DIVISION FOOD & GROCERY MART Passes Health Inspection - Chicago Grocery store

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMERTER IN THE REFRIGERATOR UNIT ALONG THE WEST WALL IN THE BACK OF THE FACILITY. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(A; B:1-4,6,7; C; D) OBSERVED NO FOOD LABELS ON CONTAINERS WITH CONDIMENTS (MAYO, KETCHUP, ETC.). INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED SINGLE SERVICE USE ARTICLES (SMALL RECTANGULAR PINK AND WHITE FOAM PLATES) NOT STORED PROPERLY. INSTRUCTED TO INVERT AND STORE PROPERLY.

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: 4-102.11 OBSERVED PLASTIC GROCERY BAGS USED TO STORE FOOD ITEMS IN THE FREEZER NEAR THE BACK STORAGE AND EMPLOYEE BREAK ROOM AREA. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS/FREEZER BAGS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED CRATES WITH SODA POP ON THE FLOOR IN THE DRY STORAGE AREA. INSTRUCTED TO STORE 6 INCHES OFF THE FLOOR.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED BROKEN/CRACKED/WATER STAINED CEILING TILES THROUGHOUT THE FACILITY. INSTRUCTED TO REPLACE AND MAINTAIN.

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: 6-501.114 OBSERVED UNNECESSARY ITEMS/CLUTTER (OLD/INUSED EQUIPMENT) STORED IN THE BACK OF THE FACILITY. INSTRUCTED TO REMOVE FROM THE FACILITY.

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: 6-501.14 OBSERVED VENTS OVER THE SMALL GRILL/FRYER AREA WITH BUILD UP OF GREASE. INSTRUCTED TO REPLACE/CLEAN AND MAINTAIN.

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: 6-501.14 OBSERVED VENTS OVER THE SMALL GRILL/FRYER AREA WITH BUILD UP OF GREASE. INSTRUCTED TO REPLACE/CLEAN AND MAINTAIN.

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.