DILL PICKLE FOOD CO-OP Fails Health Inspection - Chicago Grocery store

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.112 OBSERVED DEAD INSECTS ON THE FLOOR SCATTERED THROUGHOUT THE BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE ALL DEAD INSECTS FROM THE BASEMENT FLOOR.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 THE OUTER OPENINGS ARE NOT PROTECTED AGAINST THE ENTRY OF RODENTS. MANAGEMENT INSTRUCTED TO RODENT PROOF THE FRONT AND REAR DOORS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.12 OBSERVED BOXES OF SINGLE-USE ARTICLES STORED UNDERNEATH SEWAGE LINES IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE ALL ITEMS BENEATH THE SEWAGE LINES OR ENCLOSE THE SEWAGE LINES.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 MUST SEAL OR PAINT THE PRODUCE STORAGE SHELVES THAT HAVE EXPOSED WOOD. REMOVE THE CARDBOARD BOXES USED TO LINE THE PRODUCE SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE CONVECTION OVENS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.110 MUST CLEAN AND REMOVE THE GARBAGE AND LITTER ON THE GROUND OUTSIDE OF THE PREMISES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 MUST ELEVATE, REMOVE AND ORGANIZE ARTICLES OFF OF THE FLOOR AND AWAY FROM WALLS THROUGHOUT BASEMENT STORAGE AREAS TO ELIMINATE PEST HARBORAGE CONDITIONS. REMOVE THE CRATES TO ALLOW ACCESS TO CLEANING THE FLOORS THROUGHOUT.

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: 6-501.12 CLEAN THE DUST, DIRT AND LITTER ON THE FLOOR IN THE BASEMENT STORAGE AREAS. CLEAN THE FLOOR UNDERNEATH ALL OF THE DISPLAY SHELVES.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11 REPLACE THE BURNT OUT LIGHT BULB ABOVE THE COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11 REPLACE THE BURNT OUT LIGHT BULB ABOVE THE COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.