COUNTY FAIR FOODS Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND LARGE DISPLAY COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 50F ON RIGHT SIDE OF DISPLAY COOLER ENTIRE DISPLAY COOLER MUST MAINTAIN ADEQUATE TEMPERATURE OF 40F OR BELOW. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW-CDI. CRITICAL VIOLATION ISSUED 7-38-005A

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS,IE- MILK,COTTAGE CHEESE,DEANS ONION, DIP MAINTAINED AT IMPROPER COLD TEMPERATURES (43.9F, 49.1F,49.5F,52.9F,,53.9F)ON DISPLAY SHELVES ON THE RIGHT SIDE OF COOLER.ALL FOODS MAINTAINED IMPROPER TEMPERATURES WAS REMOVED FROM COOLER,CDI. APPOX 750 LBS,COST $1,070.00. MUST MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. CRITICAL VIOLATION ISSUED.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION #38 FROM LAST INSPECTION REPORT #1401823, DATE 3-11-2014,STILL EXIST OBSERVED NO EXPOSED HAND SINK IN PRODUCE PREP/JUICING AREA,AND EMPLOYEES PREPPING VEGETABLES. MUST INSTALL EXPOSED HAND SINK,(HOT/COLD) WATER WITH SOAP AND TOWEL DEVICE IN PREP AREA. SERIOUS VIOLATION ISSUED -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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE BUILD UP OF DEBRIS ALONG WALLS AND AROUND PIPE IN REAR BACK AREA.MUST DETAIL CLEAN.

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: OBSERVED RUSTY LOWER WALLS IN MEAT PROCESSING ROOM BEHIND WRAPPER MACHINE AND WALLS PEEILING ABOVE PREP TABLE STATIONS IN MEAT ROOM.MUST REPAIR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED RUSTY LOWER WALLS IN MEAT PROCESSING ROOM BEHIND WRAPPER MACHINE AND WALLS PEEILING ABOVE PREP TABLE STATIONS IN MEAT ROOM.MUST REPAIR.

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.