FANNIE MAY Fails Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed no soap or paper towels/hand drying device at hand sink in rear prep area. Must provide soap and paper towels or hand drying device at hand sink at all times. Operator provided during inspection. Critical violation 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago food manager (original) certificate posted in plain view of customers. Observed no city of Chicago certified food manager on site while potentially hazardous foods (chocolates, brownies, cheesecake, etc.) being served. Must provide original City of Chicago food manager certification to post in plain view of customers. Instructed a city of Chicago certified food manager must be on site at all times when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago food manager (original) certificate posted in plain view of customers. Observed no city of Chicago certified food manager on site while potentially hazardous foods (chocolates, brownies, cheesecake, etc.) being served. Must provide original City of Chicago food manager certification to post in plain view of customers. Instructed a city of Chicago certified food manager must be on site at all times when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.