CHICAGO PRODUCE Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 60 POUNDS OF COOKED MENUDO STORED IN WALK-IN COOLER AT TEMP OF 88.7F TO 98 5F;ALSO FOUND COOKED SAUCE(MEAT WAS REMOVED)AT TEMP OF 47.6F TO 48F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS 70,VALUE 130F.CRITICAL VIOLATION:7-38-005(A) HOOOO70714-12

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

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. A SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND PREP TABLE (RIGHT SIDE)IN DELI/PREPAREA; ALSO REPAIR OR REPLACE PAPER TOWEL DISPENSER NEXT EXPOSED HAND SINK. REPLACE BROKEN GRAY CONTAINERS USED TO STORE RAW MEAT IN WALK-IN COOLER.

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. DETAIL CLEAN WIRE RACKS IN WALK-IN COOLER(MEAT DEPT/DELI)ENCRUSTED FOOD ON THEM.CLEAN INTERIOR OF UNUSED OVEN,FOOD DEBRIS.

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. REPLACE BROKEN FLOOR INSIDE THE SMALL WALK-IN COOLER,NEXT TO POP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL.REPLACE MISSING FLOOR TILES UNDER PREP TABLE IN MEAT DEPARTMENT,AND IN FRONT OF ICE FREEZER,NEXT TO PRODUCE ENTRANCE. SWEEP FLOOR TROUGHOUT THE REAR STORAGE AREA INCLUDED BEHIND THE CARDBOARD COMPRESSOR,INSIDE THE CHEESE WALK-IN COOLER AND UNDER SHELVES.

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: Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING CEILING TILES IN COOKING AREA(DELI DEPT),AND THROUGHOUT.REMOVE PEELING PAINT AND REPAIR BROKEN CEILING WALL IN MEAT PREPARATION.

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. PROVIDE LIGHT SHIELD WIT END CAPS ABOVE OPENED PRODUCE IN SELLING AREA.ALSO PROVIDE END CAPS IN DELI DEPT AND THROUGHOUT.

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: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINKS.

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: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINKS.

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.