CIRCLE K # 6711 Fails Health Inspection - Chicago Grocery store

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT MAINTAINED,OBSERVED GARBAGE CANS OVERFLOWING WITH GARBAGE, UNABLE TO CLOSE LIDS. OBSERVED TRASH AND OTHER ITEMS ON GROUND(EMPTY PAPER CUPS,ETC). INSTRUCTED TO KEEP GARBAGE AREA CLEAN AND LIDS CLOSED AT ALL TIMES.SERIOUS VIOLATION: 7-38-020 H000074500-18

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES OR NOR A ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD WERE COOKING AT HOT HOLDING UNIT(2 TAQUITOS, 1 JUMBO HOT DOG, 3 BRAT).A CERTIFIED FOOD HANDLER IS REQUIRED WHEN POTENTIALLY HAZARDOUS FOOD IS PREPARED,SERVED AND STORED.INFORMATION GIVEN TO MANAGER ON DUTY HOW TO OBTAIN CITY SANITATION CERTIFICATE.SERIOUS VIOLATION:7-38-012 HOOOO74500-18

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

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. OBSERVED ENCRUSTED FOOD INSIDE THE MICROWAVE(SPECIALLY TOP PART),INSTRUCTED TO CLEAN AND KEEP IT CLEAN. NEED TO CLEAN AND MAINTAIN THE ICE MACHINE,OBSERVED PINK MINERAL BUILD-UP,ALSO NEED TO CLEAN POP NOZZLES DISPENSER(BUILD UP OF LIQUID,AND SLIME SUBSTANCE)

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. KEEP FLOOR CLEAN IN REAR STORAGE(UNDER SHELVES,AND FRONT PREP AREA BEHIND THE COOLING EQUIPMENT(DUST AND CUPS PAPER, ETC. ON FLOOR.ELEVATE ITEM 6" ABOVE THE FLOOR THROUGHTOUT THE STORAGE AND WALK-IN COOLER FOR CLEAN PURPOSE.

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.

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. KEEP FLOOR CLEAN IN REAR STORAGE(UNDER SHELVES,AND FRONT PREP AREA BEHIND THE COOLING EQUIPMENT(DUST AND CUPS PAPER, ETC. ON FLOOR.ELEVATE ITEM 6" ABOVE THE FLOOR THROUGHTOUT THE STORAGE AND WALK-IN COOLER FOR CLEAN PURPOSE.

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.