FAIRPLAY FOODS Fails Health Inspection - Chicago Grocery store

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1490915 DATED 07/24/15 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-GREASE TRAPS IN FISH PREP,RUSTY.MUST REPAIR. 33-OBSERVED 3-COMP SINK AND HAND SINK IN PRODUCE PREP NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN. 34-FLOORS NOT CLEAN OF DEBRIS,TRASH,ETC ON FLOORS ALONG,UNDER SHELVING UNITS IN GROCERY BACK ROO,2ND FLOOR STORAGE,CHEMICAL STORAGE SUPPLY,AND RECIEVING ROOM.MUST CLEAN/MAINTAIN.ALSO FLOOR AREAS IN POOR REPAIR IN MEAT HOLDING WALK IN COOLER (ONE AREA CLOSE TO DOOR) AND BY DESK IN MEAT PROCESSING ROOM.MUST REPAIR AREAS. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE WOMEN'S (EMPLOYEE'S) TOILET ROOM AND MAINTAIN.

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: INSTRUCTED TO REMOVE THE RUST AND MAINTAIN FROM THE STORAGE RACKS INSIDE THE REACH IN COOLERS IN THE REAR OF THE DELI PREP AREA. ALSO, REMOVE RUST FROM THE EXTERIOR OF THE GREASE TRAP UNDER THE 3-COMPARTMENT SINK IN THE MEAT PREP AREA. MUST MAINTAIN RUST FREE 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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE BOTTOM SURFACES OF THE DISPLAY COOLERS IN THE FRONT AND REAR OF THE STORE. ALSO, MUST CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE MEAT DEPARTMENT.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER THE STORAGE RACKS IN THE FRONT AND REAR OF THE STORE.

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: INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN FRONT OF THE STORE.

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: INSTRUCTED TO CLEAN THE VENT IN THE WOMEN'S TOILET ROOM ON THE 2ND FL AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS TO THE LIGHTS INSIDE THE MEAT WALK IN FREEZER IN THE REAR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS TO THE LIGHTS INSIDE THE MEAT WALK IN FREEZER IN THE REAR.

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.