CHICAGO PRODUCE Passes Health Inspection - Chicago Grocery store

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES TO PREVENT CONTAMINATION.

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: MUST SEAL/RESEAL WOOD PRODUCE DISPLAY TABLES, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.

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: FOOD DEBRIS AND DUST NOTED ON EQUIPMENT; MUST CLEAN/SANITIZE; SLICERS AND GREASE TRAP UNDER 3PART SINK AT DELI AREA, CABINETS AT MEAT PREP AREA, MOP SINK AT REAR STORAGE AREA AND DISPLAY SHELVES THRU-OUT PREMISES.

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: DEBRIS/FOOD DEBRIS ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AND PALLETS THRU-OUT PREP AREAS AND STORAGE AREAS.

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: INSTRUCTED TO CLEAN WALLS BEHIND EQUIPMENT AT DELI AREA AND REPLACE BROKEN AND MISSING CEILING PANELS ABOVE PREP TABLES AT SAME AREA; ALSO SEAL RAW/BARE WOOD WALLS INSIDE MEAT WALK IN COOLER, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.

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 PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURES AT BREAD BAKING 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: INSTRUCTED TO REPAIR LEAKING PIPES UNDER EXPOSED SINK AND FAUCET FOR 3PART SINK AT DELI AREA AND PROPERLY INSTALL A EXPOSED HAND WASHING SINK WITH HOT/COLD WATER INSIDE MEAT CLEANING/PACKAGING WALK IN COOLER.

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: INSTRUCTED TO REPAIR LEAKING PIPES UNDER EXPOSED SINK AND FAUCET FOR 3PART SINK AT DELI AREA AND PROPERLY INSTALL A EXPOSED HAND WASHING SINK WITH HOT/COLD WATER INSIDE MEAT CLEANING/PACKAGING WALK IN COOLER.

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.