CITY FRESH MARKET Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. COOKED(ROASTED) PORK AND LAMB STORED ON THE DELI COUNTER TOP/SERVING AREA : COOKED PORK AT TEMP OF: 59.9F - 61.8F - 62.9F - AND 63.8F. FOOD DISCARDED AND DENATURED. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. POUNDS 25.13, VALUE $ 244.63. CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: THREE OUT OF FIVE EXPOSED HAND SINK NOT MAINTAINED. EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK IN BUTCHER'S AREA NO HOT WATER PROVIDED. THE EXPOSED HAND SINK BETWEEN THE BUTCHER'S AREA AND BAKERY NO SOAP OR PAPER TOWELS, AND THE EXPOSED HAND SINK INSIDE THE WORKING COOLER IN BUTCHER'S AREA PAPER TOWEL DISPENSER NOT WORKING DUE TO DEAD BATTERIES.INSTRUCTED TO PROVIDE HOT WATER ,PAPER TOWELS AND SOAP AT SAID SINKS. SOAP,PAPER TOWELS AND HOT WATER PROVIDED ON ALL SINKS IN QUESTION. CRITICAL VIOLATION: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE IN BASEMENT AREA. OBSERVED WASTE WATER PIPE ABOVE THE PREP TABLE AND TWO COMPARTMENT SINK IN PRODUCE DEPARTMENT, ALSO WASTE PIPE ARE INSTALLED ABOVE THE FOOD STORAGE, THROUGHOUT THE BASEMENT . INSTRUCTED TO REMOVE ANY FOOD,EQUIPMENT AND FOOD CONTAINERS FROM UNDER THE WASTE WATER PIPE THROUGHOUT THE BASEMENT INCLUDED IN KITCHEN/BAKERY PREP AREA. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN WHITE COVER INSIDE THE ICE BIN AT ICE MACHINE AND BROKEN ICE SCOOP.

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: OBSERVED RUSTY BASE INSIDE THE STORAGE WERE THE OLIVE BARRELS ARE STORED, IN BASEMENT AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CAN OPENER WITH A FOOD BUILD-UP, INSTRUCTED TO REMOVE AND KEEP CAN OPENER CLEAN AT ALL TIMES.ALSO NEED TO CLEAN INSIDE THE OVENS, DEBRIS IN KITCHEN.

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: OBSERVED ACCUMULATE DUST SPIDER WEBS AND FLOUR BUILD-UP ON FLOOR INSIDE THE PIZZA OVEN

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: OBSERVED ACCUMULATE DUST SPIDER WEBS AND FLOUR BUILD-UP ON FLOOR INSIDE THE PIZZA OVEN

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.