CITY FRESH MARKET Fails Health Inspection - Chicago Grocery store

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MIOR VIOLATION NOT CORRCTED FROM REPORT #157810 DATED 4/13/09. #36-MUST PROVIDE LIGHT SHIELD AND END CAPS FOR THE BULBS INSIDE THE CHEESE DISPLAY CASE ISLAND.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO LABEL ON ALL FOOD CONTAINERS IN THE WALK IN COOLER AND PREP COOLER. INSTRUCTED TO PUT LABEL,NAME OF THE PRODUCT AND DATED. ALSO MUST PROVIDE LABEL ON ALL PACKAGED FOODS FOR SALE AND BULK CONTAINERS WITH FLOUR ETC.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE EXTERIOR SIDE AND TOP OF THE TWO STOVE AND MAINTAIN. MUST CLEAN IN DETAIL ALL THE EXTERIOR AND LID OF ALL BULK CONTAINERS UNDER THE PREP TABLE IN THE KITCHEN AND MAINTAIN.

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: CLUTTER INSIDE THE JANITORS CLOSET. INSTRUCTED TO ELEVATE ALL ITEMS TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR.

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: MUST CLEAN THE FOLLOWING: FLOOR UNDER THE PALLETS INSIDE THE WALK IN COOLER AND WALK IN FREEZER IN THE BASEMENT; THE FLOOR IN THE CORNER STORAGE OF THE PRODUCE SECTION AND MAINTAIN.

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 CLEAN THE FOLLOWING: FAN GUARD COVER IN THE MEAT CUTTING SECTION; THE FILTER AND HOOD IN THE KITCHEN IN THE BASEMENT; AND THE CEILING AND VENT COVER IN THE PREP AREA IN THE KITCHEN, (WITH DUST ACCUMULATED).

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: BURNED OUT LIGHT BULB INSIDE THE WALK IN COOLER. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB INSIDE THE WALK IN COOLER. MUST REPLACE.

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.