FARMERS FOOD BASKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: CUSTOMER DISPLAY CASE ATTACHED TO DELI COOLER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 60.1F. THIS UNIT MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW IN ORDER TO DISPLAY POTENTIALLY HAZARDOUS FOODS. FRONT SECTION OF UNIT TAGGED HELD FOR INSPECTION, MUST BE SERVICED-CITATION ISSUED-CRITICAL 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: CHICKEN BREAST-57.1F, BUDDING MEATS-57.1F, HAM-56.6F-CITATION ISSUED-CRITICAL 7-38-005(A), ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISGARDED(100LB VALUED AT $300.00).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 30 MICE DROPPINGS NOTED SCATTERED ALONG FLOOR BASES IN REAR STORAGE AND FRONT DISPLAY AREA BY WINDOWS-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, AND SEAL UP ALL OPENINGS-CITATION ISSUED-SERIOUS 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN KNIVES MUST BE STORED PROPERLY IN A KNIFE RACK NOT AGAINST THE WALLS BEHIND PREP TABLES AND SINKS IN PROCESSING AREAS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL RUSTY STORAGE RACKS AND EXTERIORS OF GREASE TRAPS MUST BE PAINTED AND\OR REPLACED. BOTTOM SECTIONS OF DOORS TO WALK-IN COOLERS IN REAR NOT TIGHT--FITTING AT THE BOTTOM, MUST REPAIR(KEEP COLD AIR FROM ESCAPING AND WARMER AIR ENTERING TO AFFECT TEMPERATURES IN UNITS).

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: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL SINKS THROUGHOUT, ALL STORAGE SHELVES AND PREP TABLES THROUGHOUT, ALL CUTTING BOARDS, MEAT WRAPPERS, ALL UNCLEAN EQUIPMENT IN MEAT PROCESSING ROOM AND IN COOLERS, INTERIORS OF ALL WALK-IN COOLERS AND FREEZER UNITS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS IN REAR IN POOR REPAIR SECTIONS OF FLOORS MISSING TILES WHICH ARE RESULTING IN PUDDLING WATER WHICH CAN BE A BREEDING MEDIUM FOR FLIES. ALL FLOORS IN REAR MUST BE REPAIRED(WELL CONSTRUCTED). FLOORS IN SAME AREA AND THROUGHOUT APPEAR NO LONGER EASILY CLEANABLE, MUST DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN EVERY SECTION OF BUSINESS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. ALL WALLS AND CEILINGS IN REAR SECTIONS OF BUSINESS NEED REPAIRING(CRACKS & HOLES, PEELING PAINT). ALL WALLS AND DOORS(INCLUDING PREP/PROCESSING AREAS, REAR SECTIONS & INSIDE WALK-IN COOLERS, AND WASHROOMS MUST BE CLEANED AND/OR PAINTED. ALL WATER STAINED CEILING TILES AND ANY THAT ARE IN POOR REPAIR MUST BE REPLACED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE ALL MISSING LIGHT SHIELDS IN PREP AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR ALL LEAKY FAUCETS AT BOTH 3 COMPARTMENT SINKS AND LEAKY PIPES UNDERNEATH FIRST SECTION OF 3 COMPARTMENT SINK IN PRODUCE PREP AREA. PROVIDE METAL STOPPERS FOR 3 COMPARTMENT SINKS. NEED A MOP SINK FOR PROPER DISPOSAL OF MOP WATER, USING FLOOR DRAIN IN REAR WHICH IS WHERE A SECTION OF FLOOR TILES ARE MISSING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR ALL LEAKY FAUCETS AT BOTH 3 COMPARTMENT SINKS AND LEAKY PIPES UNDERNEATH FIRST SECTION OF 3 COMPARTMENT SINK IN PRODUCE PREP AREA. PROVIDE METAL STOPPERS FOR 3 COMPARTMENT SINKS. NEED A MOP SINK FOR PROPER DISPOSAL OF MOP WATER, USING FLOOR DRAIN IN REAR WHICH IS WHERE A SECTION OF FLOOR TILES ARE MISSING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.