FARMER'S FRESH MEAT MART,INC. Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 15LBS OF RAW CHICKEN INSIDE OF THE 3 COMPARTMENT SINK AT IMPROPER TEMPERATURES (51.4F-52.0). INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 15LBS OF FOOD VALUED AT $30. CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED THE FACILITY WITH NO HOT WATER TEMPERED WATER THROUGHOUT THE FACILITY (EXPOSED HAND WASHING SINK, MOP SINK, 3 COMPARTMENT SINK, WASHBOWL SINK) WHILE PREPARING FOOD (COOKING GROUND BEEF, ITALIAN BEEF AND NACHO CHEESE AND WASHING RAW CHICKEN WINGS). INSTRUCTED TO PROVIDE HOT TEMPERED WATER AT 85.0F OR ABOVE AT THE EXPOSED HAND WASHING SINK, WASHBOWL SINK AND MOP SINK AND 110.0F-120.0F AT THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD ABOVE THE 3 COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES INSIDE OF THE PREP AREA.

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: OBSERVED THE EXTERIOR OF COOKING EQUIPMENT WITH ACCUMULATED BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF COOKING EQUIPMENT.

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: OBSERVED DEBRIS ON THE FLOOR IN CORNERS AROUND EQUIPMENT AND UNDER SHELVING IN THE GROCERY AREA. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: OBSERVED THE RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: OBSERVED THE RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.