FAIRPLAY FOODS Fails Health Inspection - Chicago Grocery store

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON REFRIGERATED READY TO EAT SALADS AND DELI MEATS IN DELI DISPLAY AND REACH-IN COOLERS. ALL READY TO EAT TCS FOODS HELD MORE THAN 24 HOURS MUST BE CLEARLY MARKED WITH THE DATE BY WHICH FOOD IS TO BE SOLD, DISCARDED OR CONSUMED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOTTLED SODA STORED INSIDE ICE USED FOR STORING FRESH FRESH, BOTTLED GATORADE, BOTTLED WATER AND DRINKING CUP STORED INSIDE DELI DISPLAY COOLER. INSTRUCTED MANAGER TO REMOVE AND DISCARD ALL ITEMS. PERSONAL ITEMS SHALL BE STORED SEPARATELY FROM ITEMS FOR RETAIL SALE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST DEPOSITS ON SHELVING UNITS INSIDE SEAFOOD WALK-IN COOLER. INSTRUCTED MANAGER TO REMOVE RUST DEPOSITS 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: OBSERVED SPILLS AND DEBRIS ON ROLLING CARTS, PREP TABLES, AND SHELVING UNITS IN MEAT AND SEAFOO PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD SPILLS AND DEBRIS ON FLOORS IN MEAT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED DUST BUILDUP ON CEILING VENTS IN DELI PREP AREA. INSTRUCTED TO CLEAN 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT SHIELDS IN PRODUCE DISPLAY COOLERS. INSTRUCTED TO REPLACE 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: OBSERVED MISSING LIGHT SHIELDS IN PRODUCE DISPLAY COOLERS. INSTRUCTED TO REPLACE 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.