FAIL
Risk 1 (High)
FAIRPLAY FOODS Fails Health Inspection - Chicago Grocery store
August 25, 2017
Complaint
License #10947
5
Total Violations
2
Critical
3
Major
Violations Cited by Chicago Health Inspector
5
Violation #11
MAJOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES AT EXPOSE HAND WASHING SINK IN SEAFOOD PREP AREA. HOT WATER HANDLE IN POOR REPAIR . UNABLE TO TURN HOT WATER ON FROM FAUCET HANDLE, ONLY UNDERNEATH SINK. MUST REPAIR. CRITICAL VIOLATION 7-38-030
Why This Matters
Inadequate facilities lead to poor hygiene practices and potential fecal contamination.
Food Code Requirement
Sufficient, properly maintained toilet facilities required.
Specific Requirements
Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.
CDPH Food Code: Section 5-203.11, 6-302.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PERSON ON SITE WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,( IE PREPING SALADS, SLICING DELI MEATS,ETC). SERIOUS VIOLATION 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: STORAGE SHELVES IN DELI AND PRODUCE PREP NOT CLEAN OF DEBRIS. MUST CLEAN / MAINTAIN.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY FAUCETS IN MEAT PREP AND SEAFOOD PREP AREA. MUST REPAIR BOTH.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY FAUCETS IN MEAT PREP AND SEAFOOD PREP AREA. MUST REPAIR BOTH.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection