FAIL
Risk 2 (Medium)
COMMUNITY GROCERY Fails Health Inspection - Chicago Grocery store
December 21, 2016
License
License #2501729
2
Total Violations
2
Critical
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on December 21, 2016. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BUTCHER PREPARATION AREA NOT PROTECTED FROM CUSTOMERS. AREA CONSISTING OF 25 FT BY 25FT AREA WITH CUTTING BOARDS MEAT GRINDER AND BUTCHER SAW IS COMPLETLY ACCESSIBLE TO CUSTOMERS. PROPER BARRIERS NEED TO BE INSTALLED TO PREVENT CUSTOMERS HAVING COMPLETE ACCESS AND AREA. FOOD MUST BE PROTECTED AT ALL TIMES. CUSTOMERS MUST BE PREVENTED FROM TOUCHING, SNEEZING, COUGHING OR CONTAMINATING FOOD IN ANY WAY. COSTOMERS MUST BE BLOCKED FROM HAVING ACCESS TO AREA OF FOOD PREPARATION , WALK IN COOLER AND 3 COMPARTMENT SINK. ALL BARRIERS MUST BE SMOOTH AND EASILY CLEANABLE. SERIOUS VIOLATION 7-38-005 (A)
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BUTCHER PREPARATION AREA NOT PROTECTED FROM CUSTOMERS. AREA CONSISTING OF 25 FT BY 25FT AREA WITH CUTTING BOARDS MEAT GRINDER AND BUTCHER SAW IS COMPLETLY ACCESSIBLE TO CUSTOMERS. PROPER BARRIERS NEED TO BE INSTALLED TO PREVENT CUSTOMERS HAVING COMPLETE ACCESS AND AREA. FOOD MUST BE PROTECTED AT ALL TIMES. CUSTOMERS MUST BE PREVENTED FROM TOUCHING, SNEEZING, COUGHING OR CONTAMINATING FOOD IN ANY WAY. COSTOMERS MUST BE BLOCKED FROM HAVING ACCESS TO AREA OF FOOD PREPARATION , WALK IN COOLER AND 3 COMPARTMENT SINK. ALL BARRIERS MUST BE SMOOTH AND EASILY CLEANABLE. SERIOUS VIOLATION 7-38-005 (A)
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection