND HEAVY EQUIPMENT IN BOTH BASEMENT 1ST & 2ND FLOOR FOOD PREP AREAS. INSTRUCTED TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN DIRT, DUST, AND DRIED FOOD DEBRIS ON FLOORS UNDER AND BEHIND HEAVY EQUIPMENT IN BOTH BASEMENT 1ST & 2ND FLOOR FOOD PREP AREAS. INSTRUCTED TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.