CITGO GAS Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.40 OR MORE LIVE SMALL & LARGE FLIES FLYING AROUND PREMISES.ALSO EVIDENCE OFAPPX.60 RODENT DROPPINGS ON FLOOR UNDER CHIP DISPLAY RACKS,POP STORAGE ON SALES FLOOR & REAR AREA,ON FLOOR & LEDGES IN ELECTRICAL AREA.REAR & FRONT DOOR NOT TIGHT FITTING ALONG BOTTOM AND REAR DOOR RUSTED OUT.ALL FLOOR DRAINS HAS FOOD DEBRI AND WASTE IN THEM.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREA AND FLOOR DRAINS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/12/15.(SERIOUS 7-38-020)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED SUCH AS (ITALIAN BEEF,GROUND BEEF,SLICING LUNCHEON MEATS,ETC.)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KIT FOR SANITIZER USED AT 3- COMPARTMENT SINK WAS PREVIOUSLY INSTRUCTED TO PROVIDE .MUST PROVIDE CHEMICAL TEST KIT AND MAINTAIN.(SERIOUS 7-38-030)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE CARDBOARD FROM LOWER SHELF OF PREP TABLES,RUST FROM SOME DISPLAY SHELVES ON SALES FLOOR & WALK IN COOLER.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVES AT SERVICE COUNTER.MUST REPAIR OR REPLACE DAMAGED DOOR PANEL ON WALK IN FREEZER,WORN DOOR GASKET ON WALK IN COOLER.MUST PROVIDE A SPLASHGUARD BETWEEN HAND SINK AND PREP TABLE IN PREP AREA.MUST DEFROST BOTH ICE CREAM FREEZERS.

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: MUST CLEAN DEBRI FROM ALL DISPLAY SHELVES AND RACKS,PREP TABLES,MEAT SLICER,3- COMPARTMENT SINK BASIN,WINDOW SILLS,ALL GLASS ON PREMISES,FANGUARDS IN WALK IN COOLER,SPIDER WEBS.

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: MUST GROUT FLOOR IN PREP AREA.MUST CLEAN DEBRI FROM FLOOR ALONG WALL BASES ,UNDER ALL DISPLAY SHELVES,WALK IN COOLER & FREEZER.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN VESTIBULE AND AT SERVICE COUNTER AREA.

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: MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT.MUST CLEAN FOOD DEBRI FROM WALLS,VENTS, LIGHT SHIELDS THROUGHOUT.

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 SHIELD IN WALK IN COOLER.MUST REPLACE BURNT OUT LIGHT IN WALK IN FREEZER.

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: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.

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: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.

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.