CHICAGO PRODUCE Fails Health Inspection - Chicago Grocery store

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. 3 compartment in butcher/meat dept,and deli area,is backing up with sewage and waste water disposal, has water debri with oil food particals not draining when water is running or when filled one compartment of 3 compartment sink water backup with food debri and oil. not able to completely drain due leak under the pipes. 2 compartment in break room comes up with food debri and it leaks from the waste line pipe. the other 2 compartment in the butcher area comes up with food debri and is leaking on to the floor.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVERHEAD DOORS OPEN GAP 1/2 INCH GAP, THE DOUBLE DOORS LEADING TO OUTSIDE HAS 1/4 INCH GAP BOTTOM,REAR EXIT DOOR BOTTOM AND SIDE 1/4 INCH GAP.DOORS ARE NOT RODENT OR INSECTS PROOFED.

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.

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. FOOD IN COOLER PREPACKAGE, OFFERED FOR SALE NEED TO BE PROPERLY LABLE

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL POTS AND PANS NEEDS TO BE INVERTED, THE POTS IN PREP DELI AREA ARE TO LARGE TO WASH. NO 3 COMPARTMEMT SINK TO FIT LARGE POT. INST NEEDS TO REPLACE POTS OR HAVE A LARGER 3 COMPARMENT SINK.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEEDS SPLASH GUARD BETWEEM EXPOSED HAND BOWEL AT 3 COMPARTMENT SINK, DELI AREA MEAT DEPT. REPLACE ALL STAIN AND OPEN PITTED CUTTING BOARDS IN MEAT DEIL, BUTCHER AREA. REMOVE ALL FOIL THUR OUT STORAGE AREA, IN THE DELI AREA BY R4 BURNER AREA. MIRROR ON THE WALL BROKEN BY PREP TABLE FOR BUTCHER TO CUT MEAT,NEED TO BE REMOVE OR REPAIR. ALL GARAGE CANS NEED LIDS IN BUTCHER AREA, PREP AREA, DELI AREA,

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELF IN WALK IN COOLER BACK AREA NOT CLEAN NEED TO PAINT WITH NON TOXIC PAINT, STROAGE AREA USING CARDBOARD AS LINNER, INST TO REMOVE CARDBOARDS DUE TO COULD HAVE ROACH EGGS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair FLOORS IN DELI,BUTCHER,MEAT DEPT, PRODUCE AREA, UNDER HEAVY EQUIPMENT,UNDER THE STOVES WITH GREASE BUILDUP MISSING BASEBOARD ALL ALONG THE 3 COMPARTMENT SINKS. FLOORS IN DELI VERY DIRTY DUE TO OPEN THE GREASE BOX TOO CLEAN. DUIRING INSPECTION. ALL FOOD ITEMS NEEDS TO BE 6 INCH UP AND 6 INCH AWAY FROM THE WALL.

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. WALLS IN THE BREAK ROOM BROKEN NOT MAINTAIN.BY 2 COMPARTMENT WATER COMMING OUT THE SEWAGE PIPE.NEEDS TO BE REPAIR AND CLEAN. CLEAN IN FRONT AREA ALONG THE CORNERS BY THE POP AREA. THE WALLS AT 3COMPARTMENT IN 3 COMPARMTNET NEEDS DETAIL CLEAN.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD ARE NEEDED IN PRODUCE AREA,MEAT, AND DELI 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD ARE NEEDED IN PRODUCE AREA,MEAT, AND DELI 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.