FARMERS FOOD BASKET Fails Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION WHILE DELI MEATS AND CHEESES WERE BEING SLICED AND SOLD. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 6-14-13 ON REPORT# 1155095 NOT CORRECTED:-34- CLEAN FLOORS IN MEAT WALK-IN COOLER (SPILLS). REPLACE MISSING FLOOR TILES UNDER 3-COMPARTMENT SINK IN MEAT PREP AREA. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER.-35- STORE ALL STOCK AND EQUIPMENT AWAY FROM WALLS AND CORNERS IN STORAGE AREAS.-36- REPLACE MISSING LIGHT SHIELDS IN WALK-IN COOLERS.-38- REPAIR LEAKING FAUCETS ON 3-COMPARTMENT SINK IN MEAT PREP AREA. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.-41- REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE. CITATION ISSUED FOR NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE MISSING FAN GAURD COVERS(2) IN WALK-IN MEAT COOLER INSIDE MEAT PREP ROOM. PAINT RUSTY EXTERIOR PART OF MEAT GRINDER(BOTTOM BASE SECTION). REMOVE LIQUID SPILLS FROM FLOOR IN WALK-IN FREEZER.

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 INTERIORS OF REACH-IN FREEZERS ON SALES FLOOR, PREP TABLE & AND SHELF UNDERNEATH, AND CUTTING BOARD IN PRODUCE PREP AREA, AND SHELVES UNDERNEATH CASH REGISTERS

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: SEE VIOLATION #29

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: SEE VIOLATION #29.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR THE BOTTOM OF THE LEFT EXIT DOOR AND THE OPENING AT THE CENTER OF ENTRY EXIT DOORS TO PREVENT RODENT ENTRY. CLEAN ALL METAL LEDGES BELOW BARS ON FRONT WINDOWS.

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: SEE VIOLATION #29

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE ALL MISSING END CAPS ON LIGHTS IN MEAT PREP ROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE ALL MISSING END CAPS ON LIGHTS IN MEAT PREP ROOM.

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.