CHICAGO FOOD MARKET INC Passes Health Inspection - Chicago Grocery store

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 ALL REPACKAGED FROZEN AND DRIED FOOD ITEMS IN FREEZERS AND FOOD AISLES.

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: REMOVE ALL MILK CRATES, PLASTIC BINS FROM 1ST. FLOOR AND BASEMENT USED TO STORE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS. REPAIR PANEL INSIDE ICE MACHINE AND REMOVE RUST DEPOSITS FROM SPLASH GUARD INSIDE ICE MACHINE. PROVIDE SMOOTH EASILY CLEANABLE PANEL FOR INTERIOR OF CHEST FREEZER AND REMOVE STYROFOAM FROM SAID UNIT. REMOVE CARDBOARD LINING ON PREP TABLE AT BUTCHER AREA AND PLASTIC LINING ON METAL SHELVES INSIDE WALK-IN COOLER. PAINT EXTERIOR OF GREASE TRAP AT BUTCHER AREA. DEFROST CHEST FREEZER IN BASEMENT TO REMOVE ICE BUILDUP. REPAIR WORN WOOD SIDING AT PREP TABLE AT REAR. PAINT/SEAL RAW WOOD SHELVES.

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.

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. DETAIL CLEAN FLOORS IN FISH/BUTCHER 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: The walls and ceilings shall be in good repair and easily cleaned. CLEAN SOILED AND STAINED CEILING PANELS ABOVE FOOD AISLES AND FISH/BUTCHER AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE CLUTTERED STORAGE AREAS BY ICE MACHINE, PREP TABLE IN REAR PREP AREA, REMOVE UNUSED ITEMS 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: ORGANIZE CLUTTERED STORAGE AREAS BY ICE MACHINE, PREP TABLE IN REAR PREP AREA, REMOVE UNUSED ITEMS 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.