COUNTY FAIR FOODS Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT FAUCETS IN BOTH ( MEN,WOMEN) EMPLOYEE WASHROOMS. HOT WATER TEMPERATURE 84.0F,87.0F. INSTRUCTED HOT WATER MUST BE A MINIMIUM OF 100.0F. MUST REPAIR BY REINSPECTION. PRIORITY VIOLATION ISSUED .

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROX (2) LARGE 15-LB BOWLS OF COOKED SHREDDED CHICKEN DATED YESTERDAY ( 5/20) MAINTAINED AT IMPROPER TEMPERATURES OF 48.9F, 50.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. FOOD WAS REMOVED AND DISCARDED BY PIC FOR COST APPROX $ 100.00-COS. PRIORITY VIOLATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EVINENCE OF IMPROPER PEST CONTROL ON SITE. OBSERVED 26 MICE DROPPINGS BEHIND METAL RACKS ON WOOD LEDGE ACROSS FROM WALK IN FREEZER IN BAKERY DISHWASHING/ STORAGE AREA. ALSO 48 MICE DROPPINGS ON FLOOR AND INSIDE WOOD CRATE STORED ON FLOOR ACROSS FROM WRAPPING MACHINE IN SALAD PREP AREA INSTRUCTED TO CLEAN/ SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION VIOLATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO METAL DRAINBOARD ON 3-COMPARTMENT SINK IN MEAT PREP AREA. INSTRUCTED TO PROVIDE DRAINBOARD FOR PROPER AIR DRYING OF FOOD EQUIPMENT AND UTENSILS

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILINGS NOT CLEAN OF DEBRIS, DUST BUILD-UP OF DUST IN BAKERY PREP AND SALAD PREP AND WRAPPING PREP AREAS. INSTRUCTED TO THROUGHLY CLEAN/MAINTAIN ALL AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILINGS NOT CLEAN OF DEBRIS, DUST BUILD-UP OF DUST IN BAKERY PREP AND SALAD PREP AND WRAPPING PREP AREAS. INSTRUCTED TO THROUGHLY CLEAN/MAINTAIN ALL AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.