FARMER'S BEST MARKET Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK IN WOMEN'S TOILET ROOM AT 71F. IMPROPER WATER TEMPERATURE AT HAND SINK IN MEN'S TOILET ROOM READING AT 72F, WATER TEMPERATURE AT HAND SINK IN DELI PREP FOUND AT 64F, AND WATER TEMPERATURE AT HAND SINK IN FRONT MEAT PREP AREA(CORNER) FOUND AT 56F. MINIMUM WATER TEMPERATURE MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AVAILABLE AT HAND WASHING SINKS IN FOOD PREP AND MEAT DEPARTMENT. MUST PROVIDE SOAP AT HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED HAND SOAP AT END OF INSPECTION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT DELI PREP AREA. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE REPLENSHED PAPER TOWELS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED CLAMS STORED IN CONTAINER LOCATED IN WALK IN COOLER WITHOUT SHELLSTOCK TAG ATTACHED. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED. CLAMS WEIGHING APPROXIMATELY 20 LBS AT A COST OF $250.00. EMPLOYEE VOLUNTARILY DISCARDED FOOD.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FINAL RINSE TEMPERATURE AT HIGH TEMPERATURE DISH MACHINE SANITIZING AT 100F. FINAL RINSE TEMPERATURE MUST BE BETWEEN 180F-194F. PRIORITY VIOLATION. 7-38-025.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON PREPARED POTATO SALAD WHICH WAS HELD FOR MORE THAN 24 HOURS. ALSO OBSERVED NO DATE MARKING ON PREPARED TUNA SALAD AND MACARRONI SALAD WHICH WAS HELD FOR MORE THAN 24 HOURS. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a RETAIL FOOD ESTABLISHMENT for more than twenty-four (24) hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�C (41�F) or less for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED TWO MALE EMPLOYEES SLICING RAW MEAT WITHOUT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THE TEMPERATURE OF WASH SOLUTION USING HOT WATER TO SANITIZE IN HIGH TEMPERATURE DISH MACHINE READING AT 110F. WASH SOLUTION TEMPERATURE MUST BE AT 150F OR ABOVE. PRIORITY FOUNDATION VIOLATION. 7-38-025.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAKING FROM FAN ON CEILING IN MEAT STORAGE ROOM. INSTRUCTED TO REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE ON FLOORS AROUND FRYERS WHERE CHICKEN ROTISERRIE MACHINES ARE LOCATED. MUST 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE ON FLOORS AROUND FRYERS WHERE CHICKEN ROTISERRIE MACHINES ARE LOCATED. MUST 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.