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

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE WORKING THERMOMETERS INSIDE THE HOT- HOLDING UNITS LOCATED IN KITCHEN/DELI PREP 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE MEAT DEPT WALK-IN COOLER. INSTRUCTED MANAGEMENT TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED MISSING SINK STOPPERS AT 3-COMPARTMENT SINKS (KITCHEN PREP,MEAT DEPT).INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN FAN COVERS IN WALK-IN-COOLERS TO REMOVE ACCUMULATION OF DUSTS 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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT RUNNING WATER AT MULTIPLE SINKS THROUGHOUT THE PREMISES.THREE (3) 3-COMPARTMENT SINKS WATER TEMPERATURE AT 89.8F-93.2F,THREE (3) HAND WASHING SINKS WATER TEMPERATURE AT 89.6F,HAND SINKS IN BOTH WASHROOMS AT 88.8F.MANAGEMENT IMMEDIATELY NOTIFIED MAINTENANCE REPAIR SERVICE.INSTRUCTED TO PROVIDE ADEQUATE HOT RUNNING WATER ABOVE 110F AT THE 3-COMPARTMENT SINKS AND MINIMUM OF 100F AT ALL HAND WASHING SINKS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT RUNNING WATER AT MULTIPLE SINKS THROUGHOUT THE PREMISES.THREE (3) 3-COMPARTMENT SINKS WATER TEMPERATURE AT 89.8F-93.2F,THREE (3) HAND WASHING SINKS WATER TEMPERATURE AT 89.6F,HAND SINKS IN BOTH WASHROOMS AT 88.8F.MANAGEMENT IMMEDIATELY NOTIFIED MAINTENANCE REPAIR SERVICE.INSTRUCTED TO PROVIDE ADEQUATE HOT RUNNING WATER ABOVE 110F AT THE 3-COMPARTMENT SINKS AND MINIMUM OF 100F AT ALL HAND WASHING SINKS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.