CITY FRESH MARKET Fails Health Inspection - Chicago Grocery store

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: INSPECTORS OBSERVATION: CROSS CONTAMINATION INSIDE SEAFOOD CASE, COOKED SHRIMP AND COOKED KING CRAB LEGS STORED NEXT TO AND TOUCHING RAW SHRIMP, RAW ASSORTED FISH; COMMINGLING TOGETHER ON CRUSHED ICE. ALL FOODS DISCARDED. MANAGEMENT STATES THE TOTAL POUNDS 8 LBS WITH AN ESTIMATED VALUE OF $103.06. CRITICAL VIOLATION 7-38-005(A)

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INSPECTOR OBSERVATION: FOODS NOT PROTECTED DURING STORAGE, RAW LIQUID AND WHOLE EGGS IMPROPERLY STORED ABOVE READY TO EAT FOODS (COOKED CHICKEN, COLD SALAD), EGGS STORED ON TOP OF CHEESE IN WALK IN COOLER. ALSO OBSERVED COOKED, PICKLED CABBAGE IN VACUUM PACKAGING. VACUUM PACKING DONE ON THE PREMISES. NO VARIANCE LETTER AVAILABLE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL APPROVED BY CDPH FOR VACUUM PACKING AND VARIANCE APPROVAL LETTER ON PREMISES. MANAGEMENT VOLUNTARILY DISCARDED THE CABBAGE. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #2051165 FROM 5-26-17 NOT CORRECTED.#30-NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE.#33-INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY AT THE BASEMENT KITCHEN PREP AREA. #34-INSTRUCTED TO DETAIL CLEAN FLOORS AT THE FOLLOWING AREAS:- THROUGH OUT THE BASEMENT PREP AREA AND UNDERNEATH COOKING EQUIPMENT WITH GREASE EMBEDDED ON THE FLOOR. #38-NOTED LEAKING FAUCET AT THE BASEMENT HAND ONE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

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: INSPECTORS OBSERVATION: BULK CONTAINERS NOT LABELED PROPERLY. LABEL ALL BULK CONTAINERS PROPERLY.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSPECTORS OBSERVATION: MULTI USE CONTAINERS VERY DIRTY IN MEAT CUTTING ROOM. CLEAN AND MAINTAIN CONTAINERS

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSPECTORS OBSERVATION:MUST NOT USE MILK CRATES AS MEANS OF SHELVING AND ELEVATION, FLOORS MUST BE ACCESSIBLE FOR MONITORING AND CLEANING.SHELVES IN WALK IN COOLER LINED WITH CARDBOARD. INSTRUCTED PERSON IN CHARGE TO REMOVE CRATES AND CARDBOARD.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSPECTORS OBSERVATION:MUST NOT USE MILK CRATES AS MEANS OF SHELVING AND ELEVATION, FLOORS MUST BE ACCESSIBLE FOR MONITORING AND CLEANING.SHELVES IN WALK IN COOLER LINED WITH CARDBOARD. INSTRUCTED PERSON IN CHARGE TO REMOVE CRATES AND CARDBOARD.

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.