FARMERS FOOD BASKET 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 MEAT PROCESSING PREP AREA HAND SINK WITH NO HOT AND COLD RUNNING WATER FOR HAND WASHING AND NO SOAP AND TOWELS AT HAND SINK IN MEN'S TOILETROOM AND NO TOWELS IN WOMEN'S TOILETROOM FOR EMPLOYEE'S.TOWELS AND SOAP ARE NOW PROVIDED.MUST REPAIR AND PROVIDE HOT & COLD RUNNING WATER AT HAND SINK IN PREP AREA AND MAINTAIN.(CRITICAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.40 RODENT DROPPINGS ON FLOOR UNDER MEAT DISPLAY UNIT AND OPEN POISON IN SAME AREA,10- LIVE SMALL FLIES FLYING AROUND IN PRODUCE PREP AREA.ALSO DOUBLE ENTRY AND EXIT DOORS NOT TIGHT FITTING.NO STATE PEST CONTROL LICENSE IN PEST CONTROL LOGBOOK.MUST REMOVE DROPPINGS.CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.PROVIDE PEST CONTROL LICENSE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/29/15.(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: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT SLICING OF LUNCHEON MEATS ARE BEING HANDLED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.(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: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1387558 7/16/14 #32-MUST REPLACE CUTTING BOARDS IN THE MEAT CUTTING AREA AND PRODUCE AREA HAS OPEN SEAMS.#34-MUST CLEAN THE FLOOR IN THE DELI AREA,CUTTING AREA,ALONG WALL BASES AND CORNERS.ALSO REPLACE COVING AT WALLBASE IN THE MEAT CUTTING AREA.#36-MUST PROVIDE LIGHT SHIELD COVERS FOR LIGHTS IN THE DELI SECTION.#41-REMOVE CLUTTER FROM THE REAR PREMISES NEAR THE EXIT DOOR AND IN THE REAR STORAGE AREA.MUST REPAIR AND MAINTAIN.(SERIOUS 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINER ON LOWER SHELF IN PRODUCE PREP AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST REMOVE KNIVES STORED IN BETWEEN WALL AND SINK IN MEAT PREP AREA AND STORE PROPERLY.

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: MUST REMOVE RUST FROM ALL SHELVING UNITS AND CARTS IN WALK IN COOLERS AND MEAT PREP AREA,RUSTY INTERIOR AND EXTERIOR OF SAW MACHINE AND GRINDER.DELI COOLER.MUST REPAIR OR REPLACE DAMAGED DOOR HINGE OF WALK IN FREEZER DOOR.

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: MUST CLEAN FOOD AND DUST DEBRI FROM ALL WALK IN COOLER FANGUARDS,ROLLING CARTS,PREP TABLES AND UNDERSIDES,TRAYS,SHELVING UNITS IN ALL WALK IN COOLERS,MEAT SLICER,GRINDER,SAW MACHINE,PRODUCE/DAIRY W.I.C. COMPRESSOR UNIT,WINDOW SILLS AND CASHIER/REGISTER SHELVING UNITS,SERVICE COUNTER SHELVING UNITS..MUST DEFROST OPEN CHEST FREEZER NEAR DELI AREA.

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: MUST REPAIR OR REPLACE DAMAGED AND BROKEN CONCRETE FLOOR IN BOTH WALK IN COOLERS.MUST CLEAN DEBRI FROM FLOOR UNDER ALL DISPLAY SHELVES ON SALES FLOOR.

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: MUST REPAIR OR REPLACE MISSING WALLBASES IN BOTH TOILETROOMS,STAINED AND DAMAGED CEILING TILES ON SALES FLOOR.

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: MUST PROVIDE LIGHT SHIELDS AND END CAPS IN MEAT ,PRODUCE PREP AREA.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST REPAIR BROKEN SELF CLOSING DEVICE ON STAFF TOILETROOM DOORS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN MEAT WALK IN COOLER.MUST INSTALL A HAND SINK IN DISH WASHING/PRODUCE PREP AREA.MUST PROVIDE SINK STOPPERS FOR BOTH 3- COMP SINK,DRAIN BOARD AT 3- COMP SINK IN PRODUCE PREP/DISH AREA.

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: MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN MEAT WALK IN COOLER.MUST INSTALL A HAND SINK IN DISH WASHING/PRODUCE PREP AREA.MUST PROVIDE SINK STOPPERS FOR BOTH 3- COMP SINK,DRAIN BOARD AT 3- COMP SINK IN PRODUCE PREP/DISH AREA.

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.