DISCOUNT MEAT COMPANY Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: HAMS-50.1F, HAM CHUNKS-48.6F, CORNED BEEF-46.7F ALL POTENTIALLY HAZARDOUS FOODS MUST BE DISPLAYED AT 40 DEGREES OR BELOW /- 2 DEGREES. INSTRUCTED TO STORE THESE PRODUCTS IN A DIFFERENT COOLER OR FREEZER( LARGE PACKAGES OF MEATS BLOCK AIR CIRCULATION IN DISPLAY CASE. CITATION ISSUED-CRITICAL 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 10 FLIES NOTED IN VARIOUS AREAS OF BUSINESS: IN REAR PRODUCE/DISHWASHING AREA, ON SALES FLOOR/MEAT DEPT. AND IN REAR BY OFFICE-MUST KEEP ALL DOORS CLOSED, AND REQUEST SERVICE VISIT FROM PEST CONTROL COMPANY. CITATION ISSUED-SERIOUS

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES, VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE, OR RECEIPT OF ENROLLMENT IN CLASS AT TIME OF INVESTIGATION(DELI SECTION WHERE LUNCH MEAT IS SLICED)-CITATION ISSUED- SERIOUS 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE PLASTIC DOOR FLAPS AT DOORWAY OF WALK-IN COOLER IN MEAT DEPT. REPLACE GASKET AROUND DOOR TO WALK-IN FREEZER. PAINT RUSTY EXTERIOR OF WALK-IN FREEZER DOOR.

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: PAINT RUSTY LID ON GREASE TRAP. REMOVE ALL BOXES FROM STORAGE SHELVES AND PAINT OR REPLACE SAME. REPLACE CUTTING BOARDS THAT CAN NO LONGER BE CLEANED PROPERLY DUE TO DEEP INDENTATIONS IN SURFACES.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: PREP TABLES AND SHELVES THROUGHOUT, INTERIOR OF ICE MACHINE, DISPLAY SHELVES WHERE NEEDED, FAN GAURDS AND COMPRESSORS IN WALK-IN COOLERS, AND UNUSED EQUIPMENT IN BUTCHER'S AREA(MEAT PACKAGER).

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE MISSING FLOOR TILES IN BUTCHER'S AREA. DETAIL CLEAN ALL FLOORS THROUGHOUT(INCLUDING WALK-IN COOLER & FREEZER) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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: REMOVE CHIPPING PAINT FROM WALLS ABOVE PREP TABLE IN BUTCHER'S AREA AND RE-PAINT OR REPLACE SURFACE. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN ALL WALLS, DOORWAYS AND DOORS THROUGHOUT(INCLUDING WALK-IN COOLERS & FREEZER). REPLACE ALL STAINED CEILING TILES. PAINT RUSTY EXIT DOORS. CLEAN AND/OR REPLACE PLASTIC FLAPS IN DOORWAYS OF WALK-IN COOLERS(MUST BE IN GOOD 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: REMOVE CHIPPING PAINT FROM WALLS ABOVE PREP TABLE IN BUTCHER'S AREA AND RE-PAINT OR REPLACE SURFACE. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN ALL WALLS, DOORWAYS AND DOORS THROUGHOUT(INCLUDING WALK-IN COOLERS & FREEZER). REPLACE ALL STAINED CEILING TILES. PAINT RUSTY EXIT DOORS. CLEAN AND/OR REPLACE PLASTIC FLAPS IN DOORWAYS OF WALK-IN COOLERS(MUST BE IN GOOD 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.