FAIR SHARE FINE FOOD Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF REACH IN COOLERS AND FREEZERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING PRODUCTS AT IMPROPER TEMPERATURE. YOGURT, FRUIT CUTS, HUMMUS, FRESH DIPS, FRESH MEAT, HOT DOGS, PREPACKAGED DELI, FRESH PASTA. FOUND DISPLAY CASES AT IMPROPER TEMPERATURE. ALL PRODUCTS RANGING FROM 47.0 TO 58.0 DEGREES ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $25,000.00 400 LBS PRIORITY VIOLATION 7-38-005 CITATION 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REACH IN COOLERS, DAIRY COOLER, AND MEAT REACH IN AT IMPROPER TEMPERATURE. AIR TEMP RANGING FROM 45-59 DEGREES AIR TEMP. COOLERS ARE BEING TAGGED HELD FOR INSPECTION AT THIS TIME. PRIORITY VIOLATION 7-38-005 CITATION ISSUED WHEN COOLERS ARE CORRECTED CONTACT CDPH VIA EMAIL TO REQUEST REINSPECTION OF COOLERS. TO REMOVE HELD FOR INSPECTION TAGS.

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.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL LARGE BULK FOOD MUST BE PROPERLY IDENTIFIED WITH PRODUCT NAME. INSTRUCTED TO CORRECT AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SPONGES AND OR TOWELS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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: ALL EQUIPMENT IN MEAT ROOM, AND DELI IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM RECEPTACLE IN NEED OF COVER. INSTRUCTED TO INSTALL AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM RECEPTACLE IN NEED OF COVER. INSTRUCTED TO INSTALL AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.